Paleo Eats: 2/2/11

Pin It

Even though my work week has been super busy and I’ve been stressed out about family stuff, I’m not nearly as sluggish, achy, and drained as I used to feel pre-Paleo. Yes, I get tired and a little cranky by the end of the week, but it’s more mental than physical fatigue. In fact, I always get comments from my co-workers that I seem so perky and energetic at the end of the night. Ha! I tell them that I’m just happy to be done with my shift — but secretly I know it’s because I’m eating clean. If you’re on the fence about going Paleo, just effing do it already!

Without further ado, here are my Paleo eats for the night:

I was feeling the munchies at the stroke of midnight, so I snacked on some of the husband’s fabulous homemade beef jerky and a small container of dry-roasted almond slivers and coconut flakes.

A couple hours later, I ate the second half of my broccoli and bacon frittata.

For my second snack of the night, I downed a container of coconut milk topped with strawberries and blueberries.

The final meal I ate at work? A box of leftover sous vide pork chops, cauliflower fried “rice,” and roasted carrots.

Finally, my hellish week of work has come to an end! Don’t get me wrong: I really enjoy my job and I love working the night shift (I’m not kidding), but it feels freaking fantastic to have a week off.

Back at home this morning after I marched Big-O to school, I mindlessly snacked on some macadamia nuts and coconut flakes while surfing the Internet. I crashed for a 4-hour nap before hauling the kids to Big-O’s kung fu class and Trader Joe’s to replenish our staples.

Since I was sleep-deprived, I REALLY didn’t want to make dinner. My plan was to pick up a free-range rotisserie chicken at Calafia Market A-Go-Go and throw together a simple salad. Unfortunately, all the chickens were sold out within minutes. WTF? They start selling the chickens at 5:00 p.m., and every last one is gone by 5:08? I had no alternate plans for dinner. I was thisclose to grabbing some non-Paleo take-out, but instead I drove home determined to make something quick and yummy. 

I spent a few minutes frowning at the contents of my fridge and freezer before I spied a hidden treasure: frozen lamb burgers! I decided to serve them topped with sauteed onions and mushrooms alongside some quick stir-fried lancinato kale and bacon and roasted bell peppers.

I carefully defrosted the burgers in the microwave and then generously seasoned the grass-fed meat cookies with salt and pepper.

Next, I made like Martin Yan and chopped the ingredients for the stir-fried kale and bacon and the toppings for the burger.

While I was washing and stabbing at the vegetables, I threw a bell pepper on the gas range and charred it. 

I chucked the blackened pepper in a bowl and covered it with plastic wrap to let it steam.

Meanwhile, I finished stir-frying the kale and bacon. No joke: This dish is done in less than 15 minutes, start to finish.

Afterwards, I rinsed out the pan and melted some lard over medium high heat. Once the pan was hot, I added the lamb burgers and fried them for about 5 minutes on each side. When the internal temperature reached 145 F, I knew they were good to go.

At the same time, I sauteed the onions and mushrooms (seasoned with salt and pepper) in my 8-inch cast iron skillet with some grass-fed butter. Once these burger toppings were done, I peeled, deseeded, and sliced the charred bell pepper and tossed it with some aged balsamic vinegar, extra virgin olive oil, salt, and pepper.

Then, I plated everything up and we dug in.

Dinner took just 45 minutes to make, and I went in blind. So when life throws you a curveball and your take-out dreams are dashed, just remember that you can do it, too.

Quick and Simple Stir-Fried Kale and Bacon

Pin It

I posted Serious Eats’s recipe for Collard Greens Mineira less than a week ago and I finally had a chance to make them tonight. In the past, I blanched my hearty greens before I sauteed them — a time-consuming, multiple-pan process — so this super-quick, one-pan recipe piqued my interest.

Here’s what I gathered for the recipe:

  • 1 bunch of lancinato kale, leaves removed and thinly chopped
  • 3 slices of bacon, cut in 1/4” strips
  • splash of Banyuls vinegar (the original recipe uses a squeeze of lemon)
  • Kosher salt
  • Freshly ground black pepper

Here’s what I did:

I washed and chopped the kale leaves…

…and assembled the rest of my ingredients.

I sauteed the bacon bits in a large cast iron skillet over medium heat. Once they were crisp…

…I added in the kale leaves with a dash of salt and pepper.

I stirred the kale and bacon for a couple minutes and then splashed on some vinegar.

Super quick and yummy! The slightly wilted bitter greens are well-balanced with the bacon and vinegar. From now on, this speedy and simple cooking method will be the only way I make my hearty greens! Another shortcut to deliciousness…