March 2012

37 posts

Paleo Eats: 3/19/12

I miss my Paleo buddies from PaleoFX (check out my hubby’s pics here), but I’m glad to be home again. Unfortunately, the Double-Os are feverish and both of ‘em are cursed right now with exploding orifices (yes, I went there), so I’ve spent the last two days alternatively snuggling with them and mopping up super-nasty messes.

The first thing I did when I came home yesterday was to simmer a big pot of pressure cooker meaty bone broth made with carrots, leeks, beef cross shanks, and oxtails.

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Our whole family has been nursing bowls of broth ever since I returned from Austin. I’m the only one in good health right now (knock on wood), and I’m hoping this broth’s going to keep me that way.

Since I didn’t have time to buy groceries or make anything complicated today, I kept my meals simple and quick.

For breakfast, I slurped up a bowl of meaty bone broth with leftover braised greens.

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My late lunch consisted of a nuked yam accompanied by a super-fast stir-fry of chopped cauliflower and leftover soup meat seasoned with Adobo seasoning

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At dinnertime, I broiled some asparagus and fried up Thai omelets (eggs, fish sauce, and lime juice).

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And that’s all I’m going to say about my day. The rest of it was too gross to describe.

Oh, before I hit the sheets, I’ll leave you with this brain teaser:

While the kids napped, I crashed on the couch to watch a documentary on Netflix, and this pretty lady caught my eye. Who’s the Pink lookalike pictured below and what’s the name of the flick she’s featured in?

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You have until tomorrow (Tuesday, 3/20/12) at 5 pm PST to post your answers to BOTH questions in the comments section. I’ll randomly pick a winner from the correct responses and he/she will win a pair of (sold out!) Nom Nom Paleo socks!

(UPDATE! And the winner is…BRITTANI FILEK! She knew that the the purty woman pictured above is Melissa “Melicious” Joulwan from the film, Hell on Wheels. Congrats!)

3 notes
#breakfast #lunch #dinner
Paleo Eats: 3/17/12

Despite all the talk at PaleoFX about the importance of sleep, we didn’t hit the sheets until 4:30 a.m. We compensated by not dragging ourselves out of bed until almost 11. Along with our remaining housemates, we hit 24 Diner for brunch.

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The downtown area was packed with SXSW attendees, but we hogged a couple of tables out on the back patio where we could hipster-watch and listen to music while we chowed. Laura, Liz, Spence, Bobby, Diane, George, Bill, and Hayley were relegated to the kid’s table… 

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…while Fitbomb, Diana, and I sat at the table reserved for old mommies and daddies.

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We ordered from the gluten-free menu and split up a platter of bacon deviled eggs…

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…sweet potato hash with sausage, poblano, and eggs…

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…and a huge pork chop, sweet potato mash, and bacon-braised greens.

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Man, the grub was so yummy — and it’s open 24 hours a day. Wackadoodle (in a good way)!

Afterwards, we snaked our way through the crowd to the Whole Foods flagship store. At the entrance, I spotted a poster promoting free screen printing with T-shirt purchase — and we freaked out when we saw this design:

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Of course, we all snagged shirts and had them printed on the spot by the nice folks at Bombs Away Ink.

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After cavorting with some metal pigs…

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…we drove over to Lick for some ice cream.

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Yes, you read that right — we stopped for some delectable artisanal frozen treats.

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After sampling almost all of the flavors…

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…I decided to get a scoop of Coconut and Avocado Curd. Sounds totally unappetizing (dairy-free! vegan! avocado curds!) but it was so coconut-y, creamy, and satisfying.

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Despite his cold, Fitbomb treated himself to four scoops: Too Hot Chocolate and Salted Caramel…

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… and Cilantro Lime and Coconut & Avocado Curd. You know that ice cream’s the cure for the common cold, right?

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These treats were defintely worth the indulgence. Besides, with Emily Deans, Dallas and Melissa Hartwig, Diane Sanfilippo, and the Primal Palate pair all diving in with gusto, it was easy to succumb to peer pressure.

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When we got home, I ate a small serving of sauerkraut just ‘cause I’m committed to incorporating more bone broth, fermented foods, seaweed, fermented CLO/butter oil blend, and organ meats in my diet. Why? Because Diane, Diana, Chris, and Liz told me so. I’m also going to start going to tanning salons, too. (Kidding.)

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At dinnertime, hubby and I enjoyed a date-night at Lambert’s per reader Kim’s suggestion. 

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Although it was intended to be an intimate date night with hubby, the live music blaring in the upstairs lounge precluded any conversation at all. 

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Good thing we’re telepathic.

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We shared spicy deviled eggs…

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…Country Style Pork Ribs, Mustard and Brown Sugar Crusted Ribeye, Brussels Sprouts & Bacon, Roasted Jalapeno & Broccoli, and Smoked Bacon Braised Collard Greens.

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Oof. My belly was stuffed to the limits, and it was oh-so-good.

I’m sad that Paleo Spring Break is ending, but I’m looking forward to going home to the Double-Os. PaleoFX was great, but getting together with new and old friends was the bestest part of the trip. It was especially rewarding to get a chance to bond with my fellow Paleo mommies, Stacy and Diana. Sharp, snarky, and nurturing — my favorite kind of women.

PSA: There won’t be a Paleo Eats tomorrow. As soon as we land in California, we’ll be making up for lost time with our boys. And sleep.

5 notes
#lunch #ice cream #Austin #dinner
I Love These Gals.

Laura and Liz are just adorable. Don’t you agree?

#Cave Girl Eats #Anestralize Me
Paleo Eats: 3/16/12

Before heading out for Day 3 of PaleoFX, I fried up another leftover carnitas scramble for breakfast. We got a late start to the day again, ‘cause the hubby was sick and up late last night.

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Once we arrived at The Stark Center, I sat in on Nora Gedgaudas's talk…

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…while Fitbomb peeked in on a panel where he glimpsed a shirt fit for royalty.

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After filling my brain with useful information, I reviewed notes for my spicy crab and avocado temaki cooking demonstration, and checked that all the ingredients were in order.

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Thanks for setting everything up, Kara!

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Luckily, I was able to successfully whip up mayonnaise with my trusty immersion blender and plastic squeeze bottles. Plus, I remembered all my lines and didn’t melt into a puddle of flop sweat. 

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In case you’re wondering, the recipe is available on my upcoming iPad cooking app.

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I was so relieved once the cooking demo was over, and it was wonderful having the support of my Paleo pally pals in the audience…

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…who totally rocked the stage themselves.

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Wow. The shrimp and grits that Charles and Julie cooked was Nom Nom approved…

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…and the intoxicating smell of Bill and Hayley's fajitas made everyone at the conference hangry.

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At lunchtime, I ate another Asian chicken salad provided by Caveman Cuisine

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Then, I participated in the Virtual Foodies panel with Bill & Hayley, Charles & Julie, Melicious, and Michelle.  The lovely Melissa Hartwig did a wonderful job making sure only two of us flipped the bird at the audience.   

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Again, I wasn’t nervous ‘cause we had a friendly crowd.

 

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For dinner, Fitbomb and I were invited to Melicious and Dave’s home for a Whole30-approved meal with Bill and Hayley, Melissa and Dallas, Dave, Charles and Julie, Windy, and a beardless Andy Deas. Mel served us a kickass meal that started with cocktails, Paleo Spiced Nuts, grilled olives, and dried fruit.

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For the main event, she served Lava Lake Lamb “Gyro” Meat, Greek shredded chicken, Greek burgers, zucchini noodles with Greek pesto, roasted carrot salad, onion and parsley salad, and go-alongs: romaine, butter lettuce, cucumbers, tomatoes, bell peppers, and creamy Middle Eastern dressing. The food wasn’t just wonderfully tasty, but also beautiful to boot.

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We finished our meal with warm apple crisp and fresh whipped coconut cream.

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Buy Mel’s book if you want the recipes. They kick ass.

 

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As you can imagine, our supper was unbelievably delicious. At the end of the night, my tummy hurt from laughing and eating too much. 

3 notes
#breakfast #lunch #dinner #PaleoFX #Austin
Paleo Eats: 3/15/12

This morning, everyone else in the house was up (and some were out the door) before Fitbomb and I stumbled out of the bed in search of food. I fried up some leftover carnitas in a skillet…

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…poured in a few scrambled eggs…

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…and plated up our breakfast, which we washed down with copious amounts of black coffee.

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After a quick shower and change, we dashed off for the second day of PaleoFX events. We got there in time for cooking demonstrations by Chris Kresser

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Robb Wolf

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…and the always-fabulous Melicious.

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Mel whipped up a fragrant batch of Coconut-Almond Green Beans that made my stomach rumble — and (not surprisingly) did it with humor, grace, and poise. I loved every minute of her presentation.

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Don’t you just want to shove your face into this bowl?

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Between sessions, I got to meet lots of great people…

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…like Karen of The Paleo Periodical

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…and Dr. Kim Mulvihill.

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At lunchtime, we headed to the speaker’s lounge to eat. The food was provided by Austin’s Caveman Cuisine

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…and in between bites, I caught up with Jimmy Moore and a bunch of other friends.

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And then it was time for my first panel. I joined Stacy Toth, Chris Kresser, Marissa Pelligrino, Dave Asprey, and Sarah Pope for a discussion moderated by Angelo Coppola about ancestral wellness for babies and tots…

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…where I felt completely awed by the information my co-panelists had to offer. Me? Not so much. I didn’t have a Paleo pregnancy, and my kids were pretty much out of the “tot” stage by the time I adopted a Paleo approach to my own nutrition. 

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The one point I did want to make was that it’s never too late, people. Sure, it’s ideal to get your kids started down the right path from the very beginning, but with a little persistence, we can all help our kids course-correct from a nutritional standpoint.

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When the Q&A was done, I hustled downstairs for a talk with Dr. Mulvihill…

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…and hung out with Jules, Charles, Michelle Norris, and my husband (a.k.a., my one-man pit crew), who is rarely pictured anywhere because he’s usually the one holding the camera.

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Next, we attended a super-informative panel about whole foods and supplementation (looks like we’re going to be hitting the fermented cod liver oil soon!) moderated by Melissa and Dallas Hartwig. Some of our favorite people were on this panel, including Diana Rodgers, Amy Kubal, Chris Kresser  (he’s everywhere, folks!), Diane Sanfilippo, and Liz Wolfe.

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Some of our favorite people were in the audience, too:

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And, of course, no Paleo conference would be complete without a presentation by Mark Sisson.

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Or, for that matter, an 800-pound deadlift in high heels by Melissa Hartwig.

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The day’s events concluded with a book signing in the main lobby.

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I had nothing to sign, but I sat there and goofed around anyway.

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For dinner, a huge crew of us drove over to Wink, where we gobbled down a multi-course Paleo tasting menu. 

