Tag Archives: Dinner

Chipotle Fish Tacos

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Cinco de Mayo just happened.  You’re probably tired of Mexican food, but let’s be honest Corona and Guacamole don’t really qualify as Mexican food.  That doesn’t really qualify as food.  That’s a snack.

And it’s Tuesday.  Taco Tuesday.  How about some tacos?

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Trust me.  You need these tacos in your life.

I remember the first time I ate these tacos.  Jesse made them for me, pretty early on in our relationship, and I was skeptical.  But I swear it was love at first bite.  I’m talking about the tacos here.

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Ever since that first time, I’ve probably had them a dozen times with a million variations: shrimp, chicken, etc.

But these are the best.

Chipotle Fish Tacos

3 pieces of tilapia, cut into small pieces
1/2 tbsp olive oil
1/2 an onion, diced
1-2 chipotle peppers in adobo, chopped
1/4 cup cilantro
Juice of 1/2 lime
salt and pepper
1-2 cups cabbage, thinly sliced
1 diced tomato
1/4 cup mayo
1 tbsp sriracha*
a few lime wedges
1 avocado sliced
6 tortillas

Heat oil in the pan.  Add 1/4 of onion (so you’ll have 1/4 of onion left for putting on the tacos) and cook for a few mins.   Add fish and chipotle (depending on how hot you want it use 1-2 or more, for less spice just use the adobo sauce, not the chile itself), cook for a few minutes until fish is no longer translucent.  Stir in juice of 1/2 lime, about a tablespoon of cilantro and season with salt and pepper.  Set aside.

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Stir together sriracha and mayo.  Thin out with some lime juice or water.  Depending on how spicy you like it, the ratio of sriracha to mayo  might be different for you.  Add a bit, try it and add more if you’d like.

Now you can start assembling your tacos (this recipe will make about 6 tacos).  Heat up your tortillas.  Start by laying some fish in the center.

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Then you add your ingredients of choice.  We like to have it all on a plate at the table and assemble as we go.

taco ingredients

Lay on the cabbage, tomato, onion, cilantro and avocado.

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Then drizzle with sriracha mayo.  Squirt with a wedge of lime and devour.

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That’s exactly what I do.  I devour these, because they’re amazing.

Happy Taco Tuesday!  What’s your favorite kind of taco?

I love fish tacos, but I think shrimp tacos are my favorite.

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Brie Tomato Basil Grilled Cheese Sandwich and My Top 5 Tips for the Perfect Grilled Cheese

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So remember when I finished the Paleo Challenge, I learned I needed to eat actual meals instead of snacks for dinner?

Well I’m trying to get better at that.  I’ve been trying to incorporate more salads into my dinners, like the Roasted Beet Asparagus and Arugula salad in my last post.   But today and yesterday were long days.  I’ve been stressed and I’ve had a headache since I woke up today.

To remedy all that, I did two things:

1. Went to the Good Will

Thrift shops in Orange County aren’t as cheap in the song, nor are they as cheap as they were in Central NY.  But I still managed a few good finds.

thriftfinds

A tart pan for $2.50, a lovely oval shaped plate for $4.99 (over-priced in my opinion) and a cake plate for $2.50.  I also managed to find a rotating cake stand that will be great for frosting cakes.

2.  Grilled Cheese

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Let’s be more specific.  Brie Tomato Basil Grilled Cheese.

Now don’t get me wrong, traditional caprese with mozzarella is lovely, but seriously.  This sandwich is out of this world.

Last week someone asked me for tips on a good grilled cheese.  Obviously it’s all a questions of taste but here are…

My Top 5 Tips for Making the Perfect Grilled Cheese

1. Good Bread.  If your bread sucks, your grilled cheese will too.  Don’t you dare you sliced white bread.  Invest in some good bread.  I used Trader Joe’s Italian Bread.  Tasty enough.  Orange County is seriously lacking in good bread bakeries.

