Nom Nom Paleo

Egg Foo Young-ish (Spinach, Egg, Ham, & Coconut Pancakes)

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After gobbling up Fitbomb’s quick and easy savory coconut pancakes yesterday, I was inspired to come up with a version filled with veggies and meat. After eating one of my portable egg-y pucks, hubby exclaimed that they tasted like Egg Foo Young.

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Melissa Joulwan’s awesome site has a great recipe for Paleo Egg Foo Young but, to be perfectly honest, I have no idea what this is supposed to taste like. No self-respecting Chinese person EVER orders this dish at an authentic Chinese restaurant. (In hubby’s defense, his parents opened an Americanized Chinese joint in the late 1960s and served Egg Foo Young to the masses). But maybe I shouldn’t have been such a food snob because these pancakes were delicious.

Check out the recipe after the jump!

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Paleo Eats: 5/2/11

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It was a be-yoo-tiful day in the neighborhood today. Spring has sprung!

For breakfast, I fried up a scramble in bacon grease with leftover broiled asparagus, sautéed mushrooms, crisp bacon bits, and Sunny Paris seasoning. I topped it with ½ an avocado and Primavera salsa.

At lunchtime, I fried up a couple of “spicy” chipotle chicken sausages and ate them with nuked frozen broccoli and my sister’s kick-ass homemade leek mustard.

These links barely left a tingle in my mouth – spicy, my ass.

For snack, I ate some strawberries and coconut milk (in honor of Miss Melissa over at Less of Mimi)…

…and an embarrassing amount of coconut flakes, coconut butter, and macadamia nuts.

For dinner, I was planning on just making a few veggie sides since hubby was bringing home some charred meat sticks. Since the veggies would only take about 30 minutes to cook, I just puttered around the kitchen until 5:45 p.m. Then, I looked on the website for Paradise Kabab House and found out they were closed on Mondays.

Sheeeeit.

WTF are we gonna eat? This gal needs to eat something with a soul and a face.

Luckily, I had gone to Costco the other day and stocked up on Grimaud Farms seasoned duck confit legs so I knew cheater crispy sous vide duck confit could be on the table in about 30 mintues.

While I waited for the fowl to reheat in the SousVide Supreme, I threw a halved and seeded delicata squash (brushed with avocado oil and sprinkled with Fox Point seasoning) into the toaster oven to bake…

…sautéed shiitake and cremini mushrooms in butter with garlic, Fox Point seasoning,and a splash of Red Boat fish sauce

…and stir-fried Kohlrabi greens in butter with minced garlic and a few drops of fish sauce.

When the veggies were finished cooking, I took the duck legs out of the water oven and fried them up in some duck fat.

Here’s my dinner plate:

Hasta manana!

Paleo Eats: 4/28/11

Quick recap of my eats today:

Breakfast: a frittata made with nuked frozen broccoli, cherry tomatoes, coconut milk, and Sunny Paris seasoning. I ate a quarter of it along with ½ an avocado.

Lunch: leftover slow cooker pork pot roast and sautéed broccoli and shallots.

Snack: Tons of coconut flakes and a small handful of macadamia nuts. Goddamn it – I just can’t quit you!

Dinner: Sous vide Turkish slider burgers on top of mixed greens, sliced kohlrabi, cherry tomatoes, and roasted baby carrots.

That’s it for tonight! Gotta catch some zzzz’s!

Paleo Eats: 3/19/11

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Ahhh…the weekend! With my work schedule, I only get every other weekend off to spend with my family so I try to savor these days as much as I can.

Okay, that sounds so dramatic. Especially given the fact that I get a week off every other week. Truth be told, I’m just stoked that hubs is off on the weekends so I’m not tackling the kiddos by myself.

This morning, my first meal of the day was essentially my last meal yesterday. I made myself some red cabbage slaw with tangy carrot ginger dressing and sliced up a leftover lamb burger.

After breakfast, I went to pick up my Full Belly Farms CSA box.

Yep, that’s a bag of corn meal in the box. Anybody want it?

I picked up my Mariquita Farm CSA box on Thursday so I’m well stocked with veggies this week. It won’t stop me from going to the market, though. My name is Nom Nom Paleo and I’m a healthy food shopaholic.

