Nom Nom Paleo

Paleo Eats: 4/23/12

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This morning, the boys were clamoring to head down to the complimentary hotel breakfast buffet but I insisted on making breakfast in our room.

Guess what? Mommy won.

I fried up a batch of bacon…

…scrambled eggs, and reheated leftover veggies.

Here’s my Vegas buffet-style breakfast plate:

 Did I mention that I have a bacon giveaway underway? Sign up here.

I spent the rest of the morning packing and cleaning back at our floor-stripped house before accompanying my mother-in-law to an oncology appointment.

We didn’t get back to the hotel until close to 3 pm and I was famished. Since I needed to eat lunch quickly before taking a nap, I cracked open a can of tuna and scarfed it down with a nuked sweet potato.

See? You can get healthy protein, fat, and carbs in your craw in about 5 minutes.

When I woke up in the evening, I started making dinner in our tiny hotel kitchen. I pulled out two pounds of fresh ground beef from yesterday’s Whole Beef Butchering class and formed a bunch of burgers.

These babies are approximately 70% beef and 30% fat. Ryan Farr told us that he knows the proportion is correct when the mixture is pink. 

While the burgers sizzled in a pan of bacon grease, I roasted a tray of broccoli in the oven…

…and mashed a measuring cup full of guacamole.

Once the burgers were crunchy on the outside and pink in the middle…

…I grabbed a pound of spinach…

…and stir-fried the greens in the burger grease.

Here’s my dinner plate piled with veggies, meat, guacamole, and sauerkraut:

After dinner, I tucked the Double-Os in bed and packed my lunch. Then, I drove to work —  but not before I made a pitstop at Philz Coffee. Oh, how I’ve missed you, Anesthesia to the Upside. It’s gonna be a long two nights of work…

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