I had a fun-filled day eating clean grub, but dude – I’m tired. Here’s a quick recap of my day:

We ate brunch at Rick’s where I split a couple of protein-packed dishes with my hubby: Wteak and eggs with a side salad (hold the dressing)… 

…and a crab, avocado, tomato and onion scramble (hold the cheese).

For dinner, we hosted a Paleo meal with The Lazy Caveman, R, and K. The Lazy Caveman is, of course, CrossFit Palo Alto’s resident Paleo guru and personal health and wellness coach. We’d been planning to pull off an ambitiously high-concept blog-crossover meet-up, complete with cooking and science and a workout. And how could we not include our blogging ‘n pork-curing pals R. & K., who were going to haul away some of our pig and turn it into salty, fatty goodness? But in the end, with our nutty schedules this week, we ended up just enjoying a low-key, casual evening of food and conversation. 

The Lazy Caveman’s in the middle of another round of the Whole30, so for tonight’s meal prep, I left the butter in the fridge and…that’s about all I had to do to adjust. It’s been a while since I finished up my own Whole30, and although my eats aren’t as super-pristine as they were back then (hello, coffee with heavy cream!), it was kind of gratifying to step back and realize that my cooking has actually stayed damned close to 100% Paleo.

I’d already made the Bo Kho last night, so I just focused on making the veggie sides and starters when we got home from brunch. I finished most of the cooking before the guests arrived, so there weren’t any stressful last minute Iron Chef hijinks.

What did I serve?

As munchies pre-dinner, I laid out some macadamia nuts, carrots, and cucumbers. I also made sous vide Turkish meatballs that were sprinkled with sumac pepper after I fried them in coconut oil.

For dinner, I assembled some portobello mushroom packets with lemon and garlic

…whipped up a batch of garlic cauliflower mashed potatoes

…broiled asparagus tossed with avocado oil, salt, and pepper…

… and sauteed baby spinach with garlic, Red Boat fish sauce, coconut aminos, and coconut vinegar.

For the main dish, I reheated the Bo Kho I made last night, and tossed some chopped cilantro on top.

Here’s my dinner plate:

For dessert, we had some berries…

…and cherries.

After dinner came the butchery. (‘Cause who doesn’t like to follow up dinner with some knives and meat?) K. (the Bacon King) helped cut up our Full of Life Farm pork belly…

…and promised to magically transform it into bacon. I’m in awe of his mad pork cooking skillz, so I also gave him our pig’s head, a bunch o’ pork fat, and some skin. Can’t wait to see what he does with it!

See how happy I look? Just imagine my jubilation when the bacon is ready to eat!

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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