Nom Nom Paleo

Green Pork & Shiitake Sliders

Pin It

Here’s another variation on my green sliders — this time with Asian flair, just like me! Seriously, my kids love these portable pucks and it makes me happy that they’re getting veggies and protein in each bite.

Here’s what I assembled to make 30 mini sliders:

  • 1 pound frozen chopped spinach
  • 1 tablespoon coconut oil (or favorite fat)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 6 reconstituted dried shiitake mushrooms, finely chopped
  • 1/4 cup coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh cilantro
  • 1 pound ground pork
  • 2 large eggs, lightly beaten
  • 1/8-1/4 cup coconut flour (amount varies)
  • 1 tablespoon of Red Boat fish sauce
  • 1 tablespoon of coconut aminos
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • Additional 2-4 tablespoons of coconut oil for frying

Here’s how I made them:

First, I dumped a package of frozen spinach into a Corningware container

…covered it with a lid, and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach into a colander and pressed out all the liquid.

I heated 1 tablespoon of coconut oil over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened.

Next, the coconut milk, celery, and cilantro were blitzed with the hand blender

I placed the ground pork in a large bowl…

…added spinach…

…the puree…

…’shrooms and onions…


…coconut flour (Be sparing with it! Too much and your burgers will be dry.)…

…fish sauce…

…coconut aminos, salt, and pepper.

I used my hands to gently combine all the ingredients…

…and formed the meat mixture into small patties (about 2 inches in diameter).

I heated 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fried the sliders in three batches.

I cooked the sliders for 3 minutes on each side, so each batch took about 6-7 minutes to finish.


Day 21 of Whole30 Eats

Pin It

As I’ve griped before, my penultimate night of work is my least favorite. When it’s night six of seven, I’m one grumpy mofo and my patience tank is running on fumes. So without further ado, here’s what I noshed on after midnight:

At the very beginning of my shift, I snarfed down some macadmia nuts and sauerkraut so I wasn’t hungry until 3:30 a.m. For “lunch,” I ate some leftover roasted chicken thighs and nuked frozen veggies.

Snack time came at 5:00 a.m. when I ate some coconut milk and blueberries and some coconut flakes.

At 7:00 a.m., I ate my “dinner” which was leftover sous vide Wild King Salmon, sautéed greens, and roasted root vegetables.

As soon as I got home, I quickly threw together a baking dish of braised cabbage and popped it in the oven.

Then, I took my kindergartener to school and I hung out as the weekly library helper. On the weeks I help out after I return from work, I’m a veritable zombie, lumbering around sluggishly in my Vibrams and blinking slowly when the kids ask me for help.

When I finally returned home, I took the cabbage out of the oven…

…and I passed out in my bed. (In case you’re wondering, my mom was home making sure my little kiddo didn’t get in trouble and our house didn’t burn down.)

I awoke at 5:30 p.m., and immediately started working on dinner. I didn’t have too much to do because my braised cabbage and sous vide grass fed top sirloin steak were already cooked and only needed to be reheated and seared off, respectively.

I wanted to make some other accompaniments so I made cream of tomato soup and sautéed some shiitake mushrooms in coconut oil with a splash of chicken broth and coconut aminos (and S & P).

Then, I removed my steak from the SousVide Supreme, which had been cooking at 130 F for 24 hours…


…took the meat out of the bag and dried it..


…and seared it in some lard for 2 minutes on each side.

I sliced the slab ‘o meat up…

…and dinner (breakfast for me!) was served.

Since my SousVide Supreme was already filled, I bumped up the temperature to 141 F and popped in two seasoned boneless and skinless chicken breasts for 2 hours. (For those of you keeping score, ever since I filled the machine yesterday morning I’ve sous vided 5 fillets of Wild King salmon, a 2-pound grass fed top sirloin steak, and 2 chicken breasts. I love it, I love it, I love it!)

Then, I took off for my last night of work this week. Finally.

Sous Vide Pork Chops and Veggies for Dinner

Pin It

Because of my crazy work schedule, I’m pretty zonked when I wake up in the evenings to make dinner for everyone. Especially when I’ve already worked five night shifts in a row and have two more to go. I can turn into a hulk, just like that. Try me.  

On Saturday night before going to work, I sous vided some pork chops and then stored them in the fridge until I cooked them off today. 

I’m totally in love with my SousVide Supreme.

While the chops came back up to serving temperature in the water bath, I baked some sweet potatoes in my toaster oven, roasted orange hued cauliflower and bacon

..and stir-fried shiitake and broccoli slaw.

Here’s my plate:

I’m tired of cooking.  Thankfully, Fitbomb will be bringing home take-out kebabs tomorrow night and we’re going out the following night.

Stir-Fried Shiitake and Broccoli Slaw

Pin It

I went to the farmers’market this morning and bought some organic shiitake mushrooms from my favorite mushroom vendor, Far West Fungi.  The mushrooms are always super high quality, mostly organic, and keep for 1-2 weeks if I keep them in a paper bag in my fridge (on the shelf, not the crisper).  After rummaging through my fridge for old produce (I got a shitload of new produce this morning at the market), I decided to make a shiitake and broccoli slaw stir-fry.

Here’s what I assembled:

  •  2 tablespoons of Kerry Gold unsalted butter
  • 1 large shallot, minced
  • 1 -2 anchovy fillets, packed in olive oil
  • ¾ lb shiitake mushrooms, quartered and stemmed
  • 2 garlic cloves, minced
  • 1-2 tablespoons fish sauce
  • 1 tablespoon of apple cider vinegar
  • 1 package of broccoli slaw

 Here’s what I did:

I prepped the chopped shallots…

…the mushrooms…

…and grabbed the broccoli slaw from the fridge.

I heated the butter in my large cast iron skillet over medium high. 

Once the butter had melted, I added the shallots and sautéed until translucent.  Then, I added the garlic cloves and anchovies and mixed that around for ~30 seconds. 

I added the mushrooms to the skillet and seasoned everything with some salt and pepper.

After the liquid in the pan had evaporated and the mushrooms were browned in spots…


…I added the broccoli slaw and some fish sauce and apple cider vinegar to taste (around 1 tablespoon each).

Easy and yummy!