Paleo Eats: 8/17/11

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It was my last night at work (GOOD!)… and also my flip day, which means having to shift from being nocturnal to diurnal (BAD!). Every other Wednesday, The Facts of Life theme song gets lodged in my head.

For my first meal at the hospital, I downed a coconut PaleoKit and a couple spoonfuls of coconut butter. The fat and protein kept me full until 6:00 a.m., at which time I ate some leftover sous vide oxtail and roasted curried cauliflower.

Upon arriving home from work, my boys and I danced around our entryway in celebration of the end of my workweek. (These dance parties aren’t uncommon in our house.)

Given that it was my flip day and I was taking only a short nap in the morning, I got to work on some meal preparation. The main item on my checklist was to season and vacuum seal the grass fed beef tongue and cheeks from U.S. Wellness Meats

…and dunk them in the SousVide Supreme.

Over the next two-to-three days, these meats will magically transform in my trusty water oven from tough and chewy to meltingly tender.

After I drowned my meat, I went to bed with my iPad2 in hand and started reading Nora Gedgaudas’s Primal Body, Primal Mind — it’s required reading for Melicious’s book club! But after a few pages, I had to conk out for a few hours.

I woke up in the early afternoon and dropped Lil-O at his gym class while I picked up my monthly meat CSA box

…and an extra five dozen eggs.

After picking up a ½ hog this weekend and receiving a lovely meat-filled package from U.S. Wellness Meats yesterday, we’re definitely in protein-surplus territory. Too much of a good thing? NEVER.

In the evening, I prepared a batch of sous vide Turkish slider burgers

…and stuck it in the freezer.

I’ll vacuum seal and cook the patties on Friday to serve alongside the braised tongue and cheeks. We’re hosting a dinner party that night, but thanks to the SousVide Supreme, the only thing I’ll have left to do is prepare the veggie sides!

For tonight’s dinner, I sautéed some Swiss chard with sliced onions and Aleppo pepper and served it with leftover roasted Portobello mushrooms and slow cooker roast chicken.

I gotta catch some zzzz’s. Good night, peeps! Don’t forget to sign up for the $100 U.S. Wellness Meats gift certificate giveaway!


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