Yes, it can be done. Simply forget everything you know about healthy eating (and of course that includes paleo), go to a beach resort where it rains the entire trip, and then sprinkle in over-the-top meals paid for by your company as part of the trip. Food truck frenzy free lunch? Silver bowl with unlimited lobster tails and flavored butters? Tropical drinks? You can see how it may add up…
Needless to say, I am back on the wagon this week. I found this recipe in my Clean Eating mag I read on the plane and wanted to try it right away. It is totally different than any other grilled shrimp I’ve tried, and it was delicious!
When I’m eating at home, I do my best to control my portions…because I have zero self control outside of my own kitchen. I wanted to use the flavorful lemongrass we picked up at the farmer’s market last weekend, and since ground beef was up in the rotation, I decided to improvise meatballs. This was super easy!
1 lb of ground beef
2 stalks lemongrass, exterior peeled off
10-12 cloves of garlic
Preheat oven to 375. In a food processor, combine lemongrass and garlic until fine. Mix in about 3/4 of the mixture with ground beef. Form small meatballs and place in a muffin tin so they don’t lose their shape. Bake for 25 minutes or until tops are browned.
While the meatballs were baking, I sauteed the rest of the lemongrass mixture with broccoli. 30 minutes, start to finish, and the meatballs were amazing!
Well hello there! It’s been so long since I last wrote a legit post that I nearly forgot my password to log into tumblr. Yikes. I’ve been traveling a lot for work, and when I’m home, it’s been a lot of eating in restaurants and not a lot of paleo. Needless to say, I’ve been feeling a little sluggish lately and need to get my paleo groove back. Here are two yummy dinners we’ve had in the last week…one of which is kind of embarrassing because it’s pretty much the only thing I make anymore…
We use ghee instead of butter, and no one is the wiser. This chicken is better than restaurant-quality, and tonight we had it with sweet potatoes & brussel sprouts tossed with garlic, sea salt, parsley, and truffle oil. Heaven.
My amazing in-laws got one for me after we first shared the lard-love as a souvenir from our San Fran trip in 2011. I’m going to be rocking this all spring/summer.
Unfortunately my dinner tonight doesn’t really keep with the lard theme. Except that I trimmed most of the fat from a chuck roast to make it….
Thai Green Curry Beef Stew
This was very easy to make! I cut up a beef chuck roast (bone-in, added the bone for flavor to the crock pot) into chunks and put them in a crock pot. I whisked together 1 can of coconut milk (lite version), 1 jar of green curry paste, and 2-3 tbsp of fish sauce, and poured the sauce mixture over the meat. Cooked on low for 8 hours, adding a variety of veggies with about 30 minutes left to cook, stirring well. Sprinkled a little sea salt at the end to my taste, and served with an avocado.
Lunch leftovers are going to be delicious tomorrow!
Sometimes I just need a mechanism for delivering a savory meat sauce to my belly, and after indulging in some [non-paleo] pappardelle bolognese in Italy, I was inspired to clean up my act for home-use. Bring on the y-peeler and 3 parsnips! I sauteed the parsnips in a little ghee and added chopped mini-bell peppers. The perfect delivery mechanism for a ground-beef meat sauce that had been simmering all day in my crock pot (with Italian seasonings, tomatoes, and garlic).
It looks like pasta!
Oh, and I had leftover roast chicken for lunch today…that really was the best chicken ever. I’m making it again this weekend!
I’ve been in heaven over the roast chicken I made tonight. Pretty sure Nick is sick of me saying over and over again how amazing this was…so now you all get to read it!
A friend suggested I try the recipe after I realized I didn’t have half the ingredients for the recipe I had originally planned to make. I’m making this all the time now! It was SO easy (even a cave-eater can do it), and I couldn’t get over how much flavor the chicken had, with so few seasonings. The recipe is Thomas Keller’s Favorite Simple Roast Chicken. He says to make sure the chicken is thoroughly dried before beginning the roasting process, and that is really the key here to getting a good crispy skin. Enough with the chatter, here’s the bird:
We had it with sweet potato “noodles” tossed with ghee and garlic and salt. I used my spiral slicer to make the noodles and just sauteed them in a pan (no boiling).
Lately I’ve just been posting pictures of my dinners without fun, witty commentary because by the time I get home from work, cook dinner, and eat it, it’s about 9 pm…and writing a post at 9 pm is not as high on my to-do list as checking facebook a million times or watching my DVR. Tonight, I’m procrastinating packing for an overnight trip to Houston, so seems like the perfect time to write more than one sentence about dinner!
I wanted to do a roast pork tenderloin in the oven, but most recipes I found took at least an hour. I did find this one by Rachel Ray for a Balsamic Roast Pork, and it is already paleo-friendly. Tried it tonight, and it is definitely the best pork tenderloin I’ve made. We had it with steamed mashed cauliflower, seasoned with ghee and truffle salt.
Maybe it’s because I’ve been on my best paleo behavior lately, but that balsamic flavor was such a sweet treat. Could have eaten it with a spoon!
I’m a loyal reader of Mark’s Daily Apple (among many other paleo blogs), and I earmarked this recipe a while ago. Basically forgot about it until today, and I wish I’d remembered it sooner! Really delicious and savory, not to mention easy to make.
I love the depth of flavor that lemongrass adds to an otherwise very regular dish, so I scooped some up at the farmers market this weekend and set to work on google looking for ideas. I found this recipe and made it tonight, leaving out the potato starch. It was a keeper for sure!
Lately every meat dish I’ve tried to make in the slow cooker has come out dry…probably because after the 4-6 hours of slow cooking, the dish sits there for another 6 hours until I come home from work. So we decided to make brisket in the oven, the “old fashioned” way. I scored some more Salt Lick garlic dry rub during my last visit to Austin, so that was the rub we used. Nick also did some research and combined a few recipes into one mega-recipe.
2-3 lb beef brisket
1 red onion, quartered
1 bay leaf
1 can diced tomatoes
1 cup red wine
1 tbsp olive oil
Rub brisket with dry rub. Preheat oven to 325 degrees. Heat oil on a dutch oven over a medium-high burner and sear meat on both sides. Add diced tomatoes, wine, bay leaf, and onion. Cover the dutch oven and place in the oven. Cook for one hour, then remove about 3/4 of the tomato mixture and set aside. Flip the brisket and continue to cook for two hours. Place the extra tomato mixture in a saucepan over low heat and allow to reduce. After two hours, remove brisket from oven and let sit for 15 minutes. Slice & serve.
Brussel sprouts, shiitake mushrooms, and kale tossed in truffle oil as a side. YUM!
During my time in Italy, I rekindled my massive love affair with truffles. I cannot get enough of them - truffles in a jar, truffle oil, truffle salt…I love it all. It was a drizzly day in Charlotte today, so I was craving an Italian-style dinner (because 10 days of eating in Italy wasn’t enough)…bring on the truffles! I sauteed kale, asparagus, mushrooms, and onions in truffle oil, then added spaghetti squash and Italian chicken sausage (Trader Joe’s brand…pretty darn paleo for store-bought). Sprinkled truffle salt on top…HEAVEN!
So delicious that I ate the portion I set aside for tomorrow’s lunch.