2. Make sure there’s cheese on both sides of the bread.  If you’re putting something other than just cheese, you need to make sure the cheese is on both sides.  The cheese is the binding agent.  If you don’t have it on both sides, it’ll all fall apart.

3.  Use Real Butter.  If you’re going to make a grilled cheese, now’s not the time to be healthy by avoiding butter.  No.  You’re choosing to make grilled cheese.  If you wanted a healthy meal, you’d make a salad.  Use butter.  It makes your bread golden, toasty and delicious.  Don’t skimp.

4. Mustard.  Unless you’re making a grilled cheese sandwich with some sort of jam, mustard almost always makes a grilled cheese taste better.  Cheese and mustard just go together.  I’m not talking about yellow mustard.  I’m talking tasty dijon-style mustard or the kind with the wonderful mustard seeds in it.  If you hate mustard, you can ignore this comment.  But if you like mustard, trust me.  Give it a try.

5. Low and slow.  Don’t turn the flame on high! Heat your pan to medium/low.  It might take a few minutes for it to get golden and for the cheese to melt, but that’s way better than a burnt piece of bread with hard cheese in the middle.  Be patient.  It’ll be tastier.

That’s pretty much there is to it.  Oh and if you use sliced Kraft American Cheese or Velveeta… You’re dead to me

Brie Tomato Basil Grilled Cheese

2 slices of amazingly tasty bread of your choice
a big pat of butter
1-2 oz brie, sliced (keep the rind! it’s tasty!)
3-4 tomato slices
1-2 basil leaves, chopped

Spread each slice of bread with butter on one side.  On the other side, layer cheese tomatoes and basil.  I try not to use too much cheese because brie is pretty strong, so I put half the cheese on one side and the bread and the other half on the opposite half of the other piece (does that make any sense?  See the pic below)

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Heat pan to medium/low heat.  Place sandwich, butter side down on pan.  Cook about 3 minutes per side or until golden all around and cheese in the center has melted.

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Serve with a bowl of soup and enjoy!  I had it with a bowl of Trader Joe’s Roasted Red Pepper and Tomato soup.  Tastiest soup from a box ever.  I promise!

Added bonus: This month is National Grilled Cheese Month.  I have no idea who decided that but I support, and so should you.  Eat Grilled Cheese Today!

P.S. Dunking is encouraged.

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Roasted Beet, Asparagus and Arugula Salad

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As much as I advocate cake and pie eating, I really want you to eat vegetables too.

Lots of vegetables.

They’re good for you.  Sometimes sugar and butter need to take a back seat and we need to have something good for you.  Like this salad.

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Roasted Beet, Asparagus and Arugula Salad

2-3 fresh beets
3-5 cups arugula1/2 lb asparagus, cut into 1″ pieces
1 tomato, sliced
2 oz goat cheese
2 tbsp balsamic vinegar
1 1/2 tbsp olive oil
2 tsp honey
2 tsp dijon mustard
salt and pepper to taste
fresh chopped parsley (optional)

Pre-heat oven to 400F.  Thoroughly wash beets, then wrap beets in aluminum foil.  Place on a baking sheet and bake for 45 mins to 1 hour, or until tender.  Allow to cool.  Peel and slice. (Note: You can roast a bunch of beets and once and store them in the fridge for about a week in the roasting foil.  Peel and slice when you’re ready to serve them)

Steam asparagus for about 3 minutes.  Remove from heat and rinse with cold water.  Set aside. (You can do this while the beets roast, or you can plan your next vacation)

Make dressing by mixing together balsamic vinegar, olive oil, honey, dijon mustard, salt and pepper.  Whisk until well combined.

Lastly, assemble the salad.  Start with a bed of arugula, layer on the tomatoes, asparagus, beets and goat cheese.  Drizzle with dressing and serve!  This salad will feed 2 very hungry people or 4 as a side salad.

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Eat it up!

Cóctel de Camarón: Shrimp! Yes, Please!

