My top secret ingredient? Sunday night take-out 😉
I think I have a new best friend: the delicious, Paleo-friendly Greek place that catered my daughter’s family birthday dinner last night. Huge portions. All-Paleo (well, Primal, given the dairy in the tzatziki) options that satisfied the non-Paleo family members. And did I mention the huge portions, which meant HUGE LEFTOVERS!!!??
Today’s Lunch Box Contents:
Leftover Chicken Shawarma (large container) & Tzatziki (small container)
A few slices of gluten-free pepperoni (leftover from last week’s paleo pizza recipe!)
Cucumber & Goat Cheese mini-sandwiches (now that the farmer’s market is over I no longer have access to my local goat’s milk cream cheese, so this is just plain goat’s cheese)
Local Marble Cheddar wrapped in Nitrate-Free Ham
Today’s lunch box had a fatal Paleo flaw…NOT. ENOUGH. FAT!
It was a short day (only 6 hours out of the house), but I was hungry. Really hungry. Like, ‘must-eat-now-grabbed-a-dark-chocolate-bar-and-ate-three-squares-on-the-way-home’ kind of hungry. Like (dare I say it?) low-fat, high-carb, ‘back in the day’ hungry. I despise that feeling.
I thought the 1/4 avocado that topped my tuna would do the trick, but I think with what I assume was an insulin spike from the sheep’s milk cream cheese, it just wasn’t enough.
Yummy, but not filling.
Lunch Box Contents:
Delicious Leftovers – Mini-Peppers, stuffed with sheep’s cream cheese and baked for 30 minutes at 350
1 full mini-cucumber
Tuna with olive oil mayo and celery topped with 1/4 avocado
I think that one is obvious. I was left hungry.
The mini-peppers were beyond delicious. We had them for dinner last night along with a grilled wing steak from our quarter of a grass-fed cow that we bought at the beginning of the summer. They tasted *almost* as good cold the next day.
While I was eating my boring tuna I was having big regrets. I should have mixed in way more veggies and topped it with plain olive oil and balsamic instead of using mayo. Next time!