Thursday January 12, 2012 – Day 12
Snack: Turkey breast slices with mixed green salad
Workout: bench press 145×3, 165×3, 185×6, then 30 dips
Post-workout: sweet potatoes, turkey BLT lettuce wrap with avocado (from Jimmy John’s)
Snack: roasted pumpkin seeds
Dinner: pork ribs and tomato sauce, zucchini pancakes (see below)
Future baby chickens consumed: 2 (42 total)
Sweet potatoes consumed: 2 (10 total)
Inhaler puffs: 1 (2 in last 7 days) – Cat 1, Paleo 0.
I’m getting the hang of this again. The hardest part has been preparing meals in advance and getting into a groove with cooking vast amounts on a Saturday or Sunday to plan for the rest of the week. That’s when the breaded chicken wings and the cheesy baked potatoes start looking like a pretty acceptable option. Soon, my pretties, soon. Yesterday, it led to my wandering into Jimmy John’s sandwich shop for a turkey BLT “unwich” (a/k/a lettuce wrap), which was surprisingly tasty with double meat, jalapenos, and no mayo. I have another 3 more weeks to work through, so I’ve been expanding my meat repertoire a bit, starting with the humble pig. Having never cooked pork prior to this week, I enlisted the help of the girl to make a filling, ambitious dinner last night.
Baked Pork Ribs with Tomato-Garlic Sauce, Zucchini Pancakes, and Sauteed Mushrooms.
We seared the pork for 1-2 mins on each side after rubbing it with cajun seasoning. Then we put the ribs in the over for 350 to let them kinda slow-cook. The tomatoes are grape tomatoes with onion and garlic, all sauteed in olive oil. The girl spiced it with red chili and nutmeg for an extra kick; the nutmeg and the coconut flour in the pancakes are *really* magical together. A sweet, unexpected aftertaste that jumps in your mouth.
The pancakes are courtesy of Balanced Bites, home of the wildly-popular 21-Day Sugar Detox, which I guess I’m kind-of doing, inadvertently. I can’t find the recipe on the website anymore, but basically sift 1 tbsp coconut flour into 3 eggs, add 2 cups shredded zucchini and loads of seasoning, and fry large spoonfuls in bacon grease. They’re very light, with just the right bit of texture. Zucchini sucks up flavor like nobody’s business, so keep adding salt. Lots of salt.
I turned the leftovers into a pulled pork pancake sandwich, which I ate for lunch today. Tomorrow is heavy deadlift day, so I’m going to be restocking the fridge with sweet potatoes and some sort of ground quadruped meat. I’m in the mood for a good Paleo chili now that the weather’s turned cold, and I should have a recipe (culled together from the far reaches of the internet) this weekend that’ll beat the frost as I settle in for the NFL playoffs. Go Niners!