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Blog Posts, Recipes

Paleo Challenge Days 13 and 14: Eat Heavy

Friday January 13, 2012 – Day 13
Dinner: savory turkey and leek pie (see below), coconut cream leeks
Future baby chickens consumed: 3 (45 total)
Sweet potatoes consumed: 0 (10 total)
Inhaler puffs: 0 (2 in last 7 days)

Saturday January 14, 2012 – Day 14
Snack: pulled pork rib ‘sandwich’ with zucchini pancake ‘bread’
Workout: deadlift 280×3, 320×3, 360×6
Post-workout: sweet potatoes, chicken breast strips fried in sesame oil and red chili
Dinner: broccoli and turkey sausage casserole (see below)
Second Dinner: spicy marinated pork with pineapple slaw (from El Barrio); tequila
Future baby chickens consumed: 9 (54 total)
Sweet potatoes consumed: 2 (12 total)
Inhaler puffs: 0 (1 in last 7 days)

I’ve been on an egg rampage this weekend. I got ‘the shakes’ after going several days without so much as an omelet, which got me to thinking about quick ways to eat more freakin’ eggs and also, to up my calories on Paleo. The weightlifting, which has been going well so far under the Wendler 5-3-1 program, really makes me want to eat a hell of a lot of food to get the kind of results I want (slow, gradual muscle and strength gains). I’m down to 179 pounds on my most recent weight check, and I’m sure some of it is fat loss, but I’d hate to waste away just for the sake of trying to control my allergies.

So the question is: what are some quick and easy ways to make fulfilling, calorie-heavy meals? I now have three go-to’s:

Thai Coconut Soups
Needed: chunks of meat, coconut milk, curry paste, a pot
How to do it: I brown pieces of chicken breast in some oil and curry paste (a tablespoon per pound). These are available Asian food store for cheaper than at Whole Foods. Look for the Mae Ploy 32-oz tubs, which are sugar-free and will last you for months and months. You can saute some sliced onions and bell peppers with this, or any other veggie you choose (broccoli and mushrooms are my favorite), then add a can of coconut milk per pound of meat. Let it simmer on low heat for 30-60 minutes and you’re set.
Bonus: Goes amazingly well with cauliflower rice. You can thicken the soup with coconut flour or Nutiva’s coconut manna, and it’ll be even heartier.

Quiches / Casseroles
Needed: eggs, ground meat (optional, but come on), veggies, a pie pan
How to do it: Real men *can* eat quiche. It’s eggs, it’s meat, it’s pie. What’s not to love? Mix 4-6 eggs with some browned ground meat and some chopped veggies of your choice, and pour it into a greased pie pan. Bake this at 400 for 15-20 minutes, or until it’s browned on the top and still slightly jiggly.
Bonuses: You can add a few spoons of coconut milk to make it fluffier/lighter. Or, you can make a quick pie crust with 1-1.5 cups almond flour and 2 tbsp fat-of-your-choice. Pat it flat in the pie pan and bake it for 10 minutes at 400 prior to pouring in the filling.
Next level: If you have a big Pyrex container, just fill it with a dozen eggs, 1-2 pounds ground meat, maybe a spoon or two of coconut flour, and veggies of your choice. Cauliflower works wonderfully here. Heat it at 400 degrees until the top is a bit brown and the water doesn’t leak out anymore when you pierce the top with a fork. Salt it up and enjoy.
Domination: If the casserole is thin enough, you can use the slices as makeshift bread for a sliced turkey breast and avocado sandwich. More meat + more fat = more WIN.

Chili
Needed: diced tomatoes, tomato paste, chili powder, onions, garlic, jalapenos, MEAT.
How to do it: I’m a Yankee, so I don’t want to tell you how to make genuine Texas chili or anything. Most purists would faint at the idea of making edible chili in 30 minutes, but if you’re in a rush, do this: brown some ground meat with spices. Add an onion, a clove of garlic and half a jalapeno per pound of meat, just to saute them slightly. Then add a can of tomatoes and a spoon of tomato paste and mix it all up. Let it simmer for 20-30 minutes and add salt to taste. If you’re in more of a rush, turn the heat up to medium and stop cooking when the chili is reduced enough to eat with a fork.
Bonus: Tabasco makes an awesome chili starter kit which is Paleo-friendly, comes in a glass jar (more on this in the next post), and packs a good spicy kick. You can also experiment with other types of peppers like poblano or chipotle, which are less tongue-burning but have a great smoky flavor.
Nirvana: tomorrow, I’m going to slow-cook a chili in my crockpot with ground turkey and pork hocks, diced Italian tomatoes, and the Tabasco kit. Maybe some extra jalapeno.

Tomorrow: I throw out all my Tupperware.

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