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Here’s what we had:

An amuse-bouche of ginger consommé with orange oil and chives…

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…a spinach salad with bacon, Fuji apples, red onion, and cider dressing…

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…grass fed steak tartare with mache, egg yolk, and mustard…

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…seared scallop with cremini mushrooms and Brussels sprouts…

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…seared duck breast with celeriac purée, frisee, baby carrots, and apricot moustarda, and…

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…grilled New York strip with Brussels greens, trumpet mushrooms, and fingerling potatoes.

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And that’s all, folks. I gotta hit the sack.

6 notes
Paleo Eats: 3/14/12

This morning in the Paleo Real World House, we woke up late, lounged around in pajamas, and tapped away on our MacBooks. Yes, we are a happy band of geeks — one and all. 

At noon, the majority of the group headed to CrossFit Austin in their Nom Nom Paleo socks to get their WOD on

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…while the rest of us went to pick up Stacy at the airport.

Late in the afternoon, we picked up some delicious take-out from Habanero Mexican Cafe.

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We were all starving, and impatiently tweeted as we waited for our order to be filled.

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Finally: Meatapalooza!

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We ordered pounds and pounds of barbacoa and carnitas, three quarts of guacamole, and tubs of spicy pico de gallo.

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This joint was a solid suggestion from Melicious. Definitely check out her recommendations for Paleo Eats around Austin. She knows the real deal, yo!

After a dozen people took turns showering in the two bathrooms in the house, we all headed to the opening events at PaleoFX.  The attendees listened to the keynote speech by Dr. Jack Kruse (who, believe it or not, at one point threatened to light a stick of dynamite)…

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….and mingled with old and new Paleo friends.

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Look — it’s Dave, Mel, & Julie!

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And Emily! George! Robb! 

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And there’s Chris!

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The Virtual Foodies Panel!

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Amy! Clifton!

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Charles!

Later, at the dinner for the speakers at the conference, we scarfed down eats from Caveman Cuisine

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…spent more time hanging with our homies….

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…and passed around the beta version of our iPad cooking app.

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I’m so looking forward to tomorrow.

3 notes
#lunch #dinner #Austin
Paleo Eats: 3/13/12

Wanna see everything I consumed from the time I woke up ‘til dinnertime? Here it is:

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Just a cup of espresso and heavy cream.

It wasn’t by choice. Fitbomb and I were in a frenzy getting the Double-Os ready for school before dashing to the airport. It wasn’t until we boarded the plane that I realized I hadn’t eaten anything. But I wasn’t hungry, and was content to sit back and take a nap. Traveling without the little ones is exponentially easier, and it felt unbelievably decadent to fly in peace.

When we arrived in Texas, the two of us tooled around downtown…

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….and explored the University of Texas at Austin. 

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Evidently, the balls in Texas are HUGE.

At dinnertime, we headed to Hill Country and ate at Salt Lick with Melicious and her hubby, Dave.

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We ordered our ‘cue family-style and gobbled up heaps of smoky brisket, ribs, and sausage…

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…cole slaw…

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…and potato salad.

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We skipped the beans and the bread but I’m sure we ingested copious amounts of sugar and canola oil.

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Back off Paleo police — Mel’s just kidding around!

The heaping piles of meat were delicious, and kept coming…

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…but the laughs and conversation were even better.

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Afterwards, we headed to our Paleo party house, where we joined a crew of our fellow cave nerds in deep conversation about the usual: camera equipment, bad squid, and fermented cod liver oil.

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Tonight, I finally met the George, the Civilized Caveman, and he’s a big sweetheart. For the next few days, we’ll be staying with Bill & Hayley, Diane, Laura, Diana, Bobby, Stacy, and Liz — all under one roof. Paleo craziness will ensue, you can count on it. We might even stay up past 9 p.m.!

6 notes
#travel #dinner #Austin
Paleo Eats: 3/12/12

Today is my groovy super-chef big sister’s birthday! Happy Birthday, Fiona!

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(Note: The picture above was taken on Fiona’s third birthday. She’s no longer this short — but she’s shorter than me! HA!)

I know I say this every night, but this post REALLY has to be brief ‘cause Fitbomb and I have a ridiculous amount of work to get done before we fly out to Austin tomorrow morning. I’m really excited to attend and present at PaleoFX, but we have to get everything squared away for the Double-Os before we leave. Man, I’m going to miss ‘em like the dickens.

Enough blathering, here are my eats for the day:

For this morning’s breakfast, I gobbled up a couple of leftover Pizza Egg Muffins before I dashed off to the women’s class at CrossFit Palo Alto, where we were treated to Jackie

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After all that rowing and barbell-thrusting and pull-upping (is that a word?), I was HONGRY. For my post-workout meal, I inhaled a couple of pressure-cooked eggs and a nuked yam.

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Maybe I’ll exercise more just so I can eat more yams. Me likey.

At lunchtime, I fried up a chicken bratwurst and served it on top of leftover cauliflower, carrot, and parsnip puree, and broiled asparagus.

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I already have some food prepared to feed my parents and the Double-Os for this coming week, but just to make sure they don’t starve in my absence, I threw a few pastured pork chops seasoned with Magic Mushroom Powder (recipe will be in my upcoming iPad app) into the Sous Vide Supreme.

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After an afternoon spent packing, doing laundry, and squeezing in last minute hugs with the boys, I rushed dinner to the table. I made a batch of emergency protein with grass fed ground beef, Adobo seasoning, and diced onions…

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…and sauteed mushrooms and broccolini in the dirty pan.

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Here’s my dinner plate:

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My blogging may be sporadic the next few days while I’m in Austin — I have a feeling I’ll be too tired to write at the end of the night. But if you follow me on Twitter, you’ll be treated to a steady stream of my nonsense as I tweet up a storm during the conference.

#breakfast #lunch #dinner
Paleo Eats: 3/11/12

After getting stiffed one hour of sleep, I rolled out of bed and made everyone breakfast. I fried Thai omelets in bacon grease…

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…and plated them with fresh lox from Siren SeaSA and marinated bell peppers.

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You guys must season your eggs with Red Boat Fish Sauce — it just adds that indescribable savoriness you’re craving. In fact, everything you make should get a drop or two of this fantastic umami in a bottle.

For lunch, the boys and I made Mini Egg Pizzas from The Paleo Parents' cookbook, Eat Like A Dinosaur. This cookbook is filled with a ton of great recipes to get your kids on board the Paleo train.

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Both boys were very excited to help out with the cooking. Big-O helped sauté the filling…

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…and Lil-O helped whisk the eggs and herbs. (He put on a snazzy red bow tie for the occasion, too.)

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We substituted the suggested filling with stuff we had on hand — leftover baby kale and diced smoked sausage — and the muffins smelled super-yummy as they were baking.

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The pizza muffins tasted fantastic and everybody — even picky Lil-O — gobbled them up.

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The inclusion of tomato paste and diced tomatoes adds that special umami punch to these tiny frittatas. Now if only I could find a waffle iron, I could make my boys some of the Paleo Parents’ Frozen Waffles…

In the afternoon, I practiced my cooking demonstration that I’m presenting at the end of this week at PaleoFX. I’m making a recipe from my upcoming iPad cooking app — spicy crab and avocado temaki — so I practiced my clumsy banter while whisking mayo. Please, oh please, don’t let me make a fool of myself in Austin.

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For dinner, I roasted a batch of Damn Fine Chicken that I also seasoned with Magic Mushroom Powder (yes, the recipe’ll be available on my upcoming iPad cooking app).

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To accompany the drumsticks, I sautéed some broccolini with onions, a splash of broth, Magic Mushroom Powder, and Red Boat Fish Sauce.

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Here’s my dinner plate:

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Hey! Don’t forget I’ve got a grass fed beef giveaway from TX Bar Organics! May the beef be with you!

8 notes
#breakfast #lunch #dinner
Paleo Eats: 3/10/12

I’m going to try to keep this short ‘cause I gotta get some shut-eye ASAP — especially since I’m losing an hour of sleep tonight due to the start of Daylight Savings Time. Usually, I love setting the clock an hour forward because the time change happens while I’m at work; as a result, I get 60 minutes shaved off my nightshift. But this time around, I happen to be on vacation, so  I officially hate this day again.

For breakfast, I made a simple tuna salad with Paleo mayonnaise and Sunny Paris seasoning

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….and wrapped it up in a curry-flavored Pure Wrap with cucumbers and micro greens.

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I didn’t eat a real lunch today — but I did fill my belly with mac nuts again. Dang it — why do they have to be so irresistible?

Fitbomb didn’t eat lunch either. He’s participating in the third workout of the CrossFit Games Open, and didn’t want to barf all over his barbell or something. So after the kids gobbled up some leftovers for lunch, our whole family headed to CrossFit Palo Alto to cheer on everyone who competed.

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Hubby was exhausted after his mighty effort, but the Double-Os just told him to suck it up. When he finally peeled himself off the floor, he wolfed up the nuked yam and pressure cooked hard “boiled” eggs I’d packed him for his post-WOD meal. 

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When we came home, I started preparing food for a dinner party with our Paleo cousins, D & T, and their adorable daughters. The main dish, lamb necks and shoulder, had already finished cooking in my Sous Vide Supreme (24 hours at 160F), so I turned my attention to making veggie sides.

I charred bell peppers on the stove…

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…broiled a tray of asparagus…

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…blitzed a bowl of cauliflower, carrot, and parsnip puree

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…sauteed baby kale in duck fat…

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…and pressure cooked a pot of carrots, onions, and savoy cabbage.

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When the veggies were finished, I removed the lamb from the water oven and strained the reserved cooking liquid.

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Then, I oven-broiled the neck and shoulder to get a nice, crisp char on the surface.

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I shredded the necks and plated them on top of the cabbage and carrots…

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…and hacked up the lamb shoulder.

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D & T are the coolest guests because they always bring me the bestest hostess gifts…

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…and yummy appetizers like Melicious’s Smoky Pear Bites.

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Good company & filling eats. We chatted for hours while the kids put on an impromptu dinnertime theater show for us, complete with bow ties, “Frenchy-worm” dances, and poop jokes.

Time to nod off!

5 notes
#breakfast #dinner #dinner party
Giveaway Time! Win Grass Fed Beef From TX Bar Organics

As an expression of my sincere gratitude for your support in voting for me as the Best Food Photography on a Blog in The 2012 Homies, I’m hosting a giveaway for FREE GRASS FED ORGANIC BEEF! 

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TX Bar Organics sells beef from livestock that’s 100% grass fed and grass finished on certified organic pastures up in Northern California. Plus, it’s delicious — well-marbled, tender, and flavorful.

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Oh, that’s not enough for you?

