Nom Nom Paleo

Paleo Eats: 7/4/11

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Happy Independence Day!

Since my belly was filled to capacity with grilled meats ingested at K & R’s barbecue, I wasn’t actually hungry until the end of my night shift. Wow! Meat+fat=very satiating. Go figure…

At 6:00 a.m., I ate a leftover umami slider burger, Asian cauliflower fried rice, and nuked green beans. I also chowed on some crudities with aubergine dip and Thai “no peanut” sauce.

When I got home, I played with the kiddies while Fitbomb went to CrossFit Palo Alto for a special July 4th hero WOD. Since I was tired and hungry I mindlessly snacked on macadamia nuts. (True confession — I’d be gorging on mac nuts even if I wasn’t tired and hungry.)

As soon as my hubby came home, I kissed my boys good night and went to bed. I slept in a little longer than usual so I was panicked when I woke up that I’d be in a mad rush to make dinner.


Dinner is already finished and my hubby took pretty pics? Nice.

Here’s what was on the menu:

Oven-roasted sweet potato chips

(Before baking, the sweet potatoes were rinsed and dried to remove excess starch and tossed with melted coconut oil in lieu of olive oil.)

…and grilled sous vide grass fed beef burgers

…in salad bowls…

…topped with fried eggs…

…cherry tomatoes…

…homemade guacamole…

…and sauteed mushrooms.

Here’s my dinner plate:


After we put the kids to bed, I exercised in the garage and went to work. Only two more nights to go!

Paleo Eats: 6/3/11

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Wanna see what I ate on my second night at work?

For my first meal at the hospital, I ate some smoked salmon with leftover Portobello mushrooms and sautéed cabbage and mushrooms.

I was still hungry so I also downed a grass fed beef Paleo kit. Have you noticed that I can eat a lot for my size? (The right answer is the same one you give if I ask if I look fat, “NO!”)

The last thing I ate at work was some leftover slow cooker roast chicken, cauliflower fried rice, and roasted broccoli.

When I got home, I took out some ground beef and Red Boat fish sauce to prepare some umami slider burgers.

I bought my first bottle of Red Boat fish sauce about a month ago and I only have 1/4 of a bottle left. Yes, I lurv it that much.

Before hitting the sheets, I put the formed sliders in the freezer and heated the SousVide Supreme to 132 F.

At 5:00 p.m., I woke up and immediately began making dinner. I vacuum sealed the frozen umami sliders and dunked them in the preheated SousVide Supreme.

To accompany the sliders, I baked sweet potato fries

roasted bell of peppers on the stove…

…and steamed two artichokes.

When hubby returned from the CrossFit NorCal Regionals (Go Maddie!), he helped prepare a batch of his bitchin’ guacamole…

…and washed a head of red leaf butter lettuce to wrap the sliders. 

I fried up the sliders and dinner was served!

Here’s my dinner plate:

After dinner, I really wanted to do the workout I missed in class this morning but, alas, I ran out of time. Instead, I did some burpees and push ups in the kitchen as I packed my meals for work. No excuses, people.

Sous Vide Umami Slider Burgers

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I love me some sous vide Turkish slider burgers but sometimes I need some variety in my burger seasoning. Ever since I bought my first bottle of Red Boat fish sauce, I’ve been splashing it on almost every dish I’ve made. My chef sis recently tipped me off about a great recipe on White on Rice Couple’s food blog for the Ultimate Umami burger. Guess what’s the secret ingredient? Ding! Ding! Ding! Fish sauce!

When I made these sliders today, I modified the recipe a little bit by adding some sautéed onions, and swapping out the sugar for a little applesauce. The resulting mini burgers were really moist and tasty. I swear there’s no fishiness, just yumminess.

Recipe after the jump!

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Sous Vide Turkish Slider Burgers

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For tonight’s dinner, I sous vided some Turkish seasoned mini burgers.

Why? Well, I love Turkish kabobs and sliders are so damn cute. Sous viding the patties ensures perfectly cooked medium rare burgers but you gotta cook your onions first because 130 F ain’t gonna do it.

(If you don’t have a sous vide or if you’re too impatient, make teeny sliders and fry them on the stove!)

Here’s what I gathered to make 8 sliders:

Here’s how I made them:

I gathered and prepped my ingredients…

…and heated up the coconut oil in a small cast iron skillet over medium heat.

Once the pan was hot, I sautéed the diced onion in melted coconut oil with some salt and pepper. When the onions were softened and translucent, I added the minced garlic and stirred everything around until the garlic was fragrant (~30 seconds). I transferred the cooked onions to a small bowl to cool to room temperature.

In a large bowl, I combined the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt.

I used my hands to mix everything but tried not to overwork the meat.

I formed the meat and onion mixture into 8 sliders…

…and placed them on a plastic-wrap lined platter. I covered the patties with another sheet of plastic wrap and put them in the freezer for 2 hours.

Put the plastic wrap on the plate or you’ll be sorry! It’s MUCH easier to remove the frozen patties if they aren’t frozen to the plate.

Once the patties were solid, I vacuum sealed them…

…and stored them in the fridge.

At dinnertime, I filled and preheated the SousVide Supreme to 130 F and dumped in the sliders for 45 minutes (cooking time: 30 minutes-12 hours). Then, I took the burgers out of the water oven and dried them with paper towels.

I heated up the lard in a large cast iron skillet over high heat and when the pan was hot, I fried the burgers for about 45 seconds on each side.

