Paleo Eats: 2/3/12

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I woke up phlegmy and congested so I skipped out on the women’s class at CrossFit Palo Alto this morning. Instead, I simmered a batch of Pressure Cooker Beef Stock with a huge grass fed beef shank

…leeks, carrots, onions…

…water, and Red Boat fish sauce.

While I waited for the broth to cook, I transformed sous vide chicken breast, diced apples, and homemade mayonnaise into Madras Chicken Salad and tucked it in a Pure Wrap

Since I was still putzing around the kitchen monitoring the pressure cooker, I blended up a couple of bags of shredded coconut to make Homemade Coconut Butter flavored with my sister’s homemade vanilla extract.

Lil-O manned the food processor in between attempts to spell out “queef.”

When the pressure cooker broth was finished, I strained the broth and shredded the shank meat.

When we came home after running errands in the afternoon, I found my “Paleo Special” package from Brandon Natural Beef delivered on the doorstep. The “Paleo Special” includes a chuck roast, short ribs, oxtails, and shanks — some of my favorite cuts for braising and slow cooking. Plus, I got a nice surpise: They threw in several HUMONGOUS racks of meaty back ribs gratis. Yippee!

At dinnertime, I made a big pot of Welsh Beef Soup with the homemade broth from the morning…

…and a simple frittata with leftover cauliflower greens.

We’re having some pally pals over for barbacoa lettuce tacos tomorrow night so I threw the ingredients into the slow cooker right after dinner.  I found this recipe on thekitchn and followed it to the T. I couldn’t find a Paleo-friendly can of chipotle peppers in adobo sauce (all have sugar, seed oils, and/or wheat) but since I’m not on the Whole30 I ain’t gonna sweat it.

I tossed the marinade ingredients into the Vitamix

…blitzed it up…

…plopped in a large grass fed brisket…

…added some chicken broth…

…tossed on a few bay leaves…

…and set the slow cooker to do its thing while I slept.

The house is gonna smell fantastic in the morning!

Paleo Eats: 1/25/12 (Whole30 Day 25)

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Because my week of night shifts was starting tonight, the morning was filled with cooking and errands. 

The pork shoulder roast and belly were already soaking in the SousVide Supreme for tonight’s dinner but I wanted to get a head start on tomorrow’s supper as well.

Tomorrow night, we’re chowing on Slow Cooker Korean Grass Fed Short Ribs with short ribs from Brandon Natural Beef. I altered the recipe a little bit to streamline the steps — I’m all about the shortcuts to deliciousness, remember?

First, I broiled the short ribs to give them a nice char…

…before stacking them in the slow cooker.

Big-O was home from school because he yakked after a coughing fit this morning. I recruited him as my sous chef and he helped me assemble my mise en place and blitz the sauce. I swear his hands look just like mine, but mini and unveiny.

I changed the sauce a little bit by adding a couple of teaspoons of Red Boat fish sauce and just roughly chopping the veggies and fruit. Seriously, my Vitamix is boss.

I set the slow cooker on low and let the short ribs braise all day.

My first meal of the day was at lunchtime when I chowed on some Burger Bites and a big ass salad dressed with extra virgin olive oil and balsamic vinegar.

At around 3:00 p.m., I went to bed for a couple of hours, making sure I totally ignored the mountains of laundry piled around our room.

When I woke up in the evening, I fished out the sous vide pork shoulder and belly…

…dried them off…

…and crisped them up in the cast iron skillet with some melted lard.

While the pork was getting crispity crunchity, I reheated a pot of defrosted curried cream of broccoli soup

I …seasoned a tray of cauliflower florets with cocoa powder…

…and roasted a batch of Melicious’s Cocoa-Toasted Cauliflower.

When I finished frying the pork…

…I sauteed some baby kale and onions in the remaining pork grease.

Here’s my dinner plate:

After dinner, I did a quick WOD in the garage before packing my stuff for work.

By this time, the short ribs were finished cooking…

…and I carefully transferred the fork-tender meat and sauce to a storage container.

I can’t wait for tomorrow night’s dinner.

Paleo Eats: 1/20/12 (Whole30 Day 20)

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Fitbomb and I stayed up late last night working on our side project so I was especially grumpy when the Double-O’s barged into our room at 7:00 a.m. on the dot. Mommy really needed her black espresso this morning. Since I still had a hacking cough, didn’t get enough sleep, and the boys had no school, I decided to skip out on my class at CrossFit Palo Alto. Are those good enough excuses, Coach Trish?

Instead of getting my WOD on, I spent the morning hanging with the boys and making a quick batch of pressure cooker beef broth with oxtails and cross shanks to soothe my raw throat.

