I was not sure how this day would work. I had to come back from the lake because I had something planned at the house for the morning. I was supposed to head back to help Son2 finish up the deck staining, but after eating breakfast I felt really ungood. ( Practicing my Newspeak just in case the Big Brother thing is about to happen).
Turns out I did not go to the lake at all, instead I changed over most of my summer and winter wardrobe. Aren't women supposed to be clothes horses and men just utilitarian dressers? It is opposite here at my house. We have a walk in closet and TheHub occupies 3/4 of it with his clothes, plus he has the closet in the hall right outside of our bedroom. As a result, I get to swap my clothes out seasonally from the upstairs guest room closet. "I love lugging baskets of clothes up and down the stairs. It's so much fun every time I get to do it", she said dryly.
Breakfast 1 sliced apple
1 tablespoon almond butter
Lunch didn't happen
Dinner 4 slices Boar's Head ham
huge tossed salad w/oil and vinegar dressing
Later 2 tangerines
Still felt slightly left of normal through mid morning, but finally had to eat something. It was one of those days when nothing sounded good, but there was lettuce already washed and cukes and peppers in the crisper, plus we are still getting a handful of cherry tomatoes from the plants every day. That pretty much determined what I was having for breakfast.
Breakfast huge garden salad w/oil and vinegar dressing
Lunch got busy and forgot to eat
Dinner beef vegaghetti (named by TheHub) served over spaghetti squash
1 large onion, chopped, sliced or chunked
1 bell pepper cut in strips
3 yellow summer squash sliced
1 carton mushrooms, sliced (Had the in the fridge but they were slimy so I left it out)
4 small cloves garlic
1 1/2 cup browned ground beef
1 can petite diced tomatoes
1 tablespoon Italian seasonings
1 teaspoon basil
Saute the vegetables in the olive oil saving the garlic for last. Add the ground beef and stir to combine well. Mix in the tomatoes and the Italian seasonings and basil and cook over a medium high heat until bubbling. Turn down to low and cook until almost all the liquid has evaporated. If you are eating paleo please serve it over spaghetti squash. If you are eating like regular humans serve it over cooked spaghetti and pass some grated Parmesan.
This was a win/win. I thought it was very tasty and a good way to amp the veggie content without feeling like I was eating a plate of vegetables. Since I am the only one doing the paleo lifestyle right now TheHub must have enjoyed it too, since he ate every bite and then ate seconds.
Breakfast Bowl of sauteed kale
2 sausage patties
handful of pistachios
Snack apple/peach fruit bar
Dinner Paleo "fried rice"
I need to thank Sonya Ann @A Mom, Money, and More for the inspiration for this meal. I had to adjust it for the Whole30 plan, but it was fairly easy to do. Hope you enjoy it!
Paleo Fried Rice
I head cauliflower, grated (I used a box grater, but the grater on a food processor would work)
1 large carrot, cut into 4 pieces, steamed
2 tablespoons coconut oil
1 onion cut in thin strips
1 inch of fresh ginger, minced
2 cloves garlic
1 cup sliced mushrooms1 pack frozen green beans
1 teaspoon sesame oil
1 tablespoon coconut aminos*
salt and pepper to taste
2 dried Thai bird chilies crumbled
3 or 4 sprays of olive oil
2 small boneless chicken breasts cut across into thin slices
2 teaspoons coconut oil
2 beaten eggs
While grating the cauliflower put the carrot pieces in a microwave safe bowl with a lid. Add about 2 tablespoons water and cook for 3-4 minutes. Cut into small bits and set aside. Grate the cauliflower and set it aside also.
Heat the oil in a large pan. I used a 12 inch stainless pot, but use whatever you like as long as it is wide enough to stir fry but deep enough to hold about 8 cups of raw food. Saute the onions and ginger until both are wilted, the add the garlic stirring it so it wilts but does not brown. Quickly toss in the mushrooms and cook for about 30 seconds then add the green beans. Cook stirring continually for about a minute. Add the cauliflower and carrots. Keep stirring and let it all cook together until the cauliflower and green beans are cooked. (crisp tender or soft, it's your choice) Add the sesame oil and the coconut aminos, salt and pepper as needed and crumble the chilies on top of everything. Give it a quick stir, put a lid on the pan and set it off the heat.
In a separate non stick pan spray the quick spritzes of olive oil and bring to a mid high heat. Put the thin chicken slices in the pan and stir fry quickly. When they lose their pink color put them in the pan with with cauliflower and put the entire pan back on a medium high heat.
With a spoon push all the mixture to one side and add the oil to the "empty" side. When the oil is hot pour the beaten eggs over it. As the eggs start to set begin to scramble them, then stir them through the cauliflower chicken mixture. Serve immediately.
Oh my goodness this was delicious. It satisfied the entire palate. The cauliflower had a wonderful texture as did the seasoning veggies, beans and carrots. The taste was nice and intense. Garlic and ginger are both strong flavors on their own but they paired so well in this. I like heat so the Thai chilies worked well for me. If you don't care for it that much, sprinkle a few red pepper flakes for just a hint of warmth. When serving it add have both soy sauce and coconut aminos on the table for anyone who wants a little extra. Yum! And I have enough leftover for breakfast tomorrow.
Meet my little friend, Coconut Secret, coconut aminos. I can find it locally at Organic Harvest. I am sure it is available at most organic markets (large and small). It is well worth the price, especially if you are avoiding soy.