No one in the history of man has said, ‘I’ve gotten fat from eating too many vegetables’!
Psycho Mike
For the love of meat.
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For the love of meat.

Lunch Nom Check out what this lucky girl had for lunch today. Meaty deliciousness and seasonal salad on a fancy rectangular plate. Although I am not much of a Westside girl (just don’t think I can live here) - but I do work here - I do like that they usually don’t bat an eyelash when you make requests like no bread/bun or rice, etc. They’re used to it I’m sure. This was originally a Philly Cheese Steak (grand cru gruyère, aged white cheddar, caramelized onions, roasted red peppers) sandwich that I kindly requested without bun, even adding, “If it’s possible”, being used to judgment or blank stares - but my request was granted without side eyes. This bunless beauty was served with a side seasonal salad (pear, feta, sun-dried tomatoes and cucumber).
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Lunch Nom

Check out what this lucky girl had for lunch today. Meaty deliciousness and seasonal salad on a fancy rectangular plate.

Although I am not much of a Westside girl (just don’t think I can live here) - but I do work here - I do like that they usually don’t bat an eyelash when you make requests like no bread/bun or rice, etc. They’re used to it I’m sure.

This was originally a Philly Cheese Steak (grand cru gruyère, aged white cheddar, caramelized onions, roasted red peppers) sandwich that I kindly requested without bun, even adding, “If it’s possible”, being used to judgment or blank stares - but my request was granted without side eyes. This bunless beauty was served with a side seasonal salad (pear, feta, sun-dried tomatoes and cucumber).

This is just what I needed after nonstop weekend plans. To wind down with this nomilicious cage-free egg omelet, uncured bacon, and avocado combo.
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This is just what I needed after nonstop weekend plans. To wind down with this nomilicious cage-free egg omelet, uncured bacon, and avocado combo.

crossfithobbit: So don’t go bacon my heart,I won’t go bacon your heart,Don’t go bacon my heart! THIS.
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crossfithobbit:

So don’t go bacon my heart,
I won’t go bacon your heart,
Don’t go bacon my heart!

THIS.

Fear not Tumblr, I have not run off into the sunset. Life has merely been keeping me busy. I figured I’d make up for it by showing you the ribeye steak that I made with a baked sweet potato and sautéed garlic spinach. And also, again fear not, I have been consistently going to CrossFit, too. And loving it still to this day.
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Fear not Tumblr, I have not run off into the sunset. Life has merely been keeping me busy. I figured I’d make up for it by showing you the ribeye steak that I made with a baked sweet potato and sautéed garlic spinach.


And also, again fear not, I have been consistently going to CrossFit, too. And loving it still to this day.

On this edition of quick and easy meals for the days you don’t feel like cooking or are on-the-go, I present you…wait for it…Trader Joe’s Ready Made Grilled Chicken Strips, one nuked plantain and half an avocado, all in one lovely red bowl.
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On this edition of quick and easy meals for the days you don’t feel like cooking or are on-the-go, I present you…wait for it…Trader Joe’s Ready Made Grilled Chicken Strips, one nuked plantain and half an avocado, all in one lovely red bowl.

Another Peruvian (also popular in Brazil, Chile and Bolivia) dish that I miss that I can normally not have eating paleo-ish because it’s breaded is Milanesa de Pollo (commonly made with skirt steak). Had defrosted chicken in my fridge for a couple days so it was time to make SOMETHING. Why the hell not this…but my way. What You Need 5 boneless skinless chicken thighs Coconut flour or Almond flour TJ 21 Salute seasoning Almond slivers Egg Coconut milk Plantain (yellow) Coconut oil What you do Pretty simple really. Pound flat the chicken thighs. In a bowl mix and whisk and egg and mix in a bit of coconut milk. In a dish mix in coconut flour (or almond flour - or be whimsical and mix the two) with some TJ 21 Salute and the almond slivers. Dip the flattened chicken in the egg mix, then roll in the flour mix. Repeat for each. Slice your plantains at an angle (so that they’re a bit longer rather than round). In a deeper pan or skillet, heat coconut oil so that you have about a 1/3” layer. Carefully place your chicken in it and cook each side for about 5-7 minutes (just check it every couple minutes). In a separate pan, heat up some more coconut oil, and carefully place your plantain slices. Watch these for these cook fairly quick. About 3 minutes per side. Enjoy! Verdict? Hit the spot. Nom. Another dish that can easily fool any non-paleoish eaters. The one thing I may think would turn out better is using almond flour instead because it can be seasoned better while coconut flour I feel limits you to what can be mixed in.
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Another Peruvian (also popular in Brazil, Chile and Bolivia) dish that I miss that I can normally not have eating paleo-ish because it’s breaded is Milanesa de Pollo (commonly made with skirt steak). Had defrosted chicken in my fridge for a couple days so it was time to make SOMETHING. Why the hell not this…but my way.

