Nom Nom Paleo

Day 26 of Whole30 Eats

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Yesterday was one of the best days I’ve had in a long time. I wish I could spend every day just hanging with family and friends, but laundry doesn’t do itself and I had to make a bunch of food for the coming week. So today, it was back to the grind.

Before I set about doing any chores, though, I made myself a quick breakfast of leftover shredded roast chicken thigh and green beans.

Then, I got my ass handed to me at my kickboxing class.

Post-workout, I replenished my depleted glycogen stores by eating half a banana, some coconut flakes, macadamia nuts, and a coconut milk and blueberry sundae.

For lunch, we headed to Calafia Cafe, where I ordered a rotisserie chicken salad with radicchio, pears, and walnuts. I asked for no blue cheese and vinaigrette on the side.

Fitbomb ordered 2 poached eggs…

…and house-made lamb sausage, and bacon.

As soon as we got home, I tucked the little rugrat in bed for a nap. As soon as his head hit his pillow, I set to work immediately, prepping meats and veggies for the week ahead.

Our three-year-old loves roasted, unsalted cashews, but we just found out that the nuts we get at Trader Joe’s are roasted with canola oil (or rice bran oil, depending on the package). So this afternoon, we dry-roasted a tray of raw cashews for him by spreading them on a baking tray in a single layer and sticking everything in the oven (350 F for 10-15 minutes).

As soon as they were finished…

…I turned down the oven to 250 F and finished preparing my pork shoulder roast (which I started prepping yesterday) by slicing up two yellow onions and spreading them on the bottom of my dutch oven. Next, I topped the onions with the seasoned pork shoulder and 1/4 cup of chicken broth.

I placed the lid on top and popped it in the oven for four hours.

In the meantime, I seasoned and vacuum-sealed four chicken breasts and four bone-in pork loin chops (purchased this weekend from Full of Life Farm)…

…and submerged them in my preheated SousVide Supreme (set at 140 F).

Next, I roasted four bell peppers directly on my gas range…

…hard boiled a dozen eggs…

…and roasted and peeled some beets in my toaster oven.

At 5:30 p.m.,  the pork roast was fork-tender. I removed the lid from my dutch oven and I broiled the pork for 10 minutes (5 minutes on each side).

After hand-shredding the meat, I tossed in the softened onions from the bottom of the pot.

I can’t wait to eat this dish later this week. (Yes, I’m getting pretty good at avoiding the temptation to indulge in instant gratification.)

For dinner, I seared off the sous vide pork chops

…and served them with garlic cauliflower mashed potatoes straight out of the Cuisinart…

…along with sauteed lancinato kale, baby spinach, beet greens, and shallots.

Here’s my dinner plate:

After today’s marathon cooking session, I have a s-load of ready-to-eat proteins and vegetables, so I have no excuse not to eat well AND Whole30 approved (for four more days!).

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 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.