What did you eat today?

Won't discuss what I ate yesterday, but it involved half a slice of apple pie and ice cream after some extremely strenuous snow shoeing. The rest of the day wasn't too awful, I guess.
Today:B:2 small sour dough waffles with dried cranberries and walnuts, bowl of blueberries and oranges, coffee
L: small stuffed tomato, with home made chicken salad/red pepper, cup of tomato soup, an apple
S: handful of nuts and cranberries, 8 oz. glass of almond milk
D: chicken breast, sautéed with a yogurt tarragon sauce, pan seared asparagus and baby turnips, 2 squares dark chocolate

B: 1 bowl of grapenuts and 1% milk, coffee
L: leftover roasted chicken, mashed potatoes, gravy, peas
Snack: 1 beer
Dinner: beef cooked with ancho and new mexico chili sauce (homemade yum!), and polenta, 1 margarita
chocolate pudding

Yesterday:

B: frittata (half my usual amount), 1 slice nitrate-free bacon, coffee with cream
1-hour hard group training session that featured heavy strength work & finished with a .5 mile run - followed with a protein shake
L: sliced braised arm roast, 1/4 large sweet potato, salad
S: toasted unsweetened coconut flakes
D: pecan-coconut chicken breast strips, 1/4 large sweet potato, small salad with citrus vinegar

yesterday:
glass of almond milk and 3 dried apricots before boot camp
B: endive stuffed with light veggie cream cheese, lox, chopped red pepper, and a small sweet potato, coffee, handful of blueberries
L: cup of low salt tomato soup, egg whites, kale, green chili salsa, an apple
S: handful of nuts, 2 slices low salt Boar's Head ham
D:went out with a friend, had another cup of tomato soup, duck salad with walnuts, sprinkle of goat cheese, lettuce, vinaigrette, glass of red wine

Quote:

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Originally Posted by Crankin

There's a sandwich shop that has Paleo food in Lowell, so I had a bowl of pulled pork and a salad. It was way too much pork, but I ate it and about 1/4 of the salad

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OK, I first saw this and thought - no way...paleo in Lowell??? But then I was booking my trip to New England earlier this morning and remembered this post and I'm SO THANKFUL that you posted this. This restaurant is just one mile from our office in Chelmsford so you can guess where I'll be eating a few times while I'm visiting!

Yes, it's very near where we met. They are very nice people. They also have regular sandwich type food, and there's usually a mix of townies and very fit looking guys in there!
Hey, maybe we can meet there.
It's not as nice as Moonstones, though.

food today was very weird. It's my rest day, but I shoveled snow for one hour this morning... DH is away and the snow blower is very scary to me!
B: glass of almond milk, left over whole wheat cous cous, ground lamb, chick peas, an orange, coffee
L: chicken salad with red peppers and yellow tomatoes, an apple
I had several small snacks throughout the afternoon, because I didn't get home until 8 PM First nuts, cranberries, chocolate bits. Then, at 4 I had a slice of whole wheat Ezekial bread with soy nut butter, and a slice of low fat provolone at 5:45.
D: half a giant portobello mushroom grilled, on a spelt roll with 1/4 an avocado and tomato slices. bowl of blueberries and strawberries.

B: 1 banana, coffee
L: 2 pieces pizza (sausage and pepperoni) it was supplied at work so I ate it!
D: salad with leftover roasted chicken, vinaigrette, blue cheese crumbles, 1 glass of chardonnay
1 chocolate pudding

Quote:

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Originally Posted by Catrin

Yesterday:
1-hour hard group training session that featured heavy strength work & finished with a .5 mile run - followed with a protein shake

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Catrin, what kind of protein powder are you using? I'm not sure what's considered "acceptable" by Paleo/Primal, but I need a backup plan for post-workout nutrition when meals aren't an option. Thanks!

Quote:

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Originally Posted by Becky

Catrin, what kind of protein powder are you using? I'm not sure what's considered "acceptable" by Paleo/Primal, but I need a backup plan for post-workout nutrition when meals aren't an option. Thanks!

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I HAVE to supplement on days I work with my wild trainer, whether for group or individual training. My protein powder is vegan and uses hemp/pea protein: no dairy or dairy by-products. The nutrition profile is pretty good though I am certain a "by-the-book" Paleo person wouldn't like it. I noted that Mark Sisson himself sells a line of protein powder and other supplements.

