While my boys were all snug in their beds, I spent another busy night at the hospital. This time my packed nosh included a grass fed Paleo Kit, bone broth, SeaSnax, and a Pure Wrap filled with leftover garbage scramble.

I’ve found that when you stuff Pure Wraps with warm fillings, they get nice and pliable. Try it – you’ll swear you’re eating a thin tortilla.

When I returned home in the morning, I marinated a batch of Damn Fine Chicken

…and stuck it in the fridge until dinnertime. For this version, I used Penzeys Sunny Paris Seasoning in lieu of fresh alliums and balsamic instead of sherry vinegar.

After I woke up in the evening, I prepped a kabocha squash for roasting

…and dumped the Damn Fine Chicken on a baking tray.

I roasted the squash and chicken in the oven (set at 375 F on convection roast) at the same time…

…and assembled the ingredients for pressure cooker braised kale and carrots.

Supper was on the table in 45 minutes.

Here’s my dinner plate:

Yesterday, I posted about how my wise Austin roomies had convinced me to join the Weston A. Price Foundation. Consequently, I sent Fitbomb on a mission to stock our fridge with Farmhouse Culture sauerkraut.

As I’ve mentioned before, I don’t love the tang and crunch of sauerkraut but I’m hoping these unusual varieties (Curry Cauliflower Raisin, Kraut Salad, and Smoked Jalapeno) will convince me otherwise. I want to incorporate more probiotics in my diet and you should, too. Read this post from Diane to learn why.

She also has an easy recipe to make homemade kraut but I’m just too damn lazy to ferment my own. BTW – you should totally pre-order Diane’s new book, Practical Paleo. She gave us a sneak peek of her tome in Austin and it looks fantastic. The beautifully designed reference is chock-full of great information and recipes but I’m particularly jazzed that it’ll include a bunch of handy-dandy tear-out nutrition guides like this one.

Speaking of my Austin roomies…Laura, George, and Bobby have written up their respective takes on living in the Paleo Real World House last week. You can read Laura’s account right here, George’s summary here, and Bobby’s post over here. Good times!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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