I normally try to have a 12-hour fast between the time I eat dinner and when I eat breakfast. I can’t seem to stretch it any more than that because I get too damn hungry. Fitbomb, on the other hand, has no issues with daily 16-hour fasts.
Last night, I gorged until around 7:30 p.m. and when I woke up, I wasn’t hungry. Maybe it’s because our kitchen was infested with ants again and ant spray is an amazing appetite supressant. I went to my kickboxing class and when I came home I still wasn’t hungry. We went out to lunch after I cleaned myself up and I broke my fast at 11:30 a.m. — woo hoo! A 16-hour fast!
For lunch, we went to one of our regular spots, Sprout Cafe, and I ordered my usual: Spring salad with added chicken, subbing out the red onions with blanched broccoli.
Then, I ate a handful of macadamia nuts. When we got home, I ate handfuls of coconut flakes, more mac nuts, some coconut milk, a handful of Paleo trail mix, and a square of dark chocolate (it is Halloween after all).
While the younger rugrat napped, I seasoned some chicken thighs and pork stew meat with salt and pepper and vacuum sealed them for the SousVide Supreme. I’m trying to group items that cook at the same temperature so I have more ready to eat meat available. I put them in the preheated 160 F bath and I’ll pull the thighs out tomorrow morning (minimum of 8-12 hours) and the pork stew meat out at dinner time (24 hours). I hope they turn out…
After the vacuum packing, I decided to roast off my old vegetables laying around. I had a single portabello mushroom, about a pound of broccoli, and some small delicata squash. All can roast at 425 F so I put the broccoli and mushroom in at the same time and followed them up with a tray of sliced delicata squash. All were seasoned with extra virgin olive oil, salt, and pepper.
Since I knew that I’d be hit with a carb-filled minefield at the kiddie Halloween party we were going to at dinnertime, I made myself a plate of leftover sous vide tri-tip (the gift that keeps on giving), roasted broccoli and delicata squash before we set out for the night.
I’m happy to say that I wasn’t even tempted by any of the carb-y stuff at the party. I never thought it would happen, but I think that my sugar addiction may finally be under control. Amazing.
Man, oh man, Halloween weekend is ker-azy BUSY! As a result, my meals were quick or eaten out. I ended up eating mostly Paleo despite going out for lunch and having dinner at our friends’ house.
For breakfast, I ate what I ate two days ago except I subbed out frozen Trader Joe’s frozen haricots verts for the frozen broccoli. Easy peasy. The only difference in preparation is I nuked the green beans in a microwave safe glass bowl with the plastic wrap loosely covered (instead of tightly wrapped) because that’s how Harold McGee says you should do it in his new book and he is THE MAN.
For lunch, we ate at Calafia and I ordered the Queen Calafia’s cheese burger with no bun and a side of the salad automatic. It was the first time I ordered a burger there like that and I got no hassle at all. In fact, our server asked if we wanted to have lettuce on the top and bottom to replace the bun. I normally hate to ask if the kitchen can modify stuff on the menu for me (and I almost never complain about the quality of the food — I will normally choke down something even if it’s teeming with worms). Why? Because I’m a big wimp. Now, I think I’ll speak up and ask for a dish to be made more Paleo (e.g. sub out grains with more vegetables, etc.) without batting an eyelash.
I finally finished off my Rosie organic chicken strips at snack time when I ate them with nuked leftover sous vide carrots.
At dinner, we were invited to our good friends’ home and ate yummy, yummy food: grilled pork loin, grilled asparagus, creamed spinach, oven roasted potatoes (I only took 3 small pieces) and homemade sauerkraut (pictured below). I think they went out of their way to limit the grains (even though they aren’t Paleo) and I really appreciated their efforts.
Time to get plenty of sleep because tomorrow the kids will be bouncing off the walls until late…again.
My kids and I didn’t return from a playdate until 6:45 p.m. and since I forgot to leave a note for Fitbomb (or check my numerous text pages from him as to where we were), he ate some leftovers when he got home early.
Hey! Where’s my meal?