I really like the protein/carb ratio (20 grams of protein to 5 grams of carbs). I use Biochem Vegan Chocolate Protein Powder, and this Amazon price is lower than the $20 I pay at Whole Foods. I will toss in 2 strawberries or perhaps 1/4 of a banana in the blender to cover the taste that all protein powders have. It seems to work fine, has a decent profile, and is affordable. My trainer (who is Paleo) turned me onto it. It does NOT contain stevia (a plus for me), and doesn't have a large amount of fiber and not many unnecessary ingredients. The reviews on how it tastes goes from one extreme to the other - meh - IMO none of these powders ever "taste good", and that isn't why I use them.

If you choose to try it I will be interested in hearing what you think about it.

A lot of the paleo people I know use pure egg white protein powder. I have one I buy on Amazon from NOW and it's good. I blend it with fruit and coconut milk and it basically has no flavor. Because it is unflavored though, it would not be good for a mix at the gym type powder.

I've also tried Mark Sisson's (the chocolate flavor) and while I was able to get it down without gagging or anything, I haven't used it since the first time. Personally, I'd rather just eat a piece of cold salmon or chicken. ;)

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Originally Posted by GLC1968

A lot of the paleo people I know use pure egg white protein powder. I have one I buy on Amazon from NOW and it's good. I blend it with fruit and coconut milk and it basically has no flavor. Because it is unflavored though, it would not be good for a mix at the gym type powder.

I've also tried Mark Sisson's (the chocolate flavor) and while I was able to get it down without gagging or anything, I haven't used it since the first time. Personally, I'd rather just eat a piece of cold salmon or chicken. ;)

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For me the shake just gets the protein into my system faster, and I can tell the difference. I get plenty of other protein, and it also helps me to keep my fat intake down to my preferred percentage. I only do it when I work with my trainer - he pushes me to my limit - and our limits are always further out than we think ;) I thought about Mark's, but it is a lot more expensive, and has more carbs in it than I like - plus it has Stevia - which I try to avoid.

The pure egg white powder sounds interesting, but unflavored probably wouldn't work well...

glass of almond milk before 35 minute trainer work out
B: met Hirakukibou for breakfast; had a 2 egg omelette with veggies, black beans, a little cheese, and lots of coffee
L: 4 slices turkey breast over sliced tomatoes, avocado, cup of tomato soup, an apple
S: nuts, chocolate, cranberries
D: chicken breast grilled with chili powder, cumin, cinnamon, roasted brussel sprouts, sweet potato, glass of red wine, 2 dried apricots

Catrin and GLC- thanks for the replies. Egg white powder is one option I'm considering. I hadn't heard about the vegan powder before. I'll have to check them both out.

B: Special K, strawberries, 2% milk, coffee
Snack: 1 banana
Lunch: leftover chili with polenta
Snack: handful of pecans
Dinner: tomato meat sauce, pasta, salad, vinaigrette, 1 glass red wine

glass of almond milk before boot camp, handful of walnuts
B: egg whites, kale, mushrooms, salsa, 2 slices uncured bacon, blueberries
L: salad with arugula, turkey breast, avocado, grape tomatoes, chick peas, an apple
S: nuts, cranberries, chocolate bits
D: one pork chop with chili spice rub, mashed butternut squash, fennel, salad with arugula, tomatoes, sprinkle of goat cheese, vinaigrette, 2 squares dark chocolate

I am leaving for NH to x country ski later today... probably won't be posting.

B: piece of whole grain toast, coffee,
snack: 1 banana
L: leftover spagetti and tomato meat sauce
S: handful of nuts, 1 glass of red wine
Dinner: liverwurst/swiss sammy on wg bread, tomato soup

boot camp, a handful of walnuts before
B: glass of almond milk, egg whites, kale, salsa and avocado, blueberries, coffee
L: salad with chick peas, tuna, grape tomatoes, sprinkle of goat cheese, fig vinegar, an apple
S: little piece of Machengo cheese, glass of red wine
D: veal scallop sauteed with whole wheat bread crumbs and coconut oil, quinoa, roasted broccoli, 2 squares dark chocolate

B: 1 piece wg toast with butter, coffee
L: 1 bowl of homemade chicken noodle soup
D: three groundbeef tacos, small helping of spanish rice, 1 beer

Maybe this thread will encourage me to eat three square meals and exercise while it's too cold to bike.
B: Cereal, half a glass of protein drink
19.2 mile bike ride (not too cold to bike today!) on the new bike. Definitely more work than the same distance on the roadie, but my knee is much happier.
Post-ride: Clif bar
S: Tea with half-and-half and sugar, four small wafer-type cookies
D: 2-egg (made with half half-and-half and half water, since I'm running out of milk) omelet with caramelized onion, spinach and garlic-and-herb goat cheese.
Probably an apple.

