Giveaway Time! BACON from U.S. Wellness Meats!

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I’m so excited to announce that the fine folks at U.S. Wellness Meats are sponsoring my giveaway to feed everyone’s  addiction to salty swine!

What’s up for grabs?

Six packs (nine pounds!) of sugar-free hickory smoked Whole30®-approved pork bacon!

The recipe for this bacon was recently tweaked and now it only contains two ingredients: compassionate certified pork and sea salt. It’s bacon that you can eat 365 days a year, even when you’re on a Whole30. If you win, you can use this delicious smoked pork to whip up the dishes in my upcoming iPad® app’s Baconfest recipe pack!

Here are the rules for this contest:

  1. You must be a U.S. resident. (Sorry international readers!)
  2. Like the U.S. Wellness Meats Facebook fan page.
  3. Share the promo video or the announcement post for the upcoming Nom Nom Paleo iPad app via Twitter,  Facebook , and/or Pinterest. Please make sure you tell folks that the app will be available on 4/27/12!
  4. Leave one comment on this post telling me that you followed all steps by 4/24/12 at 11:59 p.m. PST.

Shoot if I wasn’t running this contest, I’d want to win.

**UPDATE on 4/25/12 at 1:08 a.m.: THE CONTEST IS OVAH! Congrats to DAVID WENDLAND!**

Giveaway Time! Win Some FREE MEAT!

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Thanks to the generosity of U.S. Wellness Meats, one of you lucky readers has a chance to win a $100 gift certificate to spend on MEAT!

You can choose from delicious 100% grass fed beef, lamb, and bison, as well as grass-fed dairy products, free-range poultry, honey, organic nuts, and pre-cooked meals. Shoot! There’s so many choices, your head might explode! Kablooey!

How do you win?

Super easy! All you need to do is click on this link and sign up for the U.S. Wellness Meats e-newsletter by 8/22/11 at 23:59 (PST). Only one entrant per person, please. One lucky winner will be drawn at random and announced on 8/23/11. (Unfortunately, the winner must have a U.S. mailing address.)

Good luck and may the force be with you!

Paleo Eats: 8/16/11 

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I’ve got two more nights of work before I’ve got a week off again…

For my first meal at work, I ate the last of the smoked turkey thigh (big sigh) with some roasted bell peppers, fried Padron peppers, and cherry tomatoes. I also ate a small container of coconut butter because I love that stuff.

Midway through my nightshift, I snacked on a nectarine and a small bowl of defrosted Hawaiian Sun coconut milk. Man, what a yummy and filling treat! In fact, I stayed full until the morning and went home before eating my last packed meal.

Once I got home, I plunked some veggies and the pre-seasoned chicken in the slow cooker liner and placed it in the fridge. I wrote down instructions for my mother-in-law to plop the pre-seasoned chicken into the slow cooker later this afternoon so it would be ready when I woke up in the evening.

By this time I was hangry, so I scarfed down a slice of leftover frittata.

I picked up Big-O from his overnight stay and he was SUPER DUPER bummed to leave his buddy’s house. Apparently, the two of them were bouncing off the walls until late. Too bad I was sleeping the day away and didn’t have to deal with the aftermath until later…

When I woke up in the evening, I was delighted to find TWO parcels pour moi that were delivered in the mail! Fitbomb and I were generously gifted a bunch of super-cute Paleo-themed shirts from Kyle over at Family Living Simple AND a big box o’meat courtesy of U.S. Wellness Meats! Thank you! Thank you!

My week off will be spent sporting my cool new shirts, sharing meat sticks with Big-O…

…and sous viding the short ribs…

…beef tongue…

…and beef cheeks!

The presents coupled with the fact that I only had one more night of work, made it the best night EVAH!

(You want some meat, too? Enter to win $100 of free meat from U.S. Wellness by clicking on this link.)

Let’s dial it back down a notch and get back to dinner…

Since the slow cooker roast chicken was already finished cooking…

…all I had to do was blend the gravy…

…roast a tray of portobello mushrooms

…and stir fry a head of cabbage and sliced onion that I topped with cherry tomatoes.

Here’s my dinner plate:

Afterwards, I practiced some jerks and assisted pistols in the garage before heading in to work for the last time this week. Finally!