I have nothing but mad love for Saturdays I don’t have to work. I get to spend time with my friends and family and that’s what really matters in life.

Before I left the house this morning, I fried up a Paleo Krabby Patty

…and scarfed it down with a side of Farmhouse Culture’s Kraut Salad.

For months, I’ve been eating kraut straight instead of as a condiment and I’ve finally realized I’ve been doing it all wrong.

Kraut tastes so much better as a zippy and crunchy protein adornment.

I spent the morning hanging with my friend, J, while our kids ate breakfast out with their dads. 

When I came home in the afternoon, I made lunch for the family. I seasoned some skirt steaks with Penzeys Chili 9000 seasoning and kosher salt…

…and seared them in coconut oil.

While the steaks rested, I sauteed onions and red bell peppers in the “dirty pan.”

Once the peppers and onions were finished, I stir-fried a bunch of lamb’s quarters…

…and sliced the steaks.

Here’s my lunch plate: 

Afterwards, the kids burned off some energy on the erg…

…and practiced their skillz as master mixologists.

At dinnertime, our pals, K & R, came over…

…and brought some delicious apps to nibble on, including homemade coleslaw…

…home-cured corned beef…

…and bacon wrapped dates.

For the main event, I assembled Paleo Loco Moco with cauliflower rice

…Big-O burgers (the recipe for this bacon and mushroom filled burger will be in my upcoming iPad cooking app)…

leftover gravy (I always freeze extra gravy)…

…and a fried egg.

I also broiled a tray of asparagus for good measure.

That’s it for tonight! 

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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *