Nom Nom Paleo

Paleo Eats: 5/16/11

Pin It

The weather was downright dreary this morning in the Bay Area so I decided to make some sunny-looking Egg Foo Young-ish pancakes filled with ham and spinach for breakfast.

At lunchtime, I ate a plate of leftover slow cooker pork pot roast and nuked broccoli.

Then, I seasoned a whole chicken and threw it in the slow cooker for dinner tonight.

For snack, I ate some macadamia nuts, coconut butter, and a nutty strawberry protein ball.

At dinnertime, I just needed to make some veggie sides to accompany the slow cooker roast chicken and gravy.

I sautéed some baby chard with ghee, sliced garlic, and lemon juice…

…and roasted carrots seasoned with Madras curry powder (finished with a sprinkle of chopped cilantro and lemon juice).

Here’s my dinner plate:

Time to get some zzzz’s!

Paleo Eats: 5/7/11

Pin It

Please, please, please tell me that you did something fun and exciting on Friday night. I like living vicariously through others when I’m stuck at work.

My meals at work tonight were essentially the same as for the previous night.

After work, I went to pick up my second to last veggie CSA box from Full Belly Farms.

The selection and quantities are improving but I think I’ll just pick up my own veggies at the Downtown Palo Alto Farmers’ market once it reopens on May 14th. I can’t wait to stock up at the Spice Hound stand. Mama needs more Tabil and Dukka!

When I got home, Big-O and I prepared the ingredients for slow cooker roast chicken.

I may look a calm, nice mommy on the outside but inside I’m screaming, “Don’t you DARE let that shaker touch the raw chicken!”

When we finished, I packaged up the veggies…

…covered up the seasoned chicken…

…placed both in the fridge, and gave hubby instructions on how to finish the dish while I slept.

At 5:00 p.m., I woke up and starting making some veggies sides to accompany the slow cooker roast chicken.

I sautéed some shiitake mushrooms…

…with shallots,coconut aminos, coconut vinegar, and Red Boat fish sauce in butter…

…and roasted a delicata squash coated with avocado oil and sprinkled with Fox Point seasoning in the toaster oven.

I plated up a dish with the chicken, ‘shrooms, squash, and leftover roasted bell peppers:

Afterwards, I did a mini body-weight WOD in the kitchen while I worked on this here blog. Yep, I did a few burpees, air squats, or push-ups as I  uploaded each picture. Damn — we need to get a faster computer.

Then, I showered, packed my crap for work, and set off to the hospital. Working overnight on Saturday night is even BETTER than on Friday. Okay, not really.