Luckily, I had already planned ahead, ahem, for feeding both of us. Before leaving for the playdate, I washed some Mei Quin Choy and left it in the colander. I dug around in the fridge and found some old cremini mushrooms that I washed and quartered. Then, I drizzled the ‘shrooms with extra virgin olive oil, salt, and pepper stuck them on a foil lined tray in my preheated toaster oven (400 F). After around 20 minutes, the mushrooms were nicely roasted (I stirred them around a few times during the roasting). I removed the mushrooms from the toaster oven, wrapped the foil around them, and got the kids ready to leave the house.
When I returned home, I heated some coconut oil in the frying pan on medium-high and tossed in the choy. I added some salt and pepper and stir fried them for a few minutes and then put on the lid and lowered the heat to low. I didn’t add any additional liquid and I let it steam-saute for around 5 minutes. There was plenty of flavor from the coconut oil, salt, and pepper so I didn’t feel the need to add any soy sauce, tamari, or oyster sauce.
Then, I sliced some leftover sous vide tri tip, and plated it up the choy and mushrooms. Voila!
My 5 year-old had his kindergarten Halloween party this morning so I decided we’d bring some cocktail franks that I bought from Dittmer’s to the potluck.
I cut the linked franks to separate them, pierced them with a sharp paring knife, and fried them up before taking them to the party.
Since we were having lunch in the classroom, my lunch was pretty pathetic and not photogenic — hence, no pics. I made myself a plate of raw veggies (that none of the kids touched), ate a few mini franks, a handful of cashews (which I brought myself), and a Tanka bar. The Tanka bar was pretty tasty. It kinda reminded me of Chinese porky jerky I had as a kid — a reddish-brown sweet and savory meaty treat.
Fitbomb is a huge Giants fan. Me, not so much. But I love having friends over for dinner, so Game 2 of the World Series was the perfect excuse to have a mid-week get-together. Plus, as I mentioned in an earlier post, I HAD to order the 4505 Meat’s World Series DELUX CSA pack. Wanna see what came in it?
See the chicharrones on top? Sadly, there’s a whole mess of non-Paleo goodies underneath, including Acme hotdog buns, spicy peanut cracker jacks, a box of chocolate pretzels and cream cheese brownies, homemade fritos…
Here’s everything laid out:
I’m glad I got the DELUX pack because the regular World Series CSA pack (sans sausages) really was just a snack box without much in the way of Paleo-friendly eats.
Since I gotta have some greens with my meal, I supplemented the meaty treats with three veggie sides. I sous vided some carrots (butter, salt, and pepper in the SousVide Supreme set at 185 F for 35 minutes) and seasoned them with Trader Joe’s Orange Muscat Champagne Vinegar. I also roasted off some romanesco broccoli with olive oil, salt, and pepper, and when I plated the dish, I added a drizzle of aged balsamic vinegar. For my last veggie side, I made marinated roasted bell peppers. Yes, the same ones I make all the time.
Here’s my dinner plate:
How were the meats? The brisket was tasty but the portion that came in the cooler was extremely skimpy. I could have finished it all myself as a light snack. I enjoyed the chicken ’n beer brat but I would’ve liked it to have a little more snap. I was not a big fan of the Gigante dog. The flavoring was fine but the texture was a little too mushy for me. What can I say? I like my sausage meat firm. Ewwww. Gross.
Smoked meats, award winning sausages, high quality fresh meat, friendly and knowledgeable butchers — Dittmer’s has it all. I didn’t see a lot of grass-fed beef, but the freezer is stocked with venison, buffalo, and elk and they routinely carry free range chicken and turkey (Diestel). Plus, for all you sous viders out there, they have a variety of pre-marinated, vacuum sealed meats that you can pop into a Sous Vide Supreme right out of the fridge or freezer.
Yes, the smoked meats are cured with sugar (so they aren’t truly Paleo) but I don’t give a rat’s ass. They’re damn tasty.
I heard the owner’s son telling a customer that they are super swamped right now fulfilling World Series party orders and things are only going to get busier with the holidays around the corner. So what are you waiting for? Haul your glutes over to Dittmer’s pronto. Bitte schön!
