Nom Nom Paleo

Paleo Eats: 3/30/11

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I thought my last night of work would never get here…

Are you curious to see what meals I packed in my expansive reusable cloth grocery bag? Don’t kid yourself. It’s all about the porn.

FOOD porn, you pervert.

The first meal I ate at work was some leftover pork pot roastcauliflower, carrot, and parsnip puree; and nuked frozen green beans. Yep, it’s the same thing I ate the night before.

Right before I left work, I ate a box of leftover Asian cauliflower fried rice, roasted chicken and caramelized shallots, and frozen broccoli.

Instead of going home, I stayed at the hospital for six more hours to accompany my mother-in-law to her oncology appointments. The entire time we were in the infusion treatment area, she kept fretting about my lack of sleep. Um, I’m totally fine. She’s the one with CANCER and receiving toxic, high-dose chemotherapy drugs pumped into her veins. Hell, I was excited to have the time to chill out and catch up on Twitter and Facebook. Fitbomb’s mom is truly amazing and I’m lucky to have such a wonderful woman in my life.

While I was hanging out next to my MIL, I ate a small container of macadamia nuts and coconut flakes.

When we finally got home, I ate a can of sardines and scarfed down a small cup of coconut cream. After an hour nap, I dragged myself out of bed to make dinner.

For our supper, I roasted a tray of butternut squash (tossed with avocado oil, Sunny Paris seasoning, Fines Herbes seasoning, Kosher salt, and pepper) in the oven…

…prepared a tray of roasted curried cauliflower in the toaster oven…

…and fried up a batch of “emergency protein” (stir-fried grass fed ground beef with diced calcot onions, kale, Sunny Paris seasoning, coconut aminos, and sherry vinegar).

Here’s my dinner plate:

Time to hit the sack!

Paleo Eats: 2/28/11

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More Paleo eats coming your way…

My first meal at work was a can o’ sardines.

I gotta say this brand isn’t my favorite. Maybe I happened upon a bad can but the texture was mushy and there was an off-taste to it. The little fishies didn’t taste spoiled but, then again, botulism spores are tasteless. If you don’t see a post tomorrow, you’ll know it’s ‘cause I’m paralyzed and not because I’m lazy.

For snack, I ate a couple of mini frittata muffins

…and some curried cream of broccoli soup with sous vide chicken breast.

Then, I ate a handful of macadamia nuts and coconut flakes. I didn’t eat a final meal at work because, surprisingly, I was still full.

When I got home, I portioned…

…skinned…

…seasoned (with Sunny Paris seasoning, salt, pepper, and frozen cubes of extra virgin olive oil), and vacuum-sealed the wild King salmon fillets I bought yesterday at the farmers’ market. I put the prepared packets on ice in the fridge and preheated the SousVide Supreme to 130 F.

By this time, I was pretty hungry so  I made myself a small chicken salad (with leftover rotisserie chicken and homemade Paleo mayonnaise) over a bed of greens, shredded carrots, and roasted red bell peppers.

After I scarfed down my salad, I went to bed.

When I woke up at 5:30 p.m., I plopped the salmon fillets into my water oven and made a tray of roasted curried cauliflower

…sauteed a  bunch of assorted mushrooms (white buttons, shiitake, and trumpet mushrooms from Far West Fungi stand) with minced garlic, Sunny Paris seasoning, a splash of dry vermouth, salt, and pepper…

…and broiled two bunches of avocado oil coated asparagus spears (~6 minutes total cooking time).

Here’s my dinner plate:

With a little pre-planning and the utilization of different heat sources (e.g. SousVide Supreme, oven, and stove), this dinner was on the table in about 45 minutes.

Then, I went to hospital for my second to last night of work. I can’t wait until Wednesday morning!

Roasted Curried Cauliflower

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I love cauliflower ‘cause it’s such a versatile vegetable. You can roast it with bacon, make “fried rice,” or transform it into pseudo-mashed potatoes. Here’s yet another way I like to cook it: Roast the florets with a generous dusting of specialty curry powder.

I first came across this recipe on super brainiac/foodie Darya Pino’s awesome website, Summer Tomato. She calls this dish “Roasted Curried Cauliflower to Die For,” and I have to admit I’d gladly impale myself on a rusty sword for some. I make this recipe all the time, but with some slight modifications: I use avocado oil in place of olive oil, and I add a squirt of lemon juice and a shower of chopped cilantro at the end.

Here’s what I assembled (serves 2-3):

  • 1 head of cauliflower, cut into uniform florets
  • A generous glug of avocado oil, melted coconut oil, or ghee
  • 2-4 tablespoons of curry powder
  • Kosher salt
  • Freshly ground black pepper
  • Half a lemon
  • 1/4 cup minced cilantro leaves

Here’s how I made this dish:

After preheating my oven to 450 F and putting the rack in the lower middle of the oven, I threw the florets in a bowl and tossed them with a generous amount of fat (~2 tablespoons), curry powder, salt, and pepper.

