Coconut milk should be a staple in the paleo kitchen. Coconut milk is a good fat, and tastes delicious as a base for just about anything!
If you haven’t noticed, I have a crock pot obsession. I work 4 evenings a week, two of these evenings we have our awesome, amazing, CrossFitter babysitter Joye over to watch the boys while John and I are working/training. Most of these evenings I have dinner waiting for the boys and Joye, thanks to my beloved crock pot. Last night I made a whole frickin’
Sunday: Breakfast was leftover steak and eggs. Lunch was salami, pickles, peppers, leftover sweet potatoes, and homemade coleslaw of shredded green cabbage, chopped apple, sunflower seeds, mayo, lemon juice, and pepper. We ran errands all afternoon and ended up at La Salsa before hitting Trader Joe’s. Besides getting crappy food, eating out with Rowan (the 2 year old) is near to impossible. The picture of
A couple of years ago when I started getting serious about this whole Paleo/CrossFit thing, I remember venting to Robb Wolf and I said to him, “You know Robb, I’m just trying to figure out how to achieve some balance in my life.” His response was, “No, I don’t know, because I don’t even know what the F*@# balance is!” This one statement by Robb
So, on Wednesday, during Rowan’s 2 year check up, I was bragging to Rowan’s pediatrician about how healthy we all have been and have somehow avoided being sick, except for the fact that I was in the midst of fighting a cold, and of course when I picked up Jaden two short days later on Friday, he was feverish and exhausted. So yes, we got
Breakfast today was leftover beef stew from last night, hard-boiled eggs, and avocado. Lunch was salmon patties from Costco – heat for 3 min on each side in a skillet with olive oil. I made “fish tacos” out of the patties with romaine lettuce leaves, diced tomatoes, broccoli slaw, a little mayo, and some hot sauce. Rowan looks scared of the taco, but he chowed
Monday morning I made Karina’s sweet potato hash. I grated two sweet potatoes and cooked with crumbled pork sausage and butter until the sausage was brown and crisp and the potatoes were soft and starting to crisp up. I seasoned it all with cinnamon and ground ginger. Lunch that day was quick and easy: sliced ham, cherry tomatoes, artichoke hearts, carrots and celery, and steamed
Breakfast was leftover meatballs with a little bit of leftover scrambled eggs and ham that the boys made while I was working this morning. Usually when I come home, breakfast is gone and I have to make my own. : ) Lunch was a fast shrimp stir fry: frozen shrimp from TJ’s, broccolli, carrots, artichoke hearts, zuchini, olive oil, butter, garlic, sea salt, pepper, and