I dumped about 2 cups of frozen broccoli in a microwave safe bowl, covered it in plastic wrap, and nuked it for 1.5 minutes. Then, I shredded some chicken breast. When the broccoli was finished cooking, I topped it with the cold chicken breast and spooned over some salsa, guacamole, and sour cream. It’s that easy.
You can change up the protein (e.g. chicken, meatballs, beef, pork, etc.), frozen veg, or salsa. However, Primavera’s salsa is AWESOME. Seek it out if you live in the San Francisco Bay Area.
…I bought the SousVide Supreme too early! They’ve just introduced the SousVide Supreme Demi. It costs $299.95 ($150 less than the full-sized Supreme), comes in cute colors, takes up a smaller countertop footprint (Supreme = breadmachine, Demi = crockpot), yet still holds twelve 4-oz servings. It stinks to be an early adopter.
But in all seriousness, I’d probably still get the bigger SousVide Supreme because I’m totally a size queen (when it comes to kitchen appliances). I’ve used the Supreme for about 2.5 weeks and it’s pretty awesome. When I get around to it, I’ll post a lengthy review. Gotta get some shut eye first.
Okay, peeps, I’m fricking tired tonight. Today’s my “flip day” so I gotta switch from working night shift (I got off this morning) to full time mommy. Man, I’m a cranky mommy every other Wednesday. Well, crankier than normal. It doesn’t help that I stopped eating at 4:00 a.m. and only napped from 10:00 a.m. to 2:30 p.m. And I had to go to the doctor’s to get my labs done, go grocery shopping, take my kid to kung fu, and make dinner.
So what did I serve for dinner? Sous vide tri-tip, stove-top braised cabbage and onions, and balsamic marinated bell peppers. And I did it all in less than 30 minutes. Word.
Here’s how I tackled dinner:
I knew I had leftover sous vide chicken in the fridge but I also had a tri-tip I had seasoned and vacuumed packed on Sunday. I decided to cook off the tri-tip because 1.) I’d have more leftovers and 2.) it would spoil if I didn’t cook it off already. Before I took my nap, I filled my SousVide Supreme and preheated it to 136 F. When the sucker finally came up to temp, I plopped in my prepared trip-tip which I had seasoned with fennel and salt with organic fennel pollen and freshly ground pepper.
When it was dinnertime, I pulled the tri-tip out of its bath (~8 hours in the SousVide Supreme), took it out of the bag, dried it with paper towels, and seared it off in ghee in my super-hot cast iron skillet.
Then, I rummaged through my fridge to figure out what I’d serve on the side. I found a cabbage, which I promptly chopped up. Then, I sliced up an onion. That’s all I wanted to do tonight in terms of prep work. I heated up a skillet on medium, threw in 2 tablespoons of butter, and sauteed the onions. I added the cabbage once the onions were wilted and added 1/4 cup of chicken broth and seasoned everything with salt and pepper. I covered the pan with a lid and lowered the heat to low to soften the cabbage. After 5-10 minutes, I tasted it and added a few dashes of Trader Joe’s 21 seasoning salute and then splashed in a tablespoon of sherry vinegar when I took the pan off the heat.
Since I normally like to serve two vegetable sides with my meat, I dug out some marinated roasted bell peppers I already had in my fridge. Then, I sliced up the tri-tip and plated our dinner.
After working six 10-hour night shifts in a row, I’m normally lagging. But the one thing that always perks me up on my night is that no matter how shitty the shift goes, I’ll have a whole week off to forget about it. Tonight I’m extra jazzed because I’ll be off for 21(!) fricking days and that’s all sorts of awesome.
Before coming into to work, I got this on the table in ~45 minutes: Pan-seared sous vide chicken breast with mushroom sour cream sauce, roasted broccoli with extra virgin olive oil and balsamic vinegar, and winter squash puree.