B: 4 slices low salt turkey breast stuffed with veggie cream cheese, an orange, coffee
L: salad with grape tomatoes, chick peas, fig vinegar, one veggie burger patty, an apple
S: about 3/4 a slice of Ezekial raisin bread with soy nut butter
D: turkey burger (no bun), roasted asparagus, sweet potato, 2 squares of dark chocolate

B: 1 piece wg toast, coffee
L: 3 small chicken enchiladas with green chili sauce (no cheese)
D: 1 chicken thigh, rice pilaf, green beans, 1 glass chardonnay

Yesterday:
B: Frittata, bacon, coffee, cream
35 minute hard workout
S: very small section of more Frittata
L: arm roast with carrots, sweet potato
D: spaghetti squash Pad Thai with roasted chicken

That pad thai recipe is a staple in our house. Love it!

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Originally Posted by Becky

That pad thai recipe is a staple in our house. Love it!

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This is the one from "Well Fed", and it is indeed a new comfort food for me! I used almond butter for the sunshine sauce, and so far I've been unable to find the "5-spice" (whatever the name of that asian spice is), but it is quite yummy regardless.

This weekend I am going to try her recipe for Citrus Carnitas if I can find a good pork shoulder that won't break my budget. Have you tried that one yet?

What I really like about her recipes are the spices. Most are common, but I've never really been too brave with the use of them and the Well Fed recipes have been introducing me to a new world :) Practical Paleo does the same - they are my "go-to" cookbooks. I've also an electronic paleo cookbook but I really need to break down and print it...

You should be able to find the Asian Five Spice in any grocery store spice section. It's not that uncommon. Try Trader Joe's if it's not in your regular store.

THAT'S IT :) Perhaps I've just not been looking in the right place. I assumed Trader Joe's wouldn't have it since Whole Foods doesn't. Thanks! Now I need to find a better way to store my little batches of bulk spices - those little bitty bags are getting irritating and cluttering my cabinet. Makes using spices much more affordable though!

Quote:

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Originally Posted by Catrin

This is the one from "Well Fed", and it is indeed a new comfort food for me! I used almond butter for the sunshine sauce, and so far I've been unable to find the "5-spice" (whatever the name of that asian spice is), but it is quite yummy regardless.

This weekend I am going to try her recipe for Citrus Carnitas if I can find a good pork shoulder that won't break my budget. Have you tried that one yet?

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I did try the citrus carnitas. They would have been delicious, except that I burnt them. When she says, "watch like a hawk!" at the end, she means it! I used a pork loin that I already had and I think I should have used a fattier cut for better, moister results.

I love the Czech meatballs....staple #2!

Quote:

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Originally Posted by Becky

I did try the citrus carnitas. They would have been delicious, except that I burnt them. When she says, "watch like a hawk!" at the end, she means it! I used a pork loin that I already had and I think I should have used a fattier cut for better, moister results.

I love the Czech meatballs....staple #2!

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mmmmm ground lamb! I need to try this as well. I've yet to try anything from that cookbook that I don't really like!

I sub ground turkey or ground beef for most things. Lamb isn't in the budget.

Oh, while you're trying things, definitely try the shepherd's pie!

Quote:

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Originally Posted by Becky

I sub ground turkey or ground beef for most things. Lamb isn't in the budget.

Oh, while you're trying things, definitely try the shepherd's pie!

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Around here, Whole Foods occasionally has sales on their ground lamb that is comparable to the ground beef I get from them ;) That being said, it will probably be ground beef, though I am looking for a local farmer to hook up for lamb. I recently found a local source for grass-fed bison that is actually pretty affordable - at least the kind of cuts that I am interested in! nothing wrong with braising the so-called "lesser" cuts!

Czech meatballs is a staple in our house, too. I do those with half ground pork and half ground beef. Yum!

