Nom Nom Paleo

Paleo Eats: 9/26/11

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Luckily, my night shift at the hospital was’t super crazy tonight. It can’t be non-stop every night or I’d quit for sure!

While at work, I ate a 4505 Meats apple breakfast sausage over sauteed cabbage and a small container of defrosted Hawaiian Sun Coconut Milk.

When I returned home, the Kalua Pig was simmering in the slow cooker…

…so I assembled the world’s best braised cabbage and stuck it in the oven.

Before I went to bed, I ate some leftover curried goat shanks and roasted cauliflower

 …and gave my mom instructions on when to remove the cabbage from the oven.

When I woke up in the evening, dinner was basically finished. Yeehaw!

I washed some lettuce, smashed a fresh batch of guacamole

…shredded the Kalua pig

…and nuked the braised cabbage.

Here’s my dinner plate:

After dinner, I went to the garage to grab some meat from the chest freezer…only to find most of the meat already defrosted. WTF?!?! Aaaaaaaaaaaah!

I pitched a mini meltdown — complete with tears, hyperventilation, and panic Twitter DMs to my carnivore buddy — before I realized that I’d just overstuffed my freezer and the meat at the tippy-top of the freezer didn’t freeze. I flung a bunch of meat into our main freezer and crossed my arms, legs, fingers, and toes that nothing spoiled. Fitbomb reminded me repeatedly that we’ve eaten at many ethnic restaurants with worse food handling than Chez Nom Nom Paleo and we’ve survived. 


It was difficult mustering up my enthusiasm to head to work but duty calls. Only two more nights of work!

Slow Cooker Kalua Pig

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Slow Cooker Kalua Pig by Michelle Tam

Wow. Bite for bite, I honestly don’t think I can come up with an easier recipe than this one. All you need is a big pork roast, a few slices of bacon, Hawaiian Sea Salt, and PATIENCE! Remember—quality matters when you’re using just 3 ingredients!

Slow Cooker Kalua Pig by Michelle Tam

Here’s what I gathered to feed 8 people:

Here’s how I made it:

I grabbed a bag of Hawaiian Salt

Slow Cooker Kalua Pig by Michelle Tam

…lined the slow cooker with 3 slices of bacon…

Slow Cooker Kalua Pig by Michelle Tam

…and used a knife to remove the skin from the roast. 

Slow Cooker Kalua Pig by Michelle Tam

(You don’t have to do this, though. Feel free to leave the skin on if you’re in a lazy state of mind. I won’t tell.)

Slow Cooker Kalua Pig by Michelle Tam

Next, I weighed the pork so I could estimate how much salt to use. 

Slow Cooker Kalua Pig by Michelle Tam

Normally, I liberally salt my roasts like it’s raining cats and dogs. But in this case, I wanted to be more judicious in my seasoning ’cause the long cooking time will concentrate the salt. In the end, I followed Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)

Then, I tucked in the garlic cloves…

Slow Cooker Kalua Pig by Michelle Tam

…and salted the pork all over.

Slow Cooker Kalua Pig by Michelle Tam

Slow Cooker Kalua Pig by Michelle Tam

I pulled out my trusty slow cooker…

Slow Cooker Kalua Pig by Michelle Tam

…and placed the roast on top of the bacon, skin-side up.

Slow Cooker Kalua Pig by Michelle Tam

I plopped on the lid and cooked the roast on low for about 16 hours. Don’t add any liquid!

When the pork was finished cooking…

Slow Cooker Kalua Pig by Michelle Tam

…I removed the meat and shredded it with two forks.

Slow Cooker Kalua Pig by Michelle Tam

I checked the pork for seasoning and adjusted it with the cooking liquid that remained at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty! 

Slow Cooker Kalua Pig by Michelle Tam


Paleo Eats: 9/8/11

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Tonight, I didn’t realize I was hungry until around 3:00 a.m. because the orders kept streaming in at a steady pace. I like when my shift at the hospital is busy because the night passes quickly. Not a shitstorm, mind you, but enough work so that time lapses without me noticing it.

