Tag Archives: collard greens

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’t have a good seal to keep moisture in you’ll 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 ¼ 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 sauté 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

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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?


Avocado egg boats on a sea of sausage with seaweed

I started working out at Crossfit Lumberton about two weeks ago. I’m still not a fan, but I’m going to keep it up because I certainly need the exercise. T has been a coach for awhile and I feel like I’ve been part of the family. I just took the next logical step and joined. (mmm Kool-Aid) Along with joining I’m getting back on the paleo wagon. This was a long time coming as I’ve gained a lot of weight and started getting sick again. Yuck. So Sunday will mark one week in to my strict paleo no cheats no alcohol 30 day challenge.   Mostly I’ve been eating a baked or grilled meat with broccoli or spinach, nothing creative. However, Friday night I guess running my behind off and using lots of curse words while working out made me creative, hence this crazy concoction.

I have to give credit to Cassi and Krissi for filling my FB page of talk of avocado boats. This was just one step further towards Ron Swanson. The entire thing was super easy to make. You can adjust the ingredients to your liking, but this is what I did. I made “seaweed” out of collard greens. (I omitted the butter and used water instead of stock) I love greens they are so delicious. If you don’t like greens make a salad or something. I think this meal needs something green on bottom.

Avocado Egg Boats on a Sea of Sausage

2 spicy sausages

2 eggs

1 large avocado sliced in half with peel removed

1 roma tomato diced

a few tablespoons of  fresh cilantro

dash of hot Cajun seasoning

Strip the casing from the sausage and pat down into an oven safe bowl.

If you have time go ahead and make your own sausage it’s much better for you. Bake in the bowl for about 15 minutes.

I hate eating runny egg whites so I partially pre cooked my eggs.

When they were that icky consistency of runny whites on top, I ungracefully slid them on to my avocados into the hole left by the seed.

Then I put them on the sausage and broiled them until they were my desired doneness. About 7 minutes. I sprinkled cilantro and tomatoes on top with a dash of hot Cajun seasoning.

These were super good and I will make them again. This meal could easily have fed two people but it was my one meal of the day aside from a protein shake for lunch and I was hungry.