Nom Nom Paleo

Paleo Eats: 2/13/11

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Tonight’s my hump day so I only have three more nights to work after tonight. Slowly but surely I’m eeking through this workweek. What’d I pack for my meals? I thought you’d never ask!

Here’s what I gorged on from midnight to midnight:

The first snack of the night was a can of sardines.

This imported brand has fancy packaging but my fishies had a few too many scales on them. Scales make me angry.

My “lunch” box was filled with leftover tandoori chicken, sauteed spinach and bacon, and winter squash puree.

To settle my grumbly stomach, I snacked on some macadamia nuts and coconut flakes at 4:00 a.m.

My last meal at work was a box of leftover kebabs and nuked green beans.

You know how there are some leftovers you look forward to eating again? Charred meats make me smile.

After work, I came home and hung with my family. An hour later, I met up at the Mountain View Farmer’s Market with my new CrossFit buddy, Erin. Even though I picked up my vegetable CSA box yesterday, I still bought a ton of produce and a couple boneless pork roasts to boot. Once you go Paleo, you can never have too many veggies and meat. Plus, my hubby set up our new chest freezer so I’ll be hoarding animal parts from here on out.

After snoozing the afternoon away, I woke up and made some chow for the family. I know it seems like I love to cook but sometimes it’s a real pain in the ass getting a Paleo meal on the table. Luckily, tonight’s dinner required minimal prep work and still turned out tasty. I didn’t even take out a knife and cutting board to chop stuff up. And it was on the table after only 40 minutes of me slowly puttering around the kitchen. Really.

I grilled up some Tabil-seasoned grass fed rib eye steaks

Tabil-seasoned sauteed shrimp

…and roasted broccoli.

Here’s my plate of surf ‘n turf:

X-mas With the In-Laws

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Tonight, we went to another potluck buffet bonanza at Fitbomb’s parents’ place. My contribution to the dinner was a platter of roasted cauliflower seasoned with Tabil.

I tossed the florets in macadamia nut oil, Tabil, salt, and pepper prior to roasting.

Here’s my paper plate piled with veggies and roast meats:

That’s a piece of vein-y turkey on top, not worm-infested meat.

Sous Vide Lamb Chops: It’s What’s For Dinner

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I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

Aren’t these pretty?

I seasoned them with some Dukka, salt, and pepper…

… and then vacuum sealed them.

At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side..

…and then I seared the fatty edge for about a minute.

See? I told you they’d be pretty again — pretty tasty! (Sorry for the lame pun.)

I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed the florets every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

From now on, I’m gonna be roasting my veggies with lard in our oven set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

Then, I seasoned them with salt and pepper.

Here’s my finished plate:

The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!