I <3 Saturdays

There is a certain peacefulness that I feel on Saturdays. It is the one day of the week that I get to sleep as late as I want, get up and do what I want to do in the morning. I don’t have to go to work, I don’t have any set plans for Saturday mornings (usually). Landon has a habit of sleeping until at least 11 so I get some nice time to myself in the morning before I have to do anything for anybody else. It is refreshing. I need Saturday mornings.

Today, my morning was especially productive. I slept until 9:30 and it was wonderful. Woke up and made the biggest cup of coffee – the size of my face, really. Turned on Netflix to Gilmore Girls (I am in the middle of a marathon, there is a lot of Gilmore Girl-ing on Saturday mornings.) Then, I started planning next week’s meals before getting in some cardio.

Although when I go too far outside of the “paleo box” that I am used to (pizza bakes, enchiladas, chicken breasts) it usually ends up in disaster, I am going to try some fun new recipes this weekend.

I have had two kitchen disasters so far. The first is the infamous “cheesy” tuna casserole that my friend’s said “just needed a little more spice,” and my husband said “it isn’t me making this disgusted face, its automatic.” Needless to say, we won’t try that one again. Although as I type this – maybe it would be good with some broccoli in it?! The next disaster was the “chicken, bacon, rice bowls” where the rice is substituted by cauliflower rice. I believe that the creator of the recipes (Juli from made a delicious version of both of these meals and somehow, I missed a step or two or four? The chicken bacon rice bowls tasted okay, not great but not terrible. I think I screwed up the seasonings. The other problem was the smell. Don’t get me wrong, I like cauliflower and I eat it regularly. But there was something about the smell of this cauliflower, more intense and gross than other cauliflower smells. Not the best….

I wish that I had the same maestro touch that the creator of these recipes had to make these meals turn out great because I was really excited about them. But, it just wasn’t in the cards for me.

So in the spirit of adventure, I plan to make Mexican Rice Bowls, Tomato Cream Chicken Sausage, and Garlic Chicken “Pasta.” And I bet you can’t wait to see how they turn out!

I am feeling really good about today’s grocery shopping trip because for the first time, maybe ever, I am super prepared. Usually, I plan meals and write down the ingredients on the fly when we are about to leave for the store – often forgetting ingredients. Not this time. This time, I have printed coupons and I have my Cartwheel all ready. I even wrote the specific brands that I need on the grocery list in order to maximize my coupon value.

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This weekend is going to be a whirlwind of cooking to make up for this past week. I made fajitas, chicken bacon rice bowls, and pizza bake last weekend and we ran out of food on Tuesday. Usually this is not a big deal – I generally cook on Sundays and Wednesdays. The problem was, a last minute request for help at another property lead to a big wrench in my day. My afternoon was great because I got to work at our new historic rehabilitation in Minneapolis (COOLEST building ever). But because we have only one car – I had to squeeze in working until 7, a quick work out and then picking my husband up from work at 8 which led to skipping dinner and a stop at chipotle which resulted in not getting home until 9:30pm. After all that running around, I was much too tired for cooking and both my husband and I really struggled through Thursday and Friday with not enough pre-prepared food.

NOTHING is worse than not having food prepared, especially when you have obligations/plans that prevent you from just stopping what you are doing to quickly prepare some food.

I have said it before, dedicated a whole blog to it, and will say it again: ALWAYS HAVE FOOD PREPARED! If you want to stay on track with your paleo diet, you have to have healthy food available to grab or you will fall off track so badly. You can try to make the “best” choice you can with what is available – for example, when I didn’t have any food to bring to darts on Thursday, I ended up with honey almond clusters, beef jerky and mixed nuts. Better choices than pizza & tator tots at the bar but still not the most nutritious meal I could have eaten.

There is also this other curse, a bad stomach. I would like to be the person that can be 80/20 and that was certainly my goal – to be paleo most of the time but not feel bad if I went off the wagon every now and then for a cheat meal. That was until I came to the harsh and painful realization that now, my stomach is used to eating healthy and it feels the need to punish me if I slip. I have had a couple of cheat meals here and there, and regretted it every time as cheat meals have resulted in immediate stomach cramps. “Yay, stomach cramps!”…said no one ever. I guess I should consider it a good thing – my body tells me immediately when it doesn’t want me to put junk in it. The problem though, is sometimes I have to decide what is better – eating bad food and feeling sick or skipping a meal because there is nothing to eat that won’t make me sick. Usually I go with the starvation option because it is more pleasant than stomach aches.

So moral of the story – starvation is not good for you and eating junk is not good for you. Always have meals prepared that you can grab on the go and you will be much more apt to stay on track and stay healthy!

I feel like this post has gone in many different directions and now for the life of me, can’t remember where it was headed in the first place. SO I will leave with my moral of the story and update you all later on this weekend’s work out accomplishments and the results of this week’s kitchen adventure!

2 thoughts on “I <3 Saturdays”

  1. Spent the day shopping and napping. Will make this tomorrow. I think you could put together the crab salad part and dressing in tupperware and just add greens when you are ready to eat.

    Citrus Crab Salad

    YIELD: 2 ServingsPREP: 20 mins
    1 Tablespoon Dijon Mustard
    1 Zest Small Orange
    1 Tablespoon Extra Virgin Olive Oil
    2 Tablespoons Rice vinegar
    1 Tablespoon Fresh Dill chopped
    2 Cups Red Cabbage shredded
    2 Leaves Romaine Lettuce chopped
    1 Cup Sunflower Sprouts
    1 Small Red Onion finely sliced
    1 Large Orange peeled and segmented
    6 Ounce Can Snow Crabmeat
    Make the Dressing: In a small bowl, whisk the dressing ingredients until well mixed. Set aside.
    Assemble the Salad: In a large bowl, combine the cabbage, lettuce, sprouts, onion, and orange sections. Add the crabmeat and toss gently until combined. Pour the dressing over the crab and vegetable mixture and toss until the salad is evenly coated. Serve immediately.


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