Before going to bed, I filled and pre-heated my SousVide Supreme to 130F so it would be ready and waiting when I woke up. I would’ve washed and chopped the broccoli ahead of time but I was too damn tired. Who am I kidding? If there isn’t visible mud or bugs on the broccoli, I just chop up the florets, season them up, glug on some melted ghee, and roast them . My sis used to work as a sous chef in some fancy-pants places around San Francisco, and she told me NO ONE ever washes the produce. Food for thought.
When I woke up, I preheated the oven to 425 F and plopped my pre-cooked chicken breasts and two frozen packets of Cascadian Farms Winter Squash Puree in the SousVide Supreme. Then, I prepped my broccoli for roasting and popped them in the oven once it came up to temperature.
While the broccoli roasted for 20 minutes, I sliced up a pound of mushrooms, finely chopped 2-3 large shallots in my mini prep processor, and squeezed 3 cloves of garlic through my garlic press. Then, I heated my skillet to medium high, and put in 2 tablespoons of butter. I like to throw my shallots in the pan right after the butter melts (but before the pan gets too hot) to make sure they don’t burn. Once the shallots were translucent, I added the minced garlic and stirred them around for 30 seconds. I added the mushrooms (with some salt and pepper) and sauteed the ’shrooms until all the moisture had evaporated. Next, I poured in about a cup of canned low sodium chicken broth, a few dashes of Worchestire sauce, and tasted the sauce for seasoning. Once it came to a simmer, I removed it from the heat and added a heaping spoonful of sour cream and whisked it in. If I had some creme fraiche, I would’ve used that instead because it doesn’t break the sauce. Also, I would’ve thickened the sauce up with some flour or cornstarch pre-Paleo, but now I just accept the thin sauce. It does pain me.
By this time, the broccoli was roasted to my liking so I plated the florets and drizzled them with aged balsamic vinegar and roasted garlic flavored extra virgin olive oil. I heated my cast iron skillet to high and put in a heaping tablespoon of ghee. Once it was heated, I seared off my chicken breasts. Then, I removed the winter squash puree from the SousVide Supreme, squeezed it out into a bowl, and mixed in a pat of butter and salt and pepper to taste.
And in case you missed it the first time, here’s another shot of my dinner:
I eat “real” food – fresh, natural food like meat, vegetables and fruit. I choose foods that are nutrient dense, with lots of naturally-occurring vitamins and minerals, over foods that have more calories but less nutrition. And food quality is important – I’m careful about where my meat comes from, and buy produce locally and organically as often as possible.
It’s not a low calorie “diet” – I eat as much as I need to maintain strength, energy and a healthy weight. In fact, my diet is probably much higher in fat than you’d imagine. Fat isn’t the enemy – it’s a great energy source when it comes from high quality foods like avocado, coconut and nuts. And I’m not trying to do a “low carb” thing, but since I’m eating vegetables and fruits instead of bread, cereal and pasta, it just happens to work out that way.
Eating like this is good for maintaining a healthy metabolism, and reducing inflammation within the body. It’s been doing great things for my energy levels, body composition and performance in the gym. It also helps to minimize my risk for a whole host of lifestyle diseases and conditions, like diabetes, heart attack and stroke.
For the most part, I try to follow these guidelines but I do regularly eat cheese, yogurt, and dark chocolate. Plus, if I’m at a fancy schmancy place where there’s a chef’s tasting menu I eat whatever they put in frontofme.
…but not tonight. Whenever I’m on my work week, I try to get dinner on the table 30-45 minutes from when I start futzing in the kitchen. We even have a “5 o’clock house rule” where our rugrats can only start watching TV after 5 pm so I can prepare dinner uninterrupted. My kids literally transform into zombies when they start watching TV. It’s a cool magic trick.
Tonight, I had great intentions but it ultimately took me almost 90 minutes to get food on the table due to poor planning. On Sunday, I had already cooked some pork chops and chicken breasts in my SousVide Supreme (for Monday and Tuesday night) so I had my protein set. I got derailed because I made too many damn vegetables. However, the plus side is, I have a lot of veggie leftovers!
