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).
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.
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!
Boneless chicken breast pieces fried in coco oil with some mashed cauliflower goodness. Best part? How delicious this was. Next best part? I have left overs.
I present you with meatza (kind of) topped with two pan fried eggs. De-mf-licious.
Let me ‘splain. So in my apt I still don’t have all my kitchen staples. But I had ground beef, cumin, garlic powder and an oven. Mixed and in it went for 30 minutes at 350*. And decided why not add couple eggs on top. Best part? Half of it left as leftovers. Worst part? Don’t think my vintage oven is going to work out. My smoke alarm kept going off while it was baking. Wah.
Mini Eggplant Crust Pizzas
I’ve made these before, but never this bite-sized and they turned out great! I basically just rolled egg plant slices in egg white, then fine coconut flour, topped it with organic tomato paste, fresh mozzarella and then a bit of crumbled sausage and baked these little guys at 350* for about 25 minutes (check that cheese is slightly browned). And voila! Yummy primal finger food!
Breakfast for lunch is one of my favorite things to do. This delicious spinach, goat cheese, sun dried tomatoes, avocado and chicken omelet Jack N Jill’s was right on point.
After a rough and long day of work, this was very much needed. Delicious bacon-wrapped scrumptious steak.
The Meat Rack would be proud. I’m stepping up my steak making game.
Worked through my lunch today but at least I got to eat this delicious rotisserie chicken, salad drizzled with balsamic vinegar de Modena and sautéed spinach.
And here I present, uncured applewood bacon wrapped grilled tiger shrimp. And avocado.
It was drop-on-your-knees-roll-your-eyes-back delicious.
Staying on track with very limited kitchen supplies (mostly moved out)!
Ground turkey (seasoned with cumin and TJ 21 Salute), tomatoes and baked plantain slices.
On-the-go breakfast nom! LiveFitting it up in this hood.
Just what I needed after a very eye-twitching, shitastic, stressful day. A juicy boneless ribeye steak. Many thanks to The Meat Rack for pointers on making a damn good steak. It is actually not too often that I make a steak (they’re usually made for me buahaha), so I’m still learning techniques. I must say this was a damn good one.
I rubbed the steak with TJ’s 21 Salute, ground cumin (I’m telling you, I love the stuff), and creole seasoning. Let it sit for about 15 minutes, then rubbed coconut oil all over it. Heated my pan on high, let pan heat up, then throw steak on there. Cook each side for about 3-4 minutes for a medium to medium-rare finish. MOUTH WATERING.
Those tiny side dishes are a baked plantain and sliced tomatoes.
CrossFit 310’s LiveFit Challenge
Our box is doing a paleo/primal, WOD-ing, sleep and hydration challenge based on a point system.
Eating and sleep are on specific points (deductions for alcohol, grains, wheat, gluten and sugars). And wod-ing and hydration are pass/fail.
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