Nom Nom Paleo

Paleo Eats: 5/12/11

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My first day back as a diurnal full-time mommy was busy but I love hanging out with my two funny boys.

For breakfast, I threw together a quick salad with Applegate Farms organic roast beef, avocado, cucumber, shredded carrot, and mixed greens.

No dressing but I didn’t miss it.

At lunch, I chowed on some leftover roasted chicken thighs, frozen green beans, and a couple tablespoons of coconut butter.

My afternoon was jam-packed with appointments and activities so I threw a spicy Tanka bar in my bag and ate it while on the go.

One of my many errands included picking up my weekly veggie CSA box from Mariquita Farms.

Yes, that’s a shitload of carrots but it’s only because I traded out the fava beans (with a heavy heart) and new potatoes for two more bunches of carrots.

Dinner was a super simple scramble with chicken apple sausage, leftover broiled asparagus, and Sunny Paris seasoning.

Since we’d gotten some distressing news at Big-O’s pediatrician appointment (don’t worry – his diagnosis is totally treatable), my mind was distracted and I didn’t feel like making anything complicated for dinner. Eggs and sausage to the rescue!

That’s all for tonight! Gotta get some zzzz’s so I’ll be well-rested for the women’s class at CrossFit Palo Alto in the morning!

What The Bleep Is This? Oh, It’s Purple Kohlrabi!

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Honestly, I didn’t know what the heck this vegetable was in my Mariquita Farms CSA box today.

I just thought it was really pretty AND it came topped with greens that I can cook later. I like twofer vegetables (e.g. beets, turnips, etc.).

After looking kohlrabi up on the interwebs, I discovered that it’s in the brassica family so it’s related to broccoli, cabbage, and kale. Simply Recipes (one of my favorite food blogs) has an old post that compiles a crapload of ways to cook it.

Did I follow one of the recipes? No.

Being the lazy cook that I am, I chose to eat it raw. First, I hacked off the greens…

…removed the skin with a vegetable peeler, sliced it, and tossed it with lemon juice, extra virgin olive oil, salt, and pepper.

How’d it taste? Pretty good. Kinda like an apple but not as sweet or juicy. I’m proud of myself for not letting it rot in the back of the crisper PLUS I learned something new today.

And that’s one to grow on! (Michael J. Fox flashback!)