Peak Paleo

Lovely breakfast! Chicken breast, egg and avocado

Lovely breakfast with leftover bratwurst at the center!

All kinds of things I've cooked lately! - Venison roast - Flank steak with roasted Brussels sprouts and yogurt sauce - fried eggs with plantains and spinach - over roasted ribs - eggs with pork, spinach, kimchi, and bread Tons of good stuff!!

Excellent and simple dinner last night! Grilled chicken legs with a simple cinnamon based dry rub along with grilled honey and cinnamon carrots and a side of coconut creamed sautéed kale and onions.

Paleo Panang! How to and what you need: 2 tablespoons sesame oil 1 medium shallot, peeled and minced 1 red bell pepper, cored, seeded and cut 1 yellow bell pepper, cored, seeded and cut 1 clove garlic, peeled and minced 2 tablespoons Panang red curry paste 2 teaspoons honey 1 tablespoon coconut aminos Juice of one lime, about 2 tablespoons ¾ cup coconut milk, maybe more depending on consistency you prefer 6 chicken thighs cubed Kosher salt and freshly ground black pepper 2 yellow squash, spiralized or julienned 2 zucchini squash, spiralized or julienned 2 scallions, chopped Small bunch cilantro, chopped 6 large basil leaves, chopped Zest of one lime, about 1 tablespoon Place a large saucepan on the stove over a medium heat and add the sesame oil. Sauté the chicken for about 5-6 mins until just about done. This should be done in small batches to get some decent browning. Remove and set aside. Sauté shallots and red pepper for 3 minutes to soften the shallots. Add the garlic and cook until fragrant, about 1 minute. Add curry paste, honey, coconut aminos, lime juice, and coconut milk and cook another minute. add the chicken and any juices to the broth. Simmer 4-5 minutes or until cooked through. Add yellow squash and zucchini and toss with the curry sauce. Cover and let simmer for 5 minutes to warm through. Remove lid and add scallions, cilantro, basil and lime zest. Toss everything together. Taste and adjust seasoning with salt and pepper. Serve immediately.

I think a major key to being successful is to get back to keeping a journal of my daily experience on this tumblr. I always get away from that for some reason and what I have realized is when I am writing I am doing well. Accountability I guess!

Irish flag Shepard's pie!

http://www.crossfitfullcircle.com/2015/03/03/combating-symptoms-ptsd-crossfit/

Tonight I made chicken and sausage ratatouille! Easy enough and very tasty! Also had my picture featured on the Crossfit Full Circle site today! This is the day I hit my 385# PR.

I'm not a baker but trying my hand at a simple apple tart from scratch! It was relatively easy to make the dough and I don't own a tart pan so this pie pan will have to do.

Saute onions in pan with olive oil, add the onions at a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, parsley and "bread crumbs" (run the walnuts in the food processor then add almond flour to make bread crumbs). Use your hands to squish the mixture and integrate everything well. Add the onion mixture and season generously with salt and continue to squish more. Add the water and do 1 final really good squish. The mixture should be very wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway. Preheat the oven to 350 degrees F. Shape the meat into desired size. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. This takes a bit of time but well worth it to keep the meatballs nice and juicy. Place them on a cookie sheet and bake them in the preheated oven for about 15-20 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. My marinara sauce is simple but well worth making it vs using a sauce from a jar. For this recipe you need to make a lot because as you can tell from above there is 4 lbs of meat here! 3 28oz cans of San Marzano tomatoes (well worth the extra $1 per can) 1 tbsp of organic tomato paste 2/3 cup of white wine 1 tbsp olive oil 4 cloves of garlic minced 1 tsp red pepper flakes Add olive oil, garlic and red pepper flakes to pan and bring up to temp on medium high. When the garlic becomes fragrant (2-3 mins) add wine and simmer until wine reduces by half. Add tomatoes and simmer on medium low heat for 30 mins. After 15 mins add tomato paste and stir to incorporate and "melt".

Sweat Angels, blood blisters, and fuel! Iron skillet seared grass fed Delmonico steak with a side of purple crispy kale and roasted Roma's

Whoa! Got a little crazy in the kitchen tonight! Grass fed flank steak, bacon wrapped chicken breast, roasted asparagus and a sweet potato with coconut oil and cinnamon.

Stuffed peppers with sautéed onions, peppers and coconut creamed kale and a side of tasty organic blueberries.

Breakfast for dinner! Rolled oats with blueberries, strawberries, pecans, raisins, banana, honey and maple syrup.

Next up for my 2015 cook book challenge is from the 2012 Cooking Light Cookbook. I altered it to make it my own. No green beans or orzo. I added kale, a brown roux and egg noodles. Soooooo gooood!

Tonight's special is a bit of an international mix up. #Paleo Pad Thai with Polish kielbasa (didn't have any chicken on hand). Hot sauces: representing Central America and #Belize, @mariesharps to the left and representing South East Asia and Korea we have Kim Kim on the right. Base recipe was Pad Thai courtesy of Well Fed by @meljoulwan. #mariesharps #primal #chef #homechef #paleochef #WellFed #dinner #nutrition