Nom Nom Paleo

Paleo Eats: 5/1/11

Here’s a quick recap of my eats & kitchen adventures today:

The kids spent the night at my parents and instead of sleeping in, I decided to attack Melissa Joulwan’s Birthday WOD. She’s such a beast. Who else creates her own birthday WOD that includes — among plenty of other things — 43 burpees? If it was my birthday, I’d take the day off. Happy Birthday, Melicious!

Breakfast/Post workout meal: Sous vide chicken breast and baked yam.

After breakfast, hubs and I ventured over to the Mountain View Farmers’ Market and leisurely perused the different stands. I love my kids, but shopping with them is like herding feral cats. It was nice to get a chance to just stroll.

Lunch: A combination plate of koobideh and joojeh (chicken thigh) at Chelokababi. I subbed out the rice with a salad. Gossiping and chowing on grilled meat sticks with girlfriends makes this cavegirl very happy.

Meal prep for the upcoming week: I sous vided a couple of grass fed rib eye steaks that I stuck in the freezer and I prepared a pot of Paleo Bo Kho (Vietnamese stew with beef brisket, tomato, star anise, and lemongrass). I’ll post that recipe shortly — along with details about the Red Boat fish sauce giveaway. The Red Boat made the stew taste YUMMERIFIC. 

Dinner: I threw together another batch of simple crab salad and broiled some asparagus in the toaster oven. I added chopped cucumbers and sliced avocado to our plates, so dinner was essentially a big bowl of deconstructed California roll — with only the good (read: Paleo) parts.

Buenas noches!

Paleo Eats: 2/23/11

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Today was a busy day of cooking and shopping since I wanted to cram in some last few hours of meal preparation before I started work tonight.

When I woke up, I packed Big-O’s lacto-Paleo lunch which consisted of a leftover mini egg frittata, raw almonds, cubed cheddar cheese, baby carrots, and strawberries.

Then, I threw together a new batch of mini frittata muffins. This time I didn’t even take out a frying pan to prepare the filling; I just chopped up some chicken apple sausage (that comes pre-cooked) and frozen broccoli that I microwaved for a minute.

I packed eighteen muffin liners to the brim with filling so I whisked nine eggs with a dollop of yogurt, a healthy sprinkle of Sunny Paris seasoning, salt, and pepper for the binder.

The right ratio of eggs to number of muffins is approximately 1 egg: 2 muffins. Also, the muffins do collapse a little bit once they are out of the oven so don’t be surprised if they turn out a little concave after cooling.

As I was waiting for the muffins to bake, I made myself a breakfast plate with a leftover mini frittata muffin, sliced organic deli chicken, baby carrots, and sugar snap peas.

I also ate a handful of macadamia nuts and almonds so that I’d have enough fat to keep me satisfied until lunchtime.

I took Little-O to his class at the Palo Alto Junior Museum and Zoo and afterwards we stopped by Whole Foods to pick up some last minute groceries.

For lunch, I whipped up a batch of crab salad with my leftover Paleo mayonnaise

…and ate a 1/3 pound serving over a bed of greens and shredded carrots.

I also roasted three red bell peppers on my gas range that I’m going to pack in my work meals.

I preheated my SousVide Supreme to 130 F and asked my mom (who was watching the kids) to dump in the previously vacuum-sealed grass fed T-bone steaks at around 4:00 p.m. Then, I went to bed for a couple hours.

When I woke up, I roasted some Brussels sprouts with bacon

…that I tossed with rendered duck fat from the braised duck legs I prepared the other day.

I dunked two frozen packets of Cascadian Farms winter squash puree into my SousVide Supreme right after I took out my T-bone steaks (which had been bathing for 2 hours). I dried my steaks and reserved some of the liquid in the bag for the mushrooms I’d be sautéing later.

While my hubby grilled the steaks outside (just a minute and a half on each side to get a nice char), I sautéed some cremini mushrooms with sliced shallots, minced garlic, Fines Herbes seasoning, salt, pepper, and some reserved steak juice from the sous vide bags.

Then, I took out the defrosted winter squash puree packets and mixed them with some butter, salt, and pepper.

Here’s my dinner plate:

Truth be told, I split the 1-pound steak with my hubby but it photographs better as an intact steak.

After dinner, I packed my meals and got ready for work. My mother-in-law is in the hospital for one more night for observation so it’s nice that I’ll be there all night in case something happens and I can check in on her first thing in the morning. See? There are some benefits to working graveyards at the hospital.

Paleo Eats: 2/21/11

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Today was a busy day of food shopping and meal preparation.

When I woke up, I quickly made a batch of mini frittata muffins with a pound of ground beef and leftover stir-fried kale and bacon. I had help in the kitchen with this batch just like last time…

Today I only made 18 muffins so I whipped 10 eggs with a dollop of yogurt as my “batter.”

Mini frittatas can be made with whatever leftovers you have in the house – just like the full size versions

For breakfast I fried an egg and ate it over a bowl of leftover braised cabbage.

I also ate a mini frittata muffin – just to check if the seasoning was right. Really.

After breakfast, the kids and I went to Sigona’s and Costco to stock up on produce and toilet paper.

When we got home, I heated up some leftover curried cream of broccoli soup with added leftover rotisserie chicken.

I also ate another mini frittata muffin with some baby carrots and sugar snap peas.

As soon as Little-O took a nap, Big-O and I prepared some braised duck legs that I’ll serve later this week. When the duck was finished, I put it in a storage container and popped it in the fridge.

At dinnertime, I made my first attempt at making Paleo mayonnaise. Although I wanted to make the versions put out by the good folks at the Food Lovers Primal Palate and Melissa Joulwan, I didn’t have enough macadamia nut oil. As a result, I modified a version I found in my Cook’s Illustrated cookbook that turned out great and was super quick.

Since I had a successful batch of mayo and cans of crabmeat in my fridge, I decided to make a quick crab salad for dinner. I served the crab salad over a bed of greens along with some broiled asparagus and guacamole.

That’s it for tonight!

Simple Crab Salad

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The hardest part of this recipe is making the homemade mayonnaise. If you already have some on hand, you can have this dish on your table in 5 minutes. 

Here’s what I assembled to serve 3-4 people:

  • 1 pound can of lump crab meat (I get mine at Trader Joe’s or Costco)
  • 2 scallions thinly sliced
  • 2 tablespoons of chopped Italian parsley
  • 1 tablespoon of lemon juice
  • 1-2 tablespoons of Paleo mayonnaise
  • Kosher salt
  • Freshly ground black pepper

Here’s how I made it:

I assembled my ingredients and chopped my herbs.

Then, I cracked open the can ‘o crab and squeezed out the extra liquid.

I dumped the crab in a medium sized bowl…

…and mixed in the scallions, parsley, salt, and pepper.  

Next, I added the mayonnaise and the lemon juice.

Taste it to see if you need more mayo, lemon juice, salt, or pepper. 

Serve it over greens and top with avocado or guacamole. Or, if you want to throw together a quick appetizer, mix the crab salad with some finely-diced red bell pepper and spoon it in some endive spears.