After Big-O’s kung fu class we ventured to brunch in lieu of his T-ball game which was rained out. We headed to our old standby, Rick’s Cafe, where I ordered a plate of steak and eggs with some mixed greens (hold the bagel and potatoes).

They proudly proclaim that their steaks are only fed grain and grass. Oh well.

After brunch, Little-O took a nap and Big-O went to his buddy’s down the street for a playdate.

What did hubs and I do? (Get your fricking mind out of the gutter!) We blogged because, you, dear readers, are very important to us. And I ate a ton of coconut products and mac nuts while I did it.

At dinnertime, I just had to prepare some veggie sides since I already had a grass fed flank steak percolating in my SousVide Supreme.

I roasted a tray of turnips in the oven…

…roasted a delicata squash in the toaster oven (brushed with melted ghee and seasoned with Shallot-Pepper seasoning)…

…sautéed some mushrooms in butter and a bunch of spinach with shallots in butter (finished off with a squeeze of lemon).

With all my side dishes finished, I blasted my flank steak with my kitchen torch…

…and plated my dinner.

Another day of solid eats.

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.

Day 13 of Whole30 Eats

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Another day of Whole30 nosh while keeping my full-time mommy hat on.

This morning, I awoke to the sound of my six-year-old stomping/sprinting down the hall to tinkle in the toilet. So much for squeezing in some exercise before the kids got up.

After getting our older rugrat all presentable and decent-smelling for kindergarten, all four of us trudged the 0.2 miles in the crisp chill to drop him off. It was frigid today (for California, anyway); the grass at the school was frosted white. And shivering makes me hungry.

When I got home, I made myself a frittata again — this time, with three eggs, a ton of shredded chard, and half of a thinly-sliced onion.

While whisking the eggs, I threw in a large pinch of smoked paprika along with some salt and pepper. Smoked paprika adds a rich bacon-y taste to the dish. Man, I effing miss bacon! Today’s frittata consisted of more veggies than egg, but it was filling and tasty, especially after I topped it with salsa and homemade chunky guacamole. 

Lest you think I’m turning vegetarian, I also filled a little ramekin with a mini-portion of the beef stew I’m serving later this week.

After I returned from my younger rugrat’s yearly check-up (to my surprise, he’s growing quite nicely despite his refusal to eat anything but Neolithic agricultural products), I made myself another Chipotle-inspired lunch salad with shredded pork, greens, sliced jicama, shredded carrots, sweet peppers, sliced tomatoes, salsa, and a humongous dollop of guacamole.

Post lunch, my three-year-old settled down for a nap, so I recruited my older kid as my sous chef. We baked more kale chips

…and made some garlic cauliflower mashed “potatoes.” It’s amazing how much pride kids take in the  foods they help cook. Sarah Fragoso at Everyday Paleo, who cooks with her adorable sons all the time, has definitely inspired me to get my kids more involved in my Paleo cooking adventures.

I felt like I was snacking all afternoon: I downed a hard-boiled egg, tons of coconut flakes and macadamia nuts, and whole handfuls of kale chips. I gotta stop with the mindless snacking. Luckily, I’m returning to work in a couple days, so I’ll be sleeping most of the time I’m actually home.

Tonight for dinner, I made a roasted rack of lamb seasoned with Dukka and I served it with garlic cauliflower mashed potatoes, roasted Portobello mushrooms with balsamic vinegar, and sautéed spinach and orach with sliced shallots.

And because Melicious says I should eat some coconut butter when I feel like a cookie, I ate a heaping tablespoon for dessert.

Day 11 of Whole30 Eats

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Today was a bit trickier in the Whole30 compliance department because I had to navigate through a Paleo-unfriendly family get-together and scramble to grab lunch on the run.

The day started out fine with a breakfast of leftover sous vide chicken breast over leftover stewed vegetables (all the beef shanks are long gone).

I nuked my bowl for about a minute and spooned on a dollop of guacamole.

In anticipation of a non-Paleo-friendly family lunch party, my mid-morning snack consisted of a can of sardines and kale chips. After pretending to eat some dim sum at Fitbomb’s cousin’s party, the two of us made a pitstop at Chipotle Mexican Grill and we each ordered salads with half carnitas and half barbacoa, extra guacamole, no beans, fresh tomato salsa, and tomatillo-red chili salsa.

In the afternoon, I popped my marinated pork leg in the oven to slowly braise over 3.5 hours. (I’m serving the pork later this week.)