What You Need

5 boneless skinless chicken thighs

Coconut flour or Almond flour

TJ 21 Salute seasoning

Almond slivers

Egg

Coconut milk

Plantain (yellow)

Coconut oil

What you do

Pretty simple really. Pound flat the chicken thighs. In a bowl mix and whisk and egg and mix in a bit of coconut milk. In a dish mix in coconut flour (or almond flour - or be whimsical and mix the two) with some TJ 21 Salute and the almond slivers. Dip the flattened chicken in the egg mix, then roll in the flour mix. Repeat for each. Slice your plantains at an angle (so that they’re a bit longer rather than round).

In a deeper pan or skillet, heat coconut oil so that you have about a 1/3” layer. Carefully place your chicken in it and cook each side for about 5-7 minutes (just check it every couple minutes). In a separate pan, heat up some more coconut oil, and carefully place your plantain slices. Watch these for these cook fairly quick. About 3 minutes per side. Enjoy!

Verdict?

Hit the spot. Nom. Another dish that can easily fool any non-paleoish eaters. The one thing I may think would turn out better is using almond flour instead because it can be seasoned better while coconut flour I feel limits you to what can be mixed in.

Paleo Chicken Nuggets (with some fresh guacamole) I have revisited and old - but missed - recipe of mine: Fried Coconut Chicken Nuggets. What you need: boneless skinless chicken tenders egg whites coconut flour unrefined coconut oil What you do: Heat up some coconut oil in a deep enough pan, so that it’s a decent layer. Then I prepared the nuggets by cutting the tenders into small nugget pieces, dipped each in egg white, then rolled in coconut flour. Once the oil was hot enough I set pieces slowly into the pan (kudos to you if you have a deep fryer). I didn’t really time it, but let each side fry for about 7-8 minutes or so (just make sure the fried side is browned enough), and repeat on other side, then remove onto a paper towel covered plate (to soak up excess oils), then serve hot! I quickly made some fresh guacamole (avocado, tomato, lime juice, ground pepper, garlic powder and red chili powder) to dip the pieces. Verdict (second time around)? Delicious once again. One of those perfect replacement meals when you feel like having something junky (please don’t take the McD’s route). An awesome grain-free, wheat-free paleo nom session.
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Paleo Chicken Nuggets (with some fresh guacamole)

I have revisited and old - but missed - recipe of mine: Fried Coconut Chicken Nuggets.

What you need:

  • boneless skinless chicken tenders
  • egg whites
  • coconut flour
  • unrefined coconut oil

What you do:

Heat up some coconut oil in a deep enough pan, so that it’s a decent layer. Then I prepared the nuggets by cutting the tenders into small nugget pieces, dipped each in egg white, then rolled in coconut flour. Once the oil was hot enough I set pieces slowly into the pan (kudos to you if you have a deep fryer). I didn’t really time it, but let each side fry for about 7-8 minutes or so (just make sure the fried side is browned enough), and repeat on other side, then remove onto a paper towel covered plate (to soak up excess oils), then serve hot! I quickly made some fresh guacamole (avocado, tomato, lime juice, ground pepper, garlic powder and red chili powder) to dip the pieces.

Verdict (second time around)?

Delicious once again. One of those perfect replacement meals when you feel like having something junky (please don’t take the McD’s route). An awesome grain-free, wheat-free paleo nom session.

Sunday Morning Nom It’s no secret that I love eggs. And I love bacon. And when I have the time, I love sweet potato in my breakfast in the form of hash or breakfast taters. Made it bit special to make myself feel better from Saturday mornings tragic debacle of 12.3 failure.
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Sunday Morning Nom

It’s no secret that I love eggs. And I love bacon. And when I have the time, I love sweet potato in my breakfast in the form of hash or breakfast taters. Made it bit special to make myself feel better from Saturday mornings tragic debacle of 12.3 failure.

I am getting better and better at my steak making game. Thanks to tips from The Meat Rack on how to make and also how to find a good cut of meat and where. For this bad boy, I simply rubbed some coco oil on it and seasoned it with Trader Joe’s 21 Salute and some ground cumin (of course). Heat the pan (no oil) until it is very hot, then cook steak about 3-4 minutes per side. Mine came out medium and delicious. Happy meat hunting.
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I am getting better and better at my steak making game. Thanks to tips from The Meat Rack on how to make and also how to find a good cut of meat and where.

For this bad boy, I simply rubbed some coco oil on it and seasoned it with Trader Joe’s 21 Salute and some ground cumin (of course). Heat the pan (no oil) until it is very hot, then cook steak about 3-4 minutes per side. Mine came out medium and delicious. Happy meat hunting.

Bistec Encebollado I’m just going to get right into this meaty goodness. Beef stew strips marinaded in red wine vinegar, cumin and Thai seasoning blend (salt-free), green heirloom tomato, white onion, then all made in a small dollop of coco oil. A side of asparagus made in my own lemon (pastured) butter sauce. Side of the Primal Biscuit leftovers I had.
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Bistec Encebollado

I’m just going to get right into this meaty goodness.

Beef stew strips marinaded in red wine vinegar, cumin and Thai seasoning blend (salt-free), green heirloom tomato, white onion, then all made in a small dollop of coco oil. A side of asparagus made in my own lemon (pastured) butter sauce. Side of the Primal Biscuit leftovers I had.

