It is an early morning rise for my hubs as he fires up the Traeger. Seriously one of the best gifts we have gotten! We have honestly made so much on it. Two organic chickens at a time from Costco, Pork butt, chicken breast, gluten-free pizza, ribs, party wings, and the list can go on and on. Today our protein will consist of baby back ribs, party wings, and junior franks. All of these will come from my Costco run.
First we will be making Rob’s Famous Ribs. They are fall off the bone good! We soak the ribs overnight in Organic Unfiltered Apple Juice (I get mine from Trader Joe’s).
We then use Paleo Spirit’s Dry Rib Rub. I am all about making our own seasoning instead of a store bought combo. Rob had an idea of what he wanted so when he found this recipe for dry rib rub it was a hit. You can find the dry rib rub here. Again super easy to toss together.
In the morning we transfer the ribs into a clean pan, and pour the left over apple juice from the pan into another heat safe dish. We rub the ribs down generously with the dry rub and massage the rub in too. Pre-heat the Traeger and set the temp for 225 degrees. Arrange the ribs bone side down and place the left over apple juice pan in the corner. We cook them for about 5 hours. At hour 4 we spread some Annie’s Organic Sweet and Spicy BBQ sauce on top and let them finish cooking the last hour. Wrap in parchment paper and let rest. If need to transport them, wrapping in parchment paper is the way to go too.
We will also be doing up some party wings. I like to keep my wing seasoning simple, but tasty. I toss my party wings in a tablespoon or two of Avocado Oil. I season them with himalayan salt and cracked pepper. That is it my friends! I then will serve them with a side of Frank’s Red Hot for those that would like a sauce with theirs. Otherwise, they are just as good with the simple seasoning. Today though I used some of the leftover rib rub with these wings. They turned out delicious!
Lastly will be Teton Waters Ranch (TWR) uncured beef junior franks. You can’t go wrong with TWR. I have loved everything I have tried from them so far! I will throw these in a crock pot and call it good to go! They go great with some mustard on the side. Just the way I like them! I will also serve them with side dishes of organic ketchup and Annie’s organic sweet and spicy BBQ sauce for those that would prefer to eat them a different way. I try to keep my ingredients I use or offer to be fairly clean. Remembering it is a party and not an everyday lifestyle way of eating.
I will also be making up Wellness Mama’s Broccoli Slaw to go along with these dishes. I am made a double batch for the crew. The great thing about this, is you can make it the night before. It allows the dressing to soak in. Plus it also makes great leftovers the following days! I use her recipe with homemade mayo and omit the honey. I did use homemade mayo for this even though I used store bought for my Chicken Salad. 99% of the time I make my own, but with cooking all day and already making a batch of mayo, I was tapped out! Honestly this was the first time I bought mayo in over 4 years. It will not be an always occurrence, but came in handy!
Makings of a great Super Bowl evening! I hope your evening was one of great laughter too.
otally been unmotivated to write up my menu. Even the thoughts about shopping and cooking, and I just want to tap out! Seriously, I would love to have someone come plan my menu, shop, and do all my cooking this week. Now that seems like a dream come true to me! Since that is not going to happen, I guess it is to the board I go to plan out my next six days of meals. The only way I keep my sanity, plus I am picky!
melets this morning for breakfast. So typically this is what my fridge looks like before I menu prep. One great thing about menu planning is you go through all the food you bought. My freezer is usually empty because most of my groceries I buy are fresh. I do keep frozen organic green beans for emergency veggies. I also buy my almond flour in bulk and freeze them until I need them. The rest is just ice packs. I am looking forward to the day when I can go buy myself a nice large double door refrigerator with the freezer on the bottom because this refrigerator isn’t large enough and gets crammed full after I meal prep for the week.