As I babysat the kids and the pot of pressurized broth, I patiently scrambled eggs and ghee a la Gordon Ramsay for breakfast. These come out with an ultra-creamy and custardy texture, but it’s much easier to achieve these results in the SousVide Supreme — with no effort.

At lunchtime, I downed a couple of bowls of soup filled with fork tender beef. I know bone broth is good for you, but it tastes so much better when you’ve got some meat in there, too.

I seasoned a big pile of New York steaks with Magic Mushroom Powder, vacuum-sealed them, and dunked them in the SousVide Supreme for a few hours.

In the afternoon, I dropped the Double-O’s at my in-laws for the weekend. Fitbomb and I have a weekend rendezvous at Catalyst Athletics for a two-day Oly Lifting seminar. Who says romance is dead?

Oh! I almost forgot that I got in a fender bender this afternoon. I’m fine and the car is a little dinged, but I’m p.o.’d that some inattentive loser of a driver is causing me to be carless for a week. On a brighter note, the accident occurred as I was returning home after a super-productive meeting with some people about our side project. I have to say it’s looking pretty darn cool, and I’m proud of all the hard work Fitbomb and I’ve put into it. I’ll have an announcement soon, I promise.

For dinner, we hosted our best buds S & J and their adorable son, M. I used the pressure cooker to make a batch of cauliflower, parsnip, and carrot puree

…prepared a gravy with sauteed mushrooms…

…sauteed chard and red onions…

…and charred the sous vide New York steaks with my kitchen torch.

Time to get some zzz’s!

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: 1/10/12 (Whole30 Day 10)

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I’m already in the double digits of my Whole30 and it’s still been smooth sailing. Because I’ve got a set of rules in place, I’m not tempted to go buy a bar of dark chocolate bar or a pint of heavy cream for my coffee because, well, I can’t. I’m such a conformist and I definitely listen to The Man and The Woman (a.k.a. Dallas and Melissa).

In the morning, I was greeted with the drool-inducing aroma of simmering beef and veggie stew.

After adjusting the seasoning with a few extra cracks of black pepper and a splash of balsamic vinegar…

…I ate a small ramekin (a la the glamorous Giada DeLaurentiis) and was pleased as punch that it was well-balanced and hearty, despite only taking 5-10 minutes of hands-on time to throw it together.

Rao’s marinara sauce is amazing. I stored the rest of the stew in the fridge for a dinner later this week.

Since I need to eat more than lithe Ms. DeLaurentiis, I also made myself a curry wrap with leftover broiled sardines and kale salad for breakfast…

…and downed a black espresso because Dr. Pino says it’s a-OK.

With the kids at school until 3:00 p.m., I should’ve been plugging away on my side project, but there were too many damn distractions in the house. Why is it that our filthy floors only bother me when I’ve got a deadline? I bet Fitbomb wishes I’d be beset by strict daily deadlines so our house would be spotless. I’m a self-confessed slob to the nth degree.

For lunch, I reheated a frozen pre-cooked pork chop in the SousVide Supreme. When it was serving temperature, I charred it with my torch and served it along with leftover sautéed baby chard and sliced tomatoes. (I’m well aware that tomatoes don’t normally grow in California during the dead of winter. I just happen to have some out of season produce in the kitchen… )

In the afternoon, I mindlessly snacked on a couple tablespoons of coconut butter and a pack of Whole30-approved SeaSnax. Oops.

I also deboned and seasoned some chicken thighs with Magic Powder before dunking them in the water oven for a couple hours.

For dinner, I fried up the Sous Vide Crispy Chicken Thighs

…baked two trays of Brussels sprouts chips

…and roasted some Portobello mushrooms in the toaster oven.

Here’s my dinner plate:

Ack! My week off is coming to an end tomorrow night and I’m so behind on many projects. Big sigh.

Paleo Eats: 1/9/12 (Whole30 Day 9)

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Day 9 on the Whole30 coming right atcha!

This morning, I had a date with Helen at my CrossFit Palo Alto womens’ class so I inhaled half an Asian-style Scotch egg (from Well Fed), a black espresso…

…and a shot glass of coconut cream before heading out.

I always know the workout ahead of time because my nutjob husband goes to the 5:00 a.m. class and I extract a report from him as soon as he returns. I have ways of making him talk. Mwahahaha.

Before I left the house, I popped the duck legs I marinated a couple of days ago into the oven to slow roast for 2.5 hours.

When I came home from the box, I gobbled up two spicy tuna cakes and a small Clementine tangerine.

I checked in on the duck legs…

…and the skin was crispy on the outside and the meat was moist and tender.

I can’t wait to eat these later this week.

Afterwards, Fitbomb and I spent the rest of the morning at a meeting with a couple folks about our side project. I’ll likely be announcing it within the next few weeks. We’re hopeful it’ll be ready by the time we head to Austin for the PaleoFX Ancestral Momentum -Theory to Practice Symposium.

