Paleo Eats: 7/30/11

Pin It

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

Pin It

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

Pin It

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

Pin It

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

Pin It

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.

Paleo Eats: 2/28/11

Pin It

More Paleo eats coming your way…

My first meal at work was a can o’ sardines.

I gotta say this brand isn’t my favorite. Maybe I happened upon a bad can but the texture was mushy and there was an off-taste to it. The little fishies didn’t taste spoiled but, then again, botulism spores are tasteless. If you don’t see a post tomorrow, you’ll know it’s ‘cause I’m paralyzed and not because I’m lazy.

For snack, I ate a couple of mini frittata muffins

…and some curried cream of broccoli soup with sous vide chicken breast.

Then, I ate a handful of macadamia nuts and coconut flakes. I didn’t eat a final meal at work because, surprisingly, I was still full.

When I got home, I portioned…

…skinned…

…seasoned (with Sunny Paris seasoning, salt, pepper, and frozen cubes of extra virgin olive oil), and vacuum-sealed the wild King salmon fillets I bought yesterday at the farmers’ market. I put the prepared packets on ice in the fridge and preheated the SousVide Supreme to 130 F.

By this time, I was pretty hungry so  I made myself a small chicken salad (with leftover rotisserie chicken and homemade Paleo mayonnaise) over a bed of greens, shredded carrots, and roasted red bell peppers.

After I scarfed down my salad, I went to bed.

When I woke up at 5:30 p.m., I plopped the salmon fillets into my water oven and made a tray of roasted curried cauliflower

…sauteed a  bunch of assorted mushrooms (white buttons, shiitake, and trumpet mushrooms from Far West Fungi stand) with minced garlic, Sunny Paris seasoning, a splash of dry vermouth, salt, and pepper…

…and broiled two bunches of avocado oil coated asparagus spears (~6 minutes total cooking time).

Here’s my dinner plate:

With a little pre-planning and the utilization of different heat sources (e.g. SousVide Supreme, oven, and stove), this dinner was on the table in about 45 minutes.

Then, I went to hospital for my second to last night of work. I can’t wait until Wednesday morning!

Paleo Eats: 2/14/11

Pin It

Happy V-Day! Sorry peeps but I won’t be describing any fancy-pants, romantic meals in this post. Today was just a regular day of Paleo eats – I’m too dang tired (and lazy) to make anything complicated at the end of my workweek. If you made a special dinner — congratulations! I hope you got laid.

Right after midnight, I snacked on a hard-boiled egg, macadamia nuts, and coconut flakes.

I ate the contents of my “lunch” box (leftover tandoori chicken, winter squash puree, and sautéed spinach with bacon) at 2:00 a.m.

For my second snack, I ate some cultured cream top yogurt and strawberries. I bought the yogurt from the San Vin-Rosa stand at the Mountain View Farmers’ market.

This local farm makes their yogurt and raw unsalted butter with milk from Jersey cows (the good A2 type) that are fed organic hay, barley, molasses, and fruit. I enjoy eating dairy so I follow these guidelines put out by Mark Sisson.

My last meal at work was a box of leftover kebabs and nuked frozen green beans.

When I got home from work, I did some prep work for the sous vide salmon I’d be serving for dinner. I bought a large filet of wild King salmon from the farmers’ market yesterday and stored it on ice in my fridge. I divided the 1 ¾ pound filet into 4 pieces, removed the skin and pin bones, and seasoned the fish with Shallot pepper seasoning

I vacuum sealed each piece with a frozen tablespoon of olive oil…

…placed the packets back on ice, and stored them in the fridge.

Then, I filled up my SousVide Supreme and heated up the water to 125 F before going to bed.

When I woke up at 5:00 p.m., I dropped my salmon packets into my preheated water oven and set the timer for 20 minutes.

For my side dishes, I roasted some carrots and celery root

…and sautéed some baby chard (no de-stemming needed!) in bacon grease with shiitake mushrooms and thinly sliced shallots.

