Wanna know what I ate on my last night of work for the week?
My first meal consisted of a hodgepodge of snack items: 1/4 pound of roast beef, sliced English cucumber, cherry tomatoes, and store-bought spicy guacamole.
When my stomach started grumbling at 3:00 a.m., I gobbled up a heaping tablespoon of coconut butter. Maybe I got a rogue batch but the coconut butter was tasting more like oil than coconut flesh — which is kind of the opposite of how I like it. Rawr!
For my last meal at work, I reheated some leftover Thai yellow curry with grass fed beef brisket and roasted cauliflower.
After I got home from dropping Big-O off at summer camp, I went to bed and napped for three hours. (Flip day alert!)
I woke up in the early afternoon and snacked on a grass fed Paleo kit and a handful of coconut flakes.
At dinnertime, I was intent on making a hearty salad with leftover sous vide chicken breast, hard-boiled eggs, baked bacon, avocado, cherry tomatoes, cucumbers, and greens. That’s quite a mouthful. Let’s just call it a Cobb salad, shall we?
I chopped the veggies, sliced the chicken, boiled a bunch of eggs, and blanched and baked The Bacon King’s homemade bacon (made with pastured pork belly).
Woooowee this bacon was tasty! Even Lil-O, the uber-picky, ovo-lacto-carb-fiend gobbled it right up!
Now, back to dinner…
I tossed everything on a salad plate and dinner was served:
Here’s a tip of the day: Store your ripe avocados in the fridge — they’ll last longer.
Dinner prep was a breeze tonight. Thank the stars! Fitbomb and I were dog tired after planning, prepping, and cleaning for our kid’s 6th birthday party.
We had lots of leftovers from the party so we just made ourselves another Cobb salad. It could’ve been even easier if I just threw on the leftover sous vide flank steak but I can’t stand eating the same thing two meals in a row if I have a choice. Luckily, I had a bunch of sous vide chicken breasts waiting in the fridge that I’d originally made for the party. I reheated them in my SousVide Supreme at 140 F for 30 minutes and then I seared them off in my grill pan with some coconut oil.
Here’s my dinner salad made from leftovers:
It’s nice having party leftovers that you want to keep eating!
Today we had a gaggle of hyper kids and their parents over to celebrate our older son’s birthday. I knew that the kids were gonna eat pizza and fruit but I wanted to offer the adults something more sophisticated and stealthily Paleo-friendly. Earlier in the week, I sous vided some flank steak seasoned with Spice Hound’s fajita and taco seasoning (130 F for 36 hours) and chicken breasts seasoned with salt and pepper (140 F for 2 hours) and I planned on serving them along with some Cobb salad fixings.
When I woke up, I preheated the oven to 400 F to bake two pounds of bacon and roast 1.5 pounds of mushrooms tossed in a few tablespoons of the resulting bacon grease.
Here’s the tray of ‘shrooms pre-roasting:
After roasting in a 400 F oven for 25-30 minutes:
Then, I sliced some hard-boiled eggs, and washed and chopped some ripe avocados, Persian cucumbers, and grape tomatoes. I also crumbled up some Point Reyes original blue cheese and Laura Chenel Chef’s Chevre so our guest could pick one to sprinkle on their salads. Most people love one and hate the other (or hate both). I’m a goat cheese fan myself ‘cause blue cheese smells raunchy.
When the bacon cooled, I used my kitchen shears to cut the strips up. I also put some pre-washed organic greens in two large bowls. Did I mention that I bought all this food from Costco?
For nibbles before the main event, I put out some Smokehouse almonds, two cheese platters, and an Italian salumi platter (all from Costco as well).
After surveying our spread, I realized that we already had a ton of meat/protein so I only reheated the flank steak (130 F for 30 minutes) in the SousVide Supreme. Fitbomb seared the two steaks on our gas grill outside and I sliced them up.
Here’s our make-your-own Cobb salad bar:
And here’s my lunch:
Truth be told, I found the flank steak a little mushy for my taste but everyone else loved that it was so tender. Hey, if my guests are happy, I’m happy!