Silky Eggplant Puree

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This is a primal riff on a Middle Eastern classic, and is the perfect accompaniment to broiled lamb steaks.

Gluten-free, primal

  

I swear. On day 1 this lumpy glob was silky and smooth. Even bumpy, this purée tastes amazing.

Silky Eggplant Puree

1 large eggplant
2 Tbsp. grass fed unsalted butter
1/4 c. sheep pecorino
Kosher salt
Optional: lemon juice and pepper

Set your broiler to high and cover a baking sheet with foil.

Take the ends off your eggplant, and quarter. Lay face-down on the baking sheet.

Broil 15 minutes or until the skin is blackened and starting to burn in spots.

Flip. Broil until the flesh is soft, 5 – 10 minutes (I did 5 minutes for the thinner top pieces and 10 for the thicker bottoms).

When your eggplant is done, add to the bowl of a food processor. Add the butter and cheese and blend until silky.

Taste. Add salt as needed (I did 2 big pinches). Taste again. If needed, add a dash of lemon juice or a couple cracks pepper.

Serves 4 as a side

October 9, 2015

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Slick streets 

  

October 8, 2015

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Another little project – I’m hoping it will stretch with some blocking. 

  

October 7, 2015

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Archery date (obv not taken by me)

  
And a ‘hair’s on point’ selfie:

  

Adventures In Budget Paleo Cooking – Week of September 28 – October 4

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BudgetPaleo

This Week’s Menu

Monday

Breakfast: “Bulletproof” coffee

Lunch: Leftover Mexican takeout

Dinner: Brussels sprouts, kale & ground beef bowl with espazote, serrano and balsamic

Tuesday

Breakfast: Green smoothie

Lunch: Leftovers from last night

Dinner: Broiled lamb steaks with green beans

Wednesday

Breakfast: Green smoothie

Lunch: Leftover ground beef & brussels bowl

Dinner: Baked chicken with roasted carrots

Thursday

Breakfast: Green smoothie

Lunch: Leftover baked chicken with a green tomato and a peach

Dinner: Lamb blade chops with roasted eggplant puree

Friday

Breakfast: Green smoothie

Lunch: Leftover roasted chicken with eggplant puree

Dinner: Out

Sunday

Breakfast: Out

Lunch: Out

Dinner: Out

 

This Week’s Grocery List

Brussels sprouts ($2.49 @ Trader Joe’s)
Green beans ($2.79 @ Trader Joe’s)
Grass fed gound beef ($7.49 @ Trader Joe’s)

Smoothie Supplies

Ginger ($1.39 @ Trader Joe’s)
Coconut water ($3.69 at Trader Joe’s)
6 Apples ($4.14 @ Trader Joe’s)
1 lb. limes ($2.49 at Trader Joe’s)
2 big avocados ($1.98 Trader Joe’s)
4 small avocados ($3.29 @ Trader Joe’s)
Bagged kale (2 10-ounce bags) ($2.29 x 2 Trader Joe’s)
Bagged spinach (6 ounces) ($1.99 at Trader Joe’s)

Impulse Buys

Grass fed gound beef for the DH’s race fuel we ate over the weekend ($7.49 @ Trader Joe’s)

Totals

Carryover from last week: +$47.93
CSA veggies: $25.50
CSA meat: $40.00
Trader Joe’s: $44.66

 

Budget Breakout

This week, I spent $110.16; $37.77 under budget.

 

Leftovers From This Week

At the end of the week, I have lamb kidneys, riblets and shanks, burgers, ground beef, a little chicken, a little steak, cucumbers, serrano peppers, green tomatoes, kale, parsley, lettuce, and a pumpkin left over. I need to incorporate these items into my menu for next week.

—

Think eating healthfully is too expensive for you? Think again. According to the USDA, to ensure a nutritious diet as of December 2014, a family of two aged 19-59 years should spend between $388.90 and $776.10 on food per month, or $89.80 – $179.30 per week. Source 

For my family of two adults, I spend roughly $400 a month on groceries or $100 a week – and we eat well. Not caviar and lobster well, but I do manage to serve a predominately paleo diet with little to no processed foods, and I get to throw in a few luxuries here and there (like expensive snacks for the hubbs and the occasional ridiculously expensive bag of coffee). We even manage to buy “good” meat (grass fed beef and free-range chicken) most of the time – and I make this budget work even on the weeks we pay for convenience by getting delivery groceries. I make: 10 breakfasts, 5 lunches, and 10 dinners a week – plus enough snacks to satisfy and fuel two active adults.

I’m hoping that this series will help shed a little light on the day-to-day things a “paleo” person really eats — and how that way of eating can work on a budget. I want to nudge anyone sitting on the fence right over the edge by showing that it *can* be done and that you don’t just eat meat, meat, meat and more meat. 

October 6, 2015

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Bam! Ranger shawl complete.

  

October 5, 2015

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This little freak is impatiently waiting for a second leaf of rosemary.

  

October 4, 2015

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Close-up detail of my Manhattan map running shirt – plus belly full of ramen.

  

October 3, 2015

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A stop for tea during today’s 7 hours to get 5 miles urban rucking/shopping adventure.

  

Half-Baked Chicken

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Half a chicken. I had no idea this was a “thing” until I received one in my CSA share a couple of weeks ago. I saw it, had no idea what to do with it, and promptly shoved it to the back of the freezer until I ran out of meat – and it was between learning what to do with half a chicken and trying to phrase dinner excitingly enough that two tiny lamb kidneys sounded like a buffet.

I figured it was time to face the half chicken. If you, like me, have zero idea what to do with this bizarre bird configuration – you’re in the right place. Here, I have cobbled together instructions from a couple different sites into something that works well for a simple dinner.

Throw in a few chopped carrots (and those radishes that were hiding in the bottom of my crisper) and I had myself a full meal that was relatively hands-off. Perfect for the amount of effort I had to expend.

Gluten-free, paleo, Whole30

 

Half-Baked Chicken

Half a chicken
Fat of choice
Seasoning mix of choice
Kosher salt & black pepper
Root veggies – I used most of a bunch of carrots + a whole bunch of radishes

Preheat the oven to 400F.

Rinse the chicken and pat dry. Rub your fat of choice all over the chicken + on a large oven-proof skillet (big enough to hold the chicken + veggies). Season liberally with your favorite seasoning mix (I used a vaguely Asian mix I picked up in my butcher’s impulse spice section) and salt & pepper if necessary.

Place the chicken cut side/open cavity down. Bake 15 minutes, or until the skin starts to brown.

While the chicken is working, chop the veggies.

When the chicken is done, pull it, arrange the veggies around it, kick the heat down to 350, and put the chicken back in. Bake until the thigh registers 165 – 180 F, about 20 minutes per pound.

Let sit out of the pan 10 minutes to allow the juices to re-distribute. While the chicken is resting, make sure your veggies are cooked through and seasoned to your liking.

Serves 2 – 3 for dinner