Tag Archives: grass-fed beef

Lunch Box 14: Goat Cheese Stuffed Dates. Yes, Please.

4 Jan

Loving my new Paleo Cookbooks!!

I had three blissful weeks off. I ate 80% Paleo (but I did consume sugar, which is probably why I gained a good 5 lbs. Boo!). But tomorrow is back to the grind. They have found a new way to torture me this semester – my Wednesdays involve three classes back to back. That’s NINE HOURS of class WITH NO BREAK.

I made a few loaves of Paleo bread and froze them and made a double batch of the best spaghetti sauce in the world (a family recipe…I’ll share at a later date). We also received our quarter cow from a local farmer we met at our market this summer. 100% grass fed! And we even went to visit the cows earlier this fall. Very cool.

Oh, my favourite part of my three weeks off (aside from the amazing time with my daughter and family) was receiving two new Paleo cookbooks for the holidays! Today’s lunch box includes a recipe I simply couldn’t wait to try from Make it Paleo. I also got Paleo Comfort Foods. What I like about these books is that they are full of creative Paleo recipes, but simple enough that I can confidently pass them over to my husband, who cooks dinner while I’m in school, and know that he’ll be able to figure it out ;).

Today’s Lunch Box Contents:

Two hard boiled eggs, chopped up
a slight variation on Make It Paleo’s Goat Cheese Stuffed Dates topped with crushed walnuts. Like heaven in my mouth. No, seriously.
Two Paleo Bread sandwiches filled with loads of grass-fed butter!
Spaghetti squash topped with the World’s Greatest Spaghetti Sauce. I’ve always been an ‘eat the leftover spaghetti & meatballs cold in front of the fridge’ type of girl, so I’m cool with eating my leftovers in class, cold :). Is that weird?
And finally, a few squares of Camino brand 80% dark chocolate.

Here we go again……..!

Advertisements

Lunch Box 11: Ribs, Glorious Ribs!

8 Oct

Leftover ribs are amazing. That is all.

Another ‘idiot-proof’ lunch box thrown together by my husband. Note the paper towel wrapped around the frozen shrimp to absorb the moisture as they thaw.
 
Lunch Box Contents:
 
Frozen cooked shrimp
Handful of almonds
yellow pepper slices
2 hard-boiled eggs
Leftover home made grass-fed ribs made with a dry rub and drizzled with honey.

Lunch Box 9: Big Fat Hamburger

28 Sep

You know what sucks? Starbucks USED to carry the most delicious lightly salted cashews. They were the only even remotely Paleo food item they carried, and I swore by them. A grande green tea and a bag of those delicious cashews got me through many a study session last year during my prep course for my current program. Alas, not so long ago I discovered that all my local Starbucks’ ditched the cashews and now carry boring old almonds. Boring old almonds are everywhere. Starbucks was my cashew salvation. And now it’s just another almond-carrying let-down.

But anyways…I write the above cashew/almond rant because I have big plans for a good solid 4+ hour study session at a Starbucks tomorrow after class, and because they now carry NOTHING Paleo (aside from those boring old almonds) I need to make sure I’ve packed enough food to get me through class AND the study session.

Juicy hamburger and...shrimp?! Random!

Lunch Box Contents:

Handful of frozen cooked shrimp
Leftover Buttery Pumpkin Mash 
Cucumber & goat’s cream cheese mini-sandwiches
Boring Old Almonds
A giant, juicy hamburger made by the husband in the kitchen just a few minutes ago.

Lunch Box 8: Buttery Pumpkin Mash & Grass-Fed Beef Cold Stir-Fry

27 Sep

It’s FALL! It’s FALL! My Farmer’s Market was just screaming with fall deliciousness. Sweet potatoes, a spaghetti squash and a Sweet pumpkin (the green kind, not the jack-o-lantern kind) came home with us.  And made it into tomorrow’s lunch box. I have also been experimenting with ‘meal’ type foods that can be eaten cold, as I do not have access to a microwave on my long days. I think we have a winner, and it’s in this lunch box.

Pumpkin-y goodness

Lunch Box Contents:

Mini-cucumber & goat’s milk cream cheese sandwiches
Farmer’s Market (nitrate-free, naturally raised, etc.) summer sausage & pepperoni stick
Pumpkin Mash*
Grass-fed ‘good when it’s cold’ beef, cilantro and veggie stir-fry

* Chop top off pumpkin, remove seeds and throw pumpkin in the oven at 350 for an hour
Pull the orange guts out of the pumpkin and mash them up in a big bowl. Add a generous amount of butter and a heaping teaspoon of cinnamon
Transfer to a pot on the stove, turn stove to medium. Add some heavy cream and more butter and a bit of coconut oil if you choose and stir until all melty and delicious.
Eat. Love. Yum.