Weekend eats…and giant pancakes

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 sick, BUT – I honestly believe that it could be so much worse. I have heard frightening tales of weeks of the flu and trips to the ER and I think we’ll have this thing licked by tomorrow… I hope…

So food this weekend has been kind of random, until tonight when John cooked us an awesome meal. But yesterday was decent with leftover’s from Thursday night for breakfast, and for lunch I made a salmon salad: diced up leftover salmon patty, mixed with two chopped hard boiled eggs, two dill pickles, mayo, sunflower seeds, red wine vinager, dill, and pepper. By dinner time I had a sick 6 year old, a tired 2 year old, and 14 year old who volunteered to make breakfast for dinner. John was late at the office so Coby whipped up some gluten free pancakes from a mix from TJ’s, added blueberries, and he made his Paul Bunyan style. Not paleo, but it worked and what’s a kids life without pancakes (gluten free of course) every now and then.
John later brought home a turkey breast from Raley’s and a caesar salad which of course we threw out the croutons, as much as I would like to, this girl can’t live on pancakes for dinner, I gotta have my meat!!

Today for breakfast we had carnitas from TJ’s scrambled with eggs and frozen bell peppers and onion mix. We ate a late breakfast so kind of just snacked for lunch on salami and coleslaw. Dinner was awesome. John grilled rib-eye with a spice rub from Raley’s which is pictured. He also grilled bell peppers and I made my favorite sweet potatoes: pressure cook 4-5 peeled sweet potatoes for 14 minutes, melt a stick of organic butter, mix with mashed up potatoes along with a cup of applesauce, a bunch of cinnamon, a few shakes of dried ginger, and a small drizzle of honey. I don’t make these very often or I would live off of them…these are a weekend treat for sure…

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Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. I still get excited when I see you making these posts – keep it up!

  2. Sarah says:

    Thanks Dain! You made it all possible! You Rock!! : )

  3. greatest sweet potatoes on the planet!

  4. Cheri says:

    Awesome Sarah, thanks for sharing!

  5. Becka says:

    I’m eating those potatoes after the WOD on wednesday. I’ve already dreamed about them, which is tough to do since i haven’t yet slept since i read this. Work is less than stimulating, so maybe that’s why…?

  6. Cheri says:

    I can’t wait to make the sweet potatoes for my family!

  7. Carnitas and eggs with that yummy pepper and onion mix, genius! I’m on it tomorrow morning, thanks!

  8. Hi, Just wondering about pressure cooking the sweet potatoes. Did you bring them up to pressure and then cook for 14 minutes? Any liquid in the pot?


    1. For the sweet pototoes, I peel and quarter them, add about 1 cup of water to the pressure cooker and after bringing them up to pressure cook for about 8 minutes (some cookers vary with cooking time).. Good luck!

  9. Malena says:

    I don’t own a pressure cooker. Can you please suggest how else to cook and prepare them. Thanks! By the way I love your book and this blog! : )

    1. You can always cut the potatoes into large chunks and boil them until soft. Remove the potatoes with a slotted spoon from the water and follow the rest of the directions from there. Or you could roast the potatoes in the oven at 400 – cut into large chunks and tossed with some coconut oil. Roast for about an hour.

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