Nom Nom Paleo

Paleo Eats: 3/29/11

Pin It

Another busy 24 hours…wanna see how I fueled myself?

The first meal I ate at work was some leftover pork pot roast; cauliflower, carrot, and parsnip puree; and nuked frozen green beans.

At snack time, I ate another small container of macadamia nuts and coconut flakes.

My last meal at work was a box of Asian cauliflower fried rice tossed with broiled asparagus and diced Applegate Farms roast beef.

After work, I dropped Big-O off at school and then I marinated some chicken drumsticks à la David Lebovitz for dinner later.  

Then, I ran to Big-O’s school and did my best impression of a librarian for an hour before coming back home to crash.

At 5:00 p.m., I woke up and placed a baking dish of the marinated chicken in the oven before taking Big-O to his T-ball practice. When I returned home, I took out the chicken, sautéed some spinach with onions in butter (finished with a splash of Banyuls vinegar)…

…and pureed some cauliflower and carrots.

Here’s my dinner plate:

After dinner, Fitbomb showed me how to do some kettlebell snatches. I suck at them. I rowed 500m on the erg, gulped down half a baked sweet potato and a couple slices of deli meat, and dashed off to work for the last time this week.

Tomorrow’s gonna be a LONG day (work + oncology appointments) but I don’t give a rat’s ass because I’ll be on vacation!

Cauliflower & Carrot Puree

Pin It

If you haven’t noticed, I’m obsessed with making veggie purees this week. Tonight I made another one with cauliflower, carrots, onions, and garlic. I love the original recipe for garlic cauliflower mashed potatoes but with this recipe you get a healthy dose of beta carotene AND clean-up is a breeze — just one pot and the immersion blender. I’m all about the shortcuts.

Here’s what I gathered to feed 6 adults:

  • 4 tablespoons of butter
  • 1 large head of cauliflower, cut up into florets
  • 3 large carrots, cut into small chunks
  • ½ medium onion, coarsely chopped
  • 2 garlic cloves, minced
  • ¼ cup organic chicken broth
  • ¼ cup water
  • Kosher salt
  • Freshly ground pepper
  • Splash of heavy cream (optional)

Here’s how I made it:

I chopped up my veggies…

… and melted 3 tablespoons of butter in a large stock pot over medium heat. 

Then, I dropped the veggies, broth, and water into the bubbling fat. 

When the liquid started boiling, I covered the pot, turned down the heat to low, and let everything simmer until softened (25-30 minutes). Make sure your pot doesn’t dry out!

I added another tablespoon of butter, heavy cream, salt, and pepper and blitzed everything with my immersion blender

…until smooth.

I think I just like the texture of baby food…