Nom Nom Paleo

Paleo Eats: 7/10/11

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Today was filled with cooking and entertaining so I’m pooped again. Luckily, I’ve got gobs of yummy leftovers so I can coast for the next few days…

For breakfast, I baked a marinated chicken drumstick in the toaster oven. I was barbecuing this chicken for dinner, so I wanted to double-check on the seasoning before serving it to guests. I’m a good host like that.

Yummy! My big sis never lets me down when I ask her for a recipe!

Afterwards, Big-O and I went to the Mountain View Farmers’ Market and Sigona’s to stock up on veggies and meat. We came home with tons of both.

At lunchtime, R agreed to come over and be a guinea pig to taste a new variation on my mini frittata muffinsprosciutto-wrapped mini frittata muffins! I served everybody a couple muffins along with a green salad.

In the afternoon, I was busy prepping for our Paleo barbecue with our BFFs, S and J. 

Our dinner menu included grilled summer squash with balsamic vinegar and basil…

roasted curried cauliflower

grilled portobello mushroom packets with garlic and lemon

sous vide mini slider burgers (seasoned with Arizona Dreaming seasoning), and my sister’s phenomenal grilled green chicken.

Here’s my dinner plate:

Yep, I made a ton of food, but now I have lots of leftovers. I’m certain I won’t want to cook for a couple days. At least.

Good night!

Paleo Eats: 5/28/11

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I had a fun-filled day eating clean grub, but dude — I’m tired. Here’s a quick recap of my day:

We ate brunch at Rick’s where I split a couple of protein-packed dishes with my hubby: Wteak and eggs with a side salad (hold the dressing)… 

…and a crab, avocado, tomato and onion scramble (hold the cheese).

For dinner, we hosted a Paleo meal with The Lazy CavemanR, and K. The Lazy Caveman is, of course, CrossFit Palo Alto's resident Paleo guru and personal health and wellness coach. We'd been planning to pull off an ambitiously high-concept blog-crossover meet-up, complete with cooking and science and a workout. And how could we not include our blogging 'n pork-curing pals R. & K., who were going to haul away some of our pig and turn it into salty, fatty goodness? But in the end, with our nutty schedules this week, we ended up just enjoying a low-key, casual evening of food and conversation. 

The Lazy Caveman’s in the middle of another round of the Whole30, so for tonight’s meal prep, I left the butter in the fridge and…that’s about all I had to do to adjust. It’s been a while since I finished up my own Whole30, and although my eats aren’t as super-pristine as they were back then (hello, coffee with heavy cream!), it was kind of gratifying to step back and realize that my cooking has actually stayed damned close to 100% Paleo.

I’d already made the Bo Kho last night, so I just focused on making the veggie sides and starters when we got home from brunch. I finished most of the cooking before the guests arrived, so there weren’t any stressful last minute Iron Chef hijinks.

What did I serve?

As munchies pre-dinner, I laid out some macadamia nuts, carrots, and cucumbers. I also made sous vide Turkish meatballs that were sprinkled with sumac pepper after I fried them in coconut oil.

For dinner, I assembled some portobello mushroom packets with lemon and garlic

…whipped up a batch of garlic cauliflower mashed potatoes

…broiled asparagus tossed with avocado oil, salt, and pepper…

… and sauteed baby spinach with garlic, Red Boat fish sauce, coconut aminos, and coconut vinegar.

For the main dish, I reheated the Bo Kho I made last night, and tossed some chopped cilantro on top.

Here’s my dinner plate:

For dessert, we had some berries…

…and cherries.

After dinner came the butchery. (‘Cause who doesn’t like to follow up dinner with some knives and meat?) K. (the Bacon King) helped cut up our Full of Life Farm pork belly…

…and promised to magically transform it into bacon. I’m in awe of his mad pork cooking skillz, so I also gave him our pig’s head, a bunch o’ pork fat, and some skin. Can’t wait to see what he does with it!

See how happy I look? Just imagine my jubilation when the bacon is ready to eat!

Paleo Eats: 4/23/11

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There’s nothing better than spending Friday night at work. Did I mention that it’s opposite day here at Nom Nom Paleo?

For my first meal at work, I chowed down another bowl of garbage soup with sous vide chicken breast. I finished up my meal with a container of coconut flakes.

