Falling Hard For Chard

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Falling Hard For Chard by Michelle Tam http://nomnompaleo.com

I’ve belatedly become smitten with Instagram. Though I’ve had an account forever, I’ve only recently started using it with any frequency. Instagram frees me from the pressure of having to compose the perfect shot. These days, if I feel like taking a quick photo of breakfast or my CSA basket, I just casually snap away with my iPhone. There’s no overthinking or postproduction magic—what you see is what you get. (Unless, of course, the pic’s terrible. Then, I just throw on one of Instagram’s groovy filters.)

Plus: video!

If you’ve been following me on Instagram or Twitter, you might have seen my recent pic of rainbow chard. I bought bushels of the stuff from multiple vendors at the farmer’s market on Sunday ‘cause each stand I visited seemed to offer lovelier chard than the last. 

But while Instagram was perfect for a quick snapshot, I knew we couldn’t cook up these beauties without first giving them their due with a proper camera.

Falling Hard For Chard by Michelle Tam http://nomnompaleo.com

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Day 16 of Whole30 Eats

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Now that I’m back at work this week (and turning nocturnal again), I’ll report on what I’m eating from midnight to midnight. I’m finding it a lot easier adhering to the Whole30 program while away from my kitchen because I pack all my food in advance, and there’s no opportunity to stray. Each day this week, I’ll be eating just one meal at home after I wake up in the evening. (It’s my breakfast, but it’s dinner for the rest of the family).

Since it was my first night back at work, I didn’t get hungry until around 2:00 a.m. My ”lunch” at work was a refreshing salad packed with greens, hard-boiled egg, diced avocado, sliced tomatoes, and shredded carrots.

About an hour later, I was hungry again so I ate some coconut butter, macadamia nuts, and coconut flakes. Do you guys sense a pattern here? I love me some coconut and mac nuts!

My last meal at work was around 7:00 a.m., when I ate a box of leftover seasoned ground pork, roasted Portobello mushrooms,  and nuked frozen green beans.

When I got home, I walked my kindergartner to school with the rest of the family. I passed a bunch of moms who were bleary eyed and nursing huge mugs of java. WTF! I’ve been up all effing night — buck up, people!

I returned home, downed some chilled coconut milk, and crashed from 9:30 a.m. until 5:00 p.m. When I woke up, I baked a yummy and EASY platter of David Lebovitz’s roast chicken with carmelized shallots.

As veggie sides, I reheated some World’s Best Braised cabbage

…sautéed 2 bunches of swiss chard and shallots in some lard…


…and made some winter squash puree mixed with coconut oil, salt, and pepper.


Here’s my “breakfast” plate:


Now, it’s back to the grind for another 6 nights.

Day 13 of Whole30 Eats

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Another day of Whole30 nosh while keeping my full-time mommy hat on.

This morning, I awoke to the sound of my six-year-old stomping/sprinting down the hall to tinkle in the toilet. So much for squeezing in some exercise before the kids got up.

After getting our older rugrat all presentable and decent-smelling for kindergarten, all four of us trudged the 0.2 miles in the crisp chill to drop him off. It was frigid today (for California, anyway); the grass at the school was frosted white. And shivering makes me hungry.

When I got home, I made myself a frittata again — this time, with three eggs, a ton of shredded chard, and half of a thinly-sliced onion.

While whisking the eggs, I threw in a large pinch of smoked paprika along with some salt and pepper. Smoked paprika adds a rich bacon-y taste to the dish. Man, I effing miss bacon! Today’s frittata consisted of more veggies than egg, but it was filling and tasty, especially after I topped it with salsa and homemade chunky guacamole. 

Lest you think I’m turning vegetarian, I also filled a little ramekin with a mini-portion of the beef stew I’m serving later this week.

After I returned from my younger rugrat’s yearly check-up (to my surprise, he’s growing quite nicely despite his refusal to eat anything but Neolithic agricultural products), I made myself another Chipotle-inspired lunch salad with shredded pork, greens, sliced jicama, shredded carrots, sweet peppers, sliced tomatoes, salsa, and a humongous dollop of guacamole.

Post lunch, my three-year-old settled down for a nap, so I recruited my older kid as my sous chef. We baked more kale chips

…and made some garlic cauliflower mashed “potatoes.” It’s amazing how much pride kids take in the  foods they help cook. Sarah Fragoso at Everyday Paleo, who cooks with her adorable sons all the time, has definitely inspired me to get my kids more involved in my Paleo cooking adventures.

I felt like I was snacking all afternoon: I downed a hard-boiled egg, tons of coconut flakes and macadamia nuts, and whole handfuls of kale chips. I gotta stop with the mindless snacking. Luckily, I’m returning to work in a couple days, so I’ll be sleeping most of the time I’m actually home.

Tonight for dinner, I made a roasted rack of lamb seasoned with Dukka and I served it with garlic cauliflower mashed potatoes, roasted Portobello mushrooms with balsamic vinegar, and sautéed spinach and orach with sliced shallots.

And because Melicious says I should eat some coconut butter when I feel like a cookie, I ate a heaping tablespoon for dessert.