I spent a lazy winter day at home cleaning out some old boxes (still unpacked from last time we moved), and prepping up a whole heap of Paleo food for the week ahead.

Only 2 days of the Whole30 to go, but planning on staying Paleo while I test reintroducing legumes, dairy, non-gluten grains and gluten grains.

Today I made:

• Lemongrass pumpkin soup from the Eat Drink Paleo cookbook. I didn’t actually have any lemongrass but it was still delicious and fragrant with kaffir lime, turmeric and coconut flavours
• Ham and mushroom egg muffins for easy breakfasts this week

And prepped:

• Beef and pork mince sautéed with tomato and eggplant – ready to stuff in capsicums and bake for dinner this week
• Faux cauliflower rice for fried rice

And ate:

• Sweet potato hash with pork sausage, fried egg and Mexican hot sauce. This is my favourite weekend breakfast, and even better as it is made for me!
• Pumpkin soup
• Banana and a handful of nuts
• Lamb roast with sweet potato, carrots and pear and steamed broccoli