Nom Nom Paleo

Paleo Eats: 7/11/11

Pin It

I love leftovers so much I could marry them.

Since I had a bunch of leftovers from my Sunday cooking marathon, my meals today were a breeze to put together.

For breakfast, I reheated a sous vide slider burger, prosciutto-wrapped mini frittata muffin, portobello mushrooms with garlic and lemon, and grilled zucchini.

After dropping Big-O off at camp, Lil-O and I went to Costco to load up on supplies. I’ve gushed about my love for Costco in the past, but it’s because I intevitably find something new and interesting on every visit. Besides the items I always purchase (e.g. avocados, cremini mushrooms, Grimaud Farms duck confit, pre-washed organic spinach, and Mauna Loa macadamia nuts), I also bought a package of individually quick frozen Wild Alaskan halibut filets and portobello mushrooms today. I also spied some Skillet Bacon Spread in the refrigerator that I’m contemplating buying on a future Costco run. It looks like a kick-ass, eff-off, occasional indulgence.

When we got home, I dunked a frozen halibut fillet straight from the bag right into the Sous Vide Supreme (set at 132 F) for 45 minutes.

Before I chowed down, I seared the halibut in hot bacon grease, seasoned it with salt and pepper, and topped the fish with homemade guacamole and cherry tomatoes.

In the afternoon, I ate a nectarine, coconut flakes, and macadamia nuts.

For dinner, I sauteed some baby spinach with minced garlic in melted bacon grease and reheated some grilled green chicken and roasted curried cauliflower in the microwave.

I love it when dinner takes only ten minutes to make!

Paleo Eats: 7/8/11

Pin It

Despite my jam-packed schedule today, I was able to keep my eats on the straight and narrow. Well, except for overdoing the handfuls of mac nuts throughout the day and the dark chocolate I treated myself to after dinner…but I digress.

We pack a lunch for Big-O to take to camp every morning, and we’ve been trying to make them Paleo-compliant. His Planet Box lunchbox today contained some roast beef, baby carrots, raw almonds, Bing cherries, and strawberries.

I was planning to get my WOD on at CrossFit Palo Alto in the morning, so I wanted to fuel up beforehand with some fat and protein. I made a frittata with frozen spinach, mushrooms, summer squash, cherry tomatoes, coconut milk, shallots, and leftover bacon bits. Sounds more complicated than it actually was — I just chopped or nuked whatever was lying around.

I ate a quarter of the egg pie and stored the rest in the fridge.

The women’s class was awesome as usual, but note to self — I need to work on doing burpees RX’d ‘cause I’m too old to get skinned knees. I may be a woman who works at night but I ain’t a woman of the night.

Afterwards, I gulped down a nuked sweet potato and a few slices of roast beef as I drove Lil-O to his check-up. Yes, it’s dangerous to eat while driving, but I positively inhaled my post-workout meal in just a couple bites. Like a vacuum.

Since the pediatrician’s office was near Tootsie’s, I picked up some take-out for lunch: My favorite yummy short rib sandwich (without the bun and cheese) and a side salad. When I got home, I punched up the salad with extra veggies and a hard-boiled egg and chowed down.

In the afternoon, I split a grass fed Just Jerky pack with Big-O and ate some coconut flakes, mac nuts, and a handful of Bing cherries.

For dinner, I didn’t have a ton of time to throw a meal together, so I dunked a couple of Costco-purchased frozen wild Alaskan cod packets into the SousVide Supreme and stir-fried some spinach, mushrooms, and shallots in bacon grease. I quickly seared the cod fillets in more bacon grease (the gift that keeps on giving!) and topped them with sliced avocado, Volcano grind seasoning, and a spritz of lime juice.

Here’s my dinner plate:

After dinner I chomped on even more mac nuts (stop the insanity!) and a third of a Guittard Nocturne 91% bar.

Buenas noches!

Paleo Eats: 7/7/11

Pin It

I’m back in stay-at-home-mommy mode since I’m off night shifts for a week. Mad props to moms and dads who do this full-time. I swear, my work week at the hospital is a walk in the park compared to my week “off.”

