Every Sunday, I prepare a handful of staples for the week ahead—that way, deciding to eat healthy amidst a busy schedule is way less of a chore and way less of a…decision.
The specifics change over time as we play with new ideas and shift with the seasons. But examples from a typical Sunday line-up include:
- Oven-roasted carrot fries, beets and yams (coated with coconut oil and sprinkled with cumin, cinnamon and cardamom before cooking)
- Green soup (find my measurement-free recipe here)
- Hardboiled eggs (Randy’s in charge of these and has the procedure down to a science I won’t even pretend to understand)
- Paleo “oatmeal” (oat-and-grain-free, of course)
These are just “extras”—meaning, we also do a big weekend shop to stock up on meat, fish, fresh veggies and other necessities for the coming days.
But having them in place ensures we have something ready to go—whether to complete a meal, act as an appy during dinnertime prep, or serve as part of lunch for me or a quick snack for Randy.
When it comes to snacks, the last item on that list—paleo “oatmeal”—is one of Randy’s favorites.
(It would make for an obvious breakfast too, but my breakfast of choice is bulletproof matcha and Randy’s is full-on bacon, eggs and paleo waffles.)
I make a big pot of this paleo “oatmeal” and keep it in the fridge ready for stove-top reheating (though Randy sometimes skips that step and gobbles a few spoonfuls cold…or packs some to eat at room temperature with lunch).
As with most of my kitchen creations, I make this dish differently every time—trying various squashes, switching up the additions, using whatever catches my attention or we have on hand…
But lately I’ve settled into this version featuring butternut squash, three separate coconut products (oil, milk and shredded), plenty of cinnamon and a dash of cardamom and cloves.
Make sure to use high-quality, full-fat coconut milk without extra additives—we go with Native Forrest full-fat organic (more on why here). But definitely play around with the other details!
Silvered almonds or chopped walnuts make a nice addition…as do dried currents or raisins and perhaps some green or yellow apple. And you can add more or less coconut milk depending on desired consistency.
I encourage you to wing it and get creative—I sure do! Meanwhile, here’s one version to get you started:
- 1 butternut squash, sliced in half lengthwise, seeds removed and discarded
- ¼ yellow or green apple, roughly chopped (plus slices for garnish)
- ¼ cup of dried currents (can sub dried blueberries, raisins, etc.)
- ¼ cup slivered almonds (can sub chopped walnuts)
- ¼ cup shredded coconut (organic, sugar-free, additive-free)
- ½ cup coconut milk (full-fat, organic, extra-additive-free; Native Forrest classic is a great choice)
- 1 Tbs coconut oil
- ½ tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp cardamom
- ⅛ tsp cloves
- 1 tsp honey (totally optional--we omit and find the results plenty sweet without it)
- Preheat oven to 350
- Place squash halves face down in a baking dish
- Add ¼ cup of water to the dish
- Cook squash on 350 for 40 minutes or until tender
- Place coconut oil into a stovetop pot
- Allow squash to cool slightly, then scoop contents into the pot with the oil
- Add all other ingredients and mix well (ideally, using a potato masher)
- Reheat before eating (or skip that step!)
The result…a bowl of butternut-coconut goodness!
What do you prep for the week ahead? Got any paleo breakfasts, snacks or staples to share? Please do so in the comments!
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