Since Big-O is on summer break, we only have to hustle a little bit to get him ready and out the door in time for his 10:00 a.m. summer camp. It’s nice being able savor a leisurely breakfast at home instead of gulping one down as we sprint to school.
For breakfast, I made another frittata with nuked frozen broccoli, cherry tomatoes, and Volcano Grind seasoning.
I’m loving the pastured eggs I bought from Full of Life Farm. Shoot! I gotta re-up on a ½ hog soon…
After we dropped off Big-O at summer camp, Lil-O and I went on a mission to find frozen coconut milk at 99 Ranch, a large Asian supermarket chain on the west coast. Truth be told, I don’t shop here very frequently because most Asian goods and condiments are highly processed and contain all sorts of Paleo no-nos.
Surprisingly, I found a bunch of Paleo-friendly goods: a variety of Paleo-compliant Thai curry pastes…
…frozen coconut milk…
… and frozen grated coconut.
I’ll report back on how everything tastes once I crack them open.
At lunchtime, I plopped an IQF piece of Costco-purchased wild Alaskan cod into the SousVide Supreme (set at 130 F for 30 minutes) and stir-fried cabbage, sliced cremini mushrooms, and onions with coconut aminos, Red Boat fish sauce, and Volcano Grind seasoning.
When the fish was finished cooking, I dredged the filet in Organic Aloha Seafood Seasoning and Rub and seared it in coconut oil.
By the time dinner rolled around, I was too lazy to make anything fancy. Um, yes, I’m sounding like a broken record.
For our no-fuss dinner, I roasted a tray of curried cauliflower in the toaster oven…
I topped the meat with some diced avocado and cherry tomatoes and called it a night.