Nom Nom Paleo

Paleo Eats: 6/7/11

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Here are my eats on my second to last night of work:

My first meal at work was the same as the night before: leftover veggie and ham soup with chicken apple sausage.

For snack, I ate a grass fed Paleo Kit. These things are tasty but a wee bit messy — it’s best to use a wet wipe to clean your digits.

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

When I got home, I cracked open a jar of organic macadamia nut butter. I’m not super keen on this product. It’s a raw macadamia nut butter so maybe it went rancid. Plus, the texture reminds me a little of baby barf. Ick. 

After sleeping the afternoon away, I woke up to make dinner. I reheated some pork chops in the SousVide Supreme (134 F for ~45 minutes), roasted curried cauliflower and carrots

stir-fried spigarello and  onions

…and sauteed some mushrooms.

Then, I pan-seared the chops in some ghee…

…and evened out the charring with my kitchen torch.

Here’s my dinner plate:

After dinner, I did some burpees and packed my meals for work. Yay! Just one more night of work!

Paleo Eats: 4/22/11

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Aren’t you curious to see what I ate today?

For my first meal at work, I ate a big serving of garbage soup filled with leftover slow cooker roast chicken.

Midway through my shift, I ate some strawberries and coconut milk.

I love this combination.

The last meal I ate at work was some leftover pork and grass fed beef mini burgers on top of sautéed spinach and roasted curried cauliflower.

After work, I made a pitstop at the grocery store to pick up ingredients to make simple crab salad for the Paleo potluck at CrossFit Palo Alto tomorrow. Fitbomb will be herding the kids alone this weekend while I sleep so the least I can do is whip up a dish for him to bring to the party. So sad that I’ll have to miss it! 

When I woke up at 5:00 p.m., I dunked some previously cooked sous vide pork chops into the SousVide Supreme to warm up. Then, I made some garlic cauliflower mashed potatoes

…nuked some sugar snap peas…

broiled zucchini...

and heated up some leftover gravy (from the slow cooker roast chicken). The final step in dinner prep was torching the pork chops.

Here’s my dinner plate:

After dinner, I did a quick 1K row and ate some chestnuts immediately afterwards. Then, I hopped in my car and hauled my ass to work.

Paleo Eats: 4/13/11

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This morning, I made a bunch of food because I was packing some Paleo grub to bring with us to my mother-in-law’s oncology appointments. There’s no way in hell I’m gonna eat the disgusting “food” served at the hospital cafeteria. My co-workers and I refer to it as the “slop-house” because it would be impolite to call it the “shit-for-food house.”

As soon as I woke up, I seasoned two organic chicken breasts with Fox Point seasoning and dropped them into the SousVide Supreme for a couple hours.

Next, I cut a cauliflower into eighths…

…and roasted a tray of curried cauliflower.

I also sautéed some rapini (a.k.a. broccoli raab) with sliced shallots in a big pat of melted butter.

Unlike chard or kale, you can eat the leaves and the tender stems of rapini. Check out this link to find out more about this yummy vegetable and the myriad ways to cook it.

When I was done preparing the lunches, I threw together another garbage frittata (with diced ham, mushrooms, tomatoes, frozen broccoli, Fox Point seasoning, and Fines Herbes seasoning) and finished it in the toaster oven.

For breakfast, I ate a third of the frittata along with a large serving of sauerkraut.

During a break between oncology appointments, my mother-in-law and I ate the grub I packed from home. Her lunch box contained a small portion of sous vide chicken breast (she doesn’t want to eat too much meat), baked sweet potato, sautéed rapini, and roasted curried cauliflower.

My lunch box was the same except no sweet potato and more chicken.

While we waited at the infusion center, I snacked on strawberries and coconut flakes…

…and she ate some strawberries and mangos.

When we finally got home, I ate some Applegate Farms organic roast beef, roasted peppers, and baby carrots.

I also ate some coconut flakes. My coconut strike is officially kaput.

For dinner, I reheated some frozen sous vide pork chops and a couple packets of frozen winter squash puree in the SousVide Supreme.

Then, I broiled two bunches of asparagus and drizzled on some balsamic vinegar…

…and made a variation of herb gravy with shiitake and cremini mushrooms, leeks, and green garlic.

After I torched the pork chops and seasoned the winter squash puree…

…dinner was ready.

Here’s my dinner plate:

I gotta freeze some more sous vided pork chops — it’s so damn easy to make dinner when your meat is already cooked!

Paleo Eats: 3/28/11

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What did I eat at work today? I thought you’d never ask.

