This week I took the kids down to the local farmers market. We had to get our weekly strawberries and see what other goodies we might be able to pick up. One of the vendors had some nice looking heirloom tomatoes, and while this isn’t the peak season for tomatoes I thought I would buy a few and make something for dinner with them. Upon arriving home I picked some basil from our garden and ended up putting together a delicious and easy Bruschetta – and voila, Bruschetta Chicken with Zucchini “Pasta”!
It’s pretty darn cool to cook right out of my own cookbooks and that’s just what we have been doing this week! I haven’t revisited the recipes in my new book for a few weeks, simply because after you write, photograph, test, and re-test recipes; it’s sometimes necessary – in order to keep ones sanity – to put it all to bed for a while . However, now that the book has been released, it all seems fresh and new again and our family is having a blast making and eating the food from our very own Everyday Paleo Family Cookbook!
Today I’m going to share a recipe from the new book that we made for dinner last night; but first I want to do a quick Release Week Recap, go over some highlights, and thank the awesome bloggers out there who took the time to review my new book!
One of our favorite summer time activities as a family is to spend the day under a giant oak tree at one of our local parks with a giant paleo picnic. It get’s really darn hot here in Chico but we have tons of trees and shade so often the best reprieve from the Chico heat is to find the coolest spot in the grass with some yummy paleo eats.
I have mentioned before that John’s grandpa was from the Philippines and for his family; Filipino food was a staple. I have created a paleo version of one of John’s favorite dishes before, and you can find my Paleo Pancit recipe here.
Today’s post is about Chicken Adobo. Adobo is an extremely popular Filipino dish and the other night I made a super fast version of this yummy meal using coconut aminos instead of the standard soy sauce and the end result was delicious!
On Monday I went shopping at one of our local health food stores and found some beautiful parsnips (if you can call parsnips beautiful) and Rowan picked out a few Bosc pears and for lunch we made what I’m now calling:
* Here’s another budget friendly recipe by Erika, our college student contributor to Everyday Paleo!
Note from Sarah: The cost per person for this meal is based on folks who would have to purchase an entire bottle of olive oil, vinegar, and mustard and also if they purchased the more expensive brands available. Furthermore, this meal although MADE for 2 people would most likely produce leftovers or feed at least 3. Erika has posted budget friendly recipes in the past and has left OUT the cost of staple ingredients and has been given grief for leaving those items out. Also, these reflect HER costs. I’m sure that many of you will be able to find better deals. I also am assuming that she bought an entire package of zucchini from Trader Joe’s and only 3 zucchinis would probably only cost around $1 or $2. If you have on hand olive oil, vinegar, and mustard and you spend the SAME amount as Erika did on her other items, the actual cost of this meal per person for the Chicken and the Vegetables together would be around $8.50 plus leftovers, or a meal for another person. Also, think about all the money that Erika is SAVING by walking home on her break and cooking rather then driving to an eating establishment and spending way more than the cost of this meal and not having any leftovers for later and also eating less healthy options. The cost at the bottom of this post reflects the cost of ALL ingredients, including oil, vinegar, and mustard.
Thank you so much Erika for taking time out of your busy college schedule to show us how this can be done!!
Balsamic Mustard Chicken and Oven Roasted Veggies
Here is another quick and easy meal for two on a budget! Talk about simple and yummy I put this meal together in 20 minutes while I was in between my classes. Luckily I live close enough to school that I can walk home during my inconvenient hour long breaks. I used simple ingredients that I always have stocked up in my pantry and put them together with the fresh veggies and meat I had in my refrigerator from my Sunday stock up shopping trip. [Read more...]