Paleo Finds from Costco

I have a family of two (okay, three including Charlie), but I shop at Costco for things that my tiny pantry and fridge can hold and of course the typical paper towel and toilet paper.  When I started learning how to eat Paleo back in September 2013,  I didn’t realize that Paleo friendly products are EVERYWHERE! And yes, even Costco.  But you have to be careful and remember to read the labels for those hidden evils.  If I see something listed on the ingredients that I know only my husband can understand, I put it back on the rack.  Here’s what I picked up from grocery shopping today.

Organic Chicken Thighs, 3-pack ($13.34) & Organic Ground Beef, 3-pack  ($17.99) – I know the best choice is free range meats, but honestly, I was at the Farmer’s Market today and they sell those babies like gold.  According to the price list posted, meats with mixed internal organs was going to cost $15 per lb!  Now maybe if I had a bigger family, it would be worth it to buy in bulk, which I’m sure will drive the price down, but for now, I’m good with Costco.

Organic Bananas, ($1.99) – Bananas and almond butter is my answer to when the sweet tooth calls. Also a great to-go breakfast.  I always have one in my purse when I’m doing crazy things like a Whole30.  Saved by butt from getting in trouble countless times.

Creamy Almond Butter, 15 cups ($10.99) – I normally buy my almond butter at Trader Joes, but since this one is individually portioned, I thought Id give it a try.  It concerns me though that ingredients contain cane sugar & canola oil.

Fruit Bowl ($11.99) – One word, breakfast.  On weekdays, 95% of the time I’m rushing out the door since I report to work at 6:00 a.m. and for someone who’s not a morning person like me, that’s no bueno.  I try to always have hard boiled eggs on hand for protein, but I just like to start the day with fresh fruit, especially in summer months.

Smoked Salmon ($10.49) – For weekend breakfasts.  I like to have it with fried eggs, on top of cucumber slices, or if I’m feeling Korean, kimchi (not joking).  I buy this mostly for the husband, smoked salmon is his thing, and this one is all natural.

Dark Chocolate Covered Coconut ($10.79) – I have to make this clear: this is for emergency only!  There’s all kinds of good about this snack, but there’s also all kinds of bad. Lemme tell you what’s listed on the ingredients:

“Sweetened diced coconut (coconut, sugar, sulfite), dark chocolate (chocolate liquor) [processed with alkali], sugar, cocoa butter, chocolate liquor, cocoa, milk fat, soy lecithin [an emulsifier]”

So listen to me, if you really need a fix, call me and I’ll give you some.  This is bad news.  I almost reached out for Prednisone while typing that ingredient list.  I bought this because, my husband bought a HUGE bag of Brownie Brittle and I was being a rebel.  But you can ask him, I’m not touching this