Paleo Eats: 4/21/11

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For those of you new to the blog, I post my Paleo eats from midnight to midnight on the nights I work graveyard shift. That way, you see the meals I pack for work and the dinner I make for the family before I zoom off to the hospital in the evening.  Very thoughtful of me, huh?

My first meal of the night was a bowl of garbage soup filled with diced sous vide chicken breast.

Since this lunch was lacking in fat, I also ate a container of coconut flakes.

An hour before my shift ended, I heated up some leftover slow cooker roast chicken, winter squash puree, nuked sugar snap peas, and sautéed mushrooms.

After work,  I took the boys to school and returned home for some shuteye.

At 5:00 p.m., I woke up and reheated the no-browning before braising Rogan Josh I made the other day.

The kids and my mom weren’t too keen on the idea of lamb stew, so I fried up some mini pork and grass fed beef burgers…

…and stir-fried a batch of emergency protein with ground pork, ground beef, Turkish seasoning, minced garlic, and broccoli slaw. 

They’re so damn picky!

For my veggie sides, I roasted some curried cauliflower

…and sautéed some spinach with minced garlic in butter.

Here’s my dinner plate:

After dinner, I performed a quick WOD (workout 17 from Sarah Fragoso’s Everyday Paleo) in our home gym and ate a post workout snack (a handful of chestnuts and a hard-boiled egg).

Then, it was off to work again!

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!

Quick Dinner on My Flip Night: Chicken Meatballs, Roasted Carrots, and Sautéed Spinach with Shallots

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Tonight, I’m dead tired.  I’m always beat on the Wednesday I get off my 7-night workweek. While my kids were transfixed in front of the boob tube (Scooby-Doo is a multi-generational crowd pleaser), I threw together a quick grain-free dinner for Fitbomb and myself. 

In the fridge, I had some sweet basil and parmesan chicken meatballs, carrots, and half a box of pre-washed organic baby spinach in the fridge.  Although the spinach is a great convenience item, if the box has been open for a few days, I gotta pick out a whole bunch of melt-y leaves.  Yuck.

I prepped the carrots for roasting and popped them in my good old toaster oven.  Then, I chopped up a shallot and threw them in a pan with melted lard.  Once they were softened, I dumped in the spinach and stirred the leaves around until they were wilted. 

I zoned in front of the boob tube while I waited for the carrots to finish roasting.  Then, I replaced the carrots with a tray of meatballs.

I normally nuke the meatballs when I’m at work but they taste MUCH better baked in the oven. I did nuke up some herb gravy which I served on the side.

Here’s everything plated up:

I used to always order out on my “flip night” and invariably what we ate was always super carb-y (e.g. pho, pizza, sushi, etc.).  Having easy to fix basics and pre-cooked proteins in the fridge has totally changed how I eat.  I don’t think I’ll ever go back.

I almost forgot my dessert! A shot glass of my favorite coconut milk: