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Day 5 – sick day

Came down with a virus, got to sleep in but feeling achey most of the day, with little appetite

Espresso

banana

Leftover broth with veggies from my osso bucco. I’m pretty sure that this was really good for me as I had made it with my homemade chicken/turkey bone broth and with the marrow from the veal it turned out quite gelatinous…I know it doesn’t sound good but it tasted very yummy. I’m learning that gelatin is very good for you…good for promoting collagen in the skin too!

Another banana

Made chicken breasts from this website:

http://theclothesmakethegirl.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/

Turned out okay, but not as good as it claims the rest of the family ate it, not me.

I served it with roasted squash (acorn?) and green beans – I tried the veggies but not the chicken

Needed something to eat…thought the equivalent of comfort food on a Paleo diet would be scrambled eggs. Scrambled up a few eggs in coconut oil. Had a bit of dried fruit and a few almonds…definitely should have passed on the almonds.

Soaked 1 cup of almonds in water to leave overnight to make almond milk.

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Day 4 Halloween

banana, Scrambled eggs, kale, espresso

raisins

tea

espresso

salmon, green beans, steamed carrots, sliced tomato

evening snack – fried plantain, banana, apple, walnuts, raisins, toasted shredded coconut all in coconut oil

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Day 3

Espresso, banana

Pumpkin soup, apple

Pumpkin seeds & raisins

Espresso

Roast chicken, roast sweet potato, carrot, onion
Dried berries, raisins, pecans, Apple slices

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Day 2

Espresso, banana

2 scrambled eggs with coconut oil, sautéed baby kale

Espresso

A small handful of raspberries, a few pecans & raisins

Espresso

Pumpkin soup and a few dried fruit

Veggie sticks
Osso bucco with steamed carrot. & cauliflower

A few raisins & pecans

Lot of time in the kitchen today! I’m tired!

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Whole 30 again!!

We’re starting another Whole 30 today. These will be quick notes to share with you and to serve my memory…this time I’m also going to focus on sleep so I’m going to bed by 11 pm.

If you’re interested in following what I eat for the next 30 days…here you are…ooh so exciting! 😉
Enjoy!!
(If you want to know the background on why or what I’m eating, take a look at the official website: whole30.com)

Day 1 – espresso, scrambled egg,
Banana

Apple
Espresso

Menu planning/grocery shopping
Tues- pumpkin soup, spaghetti sauce with zucchini noodles
Wed-leftover spaghetti, Osso bucco & roast veggies
Thurs- pumpkin soup, whole chicken & roast veggies
Fri- grilled boneless leg of lamb

Costco shopping trip…

Too ambitious with the menu planning…no time to make soup so lunch today was a handful of cherry tomatoes, half avocado sliced, drizzled with olive oil & salt.

A few dried berry mix & nuts mid afternoon

Zucchini noodles with spaghetti sauce for supper.

Late evening snack ….still felt hungry but no “Paleo desserts”…so made scrambled egg with coconut oil, baby kale slightly sautéed and half avocado.

IMG_0386.JPG

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One of our family’s most favourite meals is grilled lamb. The girls always eat well when we have it and Kate (our 3.5 year old) often requests it as her pick for supper.

We love Weber grilling recipes and have never made anything that hasn’t been simply delicious. Of course, the key is good ingredients, usually fresh herbs and a good marinade, attention to the grill…so these recipes do take more work in the end, and therefore are not doable everyday.

Here’s my favourite lamb recipe. It was a wonderful meal tonight. Fresh grilled bread, grilled veggies, fresh basil, tomato, crispy, garlicky lamb, balsamic marinade and of course red wine!

From the Weber Big Book of Grilling, p. 199.

Tuscan-Style Rib Chops with Panzanella

Dressing:

  • 1/2 cup extra-virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Lamb:

We grill 2 racks of lamb. That leaves a little bit for leftovers.

  • Use 1/4 cup of dressing mix to marinate for 30 mins. We usually just use garlic salt on the grill, sometimes with a sprinkle of dried oregano. The lamb tends to flame and char easily if there’s too much oil or fat.

Salad:

  • 1 small globe eggplant, cut into 1/2 inch slices (we also use zucchini, in slices or chunks in grill pan)
  • 3 slices italian bread, about 1/2 inch thick
  • 2-3 large tomatoes, cored and cut into 1/2 pieces
  • 6-8 large basil leaves, cut into strips
  • kosher salt
  • freshly ground black pepper
  1. Reserve 1/4 cup dressing to marinate lamb.
  2. Reserve 2 Tbsp dressing to dress the salad
  3. Grill lamb – Direct, med high heat (12 mins)
  4. Brush eggplant/zucchini with dressing, grill direct high 4-6 min
  5. Brush bread with dressing, 2 mins
  6. Cut bread, eggplant/zucchini into cubes/bite sized pieces, toss with tomatoes, basil, and toss with remaining 2 Tbsp dressing

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Pan fried pickerel

Today I pan fried pickerel for the first time. I did my usual google search for ideas of how to cook it and tried to come up with the easiest variation. It actually was super easy, and everyone enjoyed it! Yes, the kids, the hubby, the nanny (of course she likes everything) and me.

So here’s my very simple recipe (or rather method of cooking):

Pan fried Pickerel

  • 1 pickerel filet (whole fish with skin on)
  • flour for dredging
  • salt
  • pepper
  • olive oil Becel
  • lemon wedges
  1. Rinse pickerel and pat dry.
  2. Put a few tablespoons of flour on a plate
  3. Dredge fish in flour
  4. Cut in two pieces (to make it fit in the pan)
  5. Fry in Becel on med heat. 5 mins on first side, turn and cook for another 2-3 mins.
  6. Sprinkle with salt and pepper while cooking
  7. Serve with lemon wedges

We ate this with steamed broccoli and corn on the cob

Super Easy Corn on the Cob

Place corn in husk in microwave on high for 2 mins. Turn and cook for another 2 mins. Let stand for a few mins. Husk corn and enjoy!

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