At 6:00 a.m., I ate my last meal at work: leftover Rogan Josh, garlic cauliflower mashed potatoes, and nuked snap peas.

I picked up my Full Belly Farm CSA box on my way home from work.

When I got home, I threw together some endive spears filled with simple crab salad for hubs to take to the Paleo potluck at CrossFit Palo Alto.

I HAD to try a few to make sure they were palatable.

Then, I went to my room to catch some zzzz’s.

When I woke up in the evening, we all went to The Counter for dinner. Hubs and I ordered burgers in bowls with organic greens — surprise, surprise.

After dinner, I did another quick homemade WOD in our garage gym. I ate some deli chicken slices and a baked yam as a post workout snack.

Guess what I did next? Yup, I went to work. It will be the same old routine for four more nights.

Paleo Eats: 4/17/11

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Ack! I only have 3 more days of vacation! I know you’re all in a tizzy as well but maybe taking a peek at my chow will distract you.

For breakfast, I reheated a bowl of braised red cabbage topped with emergency protein, Primavera salsa, and homemade guacamole.

Then, I rushed off to the Mountain View Farmers’ Market to pick up my free asparagus, some strawberries…

…and a few veggies before going to a kickboxing class at Big-O’s kung fu studio.

My post workout meal was a baked yam and a few slices of Applegate Farms organic chicken breast.

On a whim, I decided to invite our good buddies, H & B, over for brunch so I fried up some filling (diced Full of Life Farm ham, cremini mushrooms, radish greens, roasted asparagus, and Sunny Paris seasoning)…

…for a batch of mini frittata muffins.

I also made a salad with mixed greens, sliced radishes, carrots, avocado, and slivered almonds that I tossed with balsamic vinegar and extra virgin olive oil…

…and hulled a big bowl of strawberries for dessert.

I ate my plate of grub…

…and slurped up a delicious bowl of curried carrot soup that H brought over.

I’m gonna pester her for the recipe so I can recreate it myself.

At dinnertime, I didn’t want to make anything complicated. I dunked some purchased duck confit legs in the SousVide Supreme and sauteed some broccoli and shiitake mushrooms while the legs heated up. Then, I took the duck legs out of the water oven and seared them in a cast iron skillet.

I plated the duck and veggies with some leftover garlic cauliflower mashed potatoes.

Time for some shuteye!

Paleo Eats: 4/16/11

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I totally agree with the peppy boys of Erasure — I love Saturdays. When I’m off work, it’s fun spending a leisurely day with my boys and noshing on good eats.

I was disappointed with my thwarted attempts at making a breakfast burrito for dinner last night so I made myself one this morning.

It was really yummy topped with homemade guacamole and Primavera roasted tomato salsa with chipotle. If you live in the San Francisco bay area, you should really seek out this salsa – it makes EVERYTHING taste better!

After breakfast, I picked up my vegetable CSA box from Full Belly Farm

…and then we went to an Easter egg hunt at Big-O’s kung fu studio.

For lunch, we stopped by Mayfield Bakery and Café. Fitbomb and I shared a plate of soft scrambled eggs with roasted spring vegetables and asparagus nage…

…Mayfield chicken salad with Bloomsdale spinach and bacon lardons…

…and a side of bacon.

Although the chow was tasty today, Mayfield is not on our regular brunch rotation because the food and service can be totally hit or miss. We can’t wait over 30 minutes for our food when we’ve got ticking time bombs in tow.

After lunch, I started preparing dinner since we were hosting old friends for supper. To make sure I wouldn’t be too frazzled when the guests arrived, I made a lot of dishes that could be reheated later or served at room temperature.

Wanna see?

I whipped up a batch of garlic cauliflower mashed potatoes

…and roasted a slew of veggies: a tray of zucchini slices, baby artichokes

baby carrots

…and portobello mushrooms.

Big-O eagerly assisted me in my kitchen adventures by drizzling on avocado oil and seasoning the veggies with salt and pepper.

When my roasted veggie platter was finished…

…I fried the sous vide chicken thighs that I had prepared yesterday…

…nuked the garlic cauliflower mashed potatoes

… and broiled a tray of prosciutto-wrapped asparagus spears.

Here’s our dinner spread… 

…and my dinner plate:

As a reward for slaving in the kitchen, I treated myself to 1/3 of a bar of Guittard Nocturne 91% cacao. Oh, how I’ve missed you, dark chocolate!