What if I told you TX Bar Organics is also committed to helping the community eat well? Through their Food For a Cause program, for every 20 pounds of meat sold, a pound of ground beef is donated to a needy family that’s been adversely affected by the economic downturn. It’s a win-win for everybody!

How do you enter to win a $75 gift certificate to TX Bar Organics?

Simply sign up for their mailing list by clicking on this link. A winner will be randomly chosen on 3/12/12 at 8 am PST and he/she will be contacted by TX Bar Organics via email. (Unfortunately, you must be a U.S. resident to enter the giveaway.)

Plus, use the coupon code: NOMNOMROCKS to get 10% off all purchases. (Before you accuse me of being too big for my britches, please note that I so did not choose that code.) Code expires on 4/1/12.

Good luck!

4 notes
#giveaway #TX Bar Organics
Pssst! Want a Sneak Peek?

Anyone interested in taking a gander at the upcoming Nom Nom Paleo iPad app?

Here’s a quick, unpolished, one-take video that my husband threw together tonight. He’s embarrassed by the production quality and fuzzy picture, but I don’t care: I’m just excited to be able to share with you a glimpse of what we’ve been building over the past four months.

And just so you know, those ain’t my man-hands in the video.

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Before you freak out and rush over to the App Store, please note that this isn’t the final version — we’re still in beta testing. I can’t tell you how many hours we’ve spent kicking the tires and working with our super-awesome team at YMedia Labs to revise the design, programming, and content — and we still have plenty of stuff to tweak. We’re working like crazy to have the app ready for you by next month, so keep your fingers and toes crossed!

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Got questions about the app? Read this post, and you’ll probably find the information you need.

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Fitbomb and I will have our trusty iPads with us next week at PaleoFX in Austin, so if you’re extra-nice to us, you might get a closer look at this baby!

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Now go get yourself an iPad already!

10 notes
Paleo Eats: 3/9/12

It’s Friday, Friday

Gotta get down on Friday

Now you can’t get that inane song outta your head, either. Mwahahahaha!

This morning, I didn’t eat breakfast because Big-O wasn’t allowed to eat or drink anything due to a scheduled diagnostic procedure in the OR.

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By the way, those are hospital PJs he’s sporting. But I think this is a good look for Big-O. I need to get him some yellow socks and backless shirts. 

After futzing for hours at the hospital, the anesthesiologist told us to reschedule since Big-O still had junky lungs from his cold. Um, that’s what I requested a few days ago but I was told to bring him in anyways. Our stint at the hospital was totally anticlimactic but our wasted time wasn’t for naught — we were paid off with a $20 gift certificate to the hospital gift shop. YES!

We came home at noon and everyone was cranky and hungry. Of course I had no food ready — I’m so disorganized when I’m on PTO — so I grabbed some frozen shrimp and threw them in a colander under some running water. As soon as they thawed, I sprinkled on some salt and Sunny Spain seasoning and seared them in coconut oil. After I removed the last shrimp from the pan…

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…I tossed in a pile of baby kale…

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 …and sauteed until wilted.

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I lay the shrimp on the bed of greens…

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 …smashed up an avocado, and placed a dollop of guacamole on the shrimp.

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In the afternoon, I blended a big batch of Magic Mushroom Powder (recipe will be in my upcoming iPad cooking app)…

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…and seasoned a lamb shoulder and a couple of lamb necks.

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I vacuum sealed all the meat and dunked it in the SousVide Supreme set at 160F for 24 hours.

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At dinnertime, I fried up some ground beef with onions and Magic Mushroom Powder and tossed the cooked meat in some Rao’s Marinara sauce.

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For my veggie base, I julienned a head of savoy cabbage and sauteed the “noodles” with a splash of bone broth and more Magic Mushroom Powder.

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Simple and easy.

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Want an update on The 2012 Homies?

Both Melicious and I won in our respective categories, Best Healthy Cooking Blog and Best Food Photography on a Blog!

I’m sincerely moved by the outpouring of support from the Paleo community and will be thanking you guys with a beefy giveaway from TX Bar Organics tomorrow! 

3 notes
#breakfast #lunch #dinner
Paleo Eats: 3/8/12

How YOU doin’ today?

Me? Frankly, I’m kind of tired but that’s par for the course.

This morning, it was a mad rush to get out the door because I was volunteering at Lil-O’s co-op.

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For breakfast, I chugged down an espresso and reheated last night’s dinner: Turkish slider burgers, sauteed mushrooms, and broiled asparagus.

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After chasing Lil-O and his friends around the playground and catching some rays, I came home and reheated leftover sous vide rib eye and stir-fried veggies for lunch.

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I spent the rest of the afternoon editing content for the upcoming iPad cooking app and accompanying my mother-in-law to another appointment. It’s annoying to wait two hours to see a doc, and then have the actual check-up be completed in 10 minutes. Argh.

When I returned home in the evening, it was close to 6 p.m. Luckily, I had a package of pastured pork spare ribs defrosted in the fridge and my dependable pressure cooker.

I seasoned the sectioned ribs with salt, pepper, and Sunny Paris

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…and seared them in some duck fat. Then, I added jarred marinara sauce, bone broth, and a splash of Red Boat Fish Sauce. I covered the pot and cooked it on high pressure for 20 minutes.

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To make the cheater ribs kinda fancy, I sprinkled on chopped parsley. Garnish is so 80s.

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For my veggie side, I nuked some green beans with a little bone broth and seasoned the dish with Sunny Spain, salt, butter, and red pepper flakes.

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I’m all for these quick and easy dinners.

Before I hit the sheets, I want to sincerely thank everyone for voting for me as Best Food Photography on a Blog in The 2012 Homies!  I’m truly grateful for all my readers and am honored to be part of such a supportive community. Hugs to you!

3 notes
#breakfast #lunch #dinner
Paleo Eats: 3/7/12

Normally, today would be my flip day back into zombie/vampire mode…but I’m on still on vacation! People often ask me why I prefer to work night shifts, and here’s my answer: I work every other week, so when I take one week off of work, I get three weeks off. I like that kind of math. Plus, I get paid a premium for working nights. A dolla make me holla, honey-boo-boo.

For my first meal of the day, I ate some of my brother-in-law’s smoked turkey thighs and leftover roasted broccoli.

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With some food in mah bellah, I headed to CrossFit Palo Alto and lifted heavy things and got my heart racing with the other gals in the women’s class. Afterwards, I gobbled up some more smoked turkey and a nuked yam.

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Erica, the professional boxer-slash-foodie from Stuff I Make My Husband, made some really great points about how women don’t metabolize carbs as well as men in the comments section on my previous post, so I’m gonna stick with eating starches post-WODs.

At lunchtime, I made a quick frittata with chopped broccoli, mushrooms, and leftover beef from the pressure cooker bone broth that I made the other day.

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I’ve been seasoning my eggs differently these days. Instead of salt, pepper, and cream, I’ve been using Red Boat Fish Sauce, and a splash of water and lemon juice. I’m telling you, I’m obsessed with Khai Jiao these days.

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For dinner, I broiled a tray of asparagus that I drizzled with balsamic vinegar…

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…sauteed some mushrooms…

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…and torched a batch of Sous Vide Turkish Sliders.

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Here’s my dinner plate:

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Before I head to bed, I just wanted to put out a gentle reminder that voting is still going on for The 2012 Homies. I’m trailing The Pioneer Woman and would really appreciate your vote for The Best Food Photography on a Food Blog. While you’re logged in, don’t forget to vote for Melicious in The Best Healthy Food Blog category, too. Paleo Power!

It’s been so long since I last won something

6 notes
#breakfast #lunch #dinner
Paleo Eats: 3/6/12

Happy Tuesday!

After dropping Lil-O off at school, I came home and played board games with Big-O. As much as I revel in the free time afforded me when the kiddos are in school, and as much as I’m sad when they’re achy and listless, I kinda like when one of them is home sick. And Big-O actually felt a lot better today, but following school rules, we kept him home because he spiked a fever the night before. It was nice spending some one-on-one time with my big boy.

Since Big-O and I were hanging, I didn’t get around to breakfast until mid-morning. I sauteed sliced shallots in butter and tossed in some leftover shredded cross shanks (from the beefy bone broth) and baby kale.

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While the beef and kale heated in the skillet, I had time to season, seal, and plop two steaks in the SousVide Supreme for dinner.

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Then, I slathered a dollop of Paleo mayonnaise on a Pure Wrap

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…and piled on the meat and veggies.

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I gotta say, these wraps totally filled my sandwich void. 

At lunchtime, my parents popped over to check in on Big-O. For our eats, I whisked another fresh batch of Paleo mayonnaise…

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…and assembled crab temaki for everyone.

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When it was time for supper, I made a veggie stir-fry with the dregs from my crisper (1/2 a savoy cabbage, ‘shrooms, and onions)…

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…and roasted a tray of broccoli in the oven.

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Once the side dishes were finished, I took the steaks out of the meat jacuzzi and blasted them with my kitchen torch.

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I plated Paleo Happy Meals for the boys…

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…and toy-less ones for the big people.

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Man, the boneless grass fed rib eye from TX Bar Organics was awesome — super tender, flavorful, and nicely marbled. In contrast, the aged New York steak from my CSA was kind of the opposite (it’s pictured above on the kiddie plate). 

I’m tired. Good night.

7 notes
#breakfast #lunch #dinner
Paleo Eats: 3/5/12

Today was filled with multiple doctor’s appointments — yes, plural — and quick eats. 

In the morning, I simmered a pressure cooker filled with oxtails, meaty beef bones, smoked turkey thigh bones, and aromatics to make beefy bone broth.

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While I waited for the soup to finish cooking, I threw together my breakfast: a Pure Wrap filled with my brother-in-law’s smoked turkey thighs, kale, and guacamole.

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The day my brother-in-law decides to sell his smoked goods to the public will be a glorious day indeed. (Do it already, Chris!)

After Fitbomb shuttled Big-O to school, I accompanied my mother-in-law to her oncology appointment. She’s doing great and recovering like a champ but her doc’s still trying to suss out her appropriate medication regimen post-chemo and radiation. Those pesky adverse drug reactions!

When we got home, I grabbed Lil-O, the bone broth, and some turkey thighs to bring to my parents. My mom’s been feeling under the weather and I finally realized — after nearly four decades — that I could return some of my mother’s selfless caregiving. Hey, it’s never too late.

We all headed to lunch at The Counter in San Mateo and I ordered a bison burger in a bowl of greens.

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On my drive home, I got a call from Big-O’s school that he wasn’t feeling well and was waiting for me in the office. By the time I arrived, he was burning up and complaining of pain in his ears. Uh, oh.

We spent the rest of the day at the pediatrician’s office and pharmacy and didn’t get home until after the sun went down.

I had nothing ready for dinner so I just made everyone egg scrambles followed by a bone broth chaser.