I actually left my filets in the water bath for about 35 minutes but they still turned out yummy.

Here’s my dinner:

Paleo Eats: 1/30/11

Pin It

Tonight should’ve been less hectic than the previous night, but we were slammed at work yet again. As a result, I didn’t get around to eating until 2:30 a.m.

For “lunch,” I ate a salad with mixed greens, sous vide Tabil-seasoned chicken breast, avocados, shredded carrots, red bell peppers, cucumbers, and slivered almonds.

At snack time, I ate some crudités with Aubergine dip…

…coconut flakes, a hard-boiled egg, and sauerkraut. (Don’t knock it ‘til you try it.)

My final meal of the day was a box of leftover kelp noodles.

Since my workweek has been so crappy, I decided to treat myself to a square of Valrhona 85% dark chocolate and macadamia nuts.

It was so effing good. Because I’m clearly an addict, I’m gonna have to impose the same rule I’ve laid down for the kids and limit my dark chocolate intake to “S” days (i.e. Saturdays and Sundays).

When I got home, I persuaded the entire family to pile into the car and drive to the Mountain View Farmers’ Market to pick up more veggies and meat. The sky looked ominous…

..but I was hopeful that we would escape the rain.

Boy, was I wrong. We got totally drenched.

BUT: I did manage to buy a variety of veggies, a wild King Salmon filet, pork butt roast, pork chops, and beef shanks. Thank you, hubby, for indulging me.

After I got home, I changed out of my wet scrubs, filled and preheated my SousVide Supreme to 125 F (I was gonna make some sous vide salmon when I got up), froze two small containers filled with extra virgin olive oil (for the sous vide salmon), gulped down my vitamins, and conked out.

When I woke up, I split my salmon filet in two and seasoned them with Tabil, Kosher salt, and pepper. I vacuum sealed each one with a frozen blob of extra virgin olive oil…

…and dunked the packets in the preheated SousVide Supreme for 20 minutes.

I knew I wouldn’t have a ton of time to prepare Monday’s dinner so I decided to make some braised cabbage ahead of time. The Savoy cabbage I picked up at the farmers’ market was as big as my head, so I lopped off a wedge before chopping it up and sautéing it with grass fed butter (I missed you, KerryGold!), sliced shallots, and a splash of chicken broth.

I also nuked some green beans and seasoned them with (more!) butter, Kosher salt, and pepper.

Man oh man, it sure is nice to ingest butter again now that the Whole30 program is over. I know you strict Paleo eaters out there are cringing, but let’s face it: Butter makes everything taste better!

Here’s my dinner plate:

I really like the taste and texture of sous vide salmon cooked at 125F. I contemplated brining the fish so there wouldn’t be as much white albumin coagulated on the surface, but since it’s just cosmetic, I’ll most likely continue to skip this step. Nom Nom Paleo’s all about the lazy, remember?

After dinner, I took the braised cabbage out of the oven, packed my meals for work, and cranked out a quick WOD (running, thrusters, box jumps). Then, it was off to work to bring home the bacon (which I can eat again!).

Day 20 of Whole30 Eats

Pin It

Another day, another dollar, right? That’s what I keep reminding myself during my workweek.

Tonight, I didn’t get hungry until around 2:00 a.m. (since I had stuffed myself with lamb burger when I woke up). For my “lunch,” I’d packed some sous vide chicken breasts with shredded carrots and nuked frozen broccoli. Since it was kind of bland and low-fat, I ate it with liberal amounts of Primavera salsa and homemade guacamole.

For snack, I ate what I’ve eaten all week: raw veggies, Aubergine dip, coconut flakes, and macadmia nuts.

"Dinner" at work (~7:00 a.m.) was a leftover box of shredded roasted chicken thighs and sautéed kale.

When I returned home, we didn’t have to take our older rugrat to school because of the MLK holiday, but I was a busy bee nonetheless.