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So today, was a crazy day.  Ok it totally wasn’t crazy.  I was just exhausted.  I somehow had the bright idea of going to crossfit twice in a 12 hour time span…  I hurt real bad right now. I don’t recommend it.  Give yourself at least 24 hours between workouts.  It’s a good idea.

But work outs aside, today was a bizarre day for me in terms of personal realizations.  Way back when, I used to use SparkPeople to track calories, but I hadn’t logged in for almost a year.  So this morning, I randomly did…

I saw my last log in was after I got back from Italy where I ate my weight (and then some) in Nutella, Pasta and Gelato for nearly 6 months.  Since then, I’ve lost 18 pounds.  That’s kind of a lot on someone who is only 5’3″

I guess getting back home, eating normal meals and exercising a few times a week served me well (even if Paleo didn’t…).

So in honor of the fact that my butt (among other things) shrank, let me tell you about an actual meal (as much as I love cake, it’s not a meal) that is more or less balanced, light and delicious too.

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I would consider this to be moderately healthy.  Depending on what you serve with it that is…

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It involves shrimp, tomatoes, onions and a few splashes of (unhealthy) secret ingredients:

ingredients

Cóctel de Camarón

3 cloves of garlic
1/2 onion, diced
1 lb Shrimp, peel on
2 cups clamato
1-2 tbsp ketchup
2 tbsp orange soda
2-3 limes
2 tomatoes, diced
1/2 cup fresh cilantro, chopped
Salt
1 Avocado, sliced
Tostadas, for serving

In a blender (I used my magic bullet), blend together 1/4 of an onion  (reserve remaining diced onion) and 3 garlic cloves with some water.  Once it’s smooth, add to a sauce pan.  Fill with water until about 2-3 inches from the top.  Add some salt (or a pinch of bouillon) and bring to a boil.  In the meantime, rinse your shrimp and place in a metal mesh strainer.

Cook shrimp in the broth by dipping the strainer into the broth, like this…

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Once the shrimp is cooked (pink all over, be careful to not overcook), place in a bowl over some ice.  You might have to do this in batches.

Next take about 2 cups of the cooking broth and place in a large bowl.

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Add about 2 cups of clamato, ketchup, lime juice and orange soda.   Be careful, it’s a science.  Taste it along the way to see how it is.

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Stir it all together and set aside.  Next peel your shrimp (alternatively you could peel your shrimp before cooking then put the skins in the broth to help give it more flavor).  Now you’re ready to assemble.

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Start by putting a good amount of diced tomato (1/2 cup?), onions, cilantro and Serrano chili in your bowl.  Then add the shrimp and avocado.  Last pour the broth/clamato mixture over your shrimp.  You want a good amount in there because it gives it great flavor.

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From there, you’re pretty much ready to go.  But don’t forget one important thing…

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A beer.  Because life is all about balance and a cold beer tastes great with this dish.

Serve with tostadas, extra lime, salt and hot sauce (optional).  This will serve 2-3 people.

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Whoever said that the way to a man’s heart is through his stomach as probably right, but they forgot that the way to a woman’s heart is the same direction.  I wish I could take credit for this, but I can’t.  It was made entirely by an awesome boyfriend who makes ridiculously tasty things.

He makes me generally healthy meals, while I make him cookies and pies.

Clearly, a little bit of both is necessary.  Eat some shrimp and vegetables, as well as some cookies and wine.

What was the last healthy meal you had?

Caldo de Pollo (Guatemalan Chicken Stew)

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If you asked me what my favorite food is, I would spend forever trying to decide and ask you a million follow up question… is it my favorite food to eat all the time? or for a special occasion? Savory or sweet? Appetizer? Main dish?

If you were my boyfriend you’d probably just say, “answer the question.”

To which I would respond “Caldo de Pollo, if we’re talking about what I like to eat on a normal day.”

I have a habit of not answering questions, or if I do, qualifying that response with a million follow up excuses as to why I can’t really answer the question.

I’m very indecisive.  So here it is.  If I had to choose a favorite food to eat all the time, it would be this: Caldo de Pollo.