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The egg scrambles were super easy and quick. I sauteed sliced ‘shrooms and baby kale in duck fat…

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…and added some eggs whisked with Red Boat Fish Sauce, a splash of water, and a squeeze of lemon juice.

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Eggs to the rescue!

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When I finally had a chance to sort through our mail, I found our review copies of Matt and Stacy’s new cookbook, Eat Like A Dinosaur!

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Although the kids were bushed after their long day, they insisted on flipping through the books to pick recipes to make. 

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Is it wrong that I’m on a mad hunt to borrow a waffle iron so I can make Matt and Stacy’s Frozen Waffles for the boys? Scandalous, I know.

2 notes
#breakfast #lunch #dinner
Paleo Eats: 3/4/12

Today, it was back to my old routine again — cooking, hanging with friends, playing with the kids, blogging — and it felt great.

For breakfast, I reheated last night’s leftover vegetable and beef soup…

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…and I ate a small nuked yam.

Gold stars for my readers who’ve noticed that I’ve lately been eating more carbs in the form of safe starches. I’ve been keeping up with Richard Nikoley’s latest n=1 observations, and I’m experimenting with increased carb intake to see how it affects me. He’s a smart, sane dude and I value what he has to say.

We spent the rest of the morning at the Mountain View Costco where I stocked up on organic vegetables, avocados, mushrooms, yams, and the obligatory mega-bundles of paper towels and toilet paper. And I caved and bought two containers of mac nuts. They’re like crack, I tell ya!

At lunchtime, I practiced my mayo making skillz in preparation for my cooking demonstration at PaleoFX12. Click here for the recipe and video.

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My chef sister taught me a cool trick this weekend that makes whipping your own mayo even easier. Here it is: Get yourself a cheap-o plastic squeeze bootle and fill it with oil. 

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The squeeze bottle makes it a breeze to maintain a slow, steady stream of oil while you whip up your emulsion!

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My sis is a veritable kitchen genius.

For lunch, I roasted a tray of broccoli and garlic cloves…

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…and made a quick smoked turkey salad with store-bought guacamole as the binder.

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I spooned the turkey and avocado salad into Pure Wraps and topped it with sliced bell pepper and baby kale.

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We spent the rest of the afternoon in our garage gym, where the kids blew off steam on the erg while a couple of our friends learned how to climb our rope.

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During the last few hours of sunlight, we hung out at our neighborhood park and scrambled up play structures and built sand castles.

For dinner, I cooked up a batch of Big-O sliders (the recipe for these yummy bacon and mushroom filled burger patties will be in my upcoming iPad cooking app)…

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…and sauteed a bag of baby kale in the burger grease. I seasoned the greens with lemon zest and Red Boat Fish Sauce.

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Fitbomb was creative (yet again) and invented his own version of a “green” burger. He does have an affinity for guacamole sammies.

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On another note, THANK YOU to all who have voted for me in The 2012 Homies! For those of you who haven’t, what are you waiting for? I’m counting on your votes!

I’m one of six finalists for Best Photography in a Food Blog, and the votes are CLOSE. I’m currently in second place(!) and I would appreciate your vote by this Friday (3/9/12 at 3:00 pm EST) if you deem me worthy. I know my blog had over 13,000 unique visitors today, and if only a fraction of you vote, I’ll be forever grateful. Paleo FTW! You guys are the best readers EVAH!

3 notes
#breakfast #lunch #dinner
Pressure Cooker Indian Curry Lamb Spareribs

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I got the inspiration for this dish after tasting my buddy Noopur’s bright and fresh-tasting curried mutton the other day. She’s a fellow CrossFitting foodie who obsesses about what’s she’s going to eat all the time — just like me. Noopur told me the secret to her recipe is to use lots of lemon juice and chopped cilantro.  Here’s a simplified (and bastardized) American version of her phenomenal recipe.

Ingredients (Serves 2-3 people)

For the lamb

For the sauce

  • 1 tablespoon coconut oil
  • 1 large yellow onion, coarsely chopped
  • 1/2 pound ripe tomatoes
  • 5 cloves garlic, minced
  • 1 tablespoon curry powder (I use Maharajah Style Curry Powder)
  • 1 tablespoon kosher salt
  • juice from 1 lemon
  • 1 1/4 cup chopped cilantro, divided
  • 4 scallions, thinly sliced

Toss the spare ribs with 2 teaspoons salt…

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…and 1 tablespoon curry powder.

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Use your hands to thoroughly coat the ribs.

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Cover and refrigerate for a minimum of four hours and up to a day.

When you’re ready to cook off the ribs, melt the coconut oil over medium heat in a 6-qt pressure cooker.

Brown the spare ribs in two batches…

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…and remove them to a plate when they’re done.

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While the ribs are sizzling, grab the onion and tomatoes…

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…throw them in a blender

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…and blitz until smooth.

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Once the spare ribs are seared…

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…add the minced garlic to the empty pot off the heat.

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I take the pot off the heat so the garlic doesn’t burn — that’ll add a yucky metallic taste and it’ll ruin your curry.

Stir the garlic until fragrant (30 seconds) before adding the tomato and onion puree.

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Put the pot back on a burner set at medium heat.

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Add curry powder, salt, 1 cup chopped cilantro, and lemon juice.

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Bring to a boil…

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 …and add the lamb back in.

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Mix the spareribs to coat with curry sauce.

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Lock on the pressure cooker lid and increase heat to high to bring up to high pressure. Once high pressure is reached, decrease the heat to low to maintain high pressure for 20 minutes.

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Let the pressure release naturally (10-15 minutes).

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Taste for seasoning and stir in scallions and 1/4 cup chopped cilantro.

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12 notes
#lamb #pressure cooker #curry
Paleo Eats: 3/3/12

I’m back home but I’m wiped out from traveling solo with the kids. Mad props to all you single parents out there…

When I woke up in SoCal this morning, my sister whipped up another rib-sticking Paleo breakfast for everyone: baked bacon, sauteed kale and ‘shrooms, boiled eggs, and baked sweet potatoes.

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We spent our last morning at my sister’s place swinging on the hammock in the backyard before heading to Forage for lunch. This casual, order-at-the-counter locavore spot offers a wide variety of salads, proteins, and sweets. Many of the salads come tossed with bread crumbs and cheese so read the ingredient list carefully before ordering. I eat dairy on occasion so I only steered clear of the gluten.

My lunch plate consisted of grilled flank steak with tomatillo salsa; roasted beets and chopped egg salad with New Zealand spinach, chives and dijon mustard vinaigrette; and tangerine and baby red carrot salad with dandelion greens, olives, feta, and ginger dressing.

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I wish there were places like this in my nabe.

Afterwards, I grabbed all of our stuff (and a care package of my brother-in-law’s special smoked turkey thighs) and we headed to the airport. The flight was uneventful and we got home before dark.

For dinner back in our homecave, I reheated a pot of beefy bone broth with dried shiitake mushrooms, lancinato kale, and cabbage…

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…and sliced up some smoked turkey.

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As much as I love visiting my sister and being spoiled by her incredible cooking and hospitality, there really is no place like home.

3 notes
#breakfast #lunch #dinner #Los Angeles
I'm a Finalist for the 2012 Homies! Vote for Me!

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Thanks to all of your votes during the nomination phase of The 2012 Homies, I’m now one of six finalists (out of hundreds of nominees!) competing for the Best Food Photography On A Blog category! And Melicious of The Clothes Make the Girl is a finalist in the Best Healthy Cooking Blog category!

I’m super-grateful and touched by the support I’ve received from the cave community. It’s gratifying to be recognized for the hard work my hubby and I pour into this blog every day, though I’m still a bit surprised to find my daily snapshots considered alongside the other finalists’ stunning professional-level photography. I’m not worthy — but that doesn’t mean I don’t want you to vote for me!

If you deem me worthy, please take the time to:

(Note that you may have to login again after registering before placing your vote.)

This is a brand new round of voting, so even if you cast a vote for me in the nomination phase, I’d appreciate one more click of the voting button!

Thank you, thank you, thank you! Let’s show foodies that Paleo can be delicious, tasty, and food porn-worthy!

3 notes
Paleo Eats: 3/2/12

For breakfast, my sis whipped up baked eggs over spicy sauteed vegetables.

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Seriously, I could make this a habit. I chowed my baked eggs and veggies with nuked Japanese yam and sliced avocado.

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After our bellies were full, we drove to the La Brea Tar Pits to check out the bubbling black goo, animatronic growling animals, and fossils. By the time we were finished strolling the grounds, all of us were famished.

We drove to the Farmers’ Market at Fairfax and Third for lunchtime chow. Although this place is called the Original Farmer’s Market, it’s really a semi-coverered arcade of restaurants and stores that sell nibbles and tchotchkes. Although there are lots of vendors selling sweet treats and grains, you can find lots of tasty Paleo-friendly options. Per my sister’s advice, I decided to grab my grub at Loteria Grill, a casual Mexican joint.  

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I opted for the probadita — a sampler platter of 12 of their tacos but I asked for them sans corn tortillas and added an extra side of guacamole. Truly tasty eats but I literally had a plate with just 12 bites.

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When we returned to my sister’s house, we all spent some time in their garden soaking in the rays. Big-O and his uncle harvested veggies for our dinner…

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…and I played Legos with the little guy.

At dinnertime, my sister made Chinese roast pork(!)…

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…stir-fried the veggies from the garden…

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…and tossed a salad fresh from the garden.

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So delicious.

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The boys and I are mopey that we’re leaving tomorrow. Good thing we’ll be back in July to watch the CrossFit Games. Is it wrong that I’m looking forward to my sister’s cooking more so than watching the Games?

1 note
#breakfast #lunch #dinner #Los Angeles
Paleo Eats: 3/1/12

Yay! The boys and I made it safely to Los Angeles without too much drama and all our limbs intact. It was exhausting herding the Double-O’s through the airport but that’s because I was muy sleep deprived. As my sister chauffeured us to her place, she asked whether I was crazy or masochistic to travel solo with the boys on my flip day. My answer? Dude, it was definitely two for two.

When I woke up this morning, I reheated some leftovers from last night’s supper: Momofuku chicken thighs (cold-smoked, braised in pork fat, and seared) and roasted broccoli.

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This delicious dish is one of many reasons why I love visiting my chef sister.

I’ve written before about my brother-in-law’s urban garden but the bounty is amazing. Although Spring hasn’t arrived quite yet, they’ve got fresh organic produce up the wazoo.

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Since the Double-O’s were being a bit too Lennie Small with my sister’s kitties, we took them out to Griffith Park to blow off steam.

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We all rode on the kiddie train, scrambled around the playground, and the boys impersonated cowboys on wee ponies.

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For lunch, we stopped by Umami Burger

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…where I ordered an Umami burger sans bun.