Here’s our final spread: cauliflower fried rice, broiled zucchini and raw tomatoes with balsamic and extra virgin olive oil, roasted portobello mushrooms with balsamic and roasted garlic flavored extra virgin olive oil, and sous vide Rub With Love pork chops.
When I woke up, I popped my pre-cooked, refrigerated pork chops into my Sous Vide Supreme (which I had filled and preheated earlier to 130 F) to reheat and I started preparing my vegetables. I would’ve finished in 30-45 minutes but I mistakenly decided to use the oven for two of my veggie sides (broiled zucchini and roasted portobello mushrooms) so I had to wait for one to finish before heating the other. Damn it, why didn’t we put in a double oven when we remodeled! That, coupled with chopping (albeit with a processor), nuking, and then frying the cauliflower, delayed dinner.
Here’s the cauliflower (2 small heads chopped then nuked) frying in the pan with a minced onion, 3 cloves of minced garlic, and coconut oil:
For the mushrooms, I preheated the oven to 400 F and then I wiped the tops off with a damp paper towel and removed the gills with a spoon. Then, I seasoned each mushroom with salt, pepper, and Consorzio Roasted Garlic Flavored Extra Virgin Olive Oil (buy at Costco!) and wrapped them individually with foil. I placed the packets on a foil lined baking sheet (in case one exploded) and popped them in the oven for 20 minutes.
When I took the mushrooms out, I sliced them and drizzled them with the cooking juices and some balsamic vinegar.
Then, I cranked up the oven to broil and put in my tray of sliced zucchini (which I had seasoned with salt, pepper, and extra virgin olive oil). While they broiled for 5-10 minutes, I chopped up some tomatoes. Then, I tossed everything on a plate with some balsamic vinegar.
I had sous vided the pork chops with my chicken breasts on Sunday (140F for 3 hours) and was glad to see that they turned out okay because I’d crammed the SousVide Supreme to the brim with 4 big bone-in chicken breast and 4 bone-in pork chops. After reheating inthe SousVide Supreme at 130F for 40 minutes, I seared them off in my super hot cast iron skillet with some coconut oil.
Here’s a pic of hubby’s plate:
Tonight, I’m going to make sure that dinner only takes 30 minutes to make. Word.
Local Spotlight: Sigona's Farmers Market (Redwood City)
Since we moved from San Francisco to the ‘burbs, Sigona’s Farmers Market has become my favorite grocery store on the Peninsula, hands down. Impeccable produce (a mix of local, organic, and conventionally-grown), awesome cheese selection (not Paleo approved, but eff it), Marin Sun Farms grass fed beef, organic and free-range poultry, a myriad of dried fruits and nuts (bulk raw coconut flakes for $2-something/lb!), unique and high quality specialty items, and great customer service — I love this place!
If you buy seasonally, the prices are really reasonable. Definitely join the Preferred Customer club so you’re privy to Sigona’s weekly specials and coupons. The coupons are for free stuff if you spend over $30, and you don’t need to print them out — just show the clerk the coupon on your mobile phone. Trust me, it’s very easy to spend more than $30, especially if you buy meat. When there’s a sale on the grass fed beef, the savings are pretty astonishing. For example, the grass fed ribeye is just $15.99/lb ($10 cheaper per lb than Pampero Ranch at the Mountain View Farmer’s market) and the grass fed ground beef is cheaper per pound than Costco across the street ($3.99/lb vs. $4.23/lb). Same thing with Rocky free-range chicken, it’s normally only $0.99/lb. You’d be crazy not to stock up!
If you are in the area, you should really check out this locally owned, family run grocery store. I just wish it was closer to my house…
When I woke up this evening, I didn’t feel like making dinner/breakfast. I went to sleep late after spending all morning seasoning and vacuum sealing meats to sous vide for the coming week so the last thing I wanted to do was to cook something else.
