Nom Nom Paleo

Paleo Eats: 2/28/11

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More Paleo eats coming your way…

My first meal at work was a can o’ sardines.

I gotta say this brand isn’t my favorite. Maybe I happened upon a bad can but the texture was mushy and there was an off-taste to it. The little fishies didn’t taste spoiled but, then again, botulism spores are tasteless. If you don’t see a post tomorrow, you’ll know it’s ‘cause I’m paralyzed and not because I’m lazy.

For snack, I ate a couple of mini frittata muffins

…and some curried cream of broccoli soup with sous vide chicken breast.

Then, I ate a handful of macadamia nuts and coconut flakes. I didn’t eat a final meal at work because, surprisingly, I was still full.

When I got home, I portioned…

…skinned…

…seasoned (with Sunny Paris seasoning, salt, pepper, and frozen cubes of extra virgin olive oil), and vacuum-sealed the wild King salmon fillets I bought yesterday at the farmers’ market. I put the prepared packets on ice in the fridge and preheated the SousVide Supreme to 130 F.

By this time, I was pretty hungry so  I made myself a small chicken salad (with leftover rotisserie chicken and homemade Paleo mayonnaise) over a bed of greens, shredded carrots, and roasted red bell peppers.

After I scarfed down my salad, I went to bed.

When I woke up at 5:30 p.m., I plopped the salmon fillets into my water oven and made a tray of roasted curried cauliflower

…sauteed a  bunch of assorted mushrooms (white buttons, shiitake, and trumpet mushrooms from Far West Fungi stand) with minced garlic, Sunny Paris seasoning, a splash of dry vermouth, salt, and pepper…

…and broiled two bunches of avocado oil coated asparagus spears (~6 minutes total cooking time).

Here’s my dinner plate:

With a little pre-planning and the utilization of different heat sources (e.g. SousVide Supreme, oven, and stove), this dinner was on the table in about 45 minutes.

Then, I went to hospital for my second to last night of work. I can’t wait until Wednesday morning!


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