Tag Archives: Paleo

Quick Weeknight Dinner!

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As you know, I’m all about keeping it simple, and more so, using what I have on hand or what needs to be used. This dinner, is the perfect example of that: Bacon wrapped pork chops with apple balsamic compote, accompanied by garlic buttered broccoli (seen here: http://wp.me/p2zSoO-bk).

I’d thawed some thick-cut bone-in pork chops that Seth cut the chop out of (saved the bones for broth, of course), then he wrapped each chop in a strip of bacon, seasoned with kosher salt/pepp and popped them in the oven to bake. In the meantime, we had a not quite crisp apple that needed to be used (there is nothing I hate more than eating a “softer” apple, eeewwww!). We cook with them if this happens. We loosely diced the apple into pieces, and combined it with diced white onion in a little sauce pan with some balsamic vinegar, and let it cook down. We topped the chops with this and it was great! DSC_0365

Salt and Pepper Salmon

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I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!

We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.

I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.DSC_0384

I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!

Poached Egg…salad?

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I’ve done a lot with eggs, but I’ve never topped a salad with one! The inspiration came from a newer restaurant here in San Diego, 100 Wines, from the Cohn Family Restaurant Group (one of our favorites), view the amazing menu here: 100 Wines Menu. They’re very accommodating with gluten-free, grain-free, etc. and willingly substitute breads/pita for crisp vegetables, or will remove ingredients you can’t eat, etc.

I met a girlfriend for dinner there and I enjoyed the Mixed Greens salad: poached egg, crispy pork belly, ciabatta crouton, piquillo, peppers, ginger apple dressing-sans the ciabatta crouton of course 🙂 It was fabulous! I can’t believe how awesome the yolk was mixed in with the salad. I told Seth about it, and he made this one night recently!

Burger Egg Salad

  • Burger patties, of your choice
  • Bacon
  • Over-easy or poached egg
  • Salad, of your choice

You can use any burger patties you choose, seasoned however you want, and same goes for the salad and it’s ingredients-be creative. Make the salad, top with burger, bacon and poached eggs. Mix altogether-the key is a little runny yolk, it flavors the salad so well!DSC_0226DSC_0229

How to roast a Spaghetti Squash!

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There are several different methods for roasting a spaghetti squash, but because I’ve had a couple of individuals ask me how to in the last few weeks (in the produce section especially, yay for people buying new veggies!), I thought it deserved a post. I’ve tried a couple different roasting methods, but have the most success with the following:

Roasting a Spaghetti Squash

  1. Preheat oven to 400 degrees
  2. Wash the outside skin of the squash
  3. Stab evenly with a knife
  4. Place squash in glass baking dish
  5. Roast
  6. Remove and let cool
  7. Cut in 1/2 lengthwise
  8. Scoop out seeds
  9. Scrape out spaghetti!

Roasting time depends on size. I roast smaller ones for about 25 minutes, and larger ones (pictured) for about 45-50 minutes. You can check progress by sticking a fork in it (stick a fork in me, I’m done, hahahaha), and you want it to be easy to poke through, but still slightly firm (for an “al dente” pasta texture). Refrigerate and eat throughout the week, a million and one different ways 🙂

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Ox Bile

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So, I don’t have a gall bladder. One of the biggest things I regret is having it removed, but then, I didn’t know any better. I’m working on letting it go.

At the time the doctors said you don’t need it, the bile in your liver is sufficient enough to help you digest your food. Right……………it’s delivered differently, and I already couldn’t digest my food, so now that we take an organ out of the equation, it’s going to work better? Sigh.

Anyway, I started supplementing today with Ox Bile. I tend to be one of those “let’s get all the supplements we can at once and start them immediately” type of people, which does no good, because how the hell do you know what is having a positive or negative effect? So, I start this today and will continue for a period of time, before starting something else 😉 It was recommended at the Balanced Bites nutrition seminar I attended about a month ago (which I highly recommend) for people lacking gall bladders. I’ve done some research on it and read lots of reviews, so here we go!Ox Bile