Day the First

Well. Day One is over. And it went pretty well. Things were a little dicey around noon when I was sitting in class, trying to pay attention to genetics and heredity. I…don’t think I retained much.

Breakfast: 2 scrambled eggs, broccoli, baby greens, and leftover roasted sweet potatoes

Lunch: leftover beef/sweet potato stew with leftover Barbacoa beef and more sweet potatoes, plus baby greens (perhaps a theme?)

Dinner: Sauteed Brussels Sprouts with Onion and Pecans (recipe below), “Tandoori” Chicken with green peas

Snacks: home-dried apple rings, a fresh apple, and a small handful of toasted pecans. And tons and tons and tons of water. 2 cups of black coffee, before noon.

Feeling: Ok. A little headachy and low on patience. It was a little iffy between breakfast and lunch; I got realllly hungry and wanted to snack! But altogether upbeat and ready to face Day Two, which happens to coincide with a Medical Terminology test tomorrow at 8:30am, which I totally forgot about until, oh, 3 hours ago. 2 more practice quizzes and I’m headed to bed!

Good night, lovelies! Sweet dreams and good eats tomorrow.

Brussels Sprouts with Onions and Pecans- serves 4 (as a normal side dish; I ate 1/2 the pan to myself)

2 T Ghee or Coconut Oil

1 1/2 # Brussels Sprouts

1/2 yellow onion, diced

1/2 tsp. kosher salt

1 tsp. black pepper

1/2 cup pecan halves, roughly chopped

1. Trim bottoms of sprouts and cut in half lengthwise

2. Heat ghee or coconut oil in a large frying/saute pan over medium-high heat

3. Add onions. Cook for about 8 minutes or until soft and beginning to brown

4. Add brussels sprouts, salt, pepper, and pecans. Cook until sprouts are tender and beginning to brown and pecans are toasty

5. Serve to 4 normal people as a delicious side dish to a nice pork loin roast or grilled chicken or eat the whole pan like a woman who has given up carbs and sugar for a month and is suddenly starving all.the.time. Pretend there will be leftovers to eat at lunchtime tomorrow, knowing full well you’re going to grab some as soon as you finish your blog post.



Veggie “Pancakes”

It’s another recipe with no pictures; sorry about that. But I can promise you these are also delicious, and would be great as the base for a Paleo Eggs Benedict, or a sandwich- maybe a BLT? Anywho, I like these for breakfast with eggs and some kind of meat (spicy chicken Andouille sausage!) on the side.

Zucchini, Sweet Potato and Kale “Pancakes” – makes 8-10 pancakes, depending on size

2 zucchini

1 medium sweet potato

2 cups baby kale, chard, or spinach (I’m a fan of Trader Joe’s Power to the Greens mix)

2 large eggs (pastured if possible)

1/2 cup almond flour

1/2 tsp kosher or sea salt

1 tsp. spices- totally up to you. I used Trader Joe’s 21 Seasoning Salute last time, but I’m going to try Zat’ar next time.

Coconut oil, for frying

1. Trim the stem and butt ends off the zucchini. Grate using a food processor (soooo much easier) or the large holes of a box grater. Place in colander in the sink, sprinkle with kosher salt, and let sit while you prepare the rest of the veggies.

2. Peel the sweet potato and grate using whichever method you choose. If you used the food processor, you don’t even need to clean the bowl out! Place in large mixing bowl.

3. Chop the greens finely; if you’re using the food processor, switch to the blade. Or hand-chop them. Nice and fine. Stick ’em in the bowl with the sweet potato.

4. Squeeze as much moisture from the zucchini as possible. It works well to place it in a kitchen towel and wring it out over the sink. Or just use your hands. Put those bad boys in the bowl with the other veggies.

5. Mix up the veggies until they’re pretty well incorporated. Add the eggs, almond flour, salt and seasoning. Mix up until its incorporated- use your hands for this one. I promise, it’s ok. James Beard praised hand-mixing as the best way to really get a feel for your food. It should be moist but not wet. If it feels too wet, throw another 1/4 cup of almond flour in. If it feels dry, put in another egg. It’s quite forgiving.

6. Heat oil over medium-high heat until shimmering. Measure out 1/4 cup of mixture and use your hands to pat it into a thin pancake. Fry on each side for 3 minutes or so. Repeat with the remaining mixture. I kept them warm in a 200 degree oven until they were all done. Serve in any way you can think of. Enjoy!