Nom Nom Paleo

Paleo Eats: 6/26/11 

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Yep, I kinda went off the rails yesterday but today I jumped right back on the Paleo wagon.

After our decadent anniversary dinner at Saison the night before, I wasn’t really hungry when I woke up so I skipped breakfast. I met up with Fit Daffy at the Mountain View Farmers’ market and stocked up on protein, cherries, and cherry tomatoes.

When I got home, I was famished so I heated up leftovers for lunch. I ate some sous vide chicken breast seasoned with Fox Point seasoning, garlic cauliflower mashed potatoes, stir fried heirloom broccoli, and cherry tomatoes….

…and hubby ate similar sides accompanied with slow roasted pork shoulder and cauliflower fried rice.

After lunch, I met with R and HA to have my first crack at trail running up at Pearson-Arastradero Preserve. The run kicked my ass (hills! heat! horse manure!) but it was so much fun hanging with these two wickedly funny gals. Post-run, we shared the snacks I packed in my little cooler: microwaved sweet potato and sous vide chicken breast.

The good times continued at our house where we regrouped with our hubbies and kids and conducted a blind taste test of various brands of preservative-free frozen coconut milk.

As palate cleansers, I put out bowls of strawberries and Bing cherries.

Everyone took the taste test seriously and we all agreed that there was a clear winner….

…but like American Idol I’m gonna withhold the results until after the commercial break. Annoying, right? Don’t worry, I’ll post about the winner as soon as I get to my Saison write-up.

You’d think that we’d be full after ingesting all that fat, but you’d be wrong. 

For dinner, we all headed to The Counter where I ordered my usual beef burger in a bowl.

Fun times + great peeps + yummy nosh = AWESOME DAY

Paleo Eats: 4/7/11

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Is it the weekend yet? I love being on PTO, but it’s tough being a full-time mommy, day in and day out. (Cue Artie Lange derisively saying, “WAAAAAH!”)

Alright, enough bitching. Here’s what I ate today:

For breakfast, I ate half a Fox Point seasoned sous vide chicken breast, roasted red bell peppers, sautéed Italian heirloom broccoli, and a dollop of Aubergine dip.

Before taking Little-O to his gym class, I baked a tray of sweet potatoes and yams.

For lunch, I reheated leftover beef shank and cabbage stew, grabbed a baked yam, and roasted baby artichokes.

In the afternoon, I brined some cubed pork butt according to my fairy godmother’s recipe

…and I whipped up another batch of garlic cauliflower mashed potatoes.

Then we dashed out the door to get to Big-O’s doctor appointment and T-ball game. I had grand plans to cook after T-ball, but by the time the game was over, we were famished. The four of us ended up at The Counter, where I ordered a burger in a bowl.

On our way home, I picked up my CSA box from Mariquita Farm. We now have veggies coming out of our ears.

Gotta catch some zzzz’s. Bonne nuit!

Paleo Eats: 3/22/11

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When I woke up this morning, I didn’t know what the hell I was going to eat for breakfast. I had no leftover protein in the fridge and I didn’t have time to fry an egg.

Then, I remembered that we have scads of sardine tins in our pantry so I cracked one open and ate it with a handful of macadamia nuts and roasted red bell peppers.

After taking Big-O to school, I packed my post workout meal and went to my class at CrossFit Palo Alto.

Man, it was a tough WOD but I guess I’m turning into one tough mutha because I was able to finish it.

When I returned home, I prepared a batch of seasoned ground beef with minced baby leeks, garlic, leftover stir-fried kale and bacon, and Arizona Dreaming seasoning.

Yes, there’s some asparagus in there. I had one leftover broiled stalk that I cut up and threw in as well. I feel like my mother when I save scraps like that. This batch of beef is “emergency protein” that I’ll just nuke when I’m hungry or add to frittatas, scrambles, or omelets.

Since I finished the last baked yam in the fridge, I roasted a new batch in the toaster oven for future post workout meals.

I won’t be eating the skin, so I didn’t grease them up before baking them.

At lunchtime, I picked up Big-O at school and we all enjoyed a lunch out at the Counter. As usual, I ordered a burger in a bowl but this time I ordered it with their monthly special, a Greek lamb burger.

It was really tasty. How is it possible that lamb is the least popular meat in America? That’s loco, dude.

In the afternoon, I accompanied my mother-in-law to a doctor’s appointment and by the time we came home, I had to get Big-O ready for his T-ball practice at 5:30 p.m. After practice, it was close to 7:00 p.m. so I had no time to make anything fancy for dinner.

I broke into the container of “emergency protein” and served it with some broiled asparagus (from the toaster oven) and leftover veggies (winter squash puree, roasted red bell peppers, and roasted turnips).

After dinner, I finally did some meal prep for the coming week. I seasoned a grass fed flank steak…

…and two racks of lamb with salt and pepper…

…and vacuum-sealed them.