While I puttered around in the kitchen, I scarfed down some more coconut flakes and macadamia nuts.

For dinner, I made some pan-grilled sumac pepper finishing salt seasoned shrimp

…that I served over a bed of arugula, shredded carrots, and diced avocados.

The greens were dressed with some freshly squeezed Meyer lemon juice, avocado oil, salt, and pepper.

Only 19 days left! I kinda can’t wait until the Whole30 is over. Don’t get me wrong: I’m happy to push the reset button on my diet, but I can’t live like this all year round. I need me some dark chocolate.

Day 10 of Whole30 Eats

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Today I was busy, busy, busy preparing Whole30 nosh.

For breakfast, I made myself another frittata. This time I made one with three eggs, mushrooms, leftover roasted bell peppers, nuked frozen spinach, and chopped shallots.

I took the extra minute to nuke the spinach and squeeze out the liquid, which saved me at least 5 minutes under the broiler. However, sautéing the filling added back at least 10 minutes.

That’s okay because it was worth the extra time. (But really: Can you ever go wrong with frittata? Answer: No.)

My morning snack consisted of some coconut flakes, macadamia nuts, and a heaping tablespoon of coconut butter.

For lunch, I ate a leftover box of last night’s chicken-in-the-pot and garlic and cauliflower mashed “potatoes.”

Dang, this recipe is a keeper.

After lunch, I was kid-less for a couple hours (the big rugrat was at a playdate and the little one was napping) so I set about making some Paleo snacks and prepping meat for future meals. First up: snacks. I hard-boiled some eggs and baked a big batch of crispy kale chips.

I also seasoned and marinated a boneless pork leg that came in my meat CSA box — I’m going to finish cooking it tomorrow, so stay tuned…

Then, I sous-vided four boneless and skinless chicken breasts (for emergency protein)…

…and 4 boneless pork loin chops (seasoned with Dukka).

I cooked all that meat at 140 F for around 3 hours.

Amidst all this cooking, I scarfed down an afternoon snack of red bell peppers and guacamole.

For dinner, I fried up the sous vide pork chops and served them with roasted broccoli tossed with avocado oil and winter squash puree with coconut oil.

I was still hungry so I helped myself to a little cup of coconut milk. After all that effort in the kitchen, I think I deserved it, don’t you?

Baked Kale Chips

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For years, my super-chef sister’s been telling me about kale chips. In my pre-Paleo life, I tried making them a few times, but I found it soooo much easier to tear open a bag of potato chips. Since going Paleo, though, baked kale chips have made a huge a comeback in our house.

To make kale chips, however, there are a few key points to keep in mind:

  1. The kale leaves must be SUPER DRY.
  2. Bake the kale at 350°F.
  3. Cook the chips for 12 minutes.
  4. Salt AFTER the kale chips are out of the oven.

Here’s what you need to make your own chips:

  • 2 bunches of kale
  • 1-2 tablespoons of avocado oil
  • fleur de sel or your favorite seasoning salt

Here’s what to do:

Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)

Then, in small batches, spin the leaves dry in a salad spinner.

Pro tip: If at all possible, use child labor to help with the spinning.

Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.

Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

Make sure the leaves are all flat and not folded over or they won’t crisp properly.

Pop the tray in the oven, and…

…after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter — and so will you.)

Once the kale’s out of the oven, season the chips with some fleur de sel or your favorite seasoning salt.

Eat ‘em up!

Bacon & Guacamole Sammies
Don’t these bacon and guacamole sammies look good? Fitbomb noshed on them while I slept…

The ingredients:
4 strips of thick-cut pastured bacon
Guacamole
It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer.  (If you don’t use a microwave, use this method to bake your bacon in the oven.)

The filling for these “sandwiches”? Chunky homemade guacamole.  If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a squirt or two of lime juice and a generous pinch of Kosher salt.
Done and done!

Bacon & Guacamole Sammies

Don’t these bacon and guacamole sammies look good? Fitbomb noshed on them while I slept…

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The ingredients:

  • 4 strips of thick-cut pastured bacon
  • Guacamole

It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer.  (If you don’t use a microwave, use this method to bake your bacon in the oven.)

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The filling for these “sandwiches”? Chunky homemade guacamole.  If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a squirt or two of lime juice and a generous pinch of Kosher salt.

Done and done!