Paleo Eats: 3/18/11

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I got a great night’s sleep last night – almost 9 hours! Too bad I’m still playing catch-up…

For breakfast, I sautéed some mushrooms and nuked frozen spinach…

…and then turned it into a frittata by adding three eggs whisked with some full-fat Greek yogurt and Fines Herbes seasoning.

I’m glad I don’t do any baking anymore because the eggs I received from Marin Sun Farms ain’t uniform at all.

Luckily, with frittatas the size of the egg doesn’t make a huge difference in the outcome.

Afterwards, I went to CrossFit Palo Alto for my class and got my ass handed to me. Coach Trish is awesome and all the other ladies are so supportive and inspiring. Can’t wait to go back on Tuesday!

When I got home, I ate some baked yams and roasted chicken deli meat for my post workout meal. I’m really glad I started eating post workout meals because my shakiness and lightheadedness go away immediately.

After eating my snack, I took Little-O to his gym class where we jumped around on a trampoline and goofed off for an hour. Again, thank you post workout meal!

For lunch, I nuked up a leftover box of tandoori chicken, broiled asparagus wrapped in prosciutto, and sautéed chard.

After Little-O went down for his nap, I seasoned and vacuum sealed a grass fed flank steak (that I was going to sous vide later tonight)…

…and seasoned and froze some lamb burgers.

When the burgers were solidified (about 2 hours later), I vacuum sealed them…

…and dunked them into my SousVide Supreme.

While the burgers were bathing, I threw together a red cabbage slaw

…and sautéed some mushrooms in butter with shallots and Fines Herbes seasoning.

Then, I removed the burgers from the water oven, dried them off, and torched them.

Here’s my dinner plate:

After dinner, I added some cold water to my SousVide Supreme and set the temperature to 130 F. I plopped in the flank steak I prepped earlier in the day and I’m gonna let it cook for 24 hours.

Tomorrow’s dinner is already in the bag! Bad pun, I apologize profusely.

Red Cabbage Slaw with Tangy Carrot Ginger Dressing

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I was inspired to make this cabbage slaw after reading the awesome ode to cabbage on CaveGirl Eats. She’s one smart and sassy cavegirl.

I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I just wanna chop up a raw cabbage, throw on some dressing and be done with it. So that’s what I did tonight.

Here’s what I gathered to make enough slaw for 3 hungry adults:

  • ½ a red cabbage, thinly sliced
  • 1 carrot, julienned
  • handful of cilantro, roughly chopped
  • 2 scallions, thinly sliced
  • ½ avocado, diced
  • handful of toasted slivered almonds (optional)
  • 2-4 tablespoons of tangy carrot ginger dressing (recipe below)

Here’s how I made it:

I threw everything except for the avocados in a bowl and mixed it together.

You can let the slaw sit in the fridge for a few hours until you’re ready to eat it.

Right before I served the slaw, I tossed on the diced avocados so they wouldn’t get all brown and icky looking. Toasted almond slivers are another great addition to the slaw but don’t add them early because they’ll get soggy.

Here’s what I gathered to make about a cup of tangy carrot-ginger dressing:

  • ½ cup apple cider vinegar
  • 2 large carrots, chopped  
  • 1-inch knob of ginger
  • 2 scallions, whites only
  • 1 teaspoon Dijon mustard
  • 1/3 cup Paleo mayonnaise
  • Salt and Pepper

I dumped the vinegar, carrots, ginger, scallions, and mustard into my Vitamix and blitzed everything until it was liquefied. Then, I added the mayonnaise, salt and pepper to taste and blitzed on low until everything was combined.

I’m not gonna lie — the dressing is pretty tangy but the acidity is cut really well with the raw cabbage.