Monday

Lunch:
Butternut Squash Soup w/Crab and Chive Oil

This combination works really well together. I still have chive oil in my fridge from a month or so ago, I made butternut squash soup last night, and the crab I had leftover from the salads I've been making. So, this was a well-balanced meal that took just the slightest bit of effort to create. I love leftovers! A mixed greens or spinach salad and this meal would have been even more perfect!

Dinner:

Two Eggs Scrambled in Avocado Oil w/Asparagus and Zucchini

Sauteed Spinach w/Lemon

A few bites of cold soup...while I waited for the BBQ to heat up

Scott's Meal:
NY Strip Steak
Sauteed Green Beans w/Garlic (blanched and then sauteed in a little EVOO and fresh garlic)
Yam Fries (tossed in a little EVOO and sea salt and then roasted at 400F for about 20 minutes)

CrossFit Workout:

Run 400M
Row 500M
20 Sit Ups
20 Hip Raises
20 Supermans
~and~

5x3 Front Squats
45-65-85-105-115
~and~

"Cindy" (10 Minutes)
5 Pull Ups
10 Push Ups
15 Squats

7 Rounds plus Pull Ups and Push Ups

And, still...more soup!

Butternut Squash Soup w/Crispy Sage Leaves

1 Large Butternut Squash, peeled and 1" cubed (roast the squash, for a sweeter, richer soup)

1 Medium Yellow Onion, chopped

3 Garlic Cloves, peeled and smashed

3 Celery Stalks, chopped

4 C. Chicken or Vegetable Stock

12 Sage Leaves

2 T. Coconut Oil

1 tsp. Freshly Ground Nutmeg

Sea Salt and Pepper, to taste

In large pot heat oil. Add sage and cook until crispy, approximately 5-7 minutes. Remove sage leaves and set aside. Add onion, garlic, and celery. Cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Puree soup to desired consistency. Stir and season with nutmeg, salt, and pepper. Garnish with crispy sage leaves and serve.

-This soup would also be great with pancetta or bacon. Cut into 1" pieces and crisp. Use the rendered fat to crisp the sage leaves and to then cook the remaining ingredients. Reserved bacon can then be used as a garnish.

More Soup!

Mesa Grill's Pumpkin Soup w/Cinnamon Creme Fraiche

Serves: 6-8

Pumpkin Soup

4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth

3 cups pumpkin or butternut squash puree (not flavored pie filling)

2 teaspoons ground Mexican cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

2 tablespoons honey (I use raw, unfiltered honey)

2 tablespoons maple syrup (make sure to use a %100 pure, organic variety)

2 teaspoons chipotle puree (puree of chipotles in adobo sauce)

3/4 cup crème fraiche*

Salt and freshly ground pepper

Roasted pumpkin seeds (recipe follows)

1. Bring stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.

2. Remove from the heat and whisk in 1/4 cup of the crème fraiche* and season with salt and pepper to taste.

3. Mix together the remaining crème fraiche* and 1 teaspoon cinnamon until combined.

4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds

Makes 1 cup

1 cup raw pumpkin seeds

2 tablespoons vegetable oil

Sea salt

1. Preheat the oven to 350 degrees F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.

*I used regular coconut milk.

And, another note...the chipotles in adobe contain vinegar and sugar. I love the smokiness and heat that they add to this soup, so I decided to keep them in...you might try a sprinkling of cayenne and ancho chili powders, if you'd rather leave them out. I felt that the 2 teaspoons would be fine for me.

This soup is another nice idea for your holiday table, as it tastes delicious and creates a beautiful presentation. The heat from the chipotles and ginger contrast nicely with the sweetness of the pumpkin and spice, and the creaminess of the coconut milk. I really don't think that you can go wrong with a Bobby Flay recipe.

Saturday

Libations:
*Three Newcastles (while tailgating)

Snack:
*1/2 Slice of Papa John's Cheese Pizza (@ the SMU-Tulane game)

Dinner:
Two Eggs Scrambled w/Avocado Oil, Spinach, Asparagus, Zucchini, and Tomatoes

We went to the SMU football game today and didn't eat before heading out for pregame tailgating...not a good idea. I was totally hungry by the time the game started (2pm) and had absolutely no self-control. The few bites of pizza stopped the growling, but left me feeling not so good and pretty bloated. I'm usually a lot better about packing something to eat, or at least eating before heading out...knowing that food options will likely be limited. I don't eat meat (other than seafood and my random dabblings with buffalo or wild game), so I should know better than to head out tailgating without my own food. Oh well...next time. We had a great time, regardless of my food dilemma. Go Mustangs!

Friday

Breakfast:
Two Eggs Scrambled in Avocado Oil w/Zucchini and Asparagus

Dinner:
Two Egg Whites Scrambled w/Crab, Avocado, Asparagus, and Zucchini

Thanksgiving

Breakfast:

Two Scrambled Eggs w/Zucchini, Asparagus, and Basil

Smoothie w/Water, Spinach, Banana, Frozen Blueberries, Strawberries, Mango, and Pineapple

Dinner:

Mixed Greens w/Crab, Avocado, Grapefruit, Celery, and Grapefruit-Chive Vinaigrette

Small Slice of Butternut Squash Lasagna* (made with my homemade fresh pasta)

Sauteed Green Beans w/Garlic

Roasted Carrots and Parsnips w/Thyme

Roasted Brussels Sprouts

*Yes, this was a "cheat" for the day.