Case in point — this morning we were hustling to get out of the house at breakneck speed so I didn’t have a chance to eat breakfast. Yes, I realize that I just posted about making hard-boiled eggs your go-to emergency protein in situations just like this but I had a brain fart and forgot to grab some. D’oh!

As a result, my first meal of the day was at lunchtime. Lil-O and I met my parents for lunch at Shalizaar, an airy, upscale Persian restaurant in Belmont. I dictated where we were eating because I’m a food nazi and I love me some grilled meats.

We started our meal with complimentary baskets of flatbread (which I didn’t touch) and Sabzi (fresh herbs, red radish, feta cheese, and walnuts).

Since it was our first time at the restaurant, I demanded we decided to split everything family-style.

We ordered Kashk-e-Bademian (pureed eggplant and garlic topped with sauteed mint and kashk)….

…a combination kabob platter for two with game hen, lamb chops, and koobideh…

…and a side of stewed lamb shank.

Mountains of well-seasoned, perfectly cooked meat make me happy so we’ll definitely be back.

At around 3:00 p.m., I was hankering for a snack so I noshed on some baby carrots dipped in Aubergine dip, slices of roast beef, and coconut flakes.

For dinner, I grabbed some frozen pre-cooked sous vide chicken thighs and plopped them in the SousVide Supreme…

roasted broccoli and garlic cloves tossed in bacon grease…

…and steamed a batch of garlic cauliflower mashed potatoes.

When the sides were finished, I removed and dried the flabby, anemic thighs from their packets…

…and fried them up in bacon grease.

Here’s my dinner plate:

For dessert, I ate a handful of Bing cherries and some dark chocolate.

Bonne nuit, peeps!

Paleo(ish) Eats: 6/25/11 

Pin It

Today’s eats spanned the spectrum from lowbrow to highbrow — and with leftovers, fast food, sugar(!), legumes(!!) and grains(!!!) thrown into the mix. 

Let me explain…

Although I’m a committed cavegirl, I’m even more of a hardcore foodie at heart. So every once in a blue moon, I like to splurge and eat a kickass meal without worrying too much about the consequences. After all, I’m the same gal who’s been known to willingly risk a rip-roaring case of food poisoning just so long as the food tastes insanely good going down. I just don’t do it all the time, and it has to be worth it.

But before I get ahead of myself, here’s what I ate — most of it clean! — up until dinner…

For breakfast, I heated up some leftover stir-fried broccoli slaw and slow roasted pork shoulder.

While the hubby entertained the kids, I drove down to Imahara Produce in Cupertino — one of only three stores in the Bay Area that stocks Hawaiian Sun frozen coconut milk. How do I know this? I contacted the distributor for Hawaiian Sun products and tracked ‘em down. Yes, I’m a little cuckoo over coconut.

Imahara Produce is a mom ‘n pop Hawaiian-Japanese market that offers high-quality, reasonably priced produce (Kika’s strawberries!) and Hawaiian goods flown in directly from the islands. I bought a few Okinawan purple sweet potatoes, assorted mushrooms…

…and a TON of frozen coconut milk.

Stay tuned — I’m planning to conduct a blind taste test of three different brands of preservative-free frozen coconut milk tomorrow afternoon with a carefully chosen group of my favorite peeps. And believe me: They won’t be shy about sharing their opinions!

At lunchtime, we drove over to my in-laws and brought them some of their beloved dim sum while we noshed on triple-meat protein-style burgers from In-N–Out.

I HATE dim sum but I couldn’t resist eating a couple pieces of roasted suckling pig.

Our kids were spending the night at my in-laws, so we high tailed it out of there as soon as we finished lunch. Freedom!

On our return trip, I ate a Grass Fed Paleo Kit, and polished off some mac nuts and coconut flakes once we got back home. Still, I made a conscious effort to keep my snacking in check because I knew we had plans to celebrate our anniversary with an awesome dinner at Saison.

Dinner was absolutely delicious and we had a fun time watching all the action while seated at the chef’s table in the kitchen.

As a teaser, here’s a shot of my favorite dish of the night…


I’ll have more deets and food porn soon, so stay tuned!

Paleo Eats: 6/22/11 

Pin It

Here’s what I chowed on today:

At breakfast time, hubby made us both savory coconut pancakes topped with avocado, shredded rotisserie chicken, and cherry tomatoes.