Tasty bites o’ beef!

Paleo Eats: 3/26/11

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Another day, another dollar, right? Thankfully, I just have to get through five more nights until my PTO.

My first meal at work was leftover sous vide rack of lamb, cauliflower puree, and roasted broccoli and bacon.

At snack time, I gobbled up a small container of coconut butter. This kept me full until the end of work so I didn’t eat the dinner I packed again.

After work, I picked up my second veggie CSA basket for the week.

Once I got home, I formed and seasoned some grass fed beef burgers that I put into the freezer to harden (it takes about 2 hours to freeze).

I left hubs in charge of vacuum sealing and sous viding the burgers since I’d be sleeping.

My stomach started growling, so I stir-fried some chicken breast with two stalks of green garlic, Sunny Paris seasoning, beet greens, and butter.

I also ate some macadamia nuts and coconut flakes before heading to bed.

When I woke up in the evening, the burgers were already cooking in the SousVide Supreme so all I had to do was prepare the toppings for our burger salads.

I sliced up half an avocado, baked some bacon in the toaster oven…

(which also yielded a container of liquid gold)

…sliced up some red cabbage…

…washed a bunch of salad greens…

 …sautéed some sliced onions in butter, and a bunch of mushrooms in bacon grease.

I took the burgers out of the water oven, seared them in bacon grease in a pan, and then charred the sides with my kitchen torch.

Here’s my dinner plate:

After dinner, I removed a couple chicken breasts out of the SousVide Supreme (I dunked them in after I took out the burgers and increased the temperature to 140 F) and packed my meals for work.

Now, I just need find the oomph to get through four more night shifts…

Sous Vide Grass Fed Beef Burgers

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Sous viding burgers is a great way to get burgers EXACTLY how you want them. No more poking, prodding, and second guessing yourself. You want it medium rare – just cook them at 130-132F. It’s that simple. (Remember — you can hack your own sous vide machine for cheap.)

I was pretty happy with the tasty sous vide lamb burgers I made last week so I decided to make some beef burgers tonight. The minor tweaks I made this time included decreasing the cooking temperature to 132 F and searing the cooked patties in a pan before using my kitchen torch to brown the edges.

Here’s a step by step look at how I made them:

I divided a pound of grass fed ground beef into 4 portions and gently formed them into patties. I seasoned both sides generously with salt and pepper.

I didn’t mix in the seasoning because I didn’t want to overwork the meat. Too much manhandling can lead to tough pucks.

I placed the seasoned burgers on top of a plastic-wrapped plate and covered the plate with another sheet of plastic wrap. If you don’t line your plate with plastic wrap first, it’ll be difficult to remove the frozen patties. I put the plate in the freezer and froze the patties (at least 2 hours).

Once the patties were frozen…

…hubby vacuum sealed each patty…

…and stored them in the fridge until he was ready to cook them.

He filled and preheated the SousVide Supreme to 132 F and dunked in the burger packets.

Burgers take at least 30 minutes to cook but you can leave them in the water for up to 12 hours.

When the burgers were finished cooking, I took them out of their packets and dried them with paper towels.

I heated a couple tablespoons of bacon grease in a large cast iron skillet and seared each side…

…for about a minute.

I put the burgers on a wire rack on top of a foil-lined baking sheet and used my kitchen torch to even out the browned bits.

See? It’s nice and pink from edge to edge.

I topped the burgers with my favorite toppings and served them over salad greens.

Maybe next time I’ll shallow fry the patties to get a nice crunchy exterior…

Paleo Eats: 3/18/11

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I got a great night’s sleep last night – almost 9 hours! Too bad I’m still playing catch-up…

For breakfast, I sautéed some mushrooms and nuked frozen spinach…

…and then turned it into a frittata by adding three eggs whisked with some full-fat Greek yogurt and Fines Herbes seasoning.

I’m glad I don’t do any baking anymore because the eggs I received from Marin Sun Farms ain’t uniform at all.

Luckily, with frittatas the size of the egg doesn’t make a huge difference in the outcome.

Afterwards, I went to CrossFit Palo Alto for my class and got my ass handed to me. Coach Trish is awesome and all the other ladies are so supportive and inspiring. Can’t wait to go back on Tuesday!

When I got home, I ate some baked yams and roasted chicken deli meat for my post workout meal. I’m really glad I started eating post workout meals because my shakiness and lightheadedness go away immediately.

After eating my snack, I took Little-O to his gym class where we jumped around on a trampoline and goofed off for an hour. Again, thank you post workout meal!

For lunch, I nuked up a leftover box of tandoori chicken, broiled asparagus wrapped in prosciutto, and sautéed chard.

After Little-O went down for his nap, I seasoned and vacuum sealed a grass fed flank steak (that I was going to sous vide later tonight)…

…and seasoned and froze some lamb burgers.

When the burgers were solidified (about 2 hours later), I vacuum sealed them…

…and dunked them into my SousVide Supreme.

While the burgers were bathing, I threw together a red cabbage slaw

…and sautéed some mushrooms in butter with shallots and Fines Herbes seasoning.

Then, I removed the burgers from the water oven, dried them off, and torched them.

Here’s my dinner plate:

After dinner, I added some cold water to my SousVide Supreme and set the temperature to 130 F. I plopped in the flank steak I prepped earlier in the day and I’m gonna let it cook for 24 hours.

Tomorrow’s dinner is already in the bag! Bad pun, I apologize profusely.