Before going to bed, I seasoned and vacuum sealed some Wild King Salmon fillets…

…and I also seasoned (with fajita and taco seasoning, salt, and pepper) and vacuum sealed a grass fed top sirloin steak. The plan was to pop this hunk ‘o meat in the SousVide Supreme after I finished cooking my sous vide salmon.

I stored all my vacuum packed goodies in the fridge, filled my SousVide Supreme with water, and set the temperature to 125 F. Then, I stumbled to my bedroom and got some sleep.

When I woke up at 5:00 p.m., I prepped some veggies (carrots, butternut squash, and onions) for roasting and popped them in the oven (400 F convection roast).

About 25 minutes later, I dumped the salmon fillet packets into my preheated SousVide Supreme and set the timer for 20 minutes.

Then, I washed a bunch of chard and beet greens and sautéed them with thinly sliced shallots in some melted lard.

When the salmon was finished cooking, so were the roasted veggies (~45 minutes total).

 

Here’s my dinner plate:

After I removed the salmon from the SousVide Supreme, I cranked up the heat to 130 F and I plopped in the top sirloin steak I’d vacuum sealed in the morning. I’m going to let the steak bathe in the hot water for 24 hours and then sear it off for dinner tomorrow.

While I practiced some deadlifts in the garage, Fitbomb helped pack my meals for work.

And then I set off into the night. (Sounds more exciting when I put it that way, doesn’t it?)

I was hungry a few hours later (at 10:30 p.m.) so I snacked on the macadamia nuts and a small container of sauerkraut (not the whole jar).

Sounds like a wack snack combination, but that’s what I ate.

Sous Vide Wild King Salmon

Pin It

I’ve made sous vide salmon with frozen wild Sockeye fillets before with pretty good results but tonight was my first attempt with fresh Wild King salmon. I like the taste of Wild King salmon much better than Sockeye but I’ve always been a little leery about vacuum sealing fresh fillets with olive oil because:

  1. I thought my sealer would smush the fillets.
  2.  My sealer would suck up all the olive oil.
  3. It takes too much time to vacuum seal my own fillets.

Luckily, I found a post on Tiny Urban Kitchen (love her!) that addressed all my concerns and I ended up with restaurant-quality sous vide salmon fillets without too much effort.

Here’s what I assembled:

  • 2 lb center cut Wild King salmon fillet, cut into 5 fillets
  • 5 sprigs of fresh thyme
  • 6 tablespoons of extra virgin olive oil or butter
  • Kosher salt
  • Freshly ground pepper

Here’s what I did:

Before I came home from work, I asked Fitbomb to freeze the olive oil in small containers so they would be solid when I vacuum sealed the salmon a couple hours later. I asked for an extra container (I only had 5 fillets) just in case I spilled one.

When I returned home, I cut the fillet into five portions and seasoned them with Kosher salt and pepper.

I individually vacuum-sealed them with a frozen cube of olive oil and a sprig of thyme. The olive oil melted pretty quickly so next time, I’ll  freeze the oil for longer than 2 hours. Also, I used the gentle mode on my vacuum sealer so it wouldn’t smash the fillets.

Then, I placed my packets in a bowl of ice and popped it in the fridge. I filled up my SousVide Supreme and set the temperature to 125 F and went to bed. (If I’m tossing the salmon in cold salads, I set the temp at 140 F for 40 min.)

When I woke up, I dumped the salmon packets into my preheated SousVide Supreme and let them bathe for 20 minutes.

My in-laws don’t like medium-rare salmon so I seared two of the fillets on both sides (~ 2 minutes each) in some lard over high heat. The flesh side stuck to the pan and makes for an ugly piece of fish. I guess I need to invest in a kitchen torch…

Fitbomb and I like our salmon cooked medium-rare so I just seared the skin side of our fillets.

I’m happy with the results I got cooking the salmon at 125 F. The fillet was super moist and almost custardy. Plus, my picky in-laws ate it up with no complaints. yay! Brownie points for me!

No sous vide machine? Hack one yourself and start making some sous vide goodness at home.