My first meal of the day was a big bowl of curried cream of broccoli soup and sous vide chicken breast.

I know it looks like there’s only a small piece of chicken in the soup but there’s a ton of meat lurking under the surface.

For snack, I ate a small container of coconut flakes and macadamia nuts. I love this snack. Note to self: during me time off, I really need to limit my intake of this stuff.

The last meal I ate at work was some leftover sous vide flank steak with herb gravy, nuked green beans, and carrot and parsnip puree.

When I got home from work, I took Big-O to school and then hung out with the little guy. Before turning in, I filled and preheated my SousVide Supreme to 135 F so it would be ready to reheat precooked sous vide pork chops when I got up later that evening.

At dinnertime, I dropped the precooked pork chops in the water oven and then I broiled some asparagus spears tossed in bacon grease (that I finished with a drizzle of aged balsamic vinegar)…

…and prepared some Asian cauliflower fried rice.

I seared my chops with my kitchen torch

…and dinner was served.

After dinner I quickly boxed up some meals for work. I only had around 10-15 minutes to spare for exercise so I decided to try a 2K row on our erg. When I finished, I gulped down half a baked sweet potato and deli turkey slices, showered, and headed to work. Only two more nights of work!

Paleo Eats: 1/31/11

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I can’t wait for this work week to be over – it’s been busy EVERY single night. Come to think of it, by my fifth night shift in a row I think I start getting whiny no matter what the workload. Oh well. Luckily, I packed a bunch of Paleo eats to fuel me through the night.

At around 2:00 a.m., I ate a box of sous vide Tabil-seasoned chicken breast with leftover sautéed spinach and bacon and nuked green beans.

A couple hours later, I snacked on a small container of coconut flakes and toasted almond slivers…

…and coconut milk and mixed berries(!) from the farmers’ market.

Even though it’s January, the berries were really sweet. Could it be that I’m just more sensitive to sweetness now that I’ve cut refined carbs out of my diet? Maybe.

My last meal of the night was a leftover box of kelp noodles. See? It’s the gift that keeps on giving.

When I returned home, I took the kids to school to drop off Big-O. As soon as we got back to our abode, I went to bed right away because I knew I’d have a lot to do when I woke up. My mother-in-law’s MRI was scheduled in the evening at 8:00 p.m. and I needed to feed everyone, pack my meals for work, and shower before we left.

When I awoke, I took my previously sous vided pork chops out of the fridge to come up to room temperature while I prepared the vegetable side dishes. I grabbed my ingredients for roasted broccoli and bacon (organic broccoli, Fatted Calf slab bacon, and avocado oil)…

…tossed everything together with some salt and pepper, and placed it in the oven to roast at 400 F for about 35 minutes.

I also minced 2 shallots and chopped up a head of cauliflower for cauliflower fried “rice”. Since I made a platter of braised cabbage the night before, I just reheated it in the microwave.

I heated a couple tablespoons of lard in my cast iron skillet and I seared the pork chops for 90 seconds on each side. I wanted to char them longer but they were only ½ inch chops so I didn’t want to overcook them.

Once I removed the chops, I prepared my cauliflower fried “rice” in my “dirty” pan. I added a splash of boxed chicken broth to deglaze the skillet and a little bit of coconut aminos for additional seasoning (besides salt and pepper).

The dark color is definitely from the pan frond and not the coconut aminos. Those are some tasty browned bits.

By the time I finished preparing the “rice,” the roasted broccoli and bacon was ready as well. I drizzled on some aged balsamic vinegar and brought it to the table.

Here’s my dinner plate (on the table in about 45 minutes):

After dinner, I had to hustle to get myself ready for work and the imaging appointment. As I was packing my meals for work, I realized I only had one box of leftovers available. Was I worried? For a split second, yes. But then I remembered that I can always throw together a frittata in about 15 minutes that could be split into two servings. I dug through our fridge and made a frittata with 5 eggs, diced Fatted Calf bacon, nuked frozen broccoli, and a heaping tablespoon of full-fat Greek yogurt.

I know a lot of Paleo eaters avoid dairy but I don’t experience any untoward side effects and I really love the taste of cheese, full fat yogurt, butter, and ghee. Plus, if it’s okay with Dr. Harris of PaNu and handsome nerd scientist, Mat Lalonde, it’s okay with me. Or that’s who I’m hiding behind if I get confronted about consuming dairy by an angry caveman.

After I finished packing my stuff for work, the three of us left to go to the MRI appointment.  We’re all anxiously awaiting her results because we’ll finally know the staging of her breast cancer and how best to tackle it. I get paid to have sleepless nights – they don’t.

