• 1 can of Thai Kitchen coconut milk
• good size scoop of Thai Kitchen red curry paste
• several shakes of the "21 Seasoning Salute" from Trader Joe's
• 1 cup of organic vegetable broth from Trader Joe's
• 1 pound of raw shrimp from Trader Joe's (wild caught)

I made a quick lunch for Jennie and myself today which took about half the time it takes to get a Broccoli Beef from Panda. Don't let the simplicity of this dish fool you though. It was both very hardy as well as delicious.

To replicate this creation, combine the coconut milk, curry paste, and seasoning in a pot over low heat and warm until the curry paste mixes completely with the coconut milk. Add the vegetable broth and shrimp and simmer for 3 or 4 minutes. Enjoy!

Next time, I am going to try taking the tails off before cooking and dicing the shrimp. I figure this will make the dish more like a soup and a LOT less messy to eat.

[Read more →]

Katelyn has been on summer break as of last Friday. For the past 3 days she has done a wonderful job giving the Paleo way of eating a true chance. After counting my reps and cheering me through the WOD this morning at the Fort, we headed home for some breakfast. I rewarded her efforts over the past three days with this:

Forget Wheaties, this is the true "Breakfast of Champions". Before any of you get all worked up over the ice cream, it has some of the highest fat and lowest sugar without getting into the chemical sweetener stuff. Indulging in this ice cream every once in a while definitely won't kill any of us, but I still plan on putting our new ice cream maker to the test in the near future. As soon as I can get my hands on some raw cow's cream from the co-op I am a part of, I will make a fresh batch that will be guilt free.

As for what daddy ate, here it is:

I know, I know. Katelyn's breakfast is WAY more photogenic than mine. Here is what is in the bowl:

• Beef Tenderloin (526g)
• Beef Tallow (52g)
• Red Onion (40g)
• Red Bell Pepper (40g)
• Garlic Powder (loads!)
• Chipotle Chili Powder (a solid dusting)

This was actually really tasty and I did a great job this time not overcooking the steak...left it nice and bloody! I'll admit, I too indulged in a bowl of chocolate ice cream before this meal was said and done

Post some of the meals you guys have been creating to the comments. Let's get some discussion going to help each other discover some tasty new dishes.

[Read more →]

[Read more →]

I know I mentioned posting photos of my daily meals, so here goes nothing. You can see the specifics/portion sizes at MyPlate. Please let me know if you guys enjoy this.

I also enjoyed part of an 88% cocoa bar with a grande decaf coffee from Starbucks (to which I added raw cow's cream). While posting this I couldn't resist having some of the 85% cocoa bar sitting here

[Read more →]

Mexi-Beef

• Grass-Fed Ground Beef (485g)
• Grass-Fed Tallow (44g)
• Sliced Baby Bella Mushrooms (40g)
• Garlic (14g)
• El Pato (7.75 oz)
• Raw Grass-Fed Cow's Cream (32g)
• Chihuahua Cheese (104g)
• Lots of Cumin!

Start by browning the ground beef in the tallow and cumin. While that is happening, chop up the mushrooms and garlic. Once the meat is close to being done, add the mushrooms and about one third of the garlic. Cook all of that for a minute or two and then add the El Pato tomato sauce. Aggressively simmer everything at this point so that some of the moisture cooks out of the El Pato. Now add the cream and continue to stir until the sauce thickens. Serve in a bowl and garnish with shredded chihuahua cheese.

The picture above does not do this dish justice! It doesn't help that I had to take the picture with my iPhone.

When I started, I had no idea what direction I was headed. All I knew was that I was at the end of a 17 hour fast and wanted some ground beef before heading to the Fort for my evening classes. I just kept looking in the refrigerator and cabinet until I felt the meal was complete. Next time I will omit the mushrooms and possibly add some bacon, but the results were still terrific!

Here is the nutritional breakdown according to The DailyPlate:

• Calories - 2,148
• Fat - 178g
• Carbs - 14g (after subtracting the 4g of fiber)
• Protein - 114g

When it was all said and done, this meal took me about 15 minutes to prepare and an astonishing 7 minutes to devour!

[Read more →]

Rump Roast and Veggies in the Crock-Pot

• Grass-Fed Rump Roast (957g)
• Organic Red Onion (255g)
• Organic Carrots (323g)
• Organic Celery (147g)
• Trader Joe's Organic Vegetable Broth (4 cups)
• Martinis Kalamata Extra Virgin Olive Oil (4 tbsp)
• Shredded Green Cabbage (140g)
• Trader Joe's California Garlic Powder
• Trader Joe's Steak & Chop Grill & Broil Seasoning

Start by slicing the onion, carrots, and celery. Put about half of this combo in the crock-pot and place the roast on top. Season with the garlic powder and steak seasoning. I used garlic powder because I was too lazy to peel and dice the real thing. Now add the vegetable broth and the olive oil. Cover and cook on low for about 8 or 9 hours. Before serving, mix the cabbage in.

The crock-pot is awesome because you spend less than 10 minutes preparing a whole lot of food and when you arrive home from a long day, you are greeted by a deliciously smelling meal. Plus, there is only one dish to have to wash later. If you don't already have a crock-pot, I suggest you go out and invest about $60 in one of these fine culinary specimens. The meal possibilities are endless.

[Read more →]

Steak and Veggies

• Grass-Fed Beef Tenderloin Filets (333g)
• Asparagus (92g)
• Onions (56g)
• Mushrooms (46g)
• Grass-Fed Ghee (26g)

I preheated the grill and began prepping the veggies. The asparagus was steamed for about 4 minutes while the onions and mushrooms were sauteed in the ghee for about 8 minutes. The filets took about 7 minutes on the grill and still had a fighting chance before being consumed

[Read more →]