Monthly Archives: June 2012

Burgerspiration

It’s hot. Oh you didn’t know summer was hot? *wink* Summer is for cooking outside and eating burgers! This burger more closely resembles a salad when done. I don’t really try to replace the bun with something paleo. I like to have lots of toppings on my burgers so it just ends up a mess anyways.

This glorious mess is tomatoes, onions, avocados, cheese (primal), bacon, lettuce, and a homemade mix of mayo and siracha. T had easy eggs on his too. The burger patties I seasoned with the quad of seasonings I use in EVERYTHING; garlic powder, onion powder, black pepper, and salt. The grocery store had thick delicious patties on sale so I didn’t mix them or shape them. Sometimes when it’s so hot, it’s nicer to do nothing.

The orange spikes are some mango that was also on sale! If fruit is cheap its in season and delicious.

People will rib you for not eating a bun at first. They will understand when you pile all the amazing stuff on top. I’ve actually done this at a few BBQs and had non paleo eaters follow suit because they wanted to fill up on the yummy stuff and not bread. So grab a fork and knife and dig into a burger this grilling season.

What are you favorite burger toppings?


Delicious and Easy

Sunday we had some friends over for dinner. Below is what I made. Tandoori chicken using this marinade. Roasted butternut squash in leftover bacon fat. “Creamed” spinach made with coconut milk.

I’ve mentioned this marinade before. It’s super easy and tasty. A few tablespoons in a zip top bag with your protein is all the prep you need to do. I let the chicken marinate most of the day then I grilled the chicken outside.

Notice the gloves here?

My skin has a very strange reaction to raw butternut squash when it’s unpeeled. I can eat it fine, I just can’t handle it while raw. I either get T to do the prep work or I wear gloves to avoid it. We made bacon for breakfast and had delicious bacon fat left over.

I scooped some of the fat out then tossed the squash in the remaining fat reusing the exact same pan. (This works for all kinds of vegetables. Try it on broccoli and carrots)

Why make your life harder and wash all those dishes? It roasted at 350 until golden brown. About 30 minutes.

This spinach has to be one of my all time favorite things I’ve ever come up with. It’s so good! Check here for the original recipe.

This was a totally paleo meal that had very little prep time and was very tasty. If you’re still struggling to make meals make sense; take this approach and roast different veggies and grill meat with different marinades. It really is that simple.


Friday and Go!

So Friday is posted late. We had girl’s day on Friday and then I got caught up in my weekend. I kept mostly paleo on Friday. I ate a normal breakfast cooked by the lovely T.

But after that it was margamosas and chips! We invented a new drink, and there were epic amounts of chips (and tequila) present. I tried to be good but the margamosas were potent! I ate a lot of guac with a spoon, but the fat kid in me couldn’t resist the tortilla chips. I’m happy to report, though, that I didn’t make too¬† many terrible decisions later, because I drank protein shakes. T and I drink Iso Pure. It’s a whey based protein, and we get the zero carb kind. I knew that I was going into potentially carb bomb of a day. I tried to minimize that impact with shakes. I didn’t want to be hungry and tempted by bad food. I also LOVE to dance!One needs energy to dance their behind off. So, in the scheme of things I may have worked off all those chips later in the evening. ūüėČ

For normal maintenance I don’t recommend replacing¬† 2 of your meals with protein. However, on a night like this it was perfect. I didn’t crave a hamburger late night, AND I had plenty of energy to dance.


Thursday’s Meals

I’m so sad to report that I accidentally deleted¬†most of the pictures I took today. Sad face. To make up for it I’m presenting two new recipes. Gasp! I know it’s been awhile but I’ve finally eaten something that I think is worth sharing. Head on down to dinner if that’s what you came here for, otherwise:

Breakfast- was left over chorizo and eggs with collard and mustard greens.

Lunchish- was some pulled pork that T had pulled from the freezer, and some sliced cucumbers. I said ish because it was slightly larger than a snack but not quite a meal.

Dinner- was pretty good. I made a huge shoulder roast also called a Boston butt. Sam’s club is currently selling two this size for $20. Guys that’s $10 for a huge chunk of meat! That will last these two carnivores several meals.¬† I served the pork over cabbage and onions. Below are both recipes. I apologize for the lack of pictures again.

Mustard Caraway Spice Rub

5 cloves of garlic

1 tbsp of fresh thyme

2 tsp caraway seeds

2 tsp ground mustard

1 tsp of coriander

1 tsp onion powder

1/2 tsp ground oregano (I didn’t have fresh, if I did I’d go with a TBSP)

1/4 tsp cinnamon

1/4 tsp cloves

1tbsp of salt

1 tbsp of olive oil

Blend all the ingredients in a food processor. Rub over the entire roast. Place roast in a deep pot or crock pot. Cook on low until tender. Mine cooked 8 hours. This is a meal for a busy day. The seasoning is quick and the cooking is long, perfect for a long working day work. If you use a crock pot or a stock pot with a tight lid you will not have to add any water. But if your crock pot cooks hot or your stock pot doesn‚Äôt have a good seal to keep moisture in you‚Äôll want to add a little bit of water to the bottom to prevent burning. The juices will eventually start cooking out so only add a very little. About ¬ľ cup should be enough.

I made gravy from the drippings with the addition of a bit of xantham gum. It’s considered paleo by most accounts but if you are concerned just omit it.

