First thing this morning I packed school lunches for the boys:
• Left over “Bora Bora Fireballs” from the night before (Well Fed cookbook by Melissa Joulwan)
• Over arugula (they actually like the spicy flavor of arugula – they don’t eat a ton of it, but I’m happy with even a leaf or two:-))
• Sliced raw carrots and bell peppers with salsa for dipping
• Pistachios, almonds and unsweetened coconut flakes
Then it was on to breakfast, starting with Banana Paleo Pancakes.
I mashed 6 bananas.
Added 6 Tbsp of almond butter.
Stirred well with a fork.
Mixed in 6 eggs. Added 1 1/2 Tbsp coconut flour and 1 Tbsp cinnamon. Stirred well and cooked on our griddle (over medium heat), about 3 to 5 minutes per side.
We had a huge (2″ thick) leftover New York steak from a couple nights ago that I chopped up along with some carrot, bell pepper and red onion (all items that were remaining from other dishes I had made)
I heated a large cast iron skillet over med-high heat, added about 1 1/2 tbsp of coconut oil and sauteed the veggies until they started to soften. I added the steak and tossed until slightly browned and heated through. YUM!
To finish off our breakfast plates, I added chopped avocado and salsa.
I had a mid-morning snack of 1 organic apple and 2 grass-fed beef jerky sticks (Steve’s Original) while on the run to a meeting.
• Leftover “Bora Bora Fireballs” (Well Fed cookbook by Melissa Joulwan)
• Leftover spaghetti squash (with olive oil, sea salt and pepper)
• Leftover sauteed brussels sprouts
• All served over a bed of arugula
• This afternoon I roasted 2 pastured chickens that were in our freezer (thawed in the fridge over the last couple days). They are from the Christiansen Family Farm in Vernon, UT. If you are looking for local, ideally raised chickens then check out this link!
I prepped the birds (rinsed, patted dry and added chopped fresh thyme, sage, olive oil, sea salt and pepper under the skin) before picking my oldest son up from school. When we got home they went in the oven (recipe coming soon).
• We also had roasted broccoli and carrots (tossed with coconut oil and sea salt and pepper)
I tossed the florets and carrots with coconut oil (heated to liquid form) and salt and pepper in a glass baking dish.
They went in a preheated oven (400) and cooked for 25 minutes.
• To round out our meal we had mashed butternut squash, seasoned with a touch of ghee, sea salt, pepper, and cinnamon.
Yes, I ate that chicken skin:-)