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That just means chicken stew, but this is how my family (and I think most Guatemalan families) makes it.

The vegetables are all in big chunks and there’s a bit of chicken in there.

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It’s probably the easiest thing in the world to make.  It’s also delicious and healthy.  Whenever I go home, I want my mom to make two things: black beans and caldo de pollo.  It’s just delicious.

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Caldo de Pollo

1 lb chicken thighs, bone in (boneless is fine too)
1 bunch cilantro
1 tomato, whole
1 onion, ends cut off and peeled
1 chayote (güisquil), quartered
1 cabbage, cut into 6 wedges
3 carrots, peeled and cut in half
1-2 celery ribs
a few pieces of fresh or frozen corn*
2-3 small potatoes
1 small bag frozen yucca
salt
Avocado, Lime, Sour Cream (for serving)

Fill a medium saucepan half way with water, bring to a boil.  Add frozen yucca.

frozenyucca

Boil until tender, it should take about 30 minutes.  This is crucial.  If you put the yucca in the water before it boils, the yucca will stay tough.  Make sure your yucca is tender and keep it in the freezer until the water is boiling, then add it to the water.

While the yucca cooks, start the rest of the soup.  The beauty of this soup is that it’s fast and doesn’t involve a lot of chopping.

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Big chunks of carrot and güisquil (güisquil in Guatemala, but chayote in Mexico so that’s what you’ll probably see it labeled as in US grocery stores) are appreciated.  But the cabbage is my favorite part.  Not familiar with guisquil/chayote?  It looks sort of like a pear from the outside:

chayote

And sort of on the inside, just quarter it and cut out the seed in the middle

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In a large post, add all of the ingredients.  Add enough water to cover the ingredients.  Bring to a boil and simmer for about 45 minutes or until cabbage and potatoes are cooked through.  The take a fine mesh strainer, take out the tomato, peppers and cilantro.  Pour some of the broth on it and using a spoon, mash the tomato, peppers and cilantro to get the most flavor out of it, then discard.  Add yucca you cooked separate to the pot.

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Serve with lime, sour cream  and avocado.  I usually just eat it with lime and avocado, but sour cream makes it super tasty, just mix it into your bowl just before eating.

*I don’t like corn, so I never use it, but most people (including my mother) add it.

I like to pack mine up into 6-7 containers (that’s how many meals a big pot makes), and take them for lunch for the week.

Healthy and delicious lunch that is totally Paleo friendly if you omit the potato and yucca.  Even though yucca is a root, I think it’s too starchy for Paleo.

But seriously, what makes this delicious is the lime and avocado.

avocadolime

It takes a regular soup and makes it out of this world.  Don’t skimp on that!

So what’s your favorite food?  Something you could eat everyday and not get tired of.

30 Day Paleo Challenge: Day 11

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Two nights ago, I made a super tasty dinner.  I’ll tell you about it because it was also day 11 lunch.

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Seriously, it was ready in about 15 minutes from start to finish, and I thought it was pretty tasty.

Pork Loin and Sauteed Vegetables

Few slices of pork loinMixed vegetables of choice*
Garlic powder
Salt
Pepper
Olive Oil

That’s all you need.  Season pork loin with salt, pepper, and garlic powder.  Heat some oil (about 1/4 a tbsp is good for 5 pieces) in a pan on medium/high heat.  Add pork.  Cook 2-3 minutes per side.  Set aside.

porkloin

Add vegetables to the same pan.  Season with salt, pepper and garlic powder.  Sautee until tender.   Serve and enjoy!

*I used the asparagus stir fry mix from Trader Joe’s, but I won’t lie, while it’s convenient, the asparagus was really tough.  A lot of it was the tough ends that I would cut off on asparagus.  Half the time I felt like I was eating twigs and branches, so maybe steer clear of that?

Quick, easy and tasty.  And I always make too much for one person, so there were plenty of leftovers.

