• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Uncategorized » Paleo Eats: 2/21/11

Paleo Eats: 2/21/11

Today was a busy day of food shopping and meal preparation.

When I woke up, I quickly made a batch of mini frittata muffins with a pound of ground beef and leftover stir-fried kale and bacon. I had help in the kitchen with this batch just like last time…

Today I only made 18 muffins so I whipped 10 eggs with a dollop of yogurt as my “batter.”

Mini frittatas can be made with whatever leftovers you have in the house – just like the full size versions

For breakfast I fried an egg and ate it over a bowl of leftover braised cabbage.

I also ate a mini frittata muffin – just to check if the seasoning was right. Really.

After breakfast, the kids and I went to Sigona’s and Costco to stock up on produce and toilet paper.

When we got home, I heated up some leftover curried cream of broccoli soup with added leftover rotisserie chicken.

I also ate another mini frittata muffin with some baby carrots and sugar snap peas.

As soon as Little-O took a nap, Big-O and I prepared some braised duck legs that I’ll serve later this week. When the duck was finished, I put it in a storage container and popped it in the fridge.

At dinnertime, I made my first attempt at making Paleo mayonnaise. Although I wanted to make the versions put out by the good folks at the Food Lovers Primal Palate and Melissa Joulwan, I didn’t have enough macadamia nut oil. As a result, I modified a version I found in my Cook’s Illustrated cookbook that turned out great and was super quick.

Since I had a successful batch of mayo and cans of crabmeat in my fridge, I decided to make a quick crab salad for dinner. I served the crab salad over a bed of greens along with some broiled asparagus and guacamole.

That’s it for tonight!

0

Thrive Market   LunchBots   Real Plans

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A hand is holding up a paleo and vegan cheesecake stuffed strawberry topped with gluten-free cookie crumbs. Cheesecake Stuffed Strawberries (Paleo, Vegan)
  • Instant Pot kalua pig shredded in a bowl. Instant Pot Kalua Pork
  • Mexican Watermelon Salad by Michelle Tam https://nomnompaleo.com Mexican Watermelon Salad (Whole30)
  • A collage of the cooking steps to make Whole Roasted Cauliflower. Whole Roasted Cauliflower (Whole30, Keto, Vegan)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2022