But, then again, I didn’t feel like eating leftovers because that’s all I eat in the middle of the night. Sigh. It’d be nice not to care about what I eat. So after all the bitching and complaining, I prepared some delicata squash stuffed with spiced grassfed ground beef and tomatoes and served them with some sauteed swiss chard:
And it only took around 30 minutes. Here’s how I tackled this meal:
Delicata Squash Stuffed with Spiced Meat and Tomatoes (serves 2) and a side of Sauteed Chard
1/4 C shredded Cheddar cheese (I know it’s not Paleo but I like dairy)
1 bunch of chard, stems removed
First things first, I preheated the toaster oven to broil. Then, I washed the delicata squash (since I like eating the skin), trimmed off the ends, and cut it in half lengthwise. After scooping out the seeds and slime in the middle, I cut the squash in half crosswise (yielding 4 pieces). I drizzled the cut-side of the squash with extra virgin olive oil and seasoned to taste with salt and pepper. Then, I put the squash in one layer, cut-side down, in a Pyrex baking dish tightly covered in plastic wrap. I nuked the squash on high for ~5 minutes, re-arranged the squash (the middle ones don’t cook as quickly as the ones on the sides in my microwave), re-applied plastic wrap, and nuked for 4-5 more minutes until the squash was fully cooked.
While the squash was cooking in the microwave, I finely chopped the onion in my Cuisinart, squeezed 3 garlic cloves through my garlic press, and diced my tomatoes. I threw together the taco seasoning (switched out smoked paprika for regular, and coriander for cumin) and then fired up a large cast iron skillet on the stove at medium-high.
I glugged some olive oil in the pan and sauteed the onions until translucent. Then, I added the minced garlic and moved that around for about 30 seconds and then plopped in my ground beef. Once the beef was no longer pink, I added 2-3 tsp of the taco seasoning and chopped tomatoes. I seasoned the meat with salt and pepper to taste and let the meat simmer until the tomatoes broke down a little.
While the meat simmered, I washed some chard and squeezed a couple cloves of garlic through the garlic press. I took the squash out of the microwave but noticed that they had been flattened by the vacuum created in the tightly sealed dish. No biggie. I don’t friggin’ care how something looks as long it tastes good. Just be careful when you remove the plastic wrap because the steam can really scorch you. Yes, I know plastic wrap might be harmful when microwaved but sometimes I like to live dangerously. If you don’t want to microwave the squash — you can bake it in the oven for ~40 minutes.
I lined a small baking sheet with foil and put the cooked squash cut-side up on it. Then, I scooped some of the seasoned meat and piled it on the squash. You may have leftover meat which, to me, is always a bonus. I topped the stuffed squash with some pre-shredded cheddar cheese and popped the tray into my pre-heated toaster oven for ~5 minutes (until the cheese melts and browns). While I waited for the squash to broil, I sauteed the chard and garlic in some extra virgin olive oil and seasoned to taste with some salt and pepper.
Yum-o. Ick. I swear I will never use a Rachel Ray-ism again. I would much rather type out E-X-T-R-A V-I-R-G-I-N O-L-I-V-E O-I-L instead of using the initials E-V-O-O. Even if my fingers were chopped off and I was typing with my nose.
When I woke up this evening I felt like eating some breakfast, damn it. Sausage and eggs with some veggies on the side sounded really good. Since I had already washed and cut up some broccoli before I went to bed, hubby was already roasting some broccoli in the oven when I got up. Here’s the quick and dirty “recipe”:
Preheat oven to 425 F.
Wash 1 large head of broccoli and cut into small florets. Dry thoroughly.
Drizzle with a good amount of extra virgin olive oil and season with salt and pepper. Place the prepared florets on a foil-lined baking sheet.
Put in oven for 25-30 minutes, flipping the florets every 10 minutes, until browned to your liking.
I wanted scrambled eggs (as did the 5-year-old) but my hubby wanted the 5:10 eggs we had at Momofuku Ko. Um, you can make it yourself. Which he proceeded to do with smashing success. Here are his 5:10 eggs unshelled, post ice bath:
I made scrambled eggs fried in butter (so much more pedestrian) for myself and the 5 year-old. After the eggs were finished, I fried up some Bratwurst sausages. While the sausages were browning, I chopped up some tomatoes and avocado and thinly sliced some shallots. I placed the sliced shallots in a small ramekin with some balsamic vinegar and let the shallots steep for 5-10 minutes to take away some of the sharpness/spiciness. Then, I tossed the shallots in with the avocado and tomatoes, seasoned everything with salt, pepper, and a drizzle of olive oil and plated our dishes. Here’s mine:
Hubby and I thought his 5:10 egg looked like Pac-Man but our 5 year-old proclaimed that it was a “barf egg.”
