Nom Nom Paleo

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 14 of Whole30 Eats

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Every Tuesday prior to starting my nightshifts, I’m scrambling to get all the laundry washed, grocery shopped, and food prepped for the week ahead. Today was no different, but I did stay on the straight and narrow in terms of sticking to Whole30 chow.

Guess what I had for breakfast again? A frittata. Yes, I’m that predictable. This morning’s frittata was made with three eggs, two huge handfuls of prewashed baby spinach, sautéed mushrooms and onions.

Luckily, single-serving three-egg omelets never need to be popped back under the broiler due to oozy middles. Note to self: From now on, I’m only making frittatas that serve one. Sorry, honey.

I topped it with some salsa and had me a satisfying breakfast.

At lunch, I roasted some Portobello mushrooms in the toaster oven and I topped one with leftover braised pork and homemade guacamole.

I shouldn’t buy tomatoes at the farmers’ market in the dead of winter but I couldn’t resist. They looked great, but turned out to be tasteless and mealy — no big surprise.

In the afternoon, I prepared a baking dish of  World’s Best Braised Cabbage.

I LOVE this side dish and it will reheat well for dinner tomorrow. I also sous vided some boneless pork chops for 3 hours at 135 F.

These chops will be seared off later this week.

While I prepped all this food, I nibbled on carrots with sun-dried tomato pesto, a hard-boiled egg, a few mac nuts, and a couple handfuls of coconut flakes.

By the way, I listened to Robb Wolf’s podcast with Sarah Fragoso this morning, she inspired me to make our kids go Paleo.  I know it won’t happen overnight, but I’m going to be persistent and stick to my guns. She talked about how her weekly go-to meal is taco night so that’s what I made for the gang here at Chez Fitbomb/Nom Nom Paleo tonight.

I’ve made seasoned ground beef many times before but tonight I added some sliced mushrooms and I used Spice Hound’s fajita and taco seasoning.

I served them with butter lettuce (my favorite type of lettuce for tacos), sliced jicama, diced tomatoes, homemade guacamole, and salsa.

My older kiddo loved the meat! I’m a proud Paleo mommy.

Cabbage and Leftovers: It’s What’s For Lunch AND Dinner

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My first meal of the day was lunch. I’m working on my intermittent fasting but, honestly, it’s really hard to push it past 12 hours.  I find that if I’m out of the house it’s a lot easier to keep my fast going.  If I’m at home, I keep opening up the pantry and I’m counting down the seconds until my 12-hour fast is over.  Plus, I stuff my face all the time when I’m home. Sigh.  Good thing all the stuff I cram in my mouth is Paleo or Lacto-Paleo. Back to lunch…

Ain’t this a cute cabbage?

Would it seem cuter if I told you it fit in the palm of my hand? It was so damn cute, I bought three of them last weekend so I knew I had to cook them off soon.  Hell, why not cook them all off today?

For lunch, I combined this tiny ½ lb cabbage with a small Cipollini onion and sautéed them up in some butter.

Then, I nuked leftover seasoned beef with Tabil and topped my sautéed cabbage with it. 

I was still ravenous so I ate some coconut flakes, macadamia nuts, and labneh topped with Fitbomb’s addictive Paleo trail mix.

I bought this labneh from Crossroads Market.  It was made in-house, super thick, creamy, and delicious.  I don’t eat a ton of dairy but I LOVE full-fat drained yogurt.

It’s so good that just a little bit later,  I ate some more labneh with eggplant pesto and baby carrots

For dinner, I transformed my remaining two mini cabbages into the World’s Best Braised Cabbage. Since I’ve decided to do more cooking with lard, I replaced the olive oil in the recipe with liquified lard.  See the lard? It looks like melted candle wax!

Here’s the dish covered and ready for the oven:

After 2 hours in the oven, it was tender, carmelized, and super tasty:

I also sautéed some cremini and shiitake mushrooms with half a blitzed onion, minced garlic, and Tabil seasoning.  Damn.  I love this zesty seasoning!

Fitbomb and I shared the one remaining sous vide pork chop in our fridge but I thought the picture would look lame if the chop was cut down the middle.

Dinner at Home When I Don’t Wanna Cook

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Remember a few posts back when I said that I like to make quick dinners when I’m on my work week?  Well, when I’m working as a full time mom I want dinners on the table even quicker.  I was really tired tonight and I didn’t want to cook AT ALL.  But I’d already gotten take out for lunch so I didn’t feel right getting more take out for dinner.

I already knew I had a pound of defrosted grass fed ground beef in the fridge, an onion, garlic, a handful of cherry tomatoes, and some pre-made homemade taco seasoning so I just made the same seasoned ground beef that I made a week ago. What am I going to serve with it?  

I sliced up some delicata squash I had on the counter and roasted it off in the toaster oven with some extra virgin olive oil, salt, and pepper at 400 F for around 20 minutes. Then I nuked some frozen broccoli.  I love frozen broccoli.  Yes, it’s always mushier than fresh but I don’t need to wash or cut anything.