Primal Biscuits Okay, so this is the recipe I intended to make from Fast Paleo - Cheesy-Cheese Garlic Biscuits, but um, yeah, I apparently think I have more ingredients in my pantry than I actually do because I was missing a good chunk of the ingredients! Alas, I thought on my stinkin’ toes, and improvised. What you need I used 3 tbsp coconut flour 1/6 cup flaxseed (had two packets of coconut flour, not almond, sigh) 1 tsp baking soda (I don’t even know if this is a suitable sub for baking powder - don’t judge me for not being a baker whatsoever) 1/4 tsp garlic powder 2 tbsp pastured butter, softened 1/4 cup heavy cream 1/4 cup Parmesan shavings (I didn’t have any grated, nor did I have any cheddar grated, sigh) 1 egg, slightly beaten What you do Preheat oven to 350º. Mix all dry ingredients (even all the wrong ones). Then mix in rest of ingredients. Make 9 small biscuits on a greased baking sheet. Flatten them a bit. Bake for about 10-12 minutes. The recipe calls for 12-15 minutes, but apparently I have a beefy oven because at 10 minutes mine were definitely ready. Verdict? Maybe because I didn’t use all of the right ingredients (since I am a spaz), but these came out a bit dry. They tasted pretty good but definitely could use more moisture or fluffiness. I’ll be first to admit that I’m not a baking queen at all, I could use some tips (making grain-free baked goods more fluffy & moist).
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Primal Biscuits

Okay, so this is the recipe I intended to make from Fast Paleo - Cheesy-Cheese Garlic Biscuits, but um, yeah, I apparently think I have more ingredients in my pantry than I actually do because I was missing a good chunk of the ingredients!

Alas, I thought on my stinkin’ toes, and improvised.

What you need I used

3 tbsp coconut flour

1/6 cup flaxseed (had two packets of coconut flour, not almond, sigh)

1 tsp baking soda (I don’t even know if this is a suitable sub for baking powder - don’t judge me for not being a baker whatsoever)

1/4 tsp garlic powder

2 tbsp pastured butter, softened

1/4 cup heavy cream

1/4 cup Parmesan shavings (I didn’t have any grated, nor did I have any cheddar grated, sigh)

1 egg, slightly beaten

What you do

Preheat oven to 350º. Mix all dry ingredients (even all the wrong ones). Then mix in rest of ingredients. Make 9 small biscuits on a greased baking sheet. Flatten them a bit. Bake for about 10-12 minutes. The recipe calls for 12-15 minutes, but apparently I have a beefy oven because at 10 minutes mine were definitely ready.

Verdict?

Maybe because I didn’t use all of the right ingredients (since I am a spaz), but these came out a bit dry. They tasted pretty good but definitely could use more moisture or fluffiness. I’ll be first to admit that I’m not a baking queen at all, I could use some tips (making grain-free baked goods more fluffy & moist).

Delicious gyro meat from Sabra Beruit Mediterranean Grill that I brought home and topped it with heirloom tomatoes and goat cheese all on a bed of white onions. Best part (besides that it’s nomilicious)? An a la carte side of gyro (just meat) is only $5.75 - and I only used half for my dinner, have the other half for leftovers. Dinner for little under $3!
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Delicious gyro meat from Sabra Beruit Mediterranean Grill that I brought home and topped it with heirloom tomatoes and goat cheese all on a bed of white onions.

Best part (besides that it’s nomilicious)? An a la carte side of gyro (just meat) is only $5.75 - and I only used half for my dinner, have the other half for leftovers. Dinner for little under $3!

This is a little embarrassing…specially considering my last post where I talk about culinary life. I’m a pretty seasoned cook…have made quite a few dishes in my life. One thing I have never made by myself: Hard Boiled Eggs. I know. Who am I? I knew I could ask Jenny (Talk to Me Goose) because I clearly remember she had made me a couple eggs pre CrossFit Games last year! Her method: Boil water, carefully place eggs in boiling water, boil uncovered for 12 minutes, then remove. I don’t know if it helps or not (but I swore I’ve read it somewhere), I placed the just boiled eggs in cold water to cool off. Had my dinner in the meantime, then went ahead and peeled them, put in a bowl to sit in the fridge all ready to go for my on-the-go breakfast for the week (paired with a half avocado of course).
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This is a little embarrassing…specially considering my last post where I talk about culinary life.

I’m a pretty seasoned cook…have made quite a few dishes in my life. One thing I have never made by myself:

Hard Boiled Eggs.

I know. Who am I? I knew I could ask Jenny (Talk to Me Goose) because I clearly remember she had made me a couple eggs pre CrossFit Games last year! Her method:

Boil water, carefully place eggs in boiling water, boil uncovered for 12 minutes, then remove. I don’t know if it helps or not (but I swore I’ve read it somewhere), I placed the just boiled eggs in cold water to cool off. Had my dinner in the meantime, then went ahead and peeled them, put in a bowl to sit in the fridge all ready to go for my on-the-go breakfast for the week (paired with a half avocado of course).