I LOVE when someone else cooks for me and these were tasty to boot!

For lunch, I made a quick vegetable stir fry with broccoli slaw, sliced mushrooms, onions, and bell peppers that I seasoned with coconut aminos and Red Boat fish sauce.

While I cooked the veggies, I defrosted some frozen wild shrimp under running tap water. I dried the shrimp off, tossed them with Volcano Grind seasoning, salt, and pepper and sautéed them in some coconut oil.

I squeezed some lime juice over everything and gobbled up my lunch.

In the afternoon, I ate a grass fed Paleo kit for snack along with a handful of macadamia nuts.

At dinnertime, I decided to make a meal inspired by two of my favorite Paleo food bloggers, Sarah Fragoso and Melissa Joulwan. My homage to these two fabulous cavewomen was a Thai green curry goat stew served with a simplified cauliflower fried rice (just eggs and alliums).

Their versions of Thai green curry and fried f’rice are quick to prepare and yummerific – check them out! 

Paleo Eats: 6/21/11 

Pin It

Geez. Summer announced itself with a vengeance today. Yes, I’m a wimpy hothouse flower and these Nor Cal “hot” days are truly nothing to whine about. But I like complaining. A lot.

Before hitting my WOD at the women’s class at CrossFit Palo Alto, I fueled up with a couple of fried eggs and some nuked frozen broccoli that I sprinkled with Volcano Grind seasoning.

I’m happy to report that I finally finished my first WOD RX’d! It was all body weight stuff and I wasn’t super fast — but I did it! As a post workout meal, I ate a microwaved sweet potato and half a package of Grass Fed Just Jerky.

Then, Lil-O accompanied me to Trader Joe’s and Calafia Market-A-Go-Go where we stocked up on groceries and a rotisserie free-range chicken, respectively.

For lunch, I threw together a quick salad with shredded rotisserie chicken, mâche, shredded carrots, cherry tomatoes, and store-bought spicy guacamole.

This salad really only took around 5 minutes to make because all I did was open up bags of pre-washed, pre-sliced veggies and clean some cherry tomatoes. It took me about as long to wash my greasy hands after I shredded the chicken!

As an afternoon snack, I ate a handful of cherries and some cubed frozen coconut milk that I’d purchased at 99 Ranch yesterday. (If you can’t find it already frozen, you can freeze your favorite canned coconut milk in ice cube trays as an alternative).

It tasted pretty good but the Hawaiian Sun brand that I ate in Kauai was even creamier. The possibilities on how to vary this frosty treat are endless. If I hadn’t been so lazy, I would’ve blended the frozen coconut milk with berries (strawberries & cream smoothie!), blitzed it with frozen pineapple and banana (frosty piña colada!), or coated the cubes in melted dark chocolate (frozen bon bons!).  

At dinnertime, I made another batch of semi-homemade spaghetti and meatballs with zucchini spaghetti and meatballs formed from Full of Life Farm’s bulk Italian sausage.

Super simple, satisfying, and kid-friendly.

Time to catch some zzzz’s!

Paleo Eats: 5/14/11

Pin It

Nope, I didn’t get sick! Thankfully, a good night’s sleep plus lots of Cold Eeze kept the bugs away.

When I woke up this morning, I set to work right away prepping a pork picnic roast (from our Full of Life Farm ½ hog)…

…for slow cooker pork pot roast.

After I threw all the ingredients into the Crockpot…

…I made a frittata for breakfast with ham, frozen broccoli, Fage Greek full-fat yogurt, and Sunny Paris seasoning.

After Big-O’s T-ball game, we trekked on over to The Counter where I ate a burger in a bowl.

When we got home in the afternoon, Big-O and I went to pick up a flat of strawberries and some pastured eggs that Mariquita Farm was dropping off at our usual CSA pick-up spot. Big-O rode his bike while I chased after him dragging along an empty Radio Flyer wagon. Once we got there, I decided we needed more carrots and onions, so the wagon was pretty packed by the time we returned home.

To ensure that Big-O rode home slowly (and I wouldn’t be leaving a trail of broken eggs and smashed berries), I made him a deal that I’d give him a strawberry at each stop sign. Yep, that left cup holder is filled to the brim with strawberry hulls.