white board. I was hoping today at nap time I would get this board filled in and grocery list made on 
or dinner is for lunch the following day. Therefore, we eliminate food waste and leftovers get eaten up; plus it makes putting lunches together a breeze. My board then hangs up inside my pantry door. This way every one knows what is on the menu that day. Furthermore, the older girls like to help throw lunches together once they are ready for the morning. Having the menu visible makes it easy for them to gather the food for their 
have some hungry kiddos. Since we had to leave early I made breakfast for on the go Saturday morning. Rob and I had eggs, mushrooms, and Applegate sausage links. For the kiddos I made Fluffy Paleo Pancakes from Lexi’s Clean Kitchen. You can find the recipe 
All snacks were next. I packed enough larabars and cuties to have as one snack for each day. Packed a bag of raisins and made a huge bowl of popcorn for another snack. Then made tuna salad and egg salad. Rob and I also ate these for breakfast or had on top of our salads. Packed some chicharrones, plantain chips, and rice rolls. Made my 
Lunches were next. I made lunches for both days the same. They would be great for on the go if we needed to have lunch at the soccer fields. The ham rolls I could make when we got there. I slivered the carrots and cut up the celery. Day 1 and Day 2 lunch prep done! Lunches were then easy to put together once there. All I had to do was slice up the cheese (I would have sliced the cheese before hand, but forgot). Take a slice of ham, spread some wholly guacamole, add a slice of raw milk cheese, slivered carrots, and roll up. Served it with celery and sunbutter, strawberries/apples, pickles, and kettle chips. Also made a mix salad for anyone that wanted one.
ed the night before to help with keeping the day as stress free and easy as possible. We first made the seasoning for the the uncured bone-in ham that we got from Trader Joes. You may find the herb salt recipe 
crew since there is a lot of us. This is also great for school lunches and snacks. You may find Danielle Walker’s recipe 
a is added in. Even when it may be say it is organic. For our dip we used Organic Full Fat Sour Cream with almost 2 TBSP (depending on your taste) of chopped onion. Then to taste add in parsley, garlic, pepper and pink himalayan salt. Easy to make yourself without all the extra crap they put into pre-made ranch mixes in the stores.
cipe. Let me tell you, this is to die for! I had no leftovers and even my own children were swarming over it. This recipe only called for 4 ingredients and is made with soft goat milk cheese. It is also dairy free and refined sugar free. Once you get to know me, you will realize if something calls for sugar in it, I only will use coconut sugar or maple syrup. So this was exactly what I was looking for. We topped ours with fresh strawberries. Check out 
I am a lover of all things chocolate so I must have some chocolate for my get togethers. If you haven’t check out 
As soon as we got home from mass, Rob scored the ham, seasoned it with the seasoning we made the day before, and put it on the Traeger to smoke for roughly 2 hours and then cook for an additional hour at a higher temp. We let it sit for a bit, and then carved right before serving. I do really love my Traeger, and it does make prepping protein during the week a breeze.
ped baked potatoes. I cut did up the the Raw Milk Cheese and Kerrygold Butter the day before also. I covered my baking pan with parchment paper (makes cleaning up easier). Now just needed to slice up the potatoes and place the butter and cheese in-between the slices alternating every other one. Drizzled some avocado oil on top and himalayan salt. Placed in over at 400 degrees for a little over an hour. Pulled it out of the oven poured some Strauss Farms half & half (because grabbed the wrong bottle at the store. Should have been heaving whipping cream) and sprinkled with more raw milk cheese on top. Placed back into oven for about 15 minutes. Then served with sour cream and chives. The potatoes were big so we totally had to cut them up and shared them instead of eating a full one.
n salt and pepper, and tossed. Place on the grill until ready. Now on to prepare the mussels. Steamed and then served with melted butter, splash white wine, red onion, minced garlic, diced up tomatoes, and added back in the liquid from the pan that I steamed the mussels in.
Tesseames dressing from there Whole30 pack. A great paleo friendly dressing). Pulled out the fresh fruit and jello. Not picture because I forgot to take one is the raw veggie tray with carrots, broccoli, cauliflower, tomatoes, and homemade ranch dip.
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