Look at this old man face.
August 20, 2013
Look at this old man face.
Whole30 – Day 19
A happy food Monday full of chicken.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
2 chicken thighs + sautéed peach + heirloom cherry tomatoes + toasted pecans + balsamic drizzle. ❤
Dinner
Buffalo Chicken Pasta from PaleOMG. Yummmmmmmmmm and it hit that crazy buffalo sauce craving right where it lives.
August 19, 2013
The best Summer has to offer. Needless to say, I was ridiculously excited to see these guys at the grocery store this weekend.
The Weekly Dozen – Week 4
Week 4 of the ‘Weekly Dozen’ challenge. The gist is to share your 12 favorite pics per week – in an effort to make one more mindful about taking and using the camera daily.
Most of these pics were taken while meandering around Grand Central/Bryant Park this past weekend.
Whole30 – Day 18
Comfort classics meets Italian favorites kind of day.
Breakfast
2 slices seared pineapple with 1 chicken thigh.
Snack
Found some non-fried no ingredients added apple chips in the impulse checkout retaining area at Marshall’s. Score!
Lunch
1 cup collard greens & a few ounces roast pork from Whole Foods’ prepared foods department.
Dinner
Went out to eat at an Italian restaurant and had two broiled pork chops with cherry peppers and a side of sautéed spinach with roasted garlic. Delicious, easy, and on target.
August 18, 2013
Reason #99967 to not grocery shop while starving: implies buys are heavy.
Whole30 – Day 17
Despite letting myself get so hungry I started to get dizzy, a successful day of food.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
A hand full of salted pumpkin seeds as emergency rations, then a continuation of my love affair with Hu Kitchen’s meatballs + a nice slice of their grain and dairy-free vegetarian lasagna.
And a coconut milk iced coffee – the biggest they had.
Dinner
Sliced roast beef (I had a craving for deli meat) + grilled artichoke & peppers from the market.
August 17, 2013
Cute but not yet comfortable enough for 30 block walks.
Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)
Yum. Yuuuuummmmmmmm. Y-U-M. This salad is frickin delicious. On a random Tuesday, I was craving grilled peaches but was too lazy to bust out the grill for a quick lunch, so tossed some peaches along with some cheater roasted chicken from Trader Joe’s and this dish was born. Peaches + heat is a match made in heaven. Why have I been eating them straight all these years?! (oh yeah, because peach juice running down your chin is one of summer’s great touchstones)
Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)
1 breast roasted chicken (or about a fourth of a package pre-roasted olive oil & black pepper sliced roasted chicken from Trader Joe’s)
1 peach
1 tsp. fat of choice (I’ve used both pork fat and coconut oil, and I must say the pork fat was a touch better here. big shocker)
1 c. (or about a third of a pint) grape or cherry tomatoes
A hand full dry toasted pecans
1 scallion
A few leaves fresh mint
A few leaves fresh basil
Juice of half a lime
1 Tbsp. grapeseed oil
2 tsp. Whole30 sriracha (aka: food of the gods)
Big fat finishing salt
Cut your peaches and chicken into bite-sized pieces while you’re waiting for a medium pan over medium high to reach temperature. Add a teaspoon fat of choice to the pan and follow with the peaches. Sautee, stirring a minute or two and add the chicken. Continue cooking, stirring every minute or two to prevent too much burning until the peaches are caramelized and everything smells heavenly.
While your peaches + chicken are doing their thing, slice the scallions and herbs thin and add to a large bowl with the pecans. Slice the tomatoes in half and add to the bowl.
In a separate small bowl, whisk together the sriracha, grapeseed oil and lime juice.
When the chicken & peaches are done, add to the large bowl. Toss with the dressing and finish with a sprinkle of big fat salt.
Serves 1 for lunch – there may be growling.
Whole30 – Day 16
Today was a catch up day after a week of making something new and novel for each meal decadence. Friday is traditionally ‘date night’, but since my perma-date was out galavanting with my brother and his perma-date tonight, I stayed in and used up some fridge odds and ends. I know, I live life on the edge.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
Leftover spicy crab cakes with kiwi-pineapple salsa & sriracha aioli + leftover roasted garlic mashed cauliflower. It maybe wasn’t the most cohesive lunch, but it cleared out 3 whole tupperware containers from the fridge, so: bonus.
Dinner
I’m calling this ‘pizza burger’. 1/2 lb. grass fed beef burger patty with a portobello mushroom “bun” sprinkled in shichimi togarashi (Japanese seven spice mix) and some of that quickie tomato sauce from Thursday’s lunch. Holy crap this was good. Per meal expensive, but yummmmm. Now if only I could have had a nice glass of wine to go with it ….
Gastography 