Up to the challenge

While I do try to live a "paleo" lifestyle I have been a bit more relaxed about it all for the last few months.  My sister and I have attempted not one, but two Whole30's that really were more like Whole5's...not exactly a giant success.   So when word came down that our gym would be doing a 6-week nutritional challenge I begrudgingly signed up.  Begrudgingly because it spans the height of lake/boat/pool/beach season and July 4, who wants to be the girl not enjoying a cocktail during those events?  Not I.  Despite all of that serious enthusiasm (insert sarcastic look here) I signed up anyway to give me the shove over the cliff back into a lifestyle that I know makes me feel good and perform well.    I did take a little bit of advantage of the impending challenge start date to enjoy some things I wouldn't be able to during that time, some vino, a grilled cheese and popcorn at the movies last night.  The grilled cheese might've been the worst idea in that list.  Heading into the week I planned a list of meals that will make life a little easier for me, they are all good for me and even better, I actually will want to eat the leftovers.

First on the list, left over Wild Boar Ragu (yes this was the vino on my pre-challenge list), originally I had it over zucchini "fettuccine" and tomorrow night it'll be over some spaghetti squash.

Wild Boar Ragu:
1 Lb Ground Wild Boar
8 pieces thick cut bacon, diced
1 8 oz Package Baby Bella Mushrooms, sliced
1 Medium Onion, Diced
1 Cup Diced Carrot
1 Cup Diced Celery
28oz Crushed Tomatoes
4 Cloves Garlic
1/4 Cup Dutch Processed Unsweet Cocoa
4 Bay Leaves
2 Springs Rosemary
1 Tsp Anchovy Paste (you won't even know it's in there)
1/2 cup chicken stock or red wine (*if you use chicken stock add 2 tbsp balsamic vinegar as well)

1. Mix ground boar and diced bacon, put in the bottom of a crockpot.  Cover the bottom completely with the meat mixture.
2. Sprinkle onion, carrot, celery over the meat mixture.
3. I used fresh tomatoes vs. canned since it's in season but either works well. Add tomato, garlic, cocoa, anchovy paste, salt and pepper and puree in a blender until it's relatively sauce-like. I prefer a little less smooth sauce but you can puree to your hearts content. Pour tomato/garlic mixture over the veggies.
4. Add  sliced mushrooms over sauce, then pour wine or stock + vinegar over the mushrooms and put the lid on it.
5.  Cook this on high for 1.5-2 hours or on low for 4-6 hours.

In addition to this I've got a handful of other easy but yummy recipes planned, a fajita recipe from the PaleOMG cookbook, Cinnamon Beef Stew from Well Fed a green bean salad with shrimp and grilled chicken with fresh tomato, bacon, leek sauce.  Hopefully between those and the breakfast "casserole" (a word I hate) I'll have plenty of options to keep me from wandering from the path this week.