For my only chow at work, I ate some leftover sous vide Cowboy steak, roasted veggies, and a small container of homemade coconut butter.

When I got home, Fitbomb had already fed the boys breakfast and packed Big-O’s lunch.

Plus, he even had time to apply product to Big-O’s hair for Picture Day!

While my hubby hustled Big-O to school, I threw the ingredients for curried goat shanks into the slow cooker. This took 10 minutes, tops.

Next, I assembled Lil-O’s lunchbox for preschool: scrambled egg, strawberries, blueberries, and Yogavive popped apple chips. Since he loves his school and can’t get enough (he attends a play-based co-op), we decided to enroll him in the morning and afternoon sessions on Tuesdays and Thursdays. I’m hoping he’ll eat his lunch, but I’m a realist. Given the choice of playing or eating, Lil-O will definitely opt for a hunger strike.

After I dropped our littlest guy off at school,  I ate a few slices of Applegate Farms organic roast beef, a handful of baby carrots, and the rest of my homemade coconut butter before heading to bed.

When I woke up in the evening, the slow cooker curried goat shanks were ready to eat so I made a couple veggie sides. 

I blitzed a batch of garlic cauliflower mashed potatoes

broiled some zucchini

…and topped them with chopped tomatoes, balsamic vinegar, and basil chiffonade.

Here’s my dinner plate:

As soon as the boys were tucked in bed, I ran to Philz Coffee to fill my thermos with java. When I returned home, I seasoned a pork picnic shoulder with Alaea Red Hawaiian sea salt… 

…and gave Fitbomb instructions to pop the Kalua Pig in the slow cooker before he turned in for the night. I can’t wait to get off work because our house will smell porktastic when I get home! 

Then, I did a few push-ups (our September challenge in the CrossFit Palo Alto women’s class) in the kitchen before heading to work. 

Slow Cooker Curried Goat Shanks

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It’s no secret I love goat. Please try it! It’s not a four-letter word! (Well, it is, but you know what I mean.)

This recipe is soooo simple and idiot-proof. You’ll come home after a long day at work/school and a delicious pot of comforting curry stew will be waiting for you! Plus, you’ll have tons of leftovers! Win! Win!

For this crock-pot meal, I adapted my recipe for slow cooker Thai yellow curry with grass fed beef brisket by subbing in goat foreshanks. After 10 hours of gentle simmering, the meat was meltingly tender and falling off the bone by dinnertime.

Do it! Do it! Do it!

Follow the jump for the recipe!

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Paleo Eats: 7/15/11

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I’m back in the groove of things – sleeping during the day and working while everyone else is tucked in bed.

I ate my first meal at work at around 3:00 a.m. when I gobbled some deli roast beef, roasted bell peppers, and cherry tomatoes. I ate everything drizzled with Aubergine dip

At the end of my nightshift, I ate some leftover emergency protein, grilled Portobello mushroom, and grilled summer squash.

When I got home, I assembled the ingredients for slow cooker Thai yellow curry and substituted bone-in goat stew meat for the protein.

As I mentioned before, I’m crushing hard on Full of Life Farm’s goat meat so I’m trying all the different cuts before I take the plunge and buy a whole goat.

Then, I prepared a platter of braised cabbage

…gave my mom directions for when to stick it in the oven, and went to sleep.

When I woke up in the evening, the house was filled with the delicious aroma of curry stew.

I checked the stew for seasoning and dumped in a bag of frozen mixed veggies.

To accompany the stew, I sautéed some spinach and minced garlic…

…and removed the pan of the world’s best braised cabbage from the oven.

My final step of meal preparation (which was pretty minimal tonight) was to chop up some basil, mint, and cilantro…

…and sprinkle it on top of the curry.

Here’s my dinner plate:

After dinner, I practiced double-unders, did some burpees around the house, and packed my meals for work. Two down, five more workshifts to go!