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Day 11 was an interesting day.  Apparently, March is the month of Karla trying new things, because  I went to Bikram Yoga for the first time.  My co-worker talked me into going with her, since they offer new students 2 weeks of unlimited classes for $20.  I figured why not?

So the studio is located in The Camp (if you’re an OC local), and it was interesting.  I’ll start by saying, the place is stinky, which is totally expected given the heat and sweat and warm bodies.  Definitively, not cute.  I had been having anxiety all day about it.  I thought for sure I would die.  But good news, guys!  I didn’t die!

In fact it was sort of fun.  I’m not sure I love it, but I’ll definitely have to give it another try, especially since I’ve got two weeks of classes.

I will say I came home with a pretty bad headache that lasted pretty much all night and an overwhelming desire to take a shower.  I don’t think I’ve ever been that sweaty in my life.  As a self-proclaimed “yoga hater,” I’ll say I definitely enjoyed it more than I disliked it.

After a much needed shower, I surprisingly wasn’t hungry!  Can you believe it?  So I decided to make a dinner that takes a while and it included sweet potato fries!

bakedsweetpotatoefries

Apparently I’m late to the game, but if you cook your sweet potato fries on a cooling rack (over a baking sheet that is) you get crispy, evenly baked fries!  Who knew?

So along with my tasty, crispy fries, I had cauliflower puree (because I’m OBSESSED) and some rotisserie chicken left over from Sunday.  Delicious.  Simple.  I swear the cauliflower puree was the tastiest thing on the plate!

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On nights like this, when I’m not starving and I have a tasty dinner, I might even like Paleo… That’s probably because it just feels like I’m eating normal food I like, not making myself eat one thing when I really want another.

Have you ever tried Bikram Yoga?  Love it? Hate it? 

30 Day Paleo Challenge: Days 9 & 10

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So after my Monday freak out, I was ready to quit this challenge.  Thanks everyone for your supportive comments.  They were very encouraging and I truly appreciate it!

I decided to tough it out a little longer.  During the week, Paleo isn’t that hard.  I’m used to making my own lunch and bringing it to work, so that’s not anything new.  I used to bring salad, soups and beans a lot.  Now I’ve just replaced the beans with meat (which I’m not a huge fan of).

I think the challenge will remain the weekends.

On the hunger front, things have also been better.  This is potentially for 2 reasons:

1. I’m busy at work so I don’t think about food as much as I would on the weekends.

2. I’ve started packing enormous lunches that are guaranteed to keep me full.

Day 9 Lunch:

paleospaghettisquash

It looks small, but there is literally half of a spaghetti squash in that container, with spinach, marinara and two pieces of chicken.  Ordinarily I would consider that to be two meals, but now I eat it at once.  I’ve had this two days in a row and it has kept me pretty satisfied.

Later that night, I had dinner at my sister’s house.

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We had salad, sweet potatoes and tilapia.  I had a bit of non-paleo mayo (with the sweet potato).  Not the worst slip up on Earth.  I’ll survive.

Day 10:

I decided to switch it up.  Everyday I had been eating a Paleo Pancake with a green smoothie.  Today I had this:

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Bacon Avocado Egg Scramble

1 slice of bacon
1/4 avocado, dice
2 eggs

Cook bacon in a skillet until crispy.  Remove bacon from pan (once cooled, chop) and wipe off some of the bacon fat with a paper towel.  I think a lot of people would have kept the bacon fat but it just looked like too much to me.  In a bowl, beat 2 eggs.  Add eggs to pan with remaining bacon fat, add bacon and scramble.  Just before the eggs are done, add avocado and mix around.  Serve with coffee for a super breakfast or a great dinner.

This one is pretty easy to scale up.  You can add salt and pepper too.  I didn’t, but I won’t stop you from doing so.

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This was pretty tasty.  It was a great manly breakfast after my manly feeling crossfit workout (clean & jerk, 15-12-9!).   I won’t lie my black coffee was a little less enjoyable without my paleo pancake.