I preheated the SousVide Supreme to 130 F and dropped in the flank steak (it will cook for ~20 hours) and stuck the lamb racks in the fridge. I’ll place the lamb racks in the water oven (along with the flank steak) late tomorrow morning and take all the protein out at dinnertime. I’m not sure which I’ll serve tomorrow but either one can be dunked in an ice bath and stored for later consumption.

I start another week of nightshifts tomorrow night. Ugh.  The good news is I’ll have three weeks off when I finish my workweek! Yippee!

Paleo Eats: 2/22/11

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Today I did almost no cooking but I was able to chow on Paleo grub because of good planning. Yes, I AM patting myself on the back.

This morning, about an hour before my CrossFit class, I ate two leftover mini frittata muffins.

I stuck them in the microwave for 30 seconds and they were warm and yummy. It sure is nice finding a new use for my cupcake tins now that I no longer make cupcakes.

After my class, I scarfed down a bunch of macadamia nuts, coconut flakes, and trail mix. As if that wasn’t enough, I also ate a glassful of  coconut milk and blueberries. Before picking up Big-O from school, I sous vided a couple chicken breasts (140 F for 2 hours) and seasoned and vacuum-sealed some big-ass grass fed T-bone steaks (that I’ll sous vide tomorrow).

For lunch, we headed to the Counter and I ordered yet another burger in a bowl.

I couldn’t help shaking my head when I overheard the woman at the next table order a veggie burger in a bowl with the “lowest fat dressing on the menu.” Wake up, people!

When we got home, I tucked Little-O in for a nap and then I went to the hospital to check on my mother-in-law. She underwent a mastectomy this morning and is recovering well. We’re looking forward to taking her home tomorrow morning.

At dinnertime, I threw together a hodgepodge of leftovers and our meal was ready in five minutes. My plate was piled with crab salad on butter lettuce leaves; curried cream of broccoli soup; seasoned ground pork; and roasted curried cauliflower, Portobello mushrooms, and asparagus.

Yes, it does look like we stopped by a Vegas buffet.

Paleo Eats: 2/6/11

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Ahhhh…there’s nothing like waking up to the smell of pork slowly braising in your oven.

However, that same smell also made me bolt out of bed because it reminded me that I had a ton of stuff to do before our guests came over to watch the Super Bowl.

Shortly after I awoke, I assembled the ingredients to roast portobello mushroom caps.

I recruited Big-O to help me season and make the packets…

…before I sealed them up and popped them in the oven.

After 35 minutes in a 400 F oven, the ‘shrooms were done and I sliced them up and put them in a Tupperware to plate later with the rest of my roasted veggies.

While the mushrooms were roasting, I chopped up a bunch of raw vegetables for a crudite platter and I threw together a quick breakfast salad with organic greens and leftover rotisserie chicken.

Once the mushrooms were out of the oven, I prepared a tray of delicata squash that I roasted for 30 minutes at 400 F.

The last thing I did before lunchtime was assemble  prosciutto-wrapped asparagus spears and stick the trays in the fridge.

I didn’t want to mess up the kitchen even more by fixing lunch, so our family stopped by The Counter to scarf down some grub. I got myself another burger in a bowl of greens with cheddar cheese, tomatoes, sliced avocado, roasted bell peppers, hard boiled egg, and cucumbers.

When I came home, I finished cooking and plating all the dishes for our party. The party food wasn’t 100% Paleo because although I believe that this is the best way to eat, I don’t want to impose my views on my guests who don’t feel the same way. That’s just being an a-hole host.

For full disclosure, these are the non-Paleo items I served:

  • chips and salsa (these came free with my $30 purchase at Sigona’s)
  • salumi and cheese platter with crackers
  • my mom’s homemade spareribs (they’re delicious but there’s quite a bit of sugar in them)
  • Rick’s Rather Rich Ice Cream cookies and cream ice cream pie (Don’t hate! This pie was for a 5-year old celebrating her birthday at our house.)

The Paleo-friendly items: (~75% of the food)

Assorted nuts and coconut flakes…

…raw veggies with Aubergine dip and homemade ranch dressing made with full fat Greek yogurt…

…roasted vegetables drizzled with extra virgin olive oil and aged balsamic vinegar…

broiled prosciutto-wrapped asparagus drizzled with aged balsamic vinegar…

…mini bratwursts…

overnight oven-braised shredded pork tacos served with salsa and homemade guacamole…

…and fresh berries for dessert.

Our Super Bowl party was a big success: lots of fun, laughter, and good eats! Wait, who won again? Oh yeah, the team with the Paleo quarterback!

Dining Out Paleo: The Counter (Palo Alto, CA)

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What I like about The Counter burger chain is that you can customize your burger however you want. You don’t get stink eye for ordering your burgers sans buns because one of your options is a burger in a bowl (i.e. burger salad). So that’s what Fitbomb and I always order here.

Here’s my 1/3 pound beef burger topped with melted Tillamook cheddar cheese, sautéed onions and mushrooms, in a bowl of organic mixed greens, roasted red peppers, hard boiled egg, tomatoes, and avocado:

I ordered it with Tzatziki sauce. Tasty and filling.