My favorite curry powder is from Singapore. My co-worker bought some during a recent visit, and he gave me a jar.

He has penmanship like a doctor: It’s effing terrible.

I poured the seasoned florets on a foil-lined baking sheet and covered it tightly with another sheet of foil. I put the tray in the oven for 15 minutes and then I removed the top layer of foil. I roasted the cauliflower for 20 more minutes, flipping the florets every 8 minutes or so until they were softened and browned in parts.

After I plated the dish, I finished it by squeezing on the juice of half a lemon and sprinkling on some cilantro. 

Easy and yummy. Next time, I’m gonna try making Melicious’s awesome-looking cocoa-toasted cauliflower dish.

Late Night Eats: 1/4/11

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My final night of late night eats for the week:

At 10:30 p.m., I snacked on a small container of coconut butter. This stuff is goooooooooood.

“Lunch” at 2:00 a.m. consisted of leftover (no longer crispy) sous vide chicken thigh, winter squash puree, and nuked frozen veggies.

At 4:30 a.m., I ate some macadamia nuts and coconut flakes as my second snack of the night.

My last meal at work was at 7:00 a.m. when I ate leftover stir fried kelp noodles with ground pork and Dukka-seasoned roasted cauliflower.

I’ll be flipping back to dayshift today so I take a nap from 10:00 a.m. to 2:00 p.m.; eat a small snack in the afternoon; enjoy dinner with the family; and try my best to sleep through the night. I’m gonna be a cranky mofo today (and probably tomorrow).

Stir Fried Kelp Noodles Made With The Dregs From My Fridge

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Tonight, I decided to make stir fried kelp noodles again. Why? Because I’m at the end of my 7-night shift work week and I’m too damn tired to come up with something original and Whole30 approved. For this variation I added some anchovy fillets to fill the void left by the lack of fish sauce and some homemade chicken broth to help soften the kelp noodles faster.

(Yep, you read that right. I made my chicken broth from scratch using the bones I removed from the crispy sous vide chicken thighs a few nights ago. On my work week. Tells you how easy it is and how I should stop being so effing lazy).

For all stir fries, I just look in my fridge and pick some aromatics (shallots and garlic), a protein or two (eggs and ground pork), and some veggies that are wilting (broccoli slaw, shredded carrots, pre-washed baby spinach). Once everything is prepped and cut, you just sequentially throw it in your pan and you’re done. Dinner can be on the table in 30 minutes.

Here’s what I assembled for tonight’s dish:

  • 3 large eggs
  • 2 large shallots, minced in mini prep food processor
  • 2 garlic cloves, minced
  • 2 anchovy fillets packed in olive oil
  • 1 pound of ground pork
  • 1 package of kelp noodles, rinsed and drained
  • 6 ounce package of prewashed baby spinach
  • 1 cup of broccoli slaw
  • 1 cup of shredded carrots
  • 2-4 tablespoons of coconut aminos
  • 1 tablespoon of coconut vinegar
  • ¼ cup of chicken broth
  • 2-3 tablespoons of macadamia nut oil

Here’s how I got dinner on the table:

The first thing I did was make a thin scrambled egg omelet. I heated a tablespoon of macadamia nut oil in my 12-inch cast iron skillet on medium high and whisked the eggs with some salt and pepper. Once the pan was hot, I poured in the eggs making sure it was a uniform layer and turned the heat down to low.

Once the bottom set, I flipped it over with a spatula. I tore the omelet but I didn’t care because I ended up cutting it into strips.

Then, I added another tablespoon of macadamia nut oil to the pan and sautéed the shallots. When the shallots were softened, I threw in the anchovies and broke it up with my wooden spoon.

I added the pork and garlic, seasoned with some salt and pepper, and cooked the meat until it was no longer pink.

I added the kelp noodles (which I cut with some scissors) and chicken broth.

Then I seasoned everything with the coconut aminos and vinegar and covered the pan for about 5 minutes to soften the kelp noodles.

Once the noodles were soft, I added the broccoli slaw and shredded carrots and mixed that around.

Next, I threw in the baby spinach with some additional salt and pepper and stir fried until the leaves were wilted.

At the very end, I tossed in the sliced egg omelet.

Voila!

As a veggie side, I roasted some cauliflower seasoned with Dukka seasoning, Kosher salt, freshly ground black pepper, and thinly sliced shallots (400 F set at convection roast, 15 minutes covered and 15 minutes uncovered).

Here’s my plate.

The rest of the family also enjoyed some pork butt braised in Coca Cola and soy sauce that my mother-in-law brought over but I stuck to my guns and ate what I had prepared.

Not too shabby for a quick, well-rounded dish. I still missed the sweetness from fish sauce and/or oyster sauce but I’ll just deal with it for the next 23 days. Maybe next time I’ll add some red pepper flakes or chilis in place of the Sriracha I can’t use either.