For lunch, I packed a mighty salad of lettuce, spinach, mini bell peppers, pickles, and avocado, along with a chicken breast.

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Again, I was full for a long time.  I’m glad the hunger levels are going down.   That makes it all a little more manageable.

Unfortunately, I am still pretty much always up for a cookie.

I’m starting to think that won’t ever change…

30 Day Paleo Challenge: Days 3 & 4… Epic Paleo Dinner

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Cauliflower is totally having a moment.

I’m obsessed.  A few years ago, Kale was all the rage.  Now it seems like Cauliflower is all over the world (and by the world I clearly mean the big world of food blogs and Pinterest).  Since I’ve been eating the same things for breakfast and lunch that past few days (Day 1 and Day 2), I decided I needed to make something awesome for dinner and cauliflower would be included, because all the cool kids are doing it.

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Jesse and I have dinner together pretty much every Wednesday night, so this seemed like a good opportunity to show off my paleo cooking skills.

Chicken and Sage Mushrooms over Cauliflower Puree

inspired sorta by Real Simple

1 head of Cauliflower, chopped
2 slices of bacon
3-4 boneless skinless chicken thighs*
10 oz sliced mushrooms (I used baby bellas)
1 tbsp fresh chopped sage
1 clove of garlic, chopped
1 tbsp chopped parsley
salt
Pepper
Garlic Powder

Put cauliflower in a pot with some water to boil.  Boil about 20 minutes or until tender.

In the meantime, in a skillet, cook 2 pieces of bacon.  Remove from pan and allow to cool once cripsy, chop then set aside.  Season chicken with salt, pepper and garlic powder to taste.  In the same skillet, cook the chicken until done (about 5-6 mins per side).

Remove chicken from pan and turn off heat.  Reserve that pan to cook the mushrooms in, but make the cauliflower puree.  Drain the cauliflower and put in the food processor with salt and garlic powder.  How much?  It depends on your palette.  I use a good amount of both (maybe 1/2 tsp? start there then taste it add more if necessary). Puree until smooth.

Next make the mushrooms, turn the heat back on to medium and throw the mushrooms in the pan.  Cook about 5 minutes or until almost cooked through.  Add sage, garlic, salt and pepper and cook for another minute or two.  Add in bacon, toss and turn off heat.

Next assemble the dish.  Lay some cauliflower puree on a plate, top with a piece of chicken, some mushrooms, then sprinkle with parsley and serve!  This will serve 2-3 people, depending how hungry they are

*I fit more pieces of chicken in the pan and made about 6 so that I had leftovers.  You can do the same.  This will make meals a lot easier for the rest of the week!  But if you want to make this for 2, you can also just make 2 pieces of chicken and it all works out fine :)

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I fed this to Jesse and his first question was: “This is Paleo?”

Yes.  It is.  And super tasty too.  I felt totally gluttonous while eating this!

Paleo Challenge Update:

Day 3:

Day 3 was the hardest so far, but even then, it wasn’t so bad.  I was just hungry and munchy (maybe a little stressed?).  Luckily, I’ve been overpacking when it comes to food at work.  I also took a bag of almonds to stash at my desk.  I’m glad I had them yesterday, because it was Bagel Wednesday at work…

I ate my lunch with a stack of bagels in the background.

I stayed strong though! No bagels!

Day 4:

Better than Day 3.   Breakfast and lunch were the same as above.

For dinner, I came home and had leftover cauliflower puree with some mushrooms, the remains of a week-old rotisserie chicken (I really hate throwing food away!), a banana with almond butter and some mango chunks to kill my craving for cake.

Now I need another epic dinner idea for tomorrow!  Any suggestions?

30 Day Paleo Challenge: Day 1

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Today is Day 1 of the 30 Day Paleo Challenge!

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I’m psyched.  I’m sure my family, friends, co-workers, twitter followers, etc. are tired of hearing about it already, but I’m into it.