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Not totally Paleo (e.g. parmesan crisp, umami ketchup, etc.) but it was a tasty burger regardless. The patty was kind of small for my humongous appetite but luckily I’d gobbled up a nuked Japanese yam before we left the house.

When we arrived back at my sister’s place, my brother-in-law was busy smoking ribs and Big-O’s favorite turkey thighs.

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I couldn’t resist gobbling up some smoked goodness and homemade salumi…

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…before my sis and I left for Gail Simmon’s book release party for Eating With My Mouth Full. How I got an invite to this party is beyond my comprehension. Heck, the craziest thing I do at night these days is blog with the T.V. on. I’m so damn square.

Red Medicine was packed with folks eager to eat, imbibe, and schmooze. We nibbled on tasty haute Vietnamese cuisine as we chatted with Cuong and Vo of Red Boat Fish Sauce (the hosts of the event) and spied on Gail, Chris Cosentino, Colin Hanks, Busy Phillips, and luminaries of the blogosphere.

I even left with a goodie bag. 

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I felt so L.A. and I liked it.

On another note, thank you so much for nominating me in the category of Best Food Photography on a Blog in The 2012 Homies.  It’s an honor to be nominated and the credit for the prettiness of this blog unequivocally goes to my talented hubby, Fitbomb. (Okay, that last sentence totally sounds so L.A. but I’m dead serious about feeling gratitude towards all of you.)

Thanks for your support and if I move on to the finals (announcement coming tomorrow, March 2nd), I want to thank you in advance for your future votes. Paleo FTW!

2 notes
#Los Angeles #breakfast #lunch #dinner

February 2012

39 posts

Vote Paleo FTW!

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Over at The Kitchn, they’re hosting a contest called The Homies that celebrates the best new home design and cooking blogs.

It’s no surprise that Melicious, over at The Clothes Make the Girl, is nominated for The Best Healthy Cooking Blog. But, I was shocked to see Nom Nom Paleo listed in the Best Food Photography in a Blog category — especially since all my shots are taken on the fly (between plating my food and shrieking at my kids to hustle to the dinner table)!

Please be a dear and:

  1. Create a login. You may need to login again before you vote. 
  2. Vote for Nom Nom Paleo in the Best Food Photography in a Blog category.
  3. Vote for The Clothes Make The Girl in The Best Healthy Cooking Blog category.

How awesome would it be to see some cave girl love at the top of both categories!

Voting for the the top nominations will be open until Friday. After that, the top six in each category will vie for the top spot. So don’t forget your login and password, ‘cause I’ll be asking you to vote again between March 2nd and March 9th!

And if you’re dropping by for the first time to make sure I’m even remotely worthy of a nomination, here’s a random selection of recent snapshots of my daily meals:

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Thank you in advance! Mwah!

2 notes
Paleo Eats: 2/28/12

Only two more nights of work until vacay starts! 

For my chow at work, I gobbled up leftover roasted curried cauliflower and sous vide beef tongue ‘n cheek.

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When I came home in the morning, I washed and hulled a mess o’ strawberries to bring to Lil-O’s co-op to feed all the pint-sized cuties in his preschool class…

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…and fried myself a Thai omelet (a.k.a Khai Jiao), in duck fat. 

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I didn’t use quite as much fat as the recipe specifies, but it still came out fantastic. It’s definitely because of the Red Boat fish sauce, for sure.

Afterwards, I took the boys to school and dropped off more socks at the post office. (I’m now on a first name basis with the postal workers.) Before I headed off to bed, I dunked the cooked chuck roast (the one I prepped a few days ago) back into the SousVide Supreme to soak until I woke up in the evening. 

I stumbled out of bed at 6 p.m. and headed straight for the kitchen. Dinner time!

First, I roasted a tray of kabocha squash in the oven…

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…and then I proceeded to make a cheater beef stew utilizing the sous vide chuck roast and the pressure cooker. When my SousVide Supreme joins forces with the pressure cooker, it’s like the Wonder Twins get activated. In other words, awesomeness ensues with almost no hands-on time at all.

Wanna see?

I sauteed onions, carrots, cremini mushrooms, and cabbage in some duck fat…

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…poured in the reserved cooking liquid from the sous vide chuck roast

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…dumped in a cup of Rao’s (Paleo-friendly!) marinara sauce, and cooked it under high pressure for 5 minutes. Once the time elapsed, I rapidly released the pressure and tasted for seasoning.

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Next, I hacked up the sous vide chuck roast…

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…and tossed it with the veggies.

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Voila!

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Here’s my dinner plate:

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The chuck roast was from TX Bar Organics and it was yummerific. Stay tuned for a organic grass fed beef giveaway in the near future…

After we tucked the Double-Os in bed, I hurriedly packed a carry-on for tomorrow’s trip to Los Angeles. I don’t really care if I forget anything or if I’m super exhausted because I know my awesome sis and her hubby will take good care of us when we arrive.

Just a friendly reminder — I’m taking a brief blogging break tomorrow ‘cause it’s my flip day. My Paleo Eats posts resume on 3/1/12 and I’ll be reporting on lots of tasty eats down in SoCal. Ciao!

2 notes
#night shift #packed lunch #dinner
Paleo Eats: 2/27/12

Is it vacation yet? Um, no.

On my third to last night of work, I packed myself a thermos of beefy bone broth and some leftover pressure cooker porcini and tomato short ribs (recipe forthcoming, I promise), root vegetable puree, and roasted broccoli.

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When I came home in the morning, I ate a nuked yam and a few slices of Applegate Farms organic roast beef. Then, I hustled Big-O to school, stopped at the post office to drop off some socks, and went to bed. BTW, you know you can win some socks by entering this giveaway, right?

In the evening, I dragged myself out of bed to make dinner. The beef cheek and tongue were finished cooking in the SousVide Supreme so I all I had to do was make a pot of braised kale and carrots.

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While the greens were cooking, I sliced up an onion…

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…peeled and sliced the tongue, shredded the cheeks, and crisped the beef and onions in duck fat.

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Here’s my dinner plate:

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Yes, that’s a lot of meat.

I’ve got two more nights of work before I fly to Los Angeles with the kiddies to visit my sister and her kitties. It’ll be pretty wackadoodle since I’ll be traveling on my “flip day” but I can’t wait. 

1 note
#night shift #packed lunch #dinner
Giveaway Time! Win A Signed Copy Of The Healthy Gluten-Free Life & Socks!

**UPDATE: The giveaway is over and our winner is lucky number 190, Shannon Weiland!**

Who wants to win something for nothing? Okay, you have to do a little something but it’s so easy to enter and the prizes are groovy. 

I recently received a review copy of Tammy Credicott’s The Healthy Gluten-Free Life ($34.95 value) and I’ve really enjoyed many of the quick and fresh recipes. My two faves so far are Dutch Oven Pork Roast and Ginger Lime Chicken Bites

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Although it’s not a Paleo cookbook, there are close to 100 recipes that are Paleo-friendly and all 200 recipes are gluten-free, dairy-free, soy-free, and egg-free. The photos are great and Tammy offers lots of helpful, time-saving tips for busy peeps. For those of you who want to slowly ease into Paleo but can’t quite give up the baked goods, this cookbook was made for you. 

Guess what? You can win a signed copy of The Healthy Gluten-Free Life!

As if that wasn’t a cool enough prize, how about a pair of limited edition Nom Nom Paleo knee-high socks made by Gumball Poodle ($15.99 value)? 

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These are UNISEX socks, so everyone can sport them!

If you already have Gumball Poodle’s BACON or MEAT socks, you’re familiar with the quality: These knee-highs are thick, comfy, durable athletic socks, and 100% made in the USA. You can roller skate in them, CrossFit in them, or just curl up on the couch in them.

(For those of you who can’t wait to see if you’ve won, you can buy your own socks by clicking here.)

Here are the rules:

  1. Like The Healthy GF Life and Nom Nom Paleo Facebook fan pages.
  2. Follow @healthygflife and @nomnompaleo on Twitter. (If you’re not already on Twitter, get on it!)
  3. Leave only ONE comment on this post below, telling me you followed these instructions.
  4. Do all the above by Tuesday, 2/28/12 at 11:59 p.m. PST.

Good luck! 

3 notes
#giveaway
Paleo Eats: 2/26/12

My night at the hospital was so busy, I didn’t get around to eating my packed meal until close to dawn. 

In about five minutes, I gobbled up some leftover Turkish slider burgers, roasted broccoli, and sauteed mixed veggies.

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When I returned home in the morning, I filled my pressure cooker with meaty beef bones

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…veggies, and water to make a big pot of bone broth.

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As I babysat the pot, I listened to the first day of The Paleo Summit. Good stuff. 

When the broth was finished cooking, I strained the broth and shredded the meat.

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In the evening, I popped out of bed to make dinner. Okay, that’s revisionist history because it took me several failed attempts to roll off my mattress.

For dinner, I grabbed a cauliflower and chopped up the greens and florets.

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I fried some bacon…

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…and sauteed the cauliflower greens and onions in the grease.

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I tossed the florets in melted coconut oil and curry and roasted them in the oven.

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For our main dish, I seasoned the black cod fillet from Siren SeaSA with salt and pepper…

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…and seared both sides in the bacon grease.

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I topped the fish with homemade Dukka seasoning (recipe will be in the upcoming iPad cooking app)…

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…and popped it in the toaster oven to cook through.

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Here’s my dinner plate:

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After dinner, I removed the chuck roast from the SousVide Supreme and put it on ice but I left the beef tongue and cheeks to soak until tomorrow night’s dinner. Then, I packed my stuff for work and zoomed off for the hospital.

Only three more nights to go!

#night shift #packed lunch #dinner
Slow Cooker Korean Grass Fed Short Ribs

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Inspired by a recipe in Slow Cooker Revolution from the editors at America’s Test Kitchen, I’ve made this Korean-style dish several times—and every time, it’s been easy-peasy and tasty. I simplified and Paleoized the recipe by subbing out the soy sauce with coconut aminos, the rice wine vinegar with coconut vinegar, and leaving out the tapioca. What’s cool about this recipe is that you don’t need to sear off any of the meat or carmelize any aromatics –- it’s pretty much a dump-it-in-and-forget-about-it kind of dish. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the slow cooker.

You may want to make this dish ahead of time and store it in your fridge because the short ribs release a ton of fat into the gravy, which you can easily remove when the chilled fat hardens.

Here’s what to gather to make enough tasty meat to feed 4-6 hungry adults:

  • 6 pounds of bone-in English-style grass-fed short ribs
  • Kosher salt
  • Freshly ground pepper
  • 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
  • 1/2 cup coconut aminos
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of ginger, about the size of your thumb, cut into two pieces
  • 2 teaspoons of Red Boat fish sauce
  • 1 tablespoon coconut vinegar
  • 1 cup organic chicken broth
  • Small handful of roughly chopped fresh cilantro

Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…

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…and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.

