• 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: 3/4/11

Paleo Eats: 3/4/11

This morning, I knew I’d have to load up on food ‘cause I needed some tasty fuel to power me through my morning class at CrossFit Palo Alto. As a result, I fried up a three-egg scramble with nuked frozen broccoli and some canned fire-roasted tomatoes for breakfast. For whatever reason, I never feel like eggs are enough protein (!) so I also chowed on a few slices of organic roast beef deli meat.

The WOD only lasted 10 minutes (and 5 minutes of it was rest time) but I was wiped when I finished. I felt like my heart was gonna explode out of my chest after the first 30 seconds of kettlebell swings!

When I came home, I drank a bowl of garbage soup and ate a handful of macadamia nuts.

Little-O and I met up with my good friend, H, for lunch at Anatolian Kitchen. This place is a yummy new Turkish restaurant off of California Avenue in Palo Alto. I ordered the combination plate sans rice and it came piled with doner kebab, chicken shish kebab, lamb shish kebab, and a nice salad.

I was really happy with the quality and quantity and can’t wait to come back to try some other items. (CrossFit Palo Alto peeps – this place is only a few blocks away so stop by after your workout to chow on meaty goodness!)

For snack, I ate a crapload of macadamia nuts, coconut flakes, and coconut butter but I still had room for a small cup of  coconut milk topped with strawberries.

In the evening, I prepared a batch of curried grass fed beef with shallots, mushrooms, and chard.

I’m gonna use this filling for mini frittata muffins I’m baking tomorrow morning to take to the Whole9 Foundations of Nutrition Workshop at Mad Dawg Fitness. I can’t wait to meet and learn from the Paleo nutrition mavens in person!

For dinner, I fried up some lamb burgers…

…sautéed mushrooms with onions in butter…

…and broiled some avocado oil tossed asparagus.

Here’s my dinner plate:

I’m gonna catch some zzzz’s so I can be a good listener tomorrow.

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 . Edit your profile. 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 slice of paleo and dairy free asparagus quiche on a plate in front of pie pan with quiche inside. Asparagus Quiche (Paleo, Whole30, Gluten Free, Dairy Free)
  • An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels. World’s Best Braised Green Cabbage
  • An overhead shot of a tabletop with bowls of Pork and Napa Cabbage Soup Pork and Napa Cabbage Soup (Whole30, Instant Pot)
  • An overhead shot of a big plate of Moo Shu Chicken, with gluten free and Whole30 hoisin sauce and wrappers. Moo Shu Chicken (Paleo, Whole30, Gluten Free)

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 © 2023