Cabbage and Onions

1 small head of cabbage sliced thin

1 onion sliced thin

3 cloves of garlic minced

2 tbsp coconut oil

1.5 tbsp apple cider vinegar

1/4 cup of water

In a frying pan saut√© the onions on medium high heat in coconut oil (or any fat you like). When onions start to get clear add the garlic.¬† Cook for another 3-4 minutes. Add vinegar and cook onions until vinegar evaporates. Add the cabbage and water and turn the heat to medium low. Toss the cabbage a few times to evenly mix onions and garlic. Toss every few minutes and add water if the pan gets too dry. You don’t want to burn your cabbage just cook it until tender. This should take about 20 minutes.

Paleo Tip 4- Go big or go home. I bought about $100 worth of meat today. It took up most of my counter. All of it on sale and in bulk from Sam’s club. It took me 20 minutes to repackage it into meal size portions in freezer bags which involved cutting a huge pork loin into thirds ($20 for the whole thing), Trimming two large shoulder roasts like the one up there so they would fit into bags. Doling out bacon and sausages into smaller bags. We have a deep freeze which is amazing. But, with a little maneuvering you’d be surprised what you can fit in a standard freezer. Buying in bulk will save you money and stock your fridge and freezer until Armageddon. We are going to purchase part of a calf this summer which is another way to save money and get local meat. Find four friends and split the bill.

Past Meals of the Week-

Monday

Tuesday

Wednesday


Wednesday’s Meals

Breakfast today was 3 scrambled eggs, 6ish pieces of bacon, and 1.5 cups of broccoli. Breakfast was a bit larger than normal because there was a particularly killer WOD today. I upped the protein hoping it would help to give me the boost I needed. In the end I couldn’t finish all this and left some egg and bacon for later. The bacon I cooked all at once a few days ago for ease later in the week.

Snack was a mix of cashews, unsweetened coconut, and pecans. I don’t always snack, but on nights T coaches I find I need something to carry myself over until dinner which happens after 8:30.

Dinner was a mix of mustard and collard greens with chorizo and eggs. I love chorizo and eggs. We are running low on proteins and I haven’t gone grocery shopping yet. That’s why I had eggs twice today, plus they are super easy to cook. I know it’s not very creative but It’s okay. Tomorrow We’ll have something made from pork shoulder that can be made slowly in a crock pot or stove top.

As always I drink tons of water, a few cups of coffee (less today because I was so excited about rowing time trials), and a glass of kombucha.

I also thinned out the garden to make way for some new crops. I planted beans, peas, corn (I know it’s not paleo), two kinds of hard squash, watermelon, cantaloupe, and oregano. I tore out all but one cucumber because I honestly am kind of tired of them. I cut back the zucchini to four main plants, again getting a bit tired of zucchini. I have a freezer stocked with plenty of zucchini for the winter. Hopefully our new diversity will grow as well as the first round of plants.

Paleo tip 3- That bacon fat you drain off when cooking it makes for a perfect cooking fat. If you cook it like I do on a baking rack  the fat is much cleaner too. Just store it in an old glass jar with a lid. I  keep mine in the fridge but the counter is fine too. next time you roast your veggies use a little bacon fat to cook them, so good. (if you keep your fat in the fridge do not pour fresh super hot oil into the cold hard fat in the jar. It will shatter.)

Monday

Tuesday

What did you eat today?


Tuesday’s Meals of the Day

For lunch I ate a mess of different things. It was a clean out the fridge sort of meal. I had the chicken and cabbage from last night’s dinner. A Stuffed bell pepper primal and not paleo because of the addition of cheese. One meatball with tomato sauce homemade from the garden. Actually all the vegetables in this meal are home grown!

I snacked on some raw zucchini. Rawr!

Dinner was Tandoori chicken with sweet potatoes (canned and gifted from my lovely friend Sarah) and zucchini. If you are noticing a zucchini trend it’s because we have tons of it the size of small babies coming from our garden. The tandoori was a paste I bought at the store. It doesn’t contain any sugar so I can recommend it to my paleo pals. I used a few spoonfuls to marinate the chicken overnight then added coconut milk and let it slow cook while did Helen in the rain.

Paleo tip #2 – use what’s in season. It’s cheaper, it’s fresher, and better for you. My general rule is that if you are paying much more than $1 a pound, it’s not in season. This of course doesn’t apply to certain veggies. I can never find asparagus or artichokes that cheap. If you can’t find it fresh go frozen. They freeze it in peak freshness so it’s pretty close to being fresh. Canned is okay if you watch the salt content.


A Week of Meals

I have several friends that are new to paleo eating. In honor of them I will be posting my meals for each day. I usually eat twice a day with tons of water in the middle.

This was breakfast:

I had leftover zucchini noodles from meatballs last night so I thought they’d make a good breakfast. I served that with two eggs, some tomatoes from the garden and bacon. I made extra bacon and had a few slices as a snack in between.

This was dinner:

The unfortunate theme of dinner was “oops I burned it!” The cabbage and the chicken are both a little toasty. I had grilled chicken, braised cabbage, and raw zucchini slices. Again all the vegetables are from the garden.

I also had a few raw unsalted cashews, and a glass of kombucha (fermented tea) but that would make for a boring picture so I didn’t take it.

I hope that by posting my daily meals I can help inspire a few of you to try paleo too. It’s really not that hard. One of the biggest suggestions I have right now is to stop trying to find substitutes for your favorite grain food. Don’t look for a paleo bread or muffin. Instead think about making meat and veggies the star. Up there for I mentioned that I use leftover zucchini noodles. I just take a whole zucchini and peel it with a juiliane peeler.