For snack, I ate some Applegate Farms organic roast beef and leftover nuked sugar snap peas.

I also opened up a sample of Primal Pacs to compare with Sophia’s Survival Foods grass fed jerky chews.

Both are almost at opposite ends of the spectrum in terms of texture and taste — grass fed jerky chews are dry and completely sugar-free whereas the Whole9-approved Primal Pacs are moist and slightly sweet — but I like both.

I’m gonna order some Primal Pacs while they still have a free shipping (coupon code: whole9 until 5/15/11).

Once we were home, I started preparing veggie sides to accompany the slow cooker pork pot roast. I whipped up a batch of garlic cauliflower mashed potatoes and stir-fried collard greens with pancetta and calcot onions.

When the pork pot roast was finished, I broiled the roast for a few minutes to get some nice color…

…shredded up the meat…

and dinner was ready. (I updated my recipe to include the Red Boat fish sauce that I splashed on for extra flavor and the broiling step.)

Here’s my dinner plate:

Our friends, H & B, came over for dinner and brought over some yummy dark chocolates from Monique’s Chocolates for dessert.

I love that this local mom and pop shop creates truffles that are made with only single origin chocolates and heavy cream. Plus, they make treats that are 85% and 91% cacao! They aren’t quite as indulgent as Michael Recchiuti’s but they’re local and the treats have less sugar. I’ll definitely be treating myself to a couple of these truffles every few months!

Paleo Eats: 4/14/11

Pin It

Without further delay, here’s what I stuck in my piehole today:

For breakfast, I ate half a sous vide chicken breast topped with mushroom gravy along with winter squash puree and roasted curried cauliflower.

I also ate a heaping tablespoon of coconut butter.

I vacuum sealed two frozen chicken breasts sprinkled with Fox Point seasoning along with some butter.

Then, I dumped them in the SousVide Supreme for 3 hours. My mother-in-law packed these breasts to take home with her after her oncology appointment in the afternoon.

At lunchtime, I took out a bunch of agretti


…and sautéed it with some minced garlic in butter. Although I’ve gotten numerous bunches in my CSA box, this is the first time I’ve ever cooked it. I’ve always let it languish in my crisper until I had no choice but to throw it out (like celery root). I’m glad I finally tried it because it’s pretty tasty – crunchy, salty, and tangy all at the same time.

I ate the agretti with a slice of leftover garbage frittata…

…along with a ton of coconut flakes.

For my afternoon snack, I ate some beef jerky from Holding Ranch

…and some more coconut flakes.

Then, the kids and I ran to the neighborhood pick-up site to get our Mariquita Farms CSA box.

When dinnertime rolled around, I made some braised red cabbage

…and another batch of emergency protein (ground pork, ground grass fed beef, green garlic, leeks, shredded carrots, Swiss chard, and Chili Con Carne seasoning).

Here’s my dinner plate:

Even though I was full, I still ate a huge helping of coconut flakes. Fine. I’ll finally admit that I’m a cuckoo coconut addict. Argh.

Paleo Eats: 4/11/11

Pin It

Today officially marks the beginning of Big-O’s Spring Break and it’s nice not having to rush, rush, rush in the morning. We don’t have any grand travel plans — just train trips to the Big City to meet Fitbomb for dinner and hanging out at the neighborhood park. I hope this week inches by at a snail’s pace.

For today’s breakfast, I nuked the last of the leftover grass fed beef shank and cabbage stew and ate it with leftover broiled asparagus and zucchini.

After hanging out at Big O’s friend’s house for a playdate, we met up with one of my buddies for a picnic in the park. She was kind enough to bring us take-out from Back A Yard a tasty, tasty Carribean restaurant. Truth be told, I told her where to pick up lunch and what she should order. I’m not a demanding bitch, I’m just trying not to be passive aggressive. Don’t you wanna be my friend, too?

I ate a Carribean Cobb Salad with Jerk chicken…

…that potentially had some sort of sugar and crap oil in the marinade but I scarfed it all down ‘cause it’s yummy to my tummy.

My measly contribution to lunch was a strawberry and Asian pear salad.

My afternoon snack was a can of sardines and a pile of leftover roasted peppers.

