Day 9 of Whole30 Eats

Pin It

What did I eat today? I know all of you are waiting with bated breath…

For breakfast, I made myself a quick spinach frittata with 3 eggs and a handful of spinach (right out of the freezer). Three eggs is the perfect amount for my 8-inch cast iron skillet when I wanna stick it under the broiler for 5-10 minutes to cook it through.

I topped it with some salsa and a glob of guacamole and chowed down.

For lunch, I nuked a box of leftover (no longer) crispy sous vide chicken thighs, winter squash puree, and frozen broccoli.

Sous vide meats reheat beautifully in the microwave. Although the skin gets a little soggy, the chicken was still juicy – even breast meat!

In the afternoon, I snacked on some macadamia nuts and coconut flakes (surprise, surprise).

For dinner, I made Dorie Greenspan’s chicken-in-the-pot, garlic cauliflower mashed “potatoes” (with a purple head), and a quarter of a baked Japanese yam.

Yummy. I’m very excited to eat these leftovers tomorrow…

Late Night Eats: 1/3/11

Pin It

Here’s what I ate at work tonight:

I ate my first snack at 10:30 p.m. which consisted of a hardboiled egg, crudités and Aubergine dip.

"Lunch" was at 1:30 a.m. when I wolfed down some leftover curry ground pork and broccoli slaw frittata with a side of nuked frozen mixed veggies.

At 4:30 a.m., I ate a small container of coconut flakes and macadamia nuts. My favorite Paleo snack of all time.

At 7:00 a.m. I ate my last meal of the night.  I reheated some leftover grass fed beef shank and cabbage stew with garlic cauliflower mashed “potatoes” and roasted Tabil-seasoned cremini mushrooms.

I had me some good eats tonight.

Curried Ground Pork and Broccoli Slaw Frittata

Pin It

I was inspired to make a frittata a tonight after seeing the yummy ones posted on The Paleo Table , Balanced Bites, and Everyday Paleo blogs. Plus, I woke up later than usual tonight, so I needed a dish that I could throw on the table pretty quickly.

For dinner, I like to make really meat-heavy frittatas — kinda like Cha Trung Hap, the steamed egg and pork meatloaf thingy you get when you order rice plate at some Vietnamese places. (Come to think of it, I bet I could make a Paleo version with kelp noodles…)

I decided to make a curry-flavored frittata with ground pork and broccoli slaw since I had those ingredients readily available. I followed the same frittata guidelines that I posted previously with some slight modifications that I’ll detail below. There’s no hard and fast rule for how to make frittatas, so feel free to experiment!  

Here’s what I assembled to serve 4 people:

  •  ½ onion, thinly sliced
  • 1 pound of ground pork
  • 4 cloves of garlic, minced
  • 1 cup of shredded broccoli slaw
  • 6 large eggs
  • ½ cup of shredded carrots
  • ¼ cup coconut milk
  • 1 tablespoon of curry powder
  • ¼ cup roughly chopped Italian parsley
  • 1 tablespoon coconut oil
  • Kosher salt
  • Freshly ground black pepper

And here’s what I did with all this stuff:

I assembled all the ingredients…

… heated up the coconut oil on medium heat in an 8-inch cast iron skillet (you can use a slightly larger skillet but I like frittatas that slice up thick), and sautéed my onions with a dash of salt until they were softened.

I added the ground pork and garlic…

…and stir fried until the meat was no longer pink.

While the pork and onions were cooking, I whisked my eggs with the coconut milk, curry powder, salt, pepper, and parsley.

I don’t have an exact measurement for the salt and pepper. Just don’t be too heavy-handed ‘cause the filling will be seasoned as well.

Then I added the broccoli slaw and carrots to the pork and onions and sprinkled everything with salt and pepper.

I poured on the egg mixture and cooked the frittata for ~5 minutes to set the bottom.

I tried to cover the frittata but the skillet was filled to the brim.

I put my frittata in my preheated toaster oven set on broil. I would’ve put it in at a lower temperature (350 F) but I didn’t have 20-30 minutes to spare. Around ten minutes later, the edges were browned and puffy. But when I touched the center, it was a little gushy — and when I cut it in half, it was still kinda liquid-y. Darn it! 

So I popped the frittata back under the broiler for another few minutes to firm up the middle. The split down the middle helps speed up the cooking — it’s just not as pretty if you’re planning to serve the frittata whole.

I served the slices with some nuked frozen veggies (which we deemed not photo-worthy) and we dug in.

Frittata With Leftover Tabil-Spiced Pork, Spinach, and Tomatoes

Pin It

This morning I threw together a frittata with some leftovers and a couple wrinkly tomatoes on the counter.

After I whipped up three eggs with some salt and pepper, I heated some coconut oil in my little cast iron skillet over medium heat. I added about a cup of leftover Tabil-spiced pork and spinach and sautéed for about a minute until it was warmed through.

Then, I added some diced tomatoes and stirred that around for an additional minute.

I added the three eggs and let the bottom of the frittata set for a few minutes.

I popped the skillet in my toaster oven and broiled the frittata for ~10 minutes.

The middle was set and the edges were puffed and browned.

I split the frittata with Fitbomb and served it up with some nuked frozen broccoli.

I originally thought Fitbomb broke his fast because my breakfast was just too tempting to pass up but then I found out he had an ass-kicking WOD this morning.

Day Two of Good Eats At My Sister’s Place

Pin It

It’s so nice visiting my sister. I know I’m sounding like a broken record but I feel so damned spoiled here. I just sit on my ass while my brother-in-law entertains my restless kids and my sister cooks me fabulous food.

For lunch, I chose to eat another helping of meatballs and slow-cooked broccoli.

I know this is the third time I’ve eaten them in 24 hours but they’re damn good.

Shortly after lunch, my sister hosted a small get-together at her home and she made a plethora of carb-y goodness (e.g. homemade char siu baos, sausage rolls, and cinnamon rolls). She also made sure to make a Paleo-friendly slow-cooked broccoli, ham, and cheddar frittata and a beautiful salad. Guess what I had two helpings of?

Dinner was something my sister happened to have ready in her freezer: braised short ribs with cavolo nero and carrots. She served it with roasted kabocha squash (my favorite winter squash in the whole wide world) and more yummy salad.

Life is good.

Easy Paleo Frittata

Pin It

You can essentially turn any leftover meat into a frittata.  All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets.  You can add herbs, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be. 

Here’s just one example of how you can throw together a simple frittata.

Ingredients:

  • 1 tablespoon coconut oil or fat of choice
  • 1 cup emergency protein (whatever cooked meat you have on hand)
  • 1 cup frozen broccoli (or any leftover or frozen veggies)
  • 4 large pastured eggs
  • 2 tablespoons coconut milk
  • 1 teaspoon kosher salt
  • Freshly-ground black pepper

First, preheat the toaster oven to 350°F and heat the coconut oil in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand (here, I used some leftover spicy lamb merguez sausage and onions) to the skillet and stir-fry until heated through.

Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.

Add the broccoli to the ingredients in the pan and mix to cook thoroughly.

Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper.

Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.

Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.

Carefully transfer the frittata to a plate, slice, and serve.

The frittata is delicious cold so it’s perfect for leftovers!