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Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.

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Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.

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Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.

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Pour the sauce evenly over the ribs…

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…and add the chicken broth to the pot.

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Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.

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When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

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Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

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Super tender and very tasty. The simmer sauce is subtly sweet and the coconut aminos, while not as bold-tasting as soy sauce, lend a good umami flavor to the dish.

42 notes
#slow cooker #slow cooker short ribs #grass fed beef #short ribs #make ahead #main dish
Paleo Eats: 2/25/12

Another night, another buck…

For my chow at work, I scarfed down leftover pressure cooker porcini and grass fed short ribs, roasted broccoli, and cauliflower, parsnip, and carrot puree.

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In the morning, I mailed off a bunch of socks and picked up my weekly Siren SeaSA delivery. The haul this week was fresh black cod fillets, my favorite.

When I got home in the morning, I grabbed my homemade Magic Mushroom Powder (the recipe will be forthcoming in my iPad cooking app)…

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…and seasoned a grass fed beef cheek, tongue, and chuck roast.

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I vacuum sealed all three cuts and dunked them in the SousVide Supreme for 24-48 hours at 160 F. 

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After I put the beef in the meat spa, I kissed my boys good night and headed for bed.

While I slept the day away, Fitbomb and the Double-Os all participated in the first CrossFit Games Open and then went to a dinner party.

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After getting a full eight hours of sleep, I made myself a simple frittata for supper.

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This one was filled with fridge and freezer staples: eggs, spinach, bacon, mushrooms, and raw heavy cream.

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I had a few boxes of leftovers in the fridge so I grabbed one to take to work. Just a few more nights left before the boys and I take off for Los Angeles. Let me tell you, Wednesday can’t get here fast enough.

1 note
#night shift #packed lunch #dinner
Paleo Eats: 2/24/12

Another day of chow coming right atcha!

In the middle of the night, I ate leftover cauliflower, carrot, and parsnip puree topped with pressure cooker porcini and grass fed short ribs.

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After work, I visited with D at her appointment before heading home to sleep.

When I woke up in the evening, I mixed up some Turkish slider burgers

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…and fried them up on the stove.

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While the patties were frying, I roasted a tray of broccoli in the oven.

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As soon as the last slider was plated…

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…I threw some sliced mushrooms, onions, and bell peppers into the grease…

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…and seasoned everything with salt and pepper.

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I quickly mashed up some avocados and made a bowl of guacamole before clanging the dinner bell.

Here’s my dinner plate:

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Then, I packed my stuff for work and headed out into the night. Just 5 more nights until vacay!

1 note
#night shift #packed lunch #dinner
Paleo Eats: 2/23/12

Wanna see my eats for the day?

For my meal at work, I packed some leftover curried lamb spare ribs, sauteed cabbage, and roasted curried cauliflower

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Throughout the night, I also sipped from a thermos filled with steaming bone broth.

When I returned home in the morning, I took the kiddos to school and dropped off some sock packages at the post office. Big thanks to all of you who’ve purchased my knee highs! I get a total kick out of seeing the socks in action so please keep posting pics on my Facebook page.

In the evening, I crawled out of bed to make dinner. I reheated the pressure cooker porcini and grass fed beef short ribs…

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…whipped up a batch of cauliflower, carrot, and parsnip puree that I’d simmered in the pressure cooker

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…and roasted some broccoli seasoned with Magic Mushroom Powder in the oven.

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Here’s my dinner plate:

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After dinner, I got two meaty surprises: Hubby brought home a couple of lamb necks for me from 4505 Meats, and I received a complimentary sampler box of beefy delights from TX Bar Organics in the mail.

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Swoon.

I’ll be working on new recipes with all these goodies in the near future. If you can’t wait, check out this yummy recipe for lamb neck stew from Stacy and Matt.

On another note, I know it’s been a little while since I last hosted a giveaway. Stay tuned ‘cause I’ve got some goodies coming up…

1 note
#night shift #packed lunch #dinner #TX Bar Organics #4505 Meats
Video: Veggies 4 Ways

Wanna see how quick and easy it is to throw together four of my favorite vegetable sides? Watch the video below to see how I made roasted kabocha squash, garlic cauliflower mashed “potatoes,” pressure cooker braised greens, and stir-fried kale and bacon — all in just one hour. I did this after working a 10-hour graveyard shift, so I don’t want to hear any complaints about not having the time or energy to make veggies!

And if you can’t get the catchy music out of your head, blame Ryan of The Cave Kids, who created the soundtrack to this video with lightning speed!

8 notes
#video #vegetables #the cave kids #pressure cooker
Pressure Cooker Braised Kale and Carrots

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Everyone should eat kale. That statement’s irrefutable because it’s uber-healthy, versatile (e.g. chips, salad, stir-fry), and ‘cause I said so. Still resistant? Well, here’s another quick and easy method to cook kale where you’ll end up with a bowl of tender greens and carrots in about 15 minutes. Grab your pressure cooker and let’s get some dark leafy greens in your belly already.

Ingredients (Serves 2):

  • 10 ounces of kale, roughly chopped (including stems)
  • 1 tablespoon of ghee or fat of choice
  • 1 medium onion, thinly sliced
  • 3 medium carrots, cut into 1/2” slices
  • 5 cloves of garlic, peeled and roughly chopped
  • 1/2 cup chicken broth
  • Kosher salt
  • Freshly ground pepper
  • Aged balsamic vinegar
  • 1/4 teaspoon red pepper flakes (optional)

I love buying organic produce at the farmers’ market but when I need a quick veggie side, I just grab a bag of washed and chopped kale from Trader Joe’s.

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Once you cut open the bag, you’re ready to go. There’s no tedious washing, spinning, or removing ribs.

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Get your 6-qt or larger pressure cooker and melt the ghee over medium heat.

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Toss in the chopped carrots and onions…

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…and saute until softened.

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Throw in the garlic and stir until fragrant (~30 seconds). Pile in the kale, pour in the chicken broth…

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…and sprinkle on salt and pepper to taste. Make sure you still have at least 1/3 of the head space at the top of the pot or it just might go kablooey.

Increase the heat to high, lock the lid in place, and wait until the cooker reaches high pressure. Once high pressure is achieved, decrease the heat to low and maintain high pressure for 8 minutes. At the end of the cooking time, take the pot off the heat. You can let the pressure drop naturally (10-15 minutes) or if you’re impatient like me, activate the quick release valve and the steam will hiss right out.

Remove the lid, give everything a swirl, and taste for seasoning. Splash on some balsamic vinegar and sprinkle on some red pepper flakes if you want some heat.

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Ladle it up and dig in.

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8 notes
#kale #pressure cooker #side dish #recipe
Paleo Eats: 2/22/12

Since I was turning into a zombie/night shift worker tonight, I was a busy bee in the morning harvesting brains preparing food for the week ahead.

For breakfast, I downed a bowl of bone broth with shredded beef shanks and gulped down a plate of scrambled eggs before heading to the women’s class at CrossFit Palo Alto.

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We had a full house today and it was fun working out with a room full of strong-ass women. Post-WOD, I gulped down a nuked yam and a few slices of Applegate Farms organic roast beef.

I spent my last couple of hours sans kiddos working on a new pressure cooker grass fed short rib and porcini mushroom recipe.

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When it was finished cooking, I stored the stew in the fridge for tomorrow night’s supper.

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In my opinion, stews cooked in the pressure cooker taste better the next day because the flavors have a chance to meld. Plus, if you don’t like greasy braises, it’s super easy to peel off the thick layer of congealed fat once it’s chilled.

After I picked up the kiddos from school, I turned them over to my parents before heading to bed for two hours.

In the evening, I reheated the pressure cooker curried lamb spare ribs…

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sauteed purple cabbage, onions, and bacon

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…and roasted curried cauliflower.

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Here’s my dinner plate:

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Before heading to work, I labelled and packaged a few more sock orders and assembled my grub for the night. Just one more week of work before vacation!

3 notes
#breakfast #dinner #meal planning
Paleo Eats: 2/21/12

Ay caramba! Because my week of night shifts starts tomorrow night, my day was filled with loads of laundry and meal prep.

As we were getting the Double-O’s ready for school, I reheated a bowl of beefy bone broth with leftover braised kale and carrots for breakfast.

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When I finally had the house to myself, I seasoned a bowl of grass fed beef short ribs and stored them in the fridge…

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…pressure cooked a pot of curried lamb spare ribs…

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…and packed up another pile of socks.

I’m totally serious about wanting to see pics of everyone traipsing the globe in Nom Nom Paleo socks. If you guys post pics on my Facebook page, I’ll happily label and package more socks until I’m blue in the face.

I didn’t really eat lunch — I just snacked on some nuts and dark chocolate. Don’t shake your head disapprovingly! Mr. Primal Blueprint says that I should eat dark chocolate every day. Yes, that’s how I interpreted his article and I’ll disregard the part about eating cacao in moderation.

At dinnertime, I was too tired to make a real meal so I grabbed a can of crab meat from the fridge and tossed it with a few tablespoons of Primavera salsa and freshly ground black pepper.

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I wrapped the makeshift crab salad in Pure Wraps along with some avocado slices and roasted bell peppers

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…and called it a night.

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I’ll be posting a bunch of pressure cooker recipes in the next few days. I’m seriously crushing hard on my pressure cookers. Luckily, I’ve got enough love to go around and none of my appliances feel slighted.

Time to hit the sheets! 

3 notes
#breakfast #lunch #dinner #meal planning
Grilled Calamari & Roasted Peppers

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In a previous life, I was a ravenous sushi hound, but there was always one sashimi variant that made me turn up my nose: Raw squid — a.k.a. ika. (As in “EEEK! AAAH!”) I found it too slimy, inky, and just plain icky. Cooked calamari was a different matter — I’d down a plate happily — but my aversion to the raw stuff caused me to avoid squid altogether at the market, and I never learned to prepare it properly. Someone else would have to cook the tentacled sea beasties for me.

After all, this is what usually pops into my head when I think about calamari:

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But this week, I got a pound of squid in my seafood CSA delivery. It sat in the fridge for a day while I pondered how to cook it.

Since my super-chef sister knows how to make EVERYTHING, I rang her up and she gave me the deets on how to throw together a quick and easy flash-grilled calamari salad. 

Ingredients (Serves 2-3)

  • I medium red bell pepper
  • 1 pound squid, cleaned and gutted
  • 2 tablespoons melted bacon grease or fat of choice
  • Kosher salt
  • Freshly ground black pepper
  • 1 small shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • Juice from 1/2 a lemon
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Italian parsley leaves

Start by placing the bell pepper directly on your gas range and charring it until black all over. 

