Nom Nom Paleo

Paleo Eats: 4/6/12

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Happy Friday to everybody who works a regular workweek! Me? I’m not even halfway through my graveyard shifts, but thanks for asking.

For my noms in the middle of the night, I gobbled up leftover emergency protein

…and sipped my way through a gigantic thermos of bone broth.

My co-worker jokingly asked me if I was drinking “meat tea” and I replied in the affirmative. He thinks I’m even crazier now.

(BTW, if you’re looking for a great, leak-proof, super-insulated vacuum thermos for your broth, check out this one.)

On my way home, I stopped by Piazza’s Fine Foods and stocked up on a bunch of kombucha.

For those of you new to the blog, I’m a new member of WAPF and I’m making a conscious effort to increase my intake of traditional fermented foods. I know I can get my own SCOBY on, but the Nombomb household likes this brand and it was on sale ($1.99 each until 5/1/12!). And must I remind you that I’m incredibly lazy?

After a relatively long stretch of sleep (for me anyway), I woke up in the evening to make some dinner. I sautéed some greens I’d purchased from the Heirloom Organics stand with coconut aminos, Red Boat Fish Sauce, and freshly ground pepper…

…reheated the rest of the emergency protein, and tucked the meat in some Pure Wraps.

Here’s my dinner plate:

For dessert, we sampled some ChocolaTree treats that my hubby brought back from work. Since Fitbomb’s the resident “weird” eater at the office, he’s always bringing home gluten-free and/or fat-laden nibbles that his coworkers won’t touch. 

Both the chocolate pecan brownie bites and coconut macaroons had just the right touch of sweetness and the ingredients were all NNP-approved. 

Then, I tucked the Double-Os in bed, packed up all my stuff for work, and set off into night. 

Paleo Eats: 2/5/12

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While most of you were slaving over a hot stove/grill/oven to create nosh for your Madonna-viewing party, I just sat on my ass and didn’t lift a finger. Taking a cooking break is key to my sanity.

For breakfast, I reheated a bowl of Pressure Cooker Bone Broth and added leftover barbacoa and baby chard.

The tang from the barbacoa made this soup reminiscent of a steaming bowl of noodle-less pho. 

Afterwards, we all headed to My Gym to celebrate — very belatedly — Lil-O’s birthday.

While the kids were milling around at the start of the party, Big-O demonstrated how unbelievably easy it is to do Toes To Bar. Can you tell he was born in the Year of the Monkey?

The kiddies had a blast and I did diddly squat. Outsourcing is awesome.

For the sweet treat of the morning, I ordered dozens of mini gluten-free cupcakes from Aimee Anaya Everett. When the busy mom isn’t running Catalyst Athletics, coaching, contributing to The Performance Menu, tweeting witty bon mots, or weightlifting — she devotes her limited spare time to perfecting the gluten-free cupcake. Did I mention that Aimee makes me feel totally inadequate? (Check out her new website by clicking HERE!)

Lil-O had specifically requested marble cupcakes with rainbow frosting and he was super duper excited that his dream had been granted.

These cupcakes were moist and delicate with a tender crumb and a fantastic vanilla flavor. Definitely some of the tastiest cupcakes I’ve ever eaten — and I’ve inhaled a ton in my pre-Paleo days. 

As a special treat for me and Fitbomb, Aimee also baked us some vanilla cupcakes sprinkled with Heath Bar Crunch. Yummyyummyyummy. Her cupcakes have just the right amount of sweetness that totally satisfies my residual sugar cravings.

Lil-O was giddy that his cupcake was topped with a mountain of psychedelic-colored, vanilla-flavored frosting.

I bet you a million bucks that his birthday wish was to eat a cupcake. Every. Single. Day.

Too bad his parents are Nom Nom Paleo and Fitbomb.

At lunchtime, we headed over to  The Counter and I gobbled up a beef burger in a bowl.

When we came home, Lil-O tore through his loot…

…and I spent an hour building Lego Ninjago toys before we headed over to Fit Daffy’s to watch Madonna’s halftime show.

I was a dork and didn’t contribute to the buffet — but what an awesome Paleo-friendly feast it was! The spread included deviled eggs…

Melicious’s Bora Bora Fireballs (the recipe is in her cookbook, Well Fed)…

…bowls of guacamole…

…mini chicken apple sausages…

…grilled chicken wings & thighs…

…and a huge salad.

Here’s just one of my dinner plates:

Fit Daffy also made a yummy coconut milk and pandan pudding for dessert. 

Good times. 

Roasted Rosemary Almonds

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Roasted Rosemary Almonds by Michelle Tam

Tired of shelling out big bucks for the roasted rosemary almonds from Oren’s Kitchen, my hubby decided to roast some himself. He’s very resourceful, that one.

How’d they turn out?

Let’s just say we were mindlessly noshing on these nuts like rabid squirrels…

Follow the jump for the recipe!

Gather these ingredients to make 2 cups:

  • 2 cups skin-on whole raw almonds
  • 2 tablespoons dried rosemary
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon freshly-ground pepper
  • 1 tablespoon butter or ghee

Here’s what you do:

Assemble your ingredients…

Roasted Rosemary Almonds by Michelle Tam

Roasted Rosemary Almonds by Michelle Tam

…and melt the butter in large skillet over medium-low heat.

Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.

Add rosemary, salt, and pepper.

Roasted Rosemary Almonds by Michelle Tam

Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).

Roasted Rosemary Almonds by Michelle Tam

Remove almonds and place on paper towel until cooled to room temperature. 

Store these yummy seasoned nuts in a sealed Tupperware container. On the highest shelf in your pantry. Locked in a safe. Otherwise, they’ll be gone in a heartbeat. 

Remember? Nuts should only be a sometimes treat.