Paleo Eats: 2/5/13

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After a whirlwind trip to NYC last weekend, it was especially nice to wake up in my own bed. I heard the Double-Os stampede down the hallway precisely at 7 in the morning, but I had no trouble popping up; it was, after all, already 10 a.m. on the East Coast. Unfortunately, Henry wasn’t feeling as chipper: he woke up with a sore throat and fever.

Uh, oh.

As my hubby tried to grab a few more winks before dragging himself off to work (to infect his entire office, I’m sure), I made breakfast for the boys: scrambled eggs, sliced apple, and raw milk.

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After dropping Big-O off at school, I filled my pressure cooker with knuckle bones, chicken feet, beef stew meat, and veggies to make a meaty bone broth for my ailing husband.

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While I babysat the pot, I made myself a simple breakfast frittata with leftover kalua pig and topped it with scooped avocado and a simple cabbage slaw. (I always have leftover Slow Cooker Kalua Pig in my freezer, and when I’m feeling especially diligent, I’ll even individually portion it out for quick meals.)

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A few loads of laundry later, I escorted Big-O to the dentist to check out his swollen gums. About a week ago, he took a nasty spill off a jungle gym and banged up his chin and gums pretty badly. (Wednesday of last week was a blur of blood and tears.) Luckily, his dentist confirmed what the urgent care physician had told us: Big-O will be fine, though he’ll continue to impersonate Jay Leno for a week or two.

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Afterwards, we stopped by Sprout Cafe for lunch.

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Whenever I’m in downtown Palo Alto and need to refuel, I make a pitstop at Sprout to order a humongous bowl of greens and protein.

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The rest of my day was spent hosting a play date for Lil-O and simmering a hearty pot roast in the oven using the beef chuck roast in my defrost bowl.

While I was in NYC, one of the urgent text messages I’d sent Henry was “If you really love me, plz dump a coupla chuck roasts in the defrost bowl. TY.” He did it, which is proof positive that we’re soul mates. 

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I braised the chuck roasts low and slow in a 300°F oven with some veggies, tomato paste, alliums, balsamic vinegar, and bone broth.

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All stews taste better the next day, but I couldn’t wait, so I ladled some up for dinner tonight.

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And that’s all she wrote!

What did you have for dinner?


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  1. nomnompaleo posted this