Day 17 of Whole30 Eats

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Work was super busy tonight so although I normally eat a snack at 10:30 p.m., I didn’t get to eat anything until I snarfed down my “lunch” at 3:00 a.m.

I hate when I have to actually work at work.

My first meal of the night consisted of some leftover beef stew, nuked green beans, and baked sweet potato.

Snack time came at around 4:00 a.m.: crudités with Aubergine dip and sun-dried tomato pesto.

At 7:00 a.m., I had my last meal at work: leftover roast chicken thighs with caramelized shallots, braised cabbage, sautéed chard, and winter squash puree.

After I returned home, we took the older rugrat to school. When we came home I treated myself to some macadamia nuts and coconut butter. Then, I filled up my SousVide Supreme and set it for 135 F and got some shut eye.

When I woke up at 5:00 p.m., I dunked the pork chops I sous vided the other day into my preheated SousVide Supreme to reheat while I prepared some garlic cauliflower mashed “potatoes”

…and roasted kabocha squash tossed with avocado oil, Kosher salt, and freshly ground pepper (400 F for ~30 minutes). I drizzled some aged balsamic vinegar over the squash when I took it out of the oven.

Then, I seared off my chops in my some melted lard in my cast iron skillet (medium-high heat, 2 minutes on each side). For boneless pork chops, I like to sous vide at the lower temperature of 135 F (I still do 140 F for bone-in chops) so they stay moist.

When I finished browning my chops, I sautéed some spinach in my “dirty” skillet.

Dinner was on the table in about 45 minutes.

After a quick metcon session (I finished the whole thing in twelve and a half minutes!), I scarfed down a few macadamia nuts and rolled into work. Only 5 more nights to go!

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?

Cabbage and Leftovers: It’s What’s For Lunch AND Dinner

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My first meal of the day was lunch. I’m working on my intermittent fasting but, honestly, it’s really hard to push it past 12 hours.  I find that if I’m out of the house it’s a lot easier to keep my fast going.  If I’m at home, I keep opening up the pantry and I’m counting down the seconds until my 12-hour fast is over.  Plus, I stuff my face all the time when I’m home. Sigh.  Good thing all the stuff I cram in my mouth is Paleo or Lacto-Paleo. Back to lunch…

Ain’t this a cute cabbage?

Would it seem cuter if I told you it fit in the palm of my hand? It was so damn cute, I bought three of them last weekend so I knew I had to cook them off soon.  Hell, why not cook them all off today?

For lunch, I combined this tiny ½ lb cabbage with a small Cipollini onion and sautéed them up in some butter.

Then, I nuked leftover seasoned beef with Tabil and topped my sautéed cabbage with it. 


I was still ravenous so I ate some coconut flakes, macadamia nuts, and labneh topped with Fitbomb’s addictive Paleo trail mix.

I bought this labneh from Crossroads Market.  It was made in-house, super thick, creamy, and delicious.  I don’t eat a ton of dairy but I LOVE full-fat drained yogurt.

It’s so good that just a little bit later,  I ate some more labneh with eggplant pesto and baby carrots

For dinner, I transformed my remaining two mini cabbages into the World’s Best Braised Cabbage. Since I’ve decided to do more cooking with lard, I replaced the olive oil in the recipe with liquified lard.  See the lard? It looks like melted candle wax!

Here’s the dish covered and ready for the oven:

After 2 hours in the oven, it was tender, carmelized, and super tasty:

I also sautéed some cremini and shiitake mushrooms with half a blitzed onion, minced garlic, and Tabil seasoning.  Damn.  I love this zesty seasoning!

Fitbomb and I shared the one remaining sous vide pork chop in our fridge but I thought the picture would look lame if the chop was cut down the middle.

Sous Vide Pork Chops and Veggies for Dinner

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Because of my crazy work schedule, I’m pretty zonked when I wake up in the evenings to make dinner for everyone. Especially when I’ve already worked five night shifts in a row and have two more to go. I can turn into a hulk, just like that. Try me.  

On Saturday night before going to work, I sous vided some pork chops and then stored them in the fridge until I cooked them off today. 

I’m totally in love with my SousVide Supreme.

While the chops came back up to serving temperature in the water bath, I baked some sweet potatoes in my toaster oven, roasted orange hued cauliflower and bacon

..and stir-fried shiitake and broccoli slaw.

Here’s my plate:

I’m tired of cooking.  Thankfully, Fitbomb will be bringing home take-out kebabs tomorrow night and we’re going out the following night.