Nom Nom Paleo

Paleo Eats: 7/30/11

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I’m trying to keep my nose to the grind so my work week goes by faster…

My first meal at work was a few leftover prosciutto-wrapped frittata muffins

…followed by a couple tablespoons of coconut butter.

Before leaving the hospital, I ate some leftover sous vide flank steak, roasted bell peppers, and sliced tomatoes.

When I got home, I rounded up Big-O and my mom and we headed to the Downtown Palo Alto Farmers’ market. I stocked up on a large wild King salmon filet from F/V Anne B, bags of tasty greens from Heirloom Organics, fancy spices at Spice Hound, strawberries from Green Oaks Creek Farm, and assorted mushrooms from Far West Fungi.

Before going to bed, I filled and heated the SousVide Supreme to 125 F, seasoned and vacuum-sealed the fish (salt, pepper, Sunny Paris, butter, and sliced lemon), and placed the packets in a bowl of ice in the fridge.

When I woke up in the evening, I made sure dinner prep was quick and easy. My eyes were glued to the laptop since the CrossFit Games were on, so I physically couldn’t do anything complicated. Honestly.

I dunked the salmon into the SousVide Supreme…

…sautéed some spinach and sliced Bianco di Maggio onions in butter, roasted a tray of spiced shiitake and king oyster ‘shrooms

…and made a quick salsa with shallots, lime juice, cherry tomatoes, avocados, and extra virgin olive oil.

I didn’t even break out my kitchen torch to sear the fish because I would’ve set the house of fire — those fine pecs and abs on ESPN3 were very distracting.

Here’s my dinner plate:

After I told the kids to go the f**k to sleep for the fourth time (“You do NOT need to pee four times in 10 minutes!”), I practiced double-unders and packed my stuff for work.

Only four more nights of work!

Paleo Eats: 7/17/11

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Another day of Paleo eats…

The first meal I ate at work was some leftover slow cooker roast chicken and nuked frozen green beans.

As a snack, I munched on some kale chips and a handful of Bing cherries.

For my last meal at work, I chowed on leftover slow cooker Thai yellow goat curry and braised cabbage.

After work, I went with the family to my favorite farmers’ market and bought some berries…

…peaches/nectarines…

…blueberries…

…and Bing cherries (last of the season!).

Wanna see how excited my kids are to eat free samples?

The apple doesn’t fall far from the tree…

Don’t fret! I didn’t just stock up on fructose. I also bought a ton of veggies…

…a nice fillet of wild king salmon…

…and a TON of pork, beef, and goat from my favorite pastured meat stand.

In case you’re wondering, I still get a monthly box o’ meat from the Marin Sun Farms CSA but I needed a little extra protein to get me through until my Wednesday delivery. Really.

Before catching some shuteye, I attempted and FAILED to secure reservations to the French Laundry in September. My super powers are waning…

When I woke up in the evening, I skinned, divided, and seasoned the salmon fillet and dunked the vacuum-sealed packets in the Sous Vide Supreme.

Next, I prepped the ingredients for slow cooker pork pot roast that we’d be eating the following evening.

While I was cooking, I noshed on some yummy roasted rosemary almonds that Fitbomb made while I was sleeping. Yep, he’s pretty terrific.

Once I stored my mise-en-place for the pork pot roast in the fridge, I finished up with dinner by plating the sous vide salmon with sauteed spinach and minced garlic, leftover roasted portobello mushrooms, homemade guacamole, and cherry tomatoes.

Dinner preparation was a breeze thanks to my hubby (who whipped up the guacamole) and my SousVide Supreme.  

After dinner, I ran over to Phil’z Coffee and picked up a mug of Ambrosia Coffee of the Gods with heavy cream. My sleep this workweek has been terrible so I seriously needed a pick-me-up before heading to work.

Thankfully, I only have three more nights to go!

Paleo Eats: 6/4/11

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I just have to get through five more nights of work before my three weeks of vacation starts! But before I get ahead of myself, here’s what I ate at work…

For my first meal at work, I chowed on some leftover slow cooker roast chicken, cauliflower fried rice, and roasted broccoli.

For snack, I ate some coconut flakes and macadamia nuts. Eating this tropical combination makes me yearn for our upcoming trip to Kauai!

The last thing I ate at work was an umami slider burger salad with lettuce, roasted bell peppers, cucumbers, and guacamole.

After work, I braved the rain (WTF!) and stopped by the Downtown Palo Alto Farmers’ Market to pick up some produce, fish, and spices. This market is only open from May until December so this was my first visit since it re-opened. There are lots of great vendors but the ones I patronized today were:

  • Far West Fungi:I bought some portobellos, creminis, and organic shiitakes. Love their ‘shrooms and they last over a week if you keep them in a paper bag on a shelf in your fridge (no crisper, no plastic!).
  • Green Oaks Creek Farm: I got a 1/2 flat of Seascape strawberries and two dozen eggs. Hands-down the best strawberries at the market.
  • FV Anne B: I love this stand! They sell wonderful fresh fish sustainably caught in Half Moon Bay. I bought some wild king salmon and a pound of wild prawns. 

