Paleo Eats: 4/4/11

Pin It

Today, I cooked all my meals. Did you doubt that I’d follow through with my promise? Shame on you!

As soon as I woke up, I dumped some veggies and grass fed beef shanks in the slow cooker so we’d have something to eat tomorrow night after Big-O’s late T-ball practice.

This time, I did a mash-up of the slow-cooker pork pot roast and slow-cooker grass fed beef shank and cabbage stew recipes. I’ll post a recipe tomorrow.

For breakfast, I made myself a mushroom frittata with Sunny Paris seasoning, Fines Herbes seasoning, and a dollop of coconut cream.

I ate it with some leftover sautéed heirloom Italian broccoli.

For lunch, I cooked up a plate of  garbage stir-fry with sliced chicken breast, green garlic, mushrooms, shredded carrots, spinach, and Turkish seasoning. I chopped up some cold baked yams from the fridge and lunch was set.

While the kids reenacted Plants vs. Zombies in our family room, I prepped and trimmed some Brussels Sprouts (that I’d roast off at dinnertime)…

…and charred three large  bell peppers on our gas range.

I also, filled and set the SousVide Supreme to 135 F so it’d be ready to reheat some pork chops for dinner.

At 5:00 p.m., I started preparing dinner. I dunked the pre-cooked chops into the water oven (they reheat in about 30 minutes), roasted Brussels sprouts tossed with melted ghee, Fines Herbes seasoning, salt, and pepper…

…and broiled asparagus spears.

I squeezed some fresh lemon juice on both vegetable dishes.

Then, I took out my kitchen torch and browned the pork chops.

Here’s my dinner plate:

After dinner, I removed the beef shank and cabbage stew out of the slow cooker and transferred it into two storage containers. 

Hopefully, with all the cooking I did today, my meals tomorrow will be covered.

Paleo Eats: 2/23/11

Pin It

Today was a busy day of cooking and shopping since I wanted to cram in some last few hours of meal preparation before I started work tonight.

When I woke up, I packed Big-O’s lacto-Paleo lunch which consisted of a leftover mini egg frittata, raw almonds, cubed cheddar cheese, baby carrots, and strawberries.

Then, I threw together a new batch of mini frittata muffins. This time I didn’t even take out a frying pan to prepare the filling; I just chopped up some chicken apple sausage (that comes pre-cooked) and frozen broccoli that I microwaved for a minute.

I packed eighteen muffin liners to the brim with filling so I whisked nine eggs with a dollop of yogurt, a healthy sprinkle of Sunny Paris seasoning, salt, and pepper for the binder.

The right ratio of eggs to number of muffins is approximately 1 egg: 2 muffins. Also, the muffins do collapse a little bit once they are out of the oven so don’t be surprised if they turn out a little concave after cooling.

As I was waiting for the muffins to bake, I made myself a breakfast plate with a leftover mini frittata muffin, sliced organic deli chicken, baby carrots, and sugar snap peas.

I also ate a handful of macadamia nuts and almonds so that I’d have enough fat to keep me satisfied until lunchtime.

I took Little-O to his class at the Palo Alto Junior Museum and Zoo and afterwards we stopped by Whole Foods to pick up some last minute groceries.

For lunch, I whipped up a batch of crab salad with my leftover Paleo mayonnaise

…and ate a 1/3 pound serving over a bed of greens and shredded carrots.

I also roasted three red bell peppers on my gas range that I’m going to pack in my work meals.

I preheated my SousVide Supreme to 130 F and asked my mom (who was watching the kids) to dump in the previously vacuum-sealed grass fed T-bone steaks at around 4:00 p.m. Then, I went to bed for a couple hours.

When I woke up, I roasted some Brussels sprouts with bacon

…that I tossed with rendered duck fat from the braised duck legs I prepared the other day.

I dunked two frozen packets of Cascadian Farms winter squash puree into my SousVide Supreme right after I took out my T-bone steaks (which had been bathing for 2 hours). I dried my steaks and reserved some of the liquid in the bag for the mushrooms I’d be sautéing later.

While my hubby grilled the steaks outside (just a minute and a half on each side to get a nice char), I sautéed some cremini mushrooms with sliced shallots, minced garlic, Fines Herbes seasoning, salt, pepper, and some reserved steak juice from the sous vide bags.

Then, I took out the defrosted winter squash puree packets and mixed them with some butter, salt, and pepper.

Here’s my dinner plate:

Truth be told, I split the 1-pound steak with my hubby but it photographs better as an intact steak.

After dinner, I packed my meals and got ready for work. My mother-in-law is in the hospital for one more night for observation so it’s nice that I’ll be there all night in case something happens and I can check in on her first thing in the morning. See? There are some benefits to working graveyards at the hospital.

Paleo Eats: 2/5/11

Pin It

Today was muy busy and I’m really tired so this post will be a quick recap of my grub and meal preparation.

For breakfast, I ate some leftover rotisserie chicken with cauliflower fried “rice” and stir fried Napa cabbage and bacon.

In the morning, I picked up my CSA box

…and dropped by Whole Paycheck to buy some last minute items for our Super Bowl party tomorrow.

When I returned home, I roasted off some red bell peppers that I’ll serve as part of a roasted vegetable platter tomorrow.

We spent a fun, laughter-filled afternoon at Big-O’s best friend’s house where we were fed a yummy homemade brunch (frittata, salad, and seared sausages).

Next, we went to a cousin’s daughter’s birthday bash at Bay Aerials Gymnastics where our kids jumped, tumbled, and swung on things for over an hour. Fitbomb’s cousin even served the kiddies a Primal-friendly meal: cubed cheese, diced ham, fruit, and veggies.

They’re better cave parents than us!

Right after the party, hubby and I went to dinner at Pampas to celebrate the same cousin’s 40th birthday. The company was fun and the grub was mighty tasty. This plate was one of several I devoured.

After dinner, we came home and I removed the brisket from the SousVide Supreme (147 F for 48 hours) and dunked it in an ice bath.

I’m searing this hunk ‘o meat tomorrow for the party. I hope it doesn’t taste like leather!

I also chopped up three onions and tossed them with three slices worth of diced bacon, salt, and pepper in the bottom of a large Dutch oven.

Then, I lay the marinated Boston pork butt on top…

…covered it, and placed it in the oven set at 250 F. I’m going to let the pork roast overnight (~8 hours) and broil the roast in the morning to give it some yummy char. I gotta get some much needed rest because I got a shitload to prep for tomorrow’s party. Good night!