Nom Nom Paleo

Paleo Eats: 10/17/2012

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Ack. Seven consecutive night shifts were staring at me in the face, but I couldn’t pull the trigger on preparing food for the week ahead. Too lazy, I guess. The best I could muster was to sprinkle Magic Mushroom Powder on a couple of rib eyes before plopping them into the SousVide Supreme.

At least one of our meals this week will be a no-brainer.

After depositing the spawn at school, I headed to the women’s class at CrossFit Palo Alto, where we grunted under barbells to hit our CrossFit Total.

Although I PR’d on all three lifts, I’m embarrassed to admit that my total score was just a smidge above Alma’s and Webby’s over 300-pound one rep max deadlifts. No matter — I’m just proud that I can finally deadlift a decent amount more than my body weight.

When I came home, I made myself a frittata with the leftover saucy sausage and baby kale stuffing from last night’s dinner

…and crammed some roasted yam purée into my belly.

Before the kiddos got home from school, I managed to get piles of laundry done and conked out for my pre-work power nap.

I woke up still unsure of what to make for dinner. Scavenging through the fridge, I eventually cobbled together the ingredients for an impromptu Paleo casserole: a large eggplant, marinara sauce, homemade dairy-free “cheese,” leftover braised beef shanks, and baby kale.

First, I sliced the eggplant into discs…

…before brushing on melted coconut oil and sprinkling the slices with Magic Mushroom Powder. 

I stuck the tray of aubergine under the broiler (the only part of my busted wall oven that’s currently operational) for a couple of minutes on each side until they got nice and toasty.

I reheated the braised shanks in a cast iron skillet and added chopped mushrooms and baby kale.

Next, I messily poured Rao’s Marinara Sauce on the bottom of a baking dish…

…nestled the broiled eggplant slices in the sauce, and added dollops of my homemade “ricotta.”

I piled on the reheated meat and veggies…

…added more “cheese”, another layer of eggplant…

…and a final glop of marinara sauce.

I stuck the casserole in my super-awesome countertop toaster oven until the sauce was bubbly.

This casserole was a mash-up of two of my favorite Italian dishes: eggplant parm + lasagna with braised beef.

I know what you’re thinking: PALEO CHEESE? What’s in this dairy-free “ricotta”?

Any guesses?

Methinks you’ll be seeing this “ricotta” in a bunch of my dishes this fall…

Paleo Eats: 1/18/12 (Whole30 Day 18)

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I’m super tired tonight. It’s my flip day (the day I transform from a sun-shunning zombie back into a vitamin D-synthesizing human), so this post on my eats will be quick.

My grub on my last shift at the hospital consisted of two cups of piping hot bone broth and a pack of Just Jerky. I wasn’t very hungry because I had stuffed myself with chicken and veggies before coming to work. I ate two plates of food, remember?

When I came home in the morning, I quickly gobbled up some leftover slow cooker roast pork, cauliflower, parsnip, and carrot puree, and braised kale before taking Big-O to his doctor’s appointment and running some errands.

After a short nap, I woke up in the early afternoon to take care of the Double-Os. We took a quick trip to Whole Paycheck, picked up our monthly box of pastured meat and eggs from Marin Sun Farms

…and a veg-tastic Mystery Box from Mariquita Farm.

At dinnertime, I reheated leftover brisket and kale stew and sautéed cabbage

Here’s my dinner plate:

I also chowed on a cold leftover chicken drumstick and a spoonful of coconut butter.

Afterwards, I gulped down a shot of inner-eco.

I need to increase my intake of probiotics but I just don’t love sauerkraut, kombucha, or kimchee. I’d much rather down a tablespoon of this tangy, effervescent, dairy-free, sugar-free, coconut-water-derived probiotic kefir. 

That’s all for tonight. Goodnight!

Paleo Eats: 1/11/12 (Whole30 Day 11)

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Today’s my flip day again. Unfortunately it’s the day when I change into a vampire for the next seven nights. Because I was returning to work, my morning was crammed with errands and cooking. 

In the morning, I ate a curry wrap filled with leftover slow roasted lamb leg and kale salad…

…and helped dress the kids for school.

I headed to the women’s class at CrossFit Palo Alto and had a fun class with the gals. As a post workout meal, I ate the rest of the leftover slow roasted lamb leg and a handful of chestnuts.

On the way home from the box, I stopped by Trader Joe’s and came home with a trunk full of groceries.

At lunchtime, I fried up a couple of Sous Vide Crispy Chicken Thighs and sauteed a small head of cauliflower.

I’m happy to report that Lil-O ate a plate of chicken and carrot sticks as well. Yay! Progress…

I only had an hour before I was taking an afternoon nap, so I hastily threw another pot of Pressure Cooker Pho Broth on the stove. I toasted the spices in a warm pan…

…and tucked them in a satchel before depositing the bag in the pressure cooker.

