Here’s what I chowed on today:

At breakfast time, hubby made us both savory coconut pancakes topped with avocado, shredded rotisserie chicken, and cherry tomatoes.

I LOVE when someone else cooks for me and these were tasty to boot!

For lunch, I made a quick vegetable stir fry with broccoli slaw, sliced mushrooms, onions, and bell peppers that I seasoned with coconut aminos and Red Boat fish sauce.

While I cooked the veggies, I defrosted some frozen wild shrimp under running tap water. I dried the shrimp off, tossed them with Volcano Grind seasoning, salt, and pepper and sautéed them in some coconut oil.

I squeezed some lime juice over everything and gobbled up my lunch.

In the afternoon, I ate a grass fed Paleo kit for snack along with a handful of macadamia nuts.

At dinnertime, I decided to make a meal inspired by two of my favorite Paleo food bloggers, Sarah Fragoso and Melissa Joulwan. My homage to these two fabulous cavewomen was a Thai green curry goat stew served with a simplified cauliflower fried rice (just eggs and alliums).

Their versions of Thai green curry and fried f’rice are quick to prepare and yummerific – check them out! 

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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