This morning I felt a little unprepared to begin the challenge.  Not because I wanted a hamburger, but this morning after I made my green smoothie and paleo pancake for breakfast…

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I realized I was out of vegetables.  I put away an entire bag of Costco spinach by myself in less than a week.

Womp. But I made due with what I had.

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Last night I cooked some ground turkey with onions and peppers.  Today I mixed it with frozen peas and carrots then topped it with avocado (ended up eating 1/4).  For a filling, paleo-friendly lunch.  I also had a carrot and some strawberries.  I packed some cuties in case I got hungry, but I only had 1 (wasn’t even hungry just wanted something sweet).

Looking at my lunch, it reminded me of when I was in grad school and I was too busy to cook and too cheap to buy lunch so I would pack a clif bar, a carrot and an apple and call it a day.

Today was slightly different.  My lunch today was definitely more filling.

Around 6pm, I thought it’d be a good idea to get dinner started.  If there’s one thing I’m realizing it’s that this paleo challenge is going to make me have an actual dinner.  Ordinarily, I’m used to just sort of having snacks for dinner (i.e. tortillas with beans and cheese, or random bites of left overs with a handful of chocolate chips… not my finer moments).

So today I decided to keep up with the use-what-you-have trend.  Over the weekend, since I baked a million pies (or 3), I had 5 egg whites that needed to get used.  So dinner was themed around that…

dinner

Scrambled Egg Whites with Peppers and Onions and Spicy Sweet Potato “Home Fries”

Now these home fries aren’t really home fries.  They’re just super quick sweet potatoes that I think are tasty.

What You’ll Need to serve 1-3 people:

  • 1 large sweet potato
  • 1/4 onion
  • 1 mini sweet pepper or 1/4 red/yellow bell pepper
  • Salt, Pepper, Cumin, Chili Powder, Paprika, Cayenne

Step 1: Microwave sweet potato until cooked (depending on size 5 mins ish? I think mine took 6 minutes)
Step 2: Chop some onions and peppers and add to a pan with a bit of oil.
Step 3: Chop the sweet potato into chunks and add to the pan with some salt, pepper, cumin, chili powder, paprika and cayenne (all to taste).
Step 4: Turn up the heat, once the sweet potatoes are browned and sort of crisp, serve with your scrambled egg whites!

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Ta-da! Dinner!  I ended up topping it with the 1/4 of the avocado that I didn’t eat earlier.  Pretty tasty.

I won’t lie.  I really wanted to add ketchup to this mix, but alas, not paleo friendly.  Also this was a HUGE meal.  5 egg whites is a lot of egg.  Just saying.

How about you?  Did you make dinner tonight?  What’d you make?

Pies before Paleo

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This weekend consisted of lots of eating.  I’m definitely ready to start the paleo challenge tomorrow.  I feel like my body needs a cleanse.

Friday night, as I had mentioned, I went to Newport Landing for OC Restaurant Week.

I had Manhattan Clam Chowder, Potato Wrapped Salmon, and Molten Chocolate Cake.  Tasty!

Then Saturday night, there was another birthday dinner at an Argentine restaurant in San Diego called Puerto La Boca.  Jesse and I headed down to San Diego a bit early.  We sat at the bar and had a drink ($3 wine!) while we waited for everyone to arrive.

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By the time dinner happened (about 9pm?), we were starving.  Empanadas, Bread with Chimichurri, Meat, Salad, French Fries.  All tasty (and garlic-y like woah).

Then today, a co-worker is having an engagement party.  I offered to bring pies.

He requested Avocado Pie (because he loved it last time)

avocadopie

A Banana Cream Pie using this recipe from Epicurious.

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And Chocolate Mousse  (I’m totally NOT happy with how this one looks.  Womp.  But hopefully it will taste awesome!)

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This is by no means a normal weekend, so I definitely feel ready to eat normal food.

How about you?  Ready for the Paleo Challenge?

30daypaleochallenge

I’m totally pumped!  I keep talking about it.  I think my boyfriend is already annoyed.

Pretty soon I’ll turn into one of those people…

 

“Is this Paleo?”