Nom Nom Paleo

Paleo Eats: 11/16/11

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My vacation is officially over but I’ve got another one coming up in December so I really can’t kvetch. Plus, I gotta make some money to pay for playtime, nosh, and gadgets. Hey, no one is giving me a free SousVide Supreme Demi package

This morning I had a ton of crap to do so I didn’t have time to eat breakfast. Before I headed to a parent-teacher conference for Big-O, I threw a tray of braised cabbage in the oven

…and assembled the ingredients for slow cooker lemon grass coconut chicken drumsticks.

After I came back from school, I took the cabbage out of the oven…

…and made myself a big omelet stuffed with frozen broccoli and merguez sausage.

As a treat, I mixed some pumpkin puree with coconut milk and cinnamon and ate it for dessert.

After lunch, I retrieved my eggs and box o’ meat from my neighborhood Marin Sun Farms CSA pick-up site. I did some laundry when I came home and dumped the chicken, a couple of yams, and sliced onions into the slow cooker.

I set the timer for five hours on low and went to bed.

When I woke up in the evening, the chicken was finished cooking but the yams (which were an impromptu addition) were still kinda hard. Argh.

I ladled out the drumsticks onto a serving dish and topped them with chopped cilantro…

…and transferred the spuds, onions, and some braising liquid to a sauce pan.

I covered the yams and simmered until they were soft (about 10 minutes total) and pureed them with my immersion blender.

After I reheated the braised cabbage in the microwave, I summoned the family to the dinner table.

Since I had to skeedadle to my writing class, I packed my dinner in a LunchBots Thermal before zooming out the door. It was bittersweet attending my last food writing class with Tori Ritchie. On the one hand, I’m excited that my future Wednesdays won’t be so damn hectic but, on the other hand, I’ll miss learning from my talented and generous teacher and peers.

After my class, I headed to the hospital and started another seven nights of work. Thankfully, I spy a Paleo Turducken Jr. at the end of the tunnel…

Paleo Eats: 10/19/11

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The morning I start my night shifts is a flurry of activity and today was no exception.

While Fitbomb walked Big-O to school, I threw the ingredients for pork pot roast into the slow cooker. This time, I sauteed a chopped onion and four leeks…

…with a squirt of tomato paste.

I deglazed the pan with vermouth and chicken broth before transferring the alliums to the slow cooker liner. I added carrots, two chopped yams (in place of celery), fish sauce, salt, pepper, and diced tomatoes before nestling in the seasoned pork roast.

Once I’d programmed it to cook all day, I made myself a simple breakfast of leftover roasted veggies and Applegate Farm organic roast beef.

I drove Lil-O to school and then I headed to the dentist where he promptly found and filled my first cavity. That’s the kind of surprise I don’t like.

At lunchtime, I fried a package of 4505 Meats’s maple breakfast sausages and ate a couple on a bed of arugula, shredded carrots, and tomatoes. 

Since half my mouth was numb, I had to be very careful when I was chewing — but I still ended up biting my cheek. I reserved the rest of the cooked links to bring to work. Remember? Always make extra protein.

To make things easier for myself when I woke up from my nap, I also sauteed some sweet peppers and onions for dinner.

Afterwards, I drove to the neighborhood drop-off site for Marin Sun Farms’s CSA to get my monthly egg and meat delivery.

When I woke up in the evening, I was in a mad rush to get dinner on the table ‘cause I had to be out of the house by 6:00 p.m. For dinner, I nuked the peppers and onions, sauteed two bunches of turnip greens with bacon and shallots…

…shredded the pork roast…

…and adjusted the sauce with Red Boat fish sauce and coconut aminos.

Here’s my dinner plate:

I scarfed my dinner before zooming to my writing class AND work. Man, I’ll be so glad when this workweek is over ‘cause I’ll have three weeks of PTO again. It’s been way too long…

Paleo Eats: 10/9/11

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More Paleo-friendly eats coming your way!

I wasn’t really hungry in the middle of the night, so I didn’t eat anything while I was on the clock. Totally out of character, huh? When I got home, I made up for lost chow by inhaling leftover broiled herb-stuffed sardines, coconut flakes, cashews, and 100% cacao dark chocolate. With my belly full, I went to bed and slept the day away.

In the evening, I woke up and started making tonight and tomorrow night’s dinners. For tomorrow’s dinner, I seasoned a pork shoulder roast for Kalua pig and assembled a tray of braised cabbage

…that I threw into the oven for a couple hours.

Hubby will be placing the seasoned pork in the slow cooker as soon as he wakes up the next morning (4:20 a.m.!) and it’ll cook for 14 hours since it’s only a three-pound roast. I’m so excited that I can sleep in a little longer tomorrow!

