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!0
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