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Place the pepper in a bowl and cover tightly with foil or plastic wrap and let the sucker steam for at least 15 minutes. I usually leave the bell pepper alone for a few hours while I go about my important business of blogging and yelling at the kids to put away their toys.

Rub off the blackened skin and remove the stem, seeds, and ribs.

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Cut the bell pepper into thin strips and set aside.

If you’re lucky like me, you can get ridiculously fresh, sustainably-caught squid from a groovy seafood seller like Siren SeaSA. Mine came cleaned and gutted, but if you need to do some dirty work, check out this handy guide.

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I rinsed and dried the squid and cut each one open so it would lie flat on the grill.

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You can remove the skin if you want, but I was too lazy. (Note: my sis HIGHLY recommends removing the skin because it’s unsightly in her opinion.)

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Toss the squid with the bacon grease…

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…and salt and pepper to taste.

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Combine the shallots and balsamic vinegar in a small bowl and let them mellow out.

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Preheat your gas grill on high. Once it’s super hot, toss on the squid and cook for 20-30 seconds on each side. 

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The tentacles take a tiny bit longer to cook, but don’t let the calamari linger on the grill until the meat turns to rubber.

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Once the squid is flash-grilled…

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…slice it up…

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…and toss the pieces in a bowl.

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Add the juice from half a lemon…

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…pour in the olive oil…

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…and toss in the the balsamic-marinated shallots, sliced peppers, salt, and pepper.

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Mix everything well…

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…and sprinkle on the parsley.

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Taste for seasoning and adjust as needed with extra lemon juice, salt, or pepper.

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The result: A tangy, toothsome, easy-to-make salad of grilled calamari and sweet roasted peppers. 

3 notes
Paleo Eats: 2/20/12

Happy Presidents’ Day!

Lincoln and Washington were awesome and all, but my primary reason for celebration was that it wasn’t a typical manic Monday. Instead of frantically rushing the kids off to school, I leisurely got my stuff together for my women’s class at CrossFit Palo Alto.

For breakfast, I reheated a couple of Big-O slider burgers and fried myself an egg in butter.

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With some time to kill, I marinated some lamb spare ribs with curry powder and salt that I plan to pressure cook tomorrow…

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…and seasoned a batch of chicken wings with Magic Mushroom Powder for dinner.

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At the women’s class, I had a super-slow date with Fran, but I’m okay with being the tortoise bringing up the rear. My fellow CrossFitters and Coach Trish motivate and inspire me every time I show up to class, so my back-of-the-pack status never gets me down. I love that Coach Trish, who’s now RKC-certified(!), pushes me to challenge myself and never lets me quit.

When I came home, I scarfed down a nuked yam and quickly threw together a berry salad. 

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The kids and I headed to a playdate at my buddy’s place, and this simple dish was all I brought. See? I’m a terrible guest.

Check out the spread that awaited us at lunch: sauteed spinach, roasted broccoli, carrots, parsnips, and pastured turkey leg.

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Here’s my lunch plate:

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The afternoon flew by and before I knew it, the kids were pestering me for dinner. I roasted the Magic Wings…

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…and pressure cooked a pot of braised kale and carrots.

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I also had a pound of fresh squid from Siren SeaSA that I couldn’t let go to waste. I flayed them open…

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…tossed ‘em with bacon grease, and threw them on the backyard grill.

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I roasted a bell pepper on the gas range, julienned it, and tossed everything together with balsamic vinegar-soaked shallots, lemon juice, extra virgin olive oil, salt, and pepper. Calamari salad, y’all!

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Good night, Paleo buds!

1 note
#breakfast #lunch #dinner
Paleo Eats: 2/19/12

Today was filled with minimal cooking but lots of outdoor time with the family. Now, if I could only get some more sleep, things would be peachy.

For breakfast this morning, I fried some bacon and eggs for the kiddies…

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…and broiled a skillet filled with leftover Cheater Sous Vide Crispy Duck Confit Legs, roasted butternut squash, frozen spinach, eggs, and Magic Mushroom Powder for the grown-ups.

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I also slurped up a bowl of beefy bone broth filled with shredded beef shanks.

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After breakfast, we all synthesized some vitamin D by hiking at Foothills Park.

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It was nice being outside, chasing each other on the trails, and catching the glorious vistas.

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By the time lunchtime rolled around, we were famished. We stopped by an overpriced, mediocre restaurant in a neighboring town where we were served uninspired grub by an inattentive waitress. I ordered a lamb chop salad…

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…and the chops were gray even though I ordered them medium-rare. We waited so long for our food, I didn’t want to make a fuss and send it back. Seriously, it was 2:30 p.m. by the time we got our chow and we had all turned into pumpkins already. Needless to say, we ain’t heading back anytime soon.

Luckily, our sour moods were lifted when we met our friends at the park later in the afternoon. The boys practiced baseball and I spent some time MovNating around the play structures.

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At dinnertime, I just reheated the last of the Dutch Oven Pork Roast and stir-fried sliced kohlrabi and chard in bacon grease.

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Here’s my dinner plate:

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I’m serious about wanting more sleep. Good night everyone!

#breakfast #lunch #dinner #Foothills Park
Paleo Eats: 2/18/12

Even though it was Saturday, I had many errands to run before lunchtime. My life is so hectic these days — but I wouldn’t change a thing. Okay, I lied. I’d love to get a few more hours of sleep each night…

For breakfast, I fried up some Prather Ranch sugar-free bacon

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….and made Pig in a Skillet with leftover Dutch Oven Pork Roast, braised kale, and eggs.

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We always listen to music on weekend mornings in the kitchen, and today we bopped around the kitchen to Paleo tunes by The Cave Kids. Ryan Heenan’s fun and catchy songs sound something like if Weezer, Dan Zanes, and Parry Gripp had a Paleo-eating baby.

In the morning, I hauled a big box of sock parcels to the post office and smiled sheepishly at all the other customers impatiently waiting for the clerk to process my 72 packages. In the future, I’m arranging for a pick-up at my house. 

At lunchtime, I stir-fried Ginger Lime Chicken Bites, another tasty dish from The Healthy Gluten-Free Life. I subbed in thighs instead of chicken breasts because I prefer them approximately 1,000 times more for stir-frying.

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I pan-fried some julienned cabbage and topped the “noodles” with the tangy chicken nuggets.

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In the evening, I broke in my new Kuhn Rikon pressure cooker by simmering a batch of beefy bone broth. Dinner consisted of a batch of Big-O slider burgers filled with sauteed mushrooms and ground bacon.

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To accompany the burger bites, I pressure-cooked bag of prepared kale with garlic and shallots.

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Here’s my dinner plate:

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Until we meet again tomorrow…

6 notes
#breakfast #lunch #dinner
The Healthy Gluten-Free Life's Dutch Oven Pork Roast

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I’ve never had great success with cooking the pastured pork leg roasts that come in my monthly CSA box. In fact, there’s a big pile of ‘em in my freezer because I’d almost given up on them; I hate ending up with dry, stringy meat.

A few days ago, I got two more pork leg roasts, so I knew it was time to find a way to cook them properly. As I was perusing my advance copy of Tammy Credicott’s The Healthy Gluten-Free Life, I came across her simple recipe for Dutch Oven Pork Roast.

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I followed the recipe to the T and the resulting meat was moist, tender, and yummerific. The easy-peasy sauce is a perfect blend of tangy, sweet, and savory. I can’t wait to cook off the rest of the leg roasts in my freezer using this method. Thanks, Tammy!

Ingredients (Serves 4-6)

  • 5 lb of pastured pork leg roasts (I used two 2.5 lb roasts)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons coconut oil
  • 1 organic yellow onion, roughly chopped
  • 3 garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons raw apple cider vinegar
  • 3 tablespoons raw organic honey
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon dried rosemary
  • 2 teaspoons granulated onion
  • 1 teaspoon ground cumin
  • 1 tablespoon Kosher salt
  • 3 cups of water

Preheat oven to 325 F with the rack in the lower middle.

Dry the roasts with paper towels and iberally season with salt and pepper.

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Heat the coconut oil in a large Dutch oven over medium high heat.

Sear the roasts and brown on all sides.

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Take your time browning each roast to make sure they get a nice and toasty.

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While the pork is browning, add the onion, garlic, extra virgin olive oil, apple cider vinegar, honey, oregano, chili powder, rosemary, granulated onion, cumin, salt, and some freshly ground black pepper into a food processor.

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Pulse until blended.

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When the pork has finished browning, tuck both of them back into the Dutch oven and remove the pot from the heat.

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Add the sauce to pot…

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…and add the water.

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Cover the pot…

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…and pop it in the oven for 2.5-3 hours or until the pork is fork tender.

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Shred with two forks and dig in.

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11 notes
#pork leg roats
Paleo Eats: 2/17/12

Happy Friday!

This morning, I had two goals for myself:

1. Package and label all my sock orders, and

2. Braise a couple of pastured pork leg roasts languishing in the fridge.

I gotta admit — I HATE pork leg roasts. Every method I’ve tried in the past results in dry, stringy meat and my lack of success makes me MAD. While I was perusing my advance copy of Tammy Credicott’s The Healthy Gluten-Free Life this week, I came across her recipe for Dutch Oven Pork Roast. Ding! Ding! Ding! This saucy braise seemed like the perfect recipe for the pork leg roasts.

I’m really liking this hefty tome filled with beautiful pictures, helpful cooking tips for busy moms like me, and over 200 gluten-free, dairy-free, soy-free, and egg-free recipes.

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It’s not a Paleo cookbook, but there are many recipes that are Paleo-friendly or can be made Paleo-friendly with a few minor adjustments. Big-O and I have both stuck Post-Its all over the pages for future recipes we want to try.

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The pork pot roast only took about 20 minutes to throw together…

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…and it slowly braised in the oven while I addressed and packaged sock after sock after sock.

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One of my lucky readers is gonna get a bonus with their order.

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The pork was finished cooking before I packaged all my damn sock orders. And it braised for almost 3 hours. Sigh.

Since I didn’t eat breakfast in the morning, I eagerly dug into the tender pork roast.

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Lo and behold, the resulting meat was tender, moist, and delicious!

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I rolled the shredded pork, sliced bell pepper, and butter lettuce in a couple of curry-flavored Pure Wraps for my brunch. 

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Big-O was a big fan of the pork and ate three servings. He’s a boss when it comes to packing down pig products.

In the afternoon, the boys had a playdate and I spent my free time stuffing socks into envelopes and admiring my new pressure cooker.

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I was thankful that my buddy, N, came over with some homemade pressure cooker mutton stew because I didn’t have time to make dinner. Alright, I had time but I was too damn lazy to cook.

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To accompany the delicious stew, I stir-fried some cabbage with shallots and mushrooms.

