We’re going to Disneyland!

One of the things I love the most about Michael and I is that we aren’t afraid to do things on a whim. Some of our best vacations have come from split decisions that came out of nowhere. Today, over our morning coffee, I mentioned that it would awesome if we could visit Disneyland during our next 3 day weekend (President’s Day). As you all know, I’m in love with all things Disney, it’s been ingrained in my sister and I since we were little. I’ve been itching to get back to a park ever since our last Disney vacation was cancelled in December 2011. After checking ticket prices and finding some super cheap plane tickets, we decided to go for it! I’m SOOO eXciTed!

Disneyland!

I’ve never been to the original Disneyland, we’ve always gone to Disney World in Florida, so I’m interested to see what it’s all about. I can’t wait to eat some amazing food, ride some rides, and be immersed in all things Disney – even if it’s just for 3 days. Yes, I know I sound like a child, but this is exciting! The countdown begins – 26 days to go!

Michael and I at Disney World in December 2010 (Pre-Paleo)
Michael and I at Disney's Hollywood Studios

Speaking of countdowns, we’ve finally made it over the hump – only 15 more days of the Whole30 left! Now is the time to really buckle down and not lose focus. For some reason, week 3 has historically been the hardest for me, I’m always tired of cooking and miss the whole experience of going out to eat. To take the edge off the coming week, I plan to make a big Shepherd’s Pie using the recipe in Well Fed - it should provide enough leftovers for a bunch of our lunches. Now on to my food journal from yesterday and our meal plan for the week:

Day 15 (1/19/2013)

Breakfast:
Egg Scramble
Coffee with Coconut Milk
Snack:
Banana Pancakes w/Almond Butter
Lunch:
Ginger Apple Pork with Sweet Potato Soup
1 Small Apple
Dinner:
Chicken Wings
Side Salad
Sweet Potato Fries

Chicken Wings with Sweet Potato Fries and Side Salad


Sunday
B: Egg Scramble
L: Kobe Burgers with Side Salad and Sweet Potato Fries
D: Spaghetti Squash with Meat Sauce and Side Salad

Monday
B: Egg Scramble
L: Shepherd’s Pie with Roasted Broccoli
D: Mustard Glazed Chicken Thighs with Parsnip Fries and Broccoli Slaw

Tuesday
B: Egg Scramble
L: Leftover Spaghetti
D: Slow Cooker Italian Pork Roast with Side Salad and Butternut Squash Puree

Wednesday
B: Egg Scramble
L: Shepherd’s Pie with Leftover Sides
D: Sweet Potato, Spinach, Sausage Hash

Thursday
B: Egg Scramble
L: Leftover Sweet Potato, Spinach, Sausage Hash
D: Leftover Pork Roast with Side Salad and Brussels & Leeks

Friday
B: Egg Scramble
L: Whatever is still Leftover
D: Leftovers with Roasted Green Beans

Saturday
B: Paleo Oatmeal
L: TBD
D: TBD

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6 responses to “We’re going to Disneyland!”

  1. Christine Barham says :

    Hi Amber! I so enjoy your blog! Congrats on Disneyland. If you’re a Disney fan – you’ll love it. I have a favor…Can I ask you to post your Banana Pancake recipe? We get so tired of eggs every morning, and I sooo miss pancakes. Good luck on the rest of your Whole 30! Christine

    • paleokitchensync says :

      Thanks Christine! The banana pancake recipe I use most weekends is an adaptation of my Coconut Flour Pancake recipe here – http://wp.me/p1VK75-9O.

      The variation goes something like this:

      2 Bananas
      4 Eggs
      1 tsp. vanilla
      1/4 tsp. baking soda
      Enough Almond flour to reach your desired consistancy
      Cinnamon & Nutmeg to taste
      A pinch of salt

      You can go heavy handed or super light with the almond flour – in fact, this morning I made them without adding any almond flour at all. I’d start with 1/4 cup, stir, and decide if you’d like the batter a bit thicker. Cook like normal pancakes. I hope you like them!

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