Charles spent this past weekend at the Florabama for his brother’s bachelor party (he did not come back with a mullet or anything airbrushed, but he did come back with a few pounds of fresh fish he caught!), so it was just me, Buzz and Phoenix for the weekend. As much as I love Charles, I had an awesome weekend. Friday was dinner with my aunt at a local, organic Thai restaurant that has (get this) grassfed meat on the menu, and identifies everything items that are gluten free. Spicy panang curry with grassfed beef here I come…er, there it went!
Saturday morning I got up and went to the local farmer’s market, where I ran into two of our gym members, and came home with figs, peaches, okra, pork shoulder, pastured eggs, and Pine Street Market’s bacon burger mix. Next I went over to the Riverview Farms “FarmMobile” and got some ground grassfed beef, a whole chicken, and a pork butt to freeze for future use. Lastly, over to another part of town for Trader Joe’s and Penzeys Spices. I noticed Trader Joe’s has a new “Chimichurri marinated wild-caught salmon” so I decided to give that a whirl. All my shopping (including about 45 minutes total to these locations and back in the car) done within 2 hours. Boom!
What goodies did I make with all the purchased products? Saturday I marinated and then tossed the pork shoulder into the crock pot for an adaptation of Puerto Rican Pernil. Recipe in a future blog post. Tossed it into the crock pot, met friends for dinner then out to see other friends perform as a band for the first time ever. So fun.
All the other cooking was done Sunday afternoon (after coaching at the gym for 3 hours, playing with the dogs, and all that good stuff). I knew this week would be pretty busy and Charles would be tuckered out from his brother’s shenanigans, so I wanted to make sure we had lots of leftovers to sustain us. All in, very little prep time (meatloaf is seriously the easiest thing there is!), and lots of food to show for it. Here’s what I made:
- Pork shoulder “Pernil”
- Herb roasted chicken (click here for the recipe)
- Bacon burger meatloaf
- Chimichurri marinated salmon
- Mashed cauliflower (recipe and how-to video here)
- Sauteed vegetables with garlic
- Spaghetti squash
- Tomatoes and cukes from the garden
- Oh yeah, and some homemade Nutella that I promised I’d share the recipe for and that might be missing a spoonful in the picture
Here’s how the week is playing out/what we have planned:
|B||L – Meatloaf||L – Pork and coconut flakes||C – eggs, bacon, veggies||C/L – Salmon with eggs||L – Pork|
|L||Cooking||L – Pork and spaghetti squash||L – Shepherd’s pie||L-Meatloaf||L – Pork and spaghetti squash||L – Shepherd’s pie||Client party|
|D||L – Restaurant leftovers from Saturday night||L – Chicken and veggies||L – Chicken and mashed cauliflower||C – fresh caught fish from Charles’ fishing trip||L – Shepherd’s pie||L – anything goes|
C = cooking, L = leftovers
The very cool thing is that we still have 5 servings of gumbo left in the freezer (put them in Friday of this past week) so we are stockpiling goodies. That way, say, if I was tired of meatloaf, I could vacuum seal and freeze that, and defrost some gumbo instead. Variety is the spice of my life, fo shizzle!
This weekend should be equally as exciting as we will be cooking up some tasty dishes for US Wellness Meats, giving away some awesome Paleonola, and continuing to thank so many people who have ordered our book. Thank you all for your help in spreading the word! More prizes to come (we still have some Le Creuset stuff to give away too!). Holla!
Don’t forget to post in the comments on Monday’s post with your pre-order number for Paleo Comfort Foods (even if you ordered long ago), how you’ve been telling Twitterers, Facebookers, and other friends about Paleo Comfort Foods, and/or tell us what your definition of comfort food is to be entered into this week’s contest!