Nom Nom Paleo

Paleo Eats: 4/13/11

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This morning, I made a bunch of food because I was packing some Paleo grub to bring with us to my mother-in-law’s oncology appointments. There’s no way in hell I’m gonna eat the disgusting “food” served at the hospital cafeteria. My co-workers and I refer to it as the “slop-house” because it would be impolite to call it the “shit-for-food house.”

As soon as I woke up, I seasoned two organic chicken breasts with Fox Point seasoning and dropped them into the SousVide Supreme for a couple hours.

Next, I cut a cauliflower into eighths…

…and roasted a tray of curried cauliflower.

I also sautéed some rapini (a.k.a. broccoli raab) with sliced shallots in a big pat of melted butter.

Unlike chard or kale, you can eat the leaves and the tender stems of rapini. Check out this link to find out more about this yummy vegetable and the myriad ways to cook it.

When I was done preparing the lunches, I threw together another garbage frittata (with diced ham, mushrooms, tomatoes, frozen broccoli, Fox Point seasoning, and Fines Herbes seasoning) and finished it in the toaster oven.

For breakfast, I ate a third of the frittata along with a large serving of sauerkraut.

During a break between oncology appointments, my mother-in-law and I ate the grub I packed from home. Her lunch box contained a small portion of sous vide chicken breast (she doesn’t want to eat too much meat), baked sweet potato, sautéed rapini, and roasted curried cauliflower.

My lunch box was the same except no sweet potato and more chicken.

While we waited at the infusion center, I snacked on strawberries and coconut flakes…

…and she ate some strawberries and mangos.

When we finally got home, I ate some Applegate Farms organic roast beef, roasted peppers, and baby carrots.

I also ate some coconut flakes. My coconut strike is officially kaput.

For dinner, I reheated some frozen sous vide pork chops and a couple packets of frozen winter squash puree in the SousVide Supreme.

Then, I broiled two bunches of asparagus and drizzled on some balsamic vinegar…

…and made a variation of herb gravy with shiitake and cremini mushrooms, leeks, and green garlic.

After I torched the pork chops and seasoned the winter squash puree…

…dinner was ready.

Here’s my dinner plate:

I gotta freeze some more sous vided pork chops — it’s so damn easy to make dinner when your meat is already cooked!

Paleo Eats: 3/28/11

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What did I eat at work today? I thought you’d never ask.

My first meal of the day was a big bowl of curried cream of broccoli soup and sous vide chicken breast.

I know it looks like there’s only a small piece of chicken in the soup but there’s a ton of meat lurking under the surface.

For snack, I ate a small container of coconut flakes and macadamia nuts. I love this snack. Note to self: during me time off, I really need to limit my intake of this stuff.

The last meal I ate at work was some leftover sous vide flank steak with herb gravy, nuked green beans, and carrot and parsnip puree.

When I got home from work, I took Big-O to school and then hung out with the little guy. Before turning in, I filled and preheated my SousVide Supreme to 135 F so it would be ready to reheat precooked sous vide pork chops when I got up later that evening.

At dinnertime, I dropped the precooked pork chops in the water oven and then I broiled some asparagus spears tossed in bacon grease (that I finished with a drizzle of aged balsamic vinegar)…

…and prepared some Asian cauliflower fried rice.

I seared my chops with my kitchen torch

…and dinner was served.

After dinner I quickly boxed up some meals for work. I only had around 10-15 minutes to spare for exercise so I decided to try a 2K row on our erg. When I finished, I gulped down half a baked sweet potato and deli turkey slices, showered, and headed to work. Only two more nights of work!

Paleo Eats: 2/28/11

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More Paleo eats coming your way…

My first meal at work was a can o’ sardines.

I gotta say this brand isn’t my favorite. Maybe I happened upon a bad can but the texture was mushy and there was an off-taste to it. The little fishies didn’t taste spoiled but, then again, botulism spores are tasteless. If you don’t see a post tomorrow, you’ll know it’s ‘cause I’m paralyzed and not because I’m lazy.

For snack, I ate a couple of mini frittata muffins

…and some curried cream of broccoli soup with sous vide chicken breast.

Then, I ate a handful of macadamia nuts and coconut flakes. I didn’t eat a final meal at work because, surprisingly, I was still full.

When I got home, I portioned…

…skinned…

…seasoned (with Sunny Paris seasoning, salt, pepper, and frozen cubes of extra virgin olive oil), and vacuum-sealed the wild King salmon fillets I bought yesterday at the farmers’ market. I put the prepared packets on ice in the fridge and preheated the SousVide Supreme to 130 F.

By this time, I was pretty hungry so  I made myself a small chicken salad (with leftover rotisserie chicken and homemade Paleo mayonnaise) over a bed of greens, shredded carrots, and roasted red bell peppers.

After I scarfed down my salad, I went to bed.

When I woke up at 5:30 p.m., I plopped the salmon fillets into my water oven and made a tray of roasted curried cauliflower

…sauteed a  bunch of assorted mushrooms (white buttons, shiitake, and trumpet mushrooms from Far West Fungi stand) with minced garlic, Sunny Paris seasoning, a splash of dry vermouth, salt, and pepper…

…and broiled two bunches of avocado oil coated asparagus spears (~6 minutes total cooking time).

Here’s my dinner plate:

With a little pre-planning and the utilization of different heat sources (e.g. SousVide Supreme, oven, and stove), this dinner was on the table in about 45 minutes.

Then, I went to hospital for my second to last night of work. I can’t wait until Wednesday morning!