Everyone else ate turkey, mashed potatoes, dressing (stuffing outside of the bird), gravy, homemade cranberry sauce (except for Scott...he likes the canned stuff with lines for easy cutting...), lots of veggies, and my homemade butternut squash.

We had Scott's family in town for the week, and while I stuck to my Paleo eating, I didn't want to force it upon them...but, here are a few ideas for next year's meal or any other holiday gatherings you may find yourself cooking for this year:

Turkey Rubbed w/Truffle Oil, Sea Salt, Pepper, Sage, and Garlic

-I will usually rub 1/2-1 full stick of softened butter, mixed with sea salt, pepper, and sage, under the skin of my turkey (breast side)...this year I added a little black truffle oil; to make this a little more Paleo-friendly, try a mixture of 1/4 C. extra-virgin olive oil and 1/8 C. truffle oil, infused with garlic and sage (over low heat, cook the oils with 5+ whole, smashed cloves of garlic and about 12 sage leaves). To the cooled mixture, add generous amounts of sea salt and pepper. Rub under the skin and on the skin for a moist, flavorful, crispy-skinned turkey.

I always stuff my bird with 3-4 quartered yellow onions and 2-3 halved garlic bulbs, tossed in EVOO, lots of sea salt and pepper. I also cook at 500F for the first 45 minutes and then 325F for the remainder of the cooking time. Cook until the internal temp is 150F (the turkey will continue to cook once covered) and cover with foil, to rest, for 30 minutes and you will have a super moist, juicy bird every time!

Stuffing/Dressing*

(this is a version of my Mom and Aunt Cindy's stuffing...always a hit!)

1lb. Organic Ground Pork Sausage w/Sage (I found mine at Whole Foods, but a good, less Paleo-friendly sausage is Jimmy Dean)

1 Yellow Onion, finely chopped

3 Cloves of Garlic, minced

3 Carrots, diced

2 Celery Stalks, diced

1/4lb. Baby Portabella Mushrooms, chopped

2 Loaves of Gluten-Free Bread 2.0, small cubed

Sea Salt

Pepper

1 C. Organic, Free-Range Chicken Broth

Heat oven to 350F. Bake the bread cubes for approximately 30 minutes, or until dry and crunchy. Set aside to cool.

Over medium-high heat, brown the sausage. Add browned sausage to a large mixing bowl. Saute remaining vegetables, except mushrooms, with a little sea salt and pepper. Add to the bowl with the sausage. Add EVOO and saute mushrooms, until brown. Add to bowl with veggies and sausage. Stir in bread cubes. Add chicken broth until just moistened (may be a little less than 1 cup) and combine. Pour mixture into a 2-3 qt. baking dish. Cover, with foil or a lid, and cook at 350F for 30-45 minutes.

*I brown the turkey neck and nestle it into the dressing to impart the turkey flavor, as I don't stuff my bird.

Pureed Cauliflower w/EVOO and Sea Salt

Steam the cauliflower florets in chicken stock, until fork tender. Puree with EVOO and sea salt.

Acorn Squash Rings Glazed with Maple & Orange

This recipe is amazing! Try it!!! Substitute coconut oil/butter for the butter and make sure to use real organic maple syrup. So good!

Gravy

Try a little arrowroot powder, in place of the usual flour, for thickening.

Roasted Carrots and Parsnips w/Thyme (photo from Williams-Sonoma...not me this time!)

Wednesday

Brunch:
Two Eggs Scrambled w/Zucchini, Asparagus, and Basil
One Flaxseed Muffin

Dinner:
Mixed Greens w/Crab and Grapefruit-Chive Vinaigrette
Roasted Carrots w/Thyme
Roasted Brussels Sprouts
Sauteed Green Beans w/Garlic

CrossFit Workout:
Run 400M
Lunge 200M
Run 400M

Tuesday

Brunch:
Two Eggs Scrambled w/Zucchini, Asparagus, Tomato, and Basil

Dinner:
Camarones Encebollados (no rice) at Gloria's

CrossFit Workout:
"Tabata Something"
Eight Rounds Each w/a Contiuously Running Clock (20 Seconds on, 10 Seconds off) of:

Pull Ups
Push Ups
Sit Ups
Squats

Monday

Brunch:
Two Eggs Scrambled w/Zucchini, Asparagus, and Tomato

Dinner:
Mixed Greens w/Avocado, Grapefruit, Pumpkin Seeds, and Grapefruit-Chive Vinaigrette

Sunday

Brunch:
Toasted "Nutty Bread" w/Two Eggs (fried in avocado oil)

Dinner:
Lettuce Wrapped Buffalo Burger w/Tomato and Avocado