After I finished prepping tomorrow’s supper, I quickly worked on getting tonight’s dinner on the table.

I roasted a tray of chopped Romanesco broccoli…

…carrots, and parsnips in the toaster oven…

…sauteed mushrooms and shallots….

…and fried up a package of my favorite 4505 Meats' sausage: MERGUEZ!

Here’s my dinner plate (with chopped tomatoes, too!):

I LOVE LOVE LOVE 4505 Meats’ merguez sausage! Soooooo yummy PLUS they’re gluten & sugar-free!

After dinner, I put on a special pair of knee highs…

…and kicked up into my first ever handstand.

These socks are magical, yo!

Then, I headed to the hospital for yet another shift. Just three more nights to go!

Paleo Comfort Foods’ Farmer’s Pie

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The climate here in Northern California has suddenly turned arctic. Alright, the highs are still in the 70s and 80s, but I’ve started craving satisfying grub that warms me from the inside out. The other day, I grabbed Julie and Charles's aptly titled cookbook,  Paleo Comfort Foods, and found a recipe for Farmer’s Pie that perfectly fit the bill!

Farmer’s Pie is an adaptation of cottage pie, a rich ground beef stew topped with fluffy mashed spuds. This Paleo-friendly casserole is topped with mashed cauliflower and it’s gluten-free to boot!

Since I’m working graveyard shift this week, I divided the cooking process into three parts that I spread out over two days. Each cooking session lasted less than 20 minutes of hands-on time, which is just the right amount for my lazy ass. When I served it for dinner tonight, I was able to savor it ‘cause I wasn’t exhausted and frazzled from slaving away in the kitchen.

Wanna see how I tackled this recipe? Follow the jump!

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Paleo Eats: 10/6/11

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After learning how to potentially make money off this blog at my food writing class, I drove to my real job to burn the midnight oil.

Since I hadn’t eaten dinner, I scarfed down the meal I had packed from home mid-shift: sous vide goat loin chops, carrot & parsnip puree, and stir-fried spigarello and bacon.

I was still a little peckish when I finished, so I also polished off a grass fed PaleoKit.

When I returned from work in the morning, I blitzed my sister’s green marinade in the Vitamix

…and poured it over a big bag of chicken thighs.

I stuck the chicken in the fridge to marinate until dinner time and I hit the sack.

When I woke up in the evening, I roasted the thighs in the oven…

roasted kabocha squash wedges in the toaster oven

…and made a quick tomato and basil salad.

While I was waiting for everything to finish cooking, I steamed a large purple cauliflower…

…and blitzed a colorful batch of Paleo Comfort Foods’ mashed cauliflower

…that I stored in the fridge. I’ll be frosting it on top of the Farmer’s Pie I make for tomorrow’s dinner. Can’t wait!

Once the the kabocha and chicken were finished roasting…

…dinner was served.

After dinner, I did some exercise in the garage and drove to work. Yep, duty calls…

Paleo Eats: 9/26/11

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Luckily, my night shift at the hospital was’t super crazy tonight. It can’t be non-stop every night or I’d quit for sure!

While at work, I ate a 4505 Meats apple breakfast sausage over sauteed cabbage and a small container of defrosted Hawaiian Sun Coconut Milk.

When I returned home, the Kalua Pig was simmering in the slow cooker…

…so I assembled the world’s best braised cabbage and stuck it in the oven.

Before I went to bed, I ate some leftover curried goat shanks and roasted cauliflower

 …and gave my mom instructions on when to remove the cabbage from the oven.

When I woke up in the evening, dinner was basically finished. Yeehaw!

I washed some lettuce, smashed a fresh batch of guacamole

…shredded the Kalua pig

…and nuked the braised cabbage.

Here’s my dinner plate:

After dinner, I went to the garage to grab some meat from the chest freezer…only to find most of the meat already defrosted. WTF?!?! Aaaaaaaaaaaah!

I pitched a mini meltdown — complete with tears, hyperventilation, and panic Twitter DMs to my carnivore buddy — before I realized that I’d just overstuffed my freezer and the meat at the tippy-top of the freezer didn’t freeze. I flung a bunch of meat into our main freezer and crossed my arms, legs, fingers, and toes that nothing spoiled. Fitbomb reminded me repeatedly that we’ve eaten at many ethnic restaurants with worse food handling than Chez Nom Nom Paleo and we’ve survived. 


It was difficult mustering up my enthusiasm to head to work but duty calls. Only two more nights of work!

Paleo Eats: 9/16/11

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Gotta get some shuteye before Fight Gone Bad 6 tomorrow morning so here’s a quick peek at my eats for today…

Before I headed to the women’s class at CrossFit Palo Alto, Fitbomb fried me a frittata with leftover slow cooker Kalua pig which I topped with chopped avocados and heirloom tomatoes.