Next, I seared the meat…

…poured in the water, and Red Boat fish sauce.

While I waited for the pho broth to finish cooking, I made a batch of emergency protein with ground pork, onion, spinach, and Magic Powder.

I ended up boxing three lunches filled with the emergency protein and nuked frozen broccoli.

Once all the grub was packaged away in the fridge, I went to bed for a couple of hours.

At dinnertime, I sautéed baby bok choy, carrots, and shiitake…

…and reheated the beefy pho broth. I removed all the bones and ladled up bowls filled with tender beefy goodness. I put out a plate of herby garnishes and everyone added whatever they liked to their serving.

Here’s mine:

No kelp noodles (or any type of noodles) were added to the beef and soup. In my opinion, the best part of a big bowl of pho is the beefy broth, hands down.

After dinner, I seasoned a pork leg roast with Magic Powder…

…and threw it on top of some sliced onions in the slow cooker. I’m going to cook it low and slow for 16 hours like Kalua Pig.

I also hard boiled a few eggs, downed a black espresso, and packed my meals for work.

Think of me while you take a whizz in the middle of the night — I’ll be up.

Paleo Eats: 1/4/12 (Whole30 Day 4)

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I know I’d posted last month that I wouldn’t blog on my flip day (the day I finish a 7-night stretch of work), but just for the Whole30, I’m forgoing sleep just so I can show you every little morsel I eat. You’re welcome.

On my last night at work, I ate some leftover Cheater Crispy Sous Vide Duck Confit Legs; cauliflower, carrot, and parsnip puree; sautéed baby kale, and roasted portobello mushrooms.

When I got home in the morning, I rolled a curry-flavored Pure Wraps around leftover Slow Cooker Cheater Pork Stew and micro greens.

After polishing it off, I also downed a heaping spoonful of coconut butter.

Despite wanting to pass out, I managed to season a few short ribs from 4505 Meats with Magic Powder…

…and vacuum-seal them…

…before dunking them in the SousVide Supreme.

I’m gonna let these meaty bones hot tub it for 48 hours at 140°F.

When I woke up in the early afternoon, I chilled out with the Double-Os. Both of my boys are sick, and hacking up all sorts of gooey grossness. The only time we left the house was to pick up our ”Mystery Box” from Mariquita Farm.

I can’t wait for Mariquita’s CSA season to resume in March ‘cause these intermittent, optional deliveries are way too infrequent. I want to follow Dallas and Melissa’s guidelines for eating seasonally, but sometimes it’s too damned cold to venture to the farmers’ market on a frigid Sunday morning.

Because I hauled home a huge bag of fresh vegetables, I knew I had to cook off a ton of old produce. 

I roasted a tray of kabocha squash

…broccoli…

…and Brussels sprouts dusted with homemade Dukka.

Thank you, Melicious, for inspiring me to turn into a Veg-O-Matic instead of a pumpkin this evening. Her kickass Whole30-approved cookbook, Well Fed, has a permanent spot on my kitchen counter this month. Go git yer own RIGHT NOW by clicking here.

For dinner, I fried up a batch of Burger Bites seasoned with Magic Powder…

…and a garbage stir-fry with the other wilty veggies in the fridge.

Now, I must catch some zzzz’s. Good night, paleosphere.

Paleo Eats: 12/28/11

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I started my nightshifts tonight, but I still squeezed in a full day of activities, cooking, and a two and a half hour nap in the late afternoon.

In the morning, I ate a scrambled egg…

…topped with a dollop of guacamole…

…and I headed to CrossFit Palo Alto for the women’s class. We worked on overhead squats and I was reminded how much I SUCK at them. I need to practice them at home way more often. Along with snatches, cleans, push presses, push ups, double unders, pull ups, wall balls…

After class, I gulped down a few slices of Applegate Farms organic roast beef and a nuked yam before accompanying Big-O to his appointment.

At noon, my cousin and her husband came over and I served steaming bowls of homemade phở with brisket, eye of round, kelp noodles, and all the garnishes.

The pressure cooker is a fantastic and speedy way to get a full-bodied, beefy broth in your belly. In fact, it may be the only way I cook bone broth from now on. And, no, I’m not afraid of it exploding on me.

Before hitting the sack, I slow-roasted a small lamb sirloin roast seasoned with homemade magic powder (porcini seasoning salt)…

…which I stored as emergency protein in the fridge. I need to arm myself with a big stash of ready-to-eat meats since I’m starting the Whole30 on January 1st.

When I woke up in the evening, I fried up a batch of grass fed beef sliders…

…and stir-fried a pan of shiitake, onions, and spinach for dinner.

I still had leftover curried ground lamb and cabbage emergency protein so I turned it into a frittata for my work meals.

Then, I packed my lunch and dragged my sorry ass to work.