That's Just Beachy

My parents and I are going to St. George Island for the next week. I leave today to drive to New Orleans and stay the night with my preschool buddy CA and his girlfriend. Tomorrow I'm going to Pensacola for a night, and then on Sunday I make the last segment of my journey to St. George Island.

Unless things have changed since I last went to St. George Island in 2009, there's only one small grocery store on the island, which means we have to bring food if we don't plan on eating out for every meal. I don't want to cart around food on what sums up to a 13-hour drive, so I plan on stopping in Panama City to go to a Publix or Sam's Club to pick up whatever I need. In order to figure out what I need to bring separate from my parents, I came up with a meal plan for the week.

Sunday:
--- drive to the beach ---
D- Chicken and veggies

Monday:
B - Scrambled Eggs with veggies and leftover chicken
L - Salad
D - Burgers

Tuesday:
B - Frittata
L - Leftover Burgers
D - Chicken with steamed carrots and salad

Wednesday:
B - Leftover Frittata
L - Salad w/ Leftover Chicken
D - Zucchini with Pesto

Thursday:
B - Sausage and Eggs
L - Ground Beef Taco Salad with Guacamole
D - Salmon with roasted broccoli

Friday:
B - Scrambled Eggs and leftover ground beef
L- Beef tips
D - Dinner out

Saturday:
B - Meat and veggies
--- drive home ---

My shopping list:

Proteins	Veggies/Herb	Fruits	Other
Eggs	Peppers	Avocado	Honey
Chicken	Celery	Apples	100% Orange Juice
Ground Beef	Carrots	Oranges	Wine
Sausage	Mushrooms	Lemons	Lime Juice
	Spinach		Pine Nuts
	Cabbage
	Lettuce
	Kale
	Zucchini
	Artichokes
	Brussels sprouts
	Cilantro
	Basil

Sunday Shopping

Sunday has been deemed my shopping day. Every blog post, article, advice I've seen and received since deciding to go Paleo has said to dedicate one day per week to groceries and food prep.

So here's my intended menu for the week. (Forewarning - I made way too many pork chops this morning, so I will be eating a lot of those this week. Also, most of my breakfasts are eaten in a rush, so I'm sticking with the same thing each morning this week.) I made the frittata tonight and am letting the beef stew cook over.

Sunday
B: Omelet with leftovers from the week
L: Almonds and grapes
D: Veggies (I snacked a lot while I chopped)

Monday
B: Frittata with chipotle sauce and guacamole
L: Beef Stew with side salad
D: Pork Chops (mushroom-rosemary) with sauteed kale

Tuesday
B: Frittata with salsa
L: Grilled Chicken "Sandwich" (with lettuce)
D: Zucchini "Spaghetti" with meat sauce (meat sauce is leftover from last week) See right.

Wednesday
B: Frittata with salsa
L: Pork Chops with roasted broccoli
D: Beef Stew

Thursday
B: Pork chops mixed into veggie/egg scramble
L: Thursday Noon Tradition (TNT), a.k.a. lunch out with co-workers
D: Beef Stew

Friday
B: Frittata with chipotle sauce
L: Beef Stew
D: Dinner out

Saturday
B: Omelet with leftover veggies
L: Pork Chop Sandwich
D: Salmon with sauteed kale



Frittata Recipe:
7 eggs
3/4 cup bell peppers, diced (I used red and orange)
3/4 cup mushrooms, sliced
1/4 cup onion
1 precooked chicken breast, diced (precooked with a BBQ rub)
3/4 cup broccoli (I ended up not using all of the florets in the photo)
2 cups spinach
1 tbls + some olive oil
pepper to taste

Preheat the oven to 375F. Coat the bottom and sides of a baking pan with a olive oil or butter. Heat 1 tbls olive oil in a skillet on the stove. Add peppers, mushrooms, onions, and broccoli and cook until onions are translucent. While these are cooking, crack the eggs into a separate bowl and beat. Spread veggies across pan and put the spinach in the skillet, heating until wilted. Distribute spinach in baking pan. Pour the eggs across the pan, making sure it's well spread. Bake for 20 minutes or until the center is firm (my oven runs a little hot, so it may take a bit more time).

Beef stew recipe will be posted tomorrow once it's done cooking.