Guess what? I completed my FIRST weighted RX’d WOD today! Thanks to all the awesome ladies in my class who cheered me on even though I was at least two rounds behind everyone! Can you feel pathetic and proud at the same time? YES!

As a post-workout snack, I gobbled some marinated roasted beets and a few slices of roast turkey.

For lunch, I chowed at The Counter with my parents and Lil-O. As usual, I ordered a burger in a bowl and a side of pesto sauce.

In the afternoon, I ran some more errands and picked up a big box of heirloom tomatoes from Mariquita Farm’s Ladybug Truck Buying Club.

I’ll be so sad when tomato season is over! 

When I got home, I seasoned an eight-pound boneless pork shoulder roast for Kalua pig and stuck it in the slow cooker. I’m bringing a big pot o’swine to the post-FGB6 Paleo potluck!

For dinner, I made Cheater Crispy Sous Vide Duck Confit Legs, sauteed spinach and shallots, and a tomato salad.

Gotta catch my zzzz’s!

Paleo Eats: 9/9/11

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Another night spent burning the midnight oil…

I nursed a large thermos of Philz Coffee with heavy cream at the beginning of my shift so I didn’t get hungry until close to 5:00 a.m. For my only meal at work, I chowed on leftover Damn Fine Chicken, braised cabbage, and stir-fried spigarello and bacon.

When I got home, I was greeted with hugs from my boys and the intoxicating smell of slow cooked Kalua pig. Surely, one of my top 10 favorite ways to end the day.

Fitbomb transformed Big-O into his Mini-Me before I walked him to school…

…because Big-O had another Picture Day today!

When I returned home, I peeked in on the Kalua Pig in the slow cooker and added another 8 hours to the cooking time. The smell of porky goodness made me hungry so I ate another meal: a fried Applegate Farms chicken apple sausage and heirloom tomato salad.

Then, I went to bed until dinner.

When I woke up at 5:00 p.m, the Kalua Pig was finally finished cooking!

To accompany the swine, I roasted a tray of broccoli and bacon

…mashed a bowl of guacamole

…washed some butter lettuce leaves…

…charred some sweet peppers…

…chopped a few heirloom tomatoes…

…and sauteed some ‘shrooms.

Then, I plated the pig

…and gathered the family to the dinner table to make their own lettuce tacos.

Here’s my dinner plate:

After dinner, I prepared a batch of marinated roasted bell peppers and then attempted to take a quick catnap before work. No such luck.

Oh well. Just five more nights…

Paleo Eats: 9/8/11

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Tonight, I didn’t realize I was hungry until around 3:00 a.m. because the orders kept streaming in at a steady pace. I like when my shift at the hospital is busy because the night passes quickly. Not a shitstorm, mind you, but enough work so that time lapses without me noticing it.

For my only chow at work, I ate some leftover sous vide Cowboy steak, roasted veggies, and a small container of homemade coconut butter.

When I got home, Fitbomb had already fed the boys breakfast and packed Big-O’s lunch.

Plus, he even had time to apply product to Big-O’s hair for Picture Day!

While my hubby hustled Big-O to school, I threw the ingredients for curried goat shanks into the slow cooker. This took 10 minutes, tops.

Next, I assembled Lil-O’s lunchbox for preschool: scrambled egg, strawberries, blueberries, and Yogavive popped apple chips. Since he loves his school and can’t get enough (he attends a play-based co-op), we decided to enroll him in the morning and afternoon sessions on Tuesdays and Thursdays. I’m hoping he’ll eat his lunch, but I’m a realist. Given the choice of playing or eating, Lil-O will definitely opt for a hunger strike.

After I dropped our littlest guy off at school,  I ate a few slices of Applegate Farms organic roast beef, a handful of baby carrots, and the rest of my homemade coconut butter before heading to bed.

When I woke up in the evening, the slow cooker curried goat shanks were ready to eat so I made a couple veggie sides. 

I blitzed a batch of garlic cauliflower mashed potatoes

broiled some zucchini

…and topped them with chopped tomatoes, balsamic vinegar, and basil chiffonade.

Here’s my dinner plate:

As soon as the boys were tucked in bed, I ran to Philz Coffee to fill my thermos with java. When I returned home, I seasoned a pork picnic shoulder with Alaea Red Hawaiian sea salt… 

…and gave Fitbomb instructions to pop the Kalua Pig in the slow cooker before he turned in for the night. I can’t wait to get off work because our house will smell porktastic when I get home! 

Then, I did a few push-ups (our September challenge in the CrossFit Palo Alto women’s class) in the kitchen before heading to work.