I can't eat the pad thai recipe anymore. I made it the day before I got a miserable stomach bug last year and when my husband reheated the the leftovers, the smell made me sick again. I just can't even think about making it anymore! :(

The citrus carnitas are AWESOME! A couple of things to note: 1) use a very heavy bottomed, high quality pan. Thin ones suck and will not only burn the meat, but will make it stick so bad you want to cry. 2) country style boneless pork 'ribs' are the same thing as pork shoulder but already cut into strips and it's often significantly cheaper than the whole roast - so keep your eyes peeled. 3) don't use a super deep pot or you will be cooking these things for what seems like DAYS. I found I had the best luck doing them in a enameled cast iron dutch oven.

And if you haven't tried it yet, make her sausage seasoning. I make it in double batches and we use it to season grass-fed ground beef for any other recipe that calls for sausage and it ROCKS!

Also, try the bacon apples exactly as written. They are SOOO good!

Would anybody be willing/able to share the citrus carnita recipe or provide a link for it? It sound yummy.

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Originally Posted by indysteel

Would anybody be willing/able to share the citrus carnita recipe or provide a link for it? It sound yummy.

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Here is a blog that has the recipe :)

http://www.mmmmpaleo.com/2012/05/rec...-carnitas.html

GLC - thanks for the tips! I will certainly be on the lookout for the "ribs". I've a 7-quart enamel dutch oven and while it is quite deep, it is probably the only thing I have that is appropriate. My other cookware is low-temperature stainless steel - and while it is quite good it might be a bit thin for this purpose.

Thanks the rec. on the sausage seasoning. I've been experimenting with this on my own as it seems that regardless of the quality of the pork itself that I've found in bulk pre-mixed sausage that they always have canola oil or other ingredients that I won't use.

Quote:

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Originally Posted by Catrin

GLC - thanks for the tips! I will certainly be on the lookout for the "ribs". I've a 7-quart enamel dutch oven and while it is quite deep, it is probably the only thing I have that is appropriate. My other cookware is low-temperature stainless steel - and while it is quite good it might be a bit thin for this purpose.

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The dutch oven should be fine. The last time I made these, I didn't have my dutch oven (it's still at the old house) so I improvised with a super heavy bottom stainless steel stock pot. The problem is that the stock pot was too narrow across the bottom so the pork was piled too high and therefore I needed too much water. I also kind of forgot about them and had a similar experience to what Melissa describes here:

http://www.theclothesmakethegirl.com...pork-carnitas/

Indy - the above blog is the home space of the woman who wrote 'Well Fed', the book we keep talking about. Her pad thai recipe is on the blog too as that is where I first made it (before the cookbook was released). She also has a variation of the carnitas that makes a 'Greek' version in her 'Deconstructing Gyro Salad" post which are very good too.

Thanks for the link!!

After all this talk, I bought that cookbook today.
4 oz. almond milk, 2 dried apricots, handful of walnuts before 35 minutes of intervals on the trainer
B: 2 egg omelette with avocado, sprinkle of cheddar, salsa, an orange, coffee
L: 4 slices of ham rolled up with veggie cream cheese, cup of creamy tomato soup, bowl of blueberries and strawberries
S: 1/4 cup of nuts, cranberries, chocolate
D: 6 oz. filet mignon, Brussel sprouts, salad with lettuce, avocado, cranberries, goat cheese, 2 squares dark chocolate

Good choice Crankin, it is a great cookbook! It is also about cooking, not just recipes. I never thought about pre-cooking for the work week until I read her suggestions. With MY schedule it is the only way that I can get enough vegetables and any kind of variety in my diet.

B: usual frittata, bacon, coffee with cream
1 hour hard group workout, protein shake afterwards
L: arm pot roast with carrots, sweet potato, small salad
S: small roasted chicken thigh, a small amount of chard
D: sardines, sauteed red cabbage with onions and pear

I am thinking about trying this three-meat chili recipe this weekend as well - it looks good!

I wish I COULD workout on as little food as some here do - my body just won't let me do it. I cut back on my breakfast portions on days that know I will supplement my protein after my workout but I've still got to have a reasonable brekkie. It is a balance between having enough energy for the level of effort required but not TOO much that my stomach rebels during the workout.

B: 1 piece wg toast with butter, bowl of wheat chex with 1% milk, coffee
L: 1 bowl of chicken noodle soup
D: 2 chicken tacos, 1 beer
handful of m&m's

Thanks for the carnitas tips, GLC. I used my stainless steel stockpot and that was probably half of my problem. I'll try my dutch oven next time. At some point, I need to bite the bullet and buy a replacement for my small un-enameled dutch oven.