Nom Nom Paleo

Paleo Eats: 3/29/11

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Another busy 24 hours…wanna see how I fueled myself?

The first meal I ate at work was some leftover pork pot roast; cauliflower, carrot, and parsnip puree; and nuked frozen green beans.

At snack time, I ate another small container of macadamia nuts and coconut flakes.

My last meal at work was a box of Asian cauliflower fried rice tossed with broiled asparagus and diced Applegate Farms roast beef.

After work, I dropped Big-O off at school and then I marinated some chicken drumsticks à la David Lebovitz for dinner later.  

Then, I ran to Big-O’s school and did my best impression of a librarian for an hour before coming back home to crash.

At 5:00 p.m., I woke up and placed a baking dish of the marinated chicken in the oven before taking Big-O to his T-ball practice. When I returned home, I took out the chicken, sautéed some spinach with onions in butter (finished with a splash of Banyuls vinegar)…

…and pureed some cauliflower and carrots.

Here’s my dinner plate:

After dinner, Fitbomb showed me how to do some kettlebell snatches. I suck at them. I rowed 500m on the erg, gulped down half a baked sweet potato and a couple slices of deli meat, and dashed off to work for the last time this week.

Tomorrow’s gonna be a LONG day (work + oncology appointments) but I don’t give a rat’s ass because I’ll be on vacation!

Day 24 of Whole30 Eats

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I have less than a week of Whole30 left and I can’t wait to finish it. I do feel healthier, more alert, and stronger — but it feels like it’s been forever since I’ve been able to go out to dinner at a restaurant and not worry if my “Paleo” entrée meets the strict Whole30 standards. For God’s sake, I CHOSE to go to a Chipotle instead of a more foodie appropriate restaurant just because I could check online if the ingredients were Whole30-compliant.

Plus, I’d love a nice piece of dark chocolate.

Don’t get me wrong — I’m glad I’m doing the Whole30. It’s good to be more mindful about what I’m eating. Still, maintaining this level of super-Paleosity isn’t sustainable for me. I’m glad to read that Melissa and Dallas feel the same way.

So what did I eat today?

For breakfast, I ate some pancakes and a chocolate croissant. Okay, I lied. I had another frittata. This time, I made one with three eggs, sautéed mushrooms, diced shallots, and nuked frozen broccoli.

I had little helpers who helped me cook the frittata…

…and make sure it didn’t burn in the toaster oven.

They did a great job! I ate the frittata topped with Primavera salsa and spicy guacamole.

After a morning spent with the rugrats at our local kiddie zoo, park, and library (they’re all within a one block radius of each other - I wouldn’t have attempted it otherwise), I came home and heated a leftover box of seasoned beef and roasted green bell peppers.

I topped the meat with Primavera salsa and diced avocados.

I snacked on coconut flakes and nuts throughout the day. I’ll never tire of coconut. In fact, I tried to order a gallon of coconut chips today, but they’re sold out at Tropical Traditions. Argh. Guess I’m not the only coconut fiend.

At dinnertime, I remade some items we ate last week: David Lebovitz’s roasted chicken with caramelized shallots, cream of tomato soup, and nuked green beans. I also served the leftover vegetables from last night’s chicken in the pot.

For tonight’s version of roasted chicken, I cooked 4 whole kosher chicken legs.

While it roasted in the oven, I made the tomato soup with three large diced shallots in place of the leeks I made last time.

My Vitamix is pretty awesome. It pureed the tomatoes…

…in 20 seconds.

After I poured half the pureed tomatoes into the saucepan, I added the sautéed shallots and garlic…

…and blitzed it again for 20 seconds.

I’m glad I’ve found a reason to break out my blender again. Since going Paleo, I’ve stopped making fruit smoothies, and already had a spot picked out for the blender in my appliance graveyard in the garage.

The green beans were a breeze because I bought the “ready to use” variety at Trader Joe’s.

I microwaved them with a splash of water for 3 minutes straight and then in 30 second increments until they were the right consistency.

When they were finished, I splashed on some extra virgin olive oil and added some salt and pepper.

After the beans were finished, I reheated the leftover veggies from last night’s chicken in the pot. I timed it perfectly, so the chicken was ready to take out of the oven when all the sides were finished.

This meal was company-worthy (and we did indeed have a guest over for dinner) and it was on the table in a stress-free hour.

Day 16 of Whole30 Eats

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Now that I’m back at work this week (and turning nocturnal again), I’ll report on what I’m eating from midnight to midnight. I’m finding it a lot easier adhering to the Whole30 program while away from my kitchen because I pack all my food in advance, and there’s no opportunity to stray. Each day this week, I’ll be eating just one meal at home after I wake up in the evening. (It’s my breakfast, but it’s dinner for the rest of the family).

Since it was my first night back at work, I didn’t get hungry until around 2:00 a.m. My ”lunch” at work was a refreshing salad packed with greens, hard-boiled egg, diced avocado, sliced tomatoes, and shredded carrots.

About an hour later, I was hungry again so I ate some coconut butter, macadamia nuts, and coconut flakes. Do you guys sense a pattern here? I love me some coconut and mac nuts!

My last meal at work was around 7:00 a.m., when I ate a box of leftover seasoned ground pork, roasted Portobello mushrooms,  and nuked frozen green beans.

When I got home, I walked my kindergartner to school with the rest of the family. I passed a bunch of moms who were bleary eyed and nursing huge mugs of java. WTF! I’ve been up all effing night — buck up, people!

I returned home, downed some chilled coconut milk, and crashed from 9:30 a.m. until 5:00 p.m. When I woke up, I baked a yummy and EASY platter of David Lebovitz’s roast chicken with carmelized shallots.

As veggie sides, I reheated some World’s Best Braised cabbage

…sautéed 2 bunches of swiss chard and shallots in some lard…


…and made some winter squash puree mixed with coconut oil, salt, and pepper.


Here’s my “breakfast” plate:


Now, it’s back to the grind for another 6 nights.