The macadamia nuts, coconut flakes, and coconut butter in the pantry were super tempting but I was able to resist them today.

At suppertime, I made a garbage frittata with all the little ramekins of leftovers I’d been collecting in the fridge. I sautéed some leftover onions and cilantro in butter and added a chopped and seeded tomato.

Then, I threw in leftover emergency protein, sautéed mushrooms, and spinach. I whipped up 4 jumbo eggs with some salt, pepper, and a dollop of Greek yogurt and dumped it in. I popped the skillet in the toaster oven and fifteen minutes later, the frittata was cooked through with a golden crust.

I also roasted a tray of Brussels sprouts with bacon

…and nuked the leftover fajita vegetables.

Here’s my dinner plate:

The garbage frittata was really yummy. I was dubious at first because the filling looked like cat food but it ended up being delicious. Note to self: keep every last scrap of leftovers. Yes, I’ve accepted that I’m turning into my mother.

Curried Beef, Broccoli Slaw, & Mushroom Frittata Muffins

Pin It

It’s no secret that I love frittatas. They’re even better in mini form ‘cause you can serve them as finger food at a party or store them in the fridge for a quick snack or breakfast on the go. I threw this recipe together this morning for the inaugural CrossFit Palo Alto Whole9 Nutrition Guide Orientation. Luckily, they turned out okay or I would’ve had egg on my face. (Ha!)

Mini frittata muffins can be made with whatever you have lying around, just like regular sized frittatas. Just fill up the muffin tins with filling and you can estimate the amount of eggs you need to make the batter with this ratio: for every two muffins, you need one egg in the batter (e.g. 12 muffins = 6 eggs). If you don’t want your mini frittatas to be too moist (i.e. soggy), add a few tablespoons of coconut flour. (For 15 muffins, I’ll put in 3 level tablespoons of coconut flour).

Here’s what I assembled to make 36 muffins:

  • 1 onion, diced
  • 1 heaping tablespoon of coconut oil
  • 1 pound of mushrooms, thinly sliced
  • 1 bag of broccoli slaw from Trader Joe’s
  • 1 pound of grass fed ground beef
  • 1 heaping tablespoon of curry powder 
  • coconut oil spray
  • ½ cup coconut milk
  • 20 large eggs
  • 5-6 tablespoons of coconut flour (optional, see note above)
  • Kosher salt
  • Freshly ground black pepper

Here’s how I made them:

I preheated the oven to 375 F and I started chopping and slicing my veggies.


I heated up the coconut oil in a large cast iron skillet over medium heat. Once the pan was hot, I threw in the onions with some salt and pepper and sauteed them until they were soft and translucent.


Next, I added the mushrooms (with some more S&P) and cooked them until the liquid had evaporated.


I tossed in the ground beef and cooked it until it was no longer pink. I seasoned the meat mixture with the curry powder and added more salt and pepper to taste. Then, I added the bag of broccoli slaw…


…and stirred that around until the slaw was softened.


In the meantime, I had my two boys help me put cupcake liners in my cupcake tins.



Once the liners were in the tins, I sprayed them with coconut oil spray. If you coat the liners with oil, the muffins won’t stick as much to the paper. (Or you can skip this part and use silicone baking cups.)

Next, I divided the filling into each muffin liner.


I cracked the eggs into a large bowl and whisked in the coconut milk and a healthy sprinkle of salt and pepper.


I know this might sound gross, but I tasted the raw egg mixture to make sure there was enough seasoning. Yes, CrossFit Palo Alto members, I risked salmonella poisoning for you guys.

I ladled the egg mixture into the muffin tins, making sure the liquid only reached 3/4 of the way to the top. The muffins puff up during cooking so you don’t want to fill them to the brim.


I popped the trays into the oven for 15 minutes and then I rotated the trays and baked them for 6 additional minutes. You know the muffins are done when they rise up to the top and they are springy to the touch when you pat the surface. I let the muffins sit in the pan for a few minutes and then I cooled them on a wire rack.

These muffins can be served warm, room temperature, or cold right out of the fridge. I know I’m beating a dead horse, but frittatas really are awesome.

[UPDATED: I’ve since made these frittatas using silicone baking cups, and it’s a GAME-CHANGER — I’m not going back to paper cupcake liners!]