  • Heirloom Organic Gardens:This stand has a huge variety of awesome greens and roots. I bought a mixed medly of carrots, some spigarello, and baby chard.
  • Spice Hound: I’ve been waiting for this farmers’ market to reopen just so I can restock their spices without schlepping my ass to San Francisco. Yes, Penzeys is awesome but they don’t carry Dukka or Tabil seasoning!

I ran out of moola and was getting sleepy so I went home to catch some zzzz’s. While I snoozed, Fitbomb and the double-O’s went to cheer on Maddie at the CrossFit NorCal regionals. Yes, I miss out on a lot of fun due to work.

At 5:00 p.m., I woke up and prepared some sous vide wild king salmon. I skinned, divided, and seasoned the fillets with some dukka, salt, and pepper…

…sealed each fillet with a pat of butter…

…and dunked them in the SousVide Supreme (set at 125 F) for 20 minutes.

While the salmon was cooking, I made a quick stir-fry with sliced shiitake, baby spinach, minced garlic, Red Boat fish sauce, coconut aminos, salt,and pepper.

Afterwards, I torched the salmon…

…and plated up dinner.

After dinner, I did the individual workout #3 from the CrossFit NorCal regionals. I totally scaled the weight (125 lb instead of 205 lb) and height of the box (20” instead of 24”) BUT it still took me almost 11 minutes. I don’t know how Jenny Labaw finished it in 4:45 RX’d. Holy moly.

On another note…look what finally came in the mail today! 

I wanted to read the magazine from cover to cover but I had to haul my butt to work instead. Harumph.

Paleo Eats: 3/21/11

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There’s no better way to start the day than with a frittata. The one I cooked this morning contained 3 pastured eggs, sautéed mushrooms, nuked frozen spinach, leftover broiled asparagus, Sunny Paris seasoning, and a splash of organic heavy cream.

After breakfast, I seasoned and vacuum-sealed two rib steaks from Full of Life Farm that I was going to sous vide for 6-8 hours in the afternoon.

After running errands with Little-O, we came home and I heated up the SousVide Supreme to 125 F and dunked in a frozen Wild King Salmon fillet that I’d seasoned and vacuum-sealed a couple weeks ago.

We picked up Big-O from school and returned home for lunch. I took my fish out of the water oven (45 minutes of cooking time)…

…and I served it with some leftover winter squash puree, roasted turnips, and roasted red bell peppers.

Did you notice how I covered up the dent in the salmon left by the frozen olive oil with a lemon slice? I’m one seasoned food stylist.

After lunch, I increased the temperature of the SousVide Supreme to 130 F and dropped in the rib steaks. Then, I took Big-O to his yearly check-up only to find out that he had a raging double ear infection AND sinusitis. Bad, unobservant mommy.

When we got home, I snacked on leftover sous vide flank steakroasted red bell peppers

…and a ton of coconut flakes.

At dinnertime, I stir-fried a big batch of  lancinato kale with bacon, roasted a delicata squash in the toaster oven, and set the sous vided rib steaks on fire with my kitchen torch.

I also burned a pot dry that contained steamed cauliflower. You win some, you lose some.

Here’s my dinner plate:

Paleo Eats: 3/7/11

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Since I’d already prepped lots of food yesterday, I wasn’t super keen on doing a lot of cooking today.

For breakfast, I microwaved a few leftover curried beef, mushroom, shallot, and chard mini frittata muffins with some broiled asparagus.

I also drank my last bowl of garbage soup.

After dropping Big-O off at school, Little-O and I went to the hardware store to buy a canister of butane for my kitchen torch. Then we went to the grocery store so he could push a “baby cart” around and I bought some whole sweet potatoes…

…and pureed sweet potatoes.

Dallas told us these cans were a totally legit, shelf-stable, portion-controlled, ready-to-eat way to get your carbs post work out. Plus, they were on sale. Okay, fine. I just want to eat baby food.

When we got home, I whipped up a batch of cheesy ‘n beefy mini frittata muffins for Big-O and Little-O’s lunch.

For my lunch, I reheated a box of leftover roasted chicken thighs with shallots, stir-fried kale and bacon, and cauliflower puree.

In the afternoon, I was grazing a lot and some of the stuff I inhaled included a hard boiled egg, roasted turkey deli meat, carrots, roasted red bell peppers, macadamia nuts, coconut butter, and coconut flakes. Yes, I’m a mindless snacker. I’m working on it!

For dinner, I sous vided some Wild King Salmon fillets (126 F for 15 minutes). After I took them out of the bag…

…I charred them with my new kitchen torch.

Believe me, I know I caused all sorts of oxidation to occur by blasting my extra virgin olive oil poached fish with a 2300 F flame but the pyromaniac in me couldn’t resist.

I served the fillet with sautéed spinach and shallots, sautéed mushrooms with garlic, and leftover broiled asparagus.

The torch is awesome. Can’t wait to use it again.