Here’s the 5 year-old’s plate: mini scrambled egg, mini Bratwurst, and some seaweed salad. I’m too embarassed to write what was on my two year-old’s plate. Let’s just say that he’s a carb-addicted vegetarian that doesn’t eat any vegetables.
And, yes, we do cram ourselves around a tiny Ikea table covered with Captain Underpants stickers to eat dinner. I wouldn’t have it any other way.
Ryan Farr of 4505 Meats fame (awesome chicharrones) will be offering 2 classes on how to butcher a whole cow — each class will take 9 hours, and you get to take home 100 pounds of cow. For $600. Seems pretty steep, but it works out to be $6/lb of Paleo approved meat that you can share with friends and family. I’m all about eating like a cave girl, but I’ll step aside and let someone else carve up animals in my stead. You’re welcome.
This is NOT how I like to get more protein in my diet. I lurv my veggie CSA — until I get a big fat caterpillar in my corn or tons of mini bugs in my broccoli. What can I say? My love is conditional. It must KILL vegetarians to find dead bugs in their cooked broccoli.
I’ve already told you I can’t stand NPR, but Terry Gross does have some interesting guests once in a while. Case in point – Harold McGee, author of the best seller On Food and Cooking.
I’ve already pre-ordered Harold McGee’s new cookbook, Keys to Good Cooking. If you’re going to eat Paleo, you need to learn how to cook properly and this book gives you the scientific reasoning why your food rocks or sucks. Plus, I hear there’s a cool section on sous vide cooking in it. And I buy cookbooks like Carrie Bradshaw buys Manolos.
David Chang says, “every restaurant in San Francisco is serving figs on a plate with nothing on it.” By golly, you can do the same thing at home if you join Two Small Farms’ CSA! Well, maybe not the fig part since this is mostly a vegetable CSA, but you can cook delicious dishes with little fuss since you are getting the same stellar stuff supplied to rock star chefs around the Bay Area.
I’ve been a loyal member of this CSA for 5 years because the produce is awesome! Previously, I was a member of Eatwell Farm’s CSA but I quit due to quality inconsistency. I switched to Two Small Farms’ CSA because I was a big fan of Mariquita Farm’s veggies at the Ferry Building Farmer’s Market.
For about $20 a week, you get a really nice assortment of vegetables with the occasional melon or box of strawberries thrown in. I used to waste a lot of the vegetables (gasp!) because we were eating out so much (pre-kids and pre-Paleo diet) but now I can finish the box in about 3-4 days and actually have to supplement my box with trips to the farmer’s market or grocery store.
If you live in the San Francisco Bay Area, join this CSA and you won’t be disappointed. Seriously, you will look like Alice F-ing Waters just by roasting your veggies with olive oil and a little salt and pepper.
I love Bela Olhão canned sardines — and not just because they’re actually kind of delicious. (Really.) Here’s why:
They’re portable, and you can eat ‘em straight out of the can, so they’re fantastic for long hikes or when you just need an emergency snack. I keep a couple of tins in my office desk drawer; when I’m hungry but too busy to go grab a bite across the street, I’ll just break open some smoked sardines.
They fit like nobody’s business into my Paleo diet.
You can eat a tin of sardines instead of slurping down your daily dose of fish oil. Sardines are super-rich in anti-inflammatory omega-3 fatty acids, “good fats” that decrease “the risk of heart disease and stroke while helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments. Some research has even shown that omega-3s can boost the immune system and help protect us from an array of illnesses including Alzheimer’s disease.”
In sum, sardines are awesome for you, and Bela Olhão is one of the tastier brands I’ve tried. You can find them at Trader Joe’s and Whole Foods, so give ‘em a shot.