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Here’s my dinner plate:

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Wow. This stew was fantastic! I pestered N on Facebook until she emailed me her recipe. I’ll adapt it to pressure cook a pile of lamb spare ribs this weekend and if I come close to recreating her tasty stew, I’ll post the recipe.

Good night!

#lunch #dinner #Healthy Gluten-Free Living
Paleo Eats: 2/16/12

Today, the Double-O’s and I spent a fun yet exhausting day in San Francisco. Both boys are off for the next five days and I didn’t feel like being cooped up at home stuffing socks into envelopes all day (sorry!). Instead, we followed Fitbomb up to the big city.

Before heading out the door, I slurped up a steaming bowl of meaty pressure cooker bone broth for breakfast. 

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Yesterday, I received my Valentine’s Day present to myself — a large Kuhn Rikon 8-quart pressure cooker — so I’ll be using it to make easy-peel hard-boiled eggs and meaty bone broth ALL. THE. TIME.

When we arrived in the city, the little guys and I wandered around the Ferry Building and visited my favorite shops and stands at the farmers’ market.

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I love this beautiful food mecca and recommend it to everyone visiting the Bay Area.

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Definitely try to visit it on a farmers’ market day (Tuesday, Thursday, or Saturday) because the eats are phenomenal.

Plus, you can buy pastured, Whole30-approved, sugar-free bacon at Prather Ranch ANY DAY OF THE WEEK. 

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At lunchtime, my hubby met us for lunch and we split a spinach salad with an additional double serving of slow roasted pork from Il Cane Rosso

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…and my favorite burger in the world: a 4505 Meats double-meat Paleo burger with fried egg. 

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After our bellies were full, the boys and I hopped on a ferry bound for The Rock

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The weather was surprisingly fantastic and the boys had a blast wandering around the “spooky” prison.

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Look at the crap they fed the prisoners:

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No wonder they rioted.

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I’ve lived in the Bay Area my whole life, but this was only my second trip to Alcatraz. Based on the grins on my boys’ faces, I’ve got a feeling that we’ll be heading back to the Rock much more frequently in the future — and I’m not even psychic.

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At dinnertime, we met our besties at Roam Artisan Burgers

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While we shared our alpha 1 build of the Nom Nom Paleo iPad app with our buddies, I ate a lettuce-wrapped double-beef burger with bacon and avocado…

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…and split a farmer’s salad. We added mini patties to the greens for Lil-O’s supper.

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Man, I’m bushed. Time to get some shuteye!

2 notes
#San Francisco #breakfast #lunch #dinner
Paleo Eats: 2/14/12

Happy Valentine’s Day! Who ate some heart today?

While I was dealing drugs out of my corner at the hospital, I sipped a warm mug of pressure cooker bone broth and ate some leftover slow-roasted chuck eye roast and stir-fried kale and bacon.

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When I came home in the morning, my sweetheart showed me the alpha build of the new Nom Nom Paleo iPad cooking app. It may be one of the best V-Day presents evah. We’ve both put in a lot of blood, sweat, and tears — and we still have lots of work to do — but it’s exciting to finally play with it on our iPads. In fact, I stayed up way too late tinkering with the app…

After only a few hours of shuteye, I woke up in the evening and started preparing dinner. I dunked a couple of packets of duck confit legs into the SousVide Supreme to make Cheater Crispy Sous Vide Duck Confit Legs, roasted a tray of butternut squash

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…and reheated some leftover pressure cooker braised kale and carrots.

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When the veggies were finished, I fished out the duck and fried them up in some duck fat.

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Here’s my dinner plate:

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I’m excited that I’ve sold a bunch of Nom Nom Paleo socks — THANK YOU! Since it’s my flip day tomorrow, I’ll be labeling and packaging them instead of blogging.  Catch you guys on Thursday!

2 notes
#night shft #packed lunch #dinner
Sous Vide Grass Fed Shredded Beef Chuck Roast

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Chuck roast isn’t normally my favorite cut because it can get powdery and stringy by the time it finally tenderizes. Enter the magical water oven to the rescue! I’ve found that with a little bit of seasoning and a long soak in the SousVide Supreme, you can get a big pile of tender and moist shredded beef with almost no work at all. To make it even fancier, you can toss the beef with your favorite Paleo-friendly jarred marinara sauce and you’ve got a dish that will please your whole cave.

Ingredients (feeds 6-8 people):

  • 3.5 lb grass fed chuck roast, tied 
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon of ghee or fat of choice
  • 8 ounces cremini mushrooms, sliced thin
  • 12-24 ounces of your favorite marinara sauce (I like Rao’s and Lidia’s)

Season the roast liberally with salt and pepper…

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…making sure to coat all sides.

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Vacuum seal the roast…

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…and dunk it in a SousVide Supreme set at 160 F.

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After 24 hours (and up to 36 hours), remove from the cooked roast from the water oven…

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…pat it dry…

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…and attack it with two forks.

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Melt the ghee in a large sauce pan or dutch oven over medium heat. Add the mushrooms and saute until the liquid has evaporated (6-8 minutes). Season with salt and pepper to taste.

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Pour in your favorite marinara sauce and bring to a simmer. How much you add depends on how saucy you like your beef.

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Toss in the shredded chuck and dig in.

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3 notes
#grass fed beef chuck roast #sous vide
Paleo Eats: 2/13/12

Did you guys get your Nom Nom Paleo socks yet? If you purchased a pair or five, thank you! I’ll do my best to send them out by the end of this week, but please be patient because I’m the only person doing the stuffing and mailing.

Enough about my socks. Let’s cut to my chow for the day…

For my main meal at work, I ate leftover sous vide rib eye steak, roasted kabocha squash, sauteed broccolini, and sauteed bell peppers and mushrooms.

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I also snacked on roasted bell peppers and sliced jicama.

When I came home in the morning, I simmered a batch of cauliflower, carrot, and parsnip puree in the pressure cooker

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…and washed and chopped some broccoli. After I stuck everything in the fridge, I stumbled to bed to get some sleep.

In the evening, I took the chuck roast out of the SousVide Supreme , shredded it…

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…and tossed it with sauteed mushrooms and marinara sauce.

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For my veggies sides, I roasted a tray of bacon and broccoli….

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…and reheated the root vegetable puree.

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Here’s my dinner plate:

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Just two more nights of work left!

6 notes
#night shift #packed lunch #packed snack #dinner
Socks! Socks! Socks!

Admit it: You haven’t been this excited to buy socks since…well…EVER.

Click the image below to get yourself a pair (or three) of my limited edition Nom Nom Paleo knee-highs!

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1 note
#socks #knee high socks
Paleo Eats: 2/12/12

Yay! There’s no better way to spend a weekend night than working in the hospital. Is it that obvious that I’m working on my positive thinking?

While I was burning the midnight oil, I chowed on leftover tandoori chicken, sauteed broccolini and ‘shrooms, and garlic cauliflower mashed fauxtatoes.

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For dessert, I ate an ounce of dark chocolate and savored every bite. 

When I came home in the morning, I dunked the pre-seasoned grass fed chuck roast into the SousVide Supreme (160F for 24-36 hours)…

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…and put a pot of meaty pressure cooker bone broth on the stove.

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As I babysat the pressure cooker, I tossed a can of tuna with Paleo mayonnaise. I wrapped up the tuna salad and leftover roasted bell peppers in a curry flavored Pure Wrap and gobbled it up

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Before I headed to bed, I kissed the boys goodnight as they played with their Legos.

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When I woke up in the evening, we all headed to Paradise Kabab House for dinner.

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As a family, we split a the roasted eggplant appetizer…

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…pickled vegetables (torshie)…

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…a bunch of meaty sticks (lamb koobideh, chicken thighs, and lamb cubes), and salad. 

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I love when I don’t have to cook dinner!

After we tucked the kids in bed, I practiced deadlifts in my Nom Nom Paleo socks. (Just so you know, a limited number of my knee highs are going on sale tomorrow morning starting at 6:00 a.m.)

I’ve only got two more nights of work! Woohoo!

5 notes
#night shift #packed lunch #packed snack #dinner
Paleo Eats: 2/11/12

As I dispensed meds to everyone unlucky enough to be stuck at the hospital on a Friday night, I shared a package of beef sticks from U.S. Wellness Meats with my co-zombies in the pharmacy. I would’ve chowed on more food but my night shift got progressively busier towards the end.

When I returned home in the morning, I sauteed some baby kale and bacon

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braised a pot of pressure cooker kale and carrots

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…and seasoned a mini chuck eye roast and a standard chuck roast with Magic Mushroom Powder.

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I stored the mini roast in the fridge and gave Fitbomb instructions on how to slow roast it this evening. I’m sous viding the bigger roast tomorrow morning (24 hours at 160 F) so I vacuum sealed it and put it in the fridge, too.

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After cooking all morning, I was ravenous. I scrambled two eggs seasoned with Magic Mushroom Powder and gobbled it up with some braised kale.

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Then, I kissed everyone goodnight and headed to bed.

When I woke up in the evening, Fitbomb had already slow-roasted the tiny chuck roast.

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I reheated the stir-fried kale and bacon

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…broiled the roast…

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…and nuked a Garnet yam.

Here’s my dinner plate:

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The mini chuck eye roast was kinda tough. Next time I get one in my CSA box, it’s going in the SousVide Supreme to soak for a day or two.

15 notes
#night shift #packed lunch #packed snacks #dinner
Tuna and Avocado Wraps

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As a rule, I always have cans of tuna in the pantry and limes, ripe avocados, and jalapenos in the fridge. With these items at my fingertips, I can whip up a couple of satisfying wraps whenever I’m hangry. If you don’t have Paleo mayonnaise on hand, a quick guacamole is the best binder for salads like this one.

Ingredients (serves 1)

  • 1 (5 oz) can of wild albacore tuna in water
  • 1 scallion, thinly sliced
  • 1/2 jalapeno, diced small
  • 1/2 medium avocado
  • 1/2 lime
  • Kosher salt
  • Freshly-ground black pepper
  • 2 butter lettuce leaves
  • Pure Wraps or toasted nori (optional)

My favorite brand of canned tuna is made by Wild Planet: no BPA, sustainably caught, low mercury, high omega 3, and carried by my local Costco.

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Crack open a can of tuna, dump it in a medium-sized bowl, and gently break up the meat with a fork.

After you’ve chopped the scallions and jalapeno…

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…toss them on the tuna. Mix in salt, pepper, and a spritz of lime.

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In a separate bowl, mash half an avocado with salt, pepper, and the rest of the lime juice.

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Scoop up the guacamole, add to the seasoned tuna…

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…and stir to combine.

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Grab two Pure Wraps or sheets of nori and place a piece of lettuce on each.

Divide the tuna salad onto the lettuce, wrap it up, and chow down.

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73 notes
#tuna #avocado #seafood #snack