At lunchtime, I ate several slices of leftover slow roasted Dukka crusted leg of lamb and roasted Brussels sprouts.

In the afternoon, I whipped together a Waldorf Tuna Salad from Melicious’s Well Fed

…and made a blood orange vinaigrette…

…that I drizzled on a big bowl of raw kale leaves. Raw kale holds up like a champ when dressed ahead of time. In fact, it tastes even better if you eat it later.

Big-O had a late wushu class and when we got home at dark o’clock I was happy that I’d made food earlier. Dinner was on the table pronto because I just piled the kale salad in a bowl and topped it with the tuna salad.

My last bite for the night was another shot glass filled with the remaining coconut cream in the fridge.

Since I’m starting another night shift work week on Wednesday and need some pre-made grub, I threw together a Cheater Brisket, Kale, and Root Vegetable Stew that I popped in the slow cooker to cook overnight.

I’m looking forward to waking up to the comforting smell of beef stew in the morning.

Paleo Eats: 1/7/12 (Whole30 Day 7)

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Happy Saturday!

When I woke up in the morning, I ate a bowl of leftover Slow Cooker Cheater Pork Stew and roasted vegetables…

…and a hard boiled egg topped with Pele’s Fire Sea Salt.

Fitbomb and I were spending the morning at Lil-O’s preschool to participate in one of the mandatory maintenance days. Before we left, I sauteed some leeks and onions…

…with salt, pepper, and a dollop of tomato paste…

…dumped them in the slow cooker, and plopped a seasoned pastured chicken from Full of Life Farm on top.

By the time we returned home at noon, the Slow Cooker Roast Chicken was ready to eat for lunch. After a morning spent raking leaves, hauling trash, and spiffing up the school, we were famished. Luckily, I didn’t have to cook anything new to accompany the chicken…

…and gravy…

…because we had lots of leftovers: pressure cooker braised spicy kale…

…Asian-style Scotch eggs…

…and cauliflower puree.

I know this lunch seems like a lot of food but my parents and Aunt Doris were dining with us as well.

After lunch, Big-O helped me marinate some duck legs that I’ll be slow-roasting on Monday…

…and I also seasoned a lamb leg roast with salt, pepper, and homemade Dukka seasoning.

The rest of the afternoon was spent chasing the kids at the park and catching some rays. 

For dinner, I slow-roasted the lamb (250 F for about 2 hours or until the internal temp reached 125F)…

…and sauteed rapini and onions with red pepper flakes and a squeeze of lemon juice.

Here’s my dinner plate:

As an aperitif, I downed a shot glass of coconut cream

My cooking didn’t stop there — I made a batch of spicy tuna cakes…

…whisked a batch of Paleo mayonnaise

…and marinated several pounds of Magic Chicken Drummettes with Magic Powder.

One week down, and a little more than three to go!

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: 1/2/12 (Whole30 Day 2)

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Ready to see how I implemented Dallas and Melissa’s edicts on my second day on the Whole30?

During my graveyard shift, I ate a slice of leftover frittata, a burger bite, roasted portobello mushrooms, and sauteed baby kale.

Since I have a bunch of leftover proteins and veggies, I’ve assembled a slew of ready-to-eat, grab-and-go lunchboxes in the fridge. The trick will be to continue this practice during my week off from work.

When I got home in the morning, I inhaled some leftover Magic Wings and raw vegetables topped with homemade Pyro Powder.

(By the way, don’t bother searching for Pyro Powder, Magic Mushroom Powder, or Magic Wings in my Recipe Index — they’re not there, but you’ll get them soon enough. Patience, my friends.)

I also ate a spoonful of coconut butter just ‘cause I wanted to.

Once I was full, I chopped some mushrooms and onions…

…and pulsed a head of cauliflower in the food processor.

The plan was to make Asian Cauliflower Fried Rice in the evening, and I wanted to minimize my cooking time. I need my beauty sleep, yo!

In the evening, I dragged myself out of bed and straggled to the kitchen. I set up my mise en place using the ingredients I’d prepped and stuck in the fridge, and quickly threw together the faux fried rice. For extra protein, I tossed in some scrambled eggs and leftover Cheater Crispy Sous Vide Duck Confit Legs.

I also reheated some pressure cooker Welsh beef stew that I’d made last week and stored in the freezer. (Don’t waste your time — the stew ain’t in the Recipe Index either.)

Dinner: Done.

Before I left for work, I tossed the ingredients for Cheater Pork Stew into the slow cooker and set it to cook all night. 

This will be our dinner for tomorrow night.

See? That wasn’t so hard, right?

Don’t forget — you have until Tuesday, 1/3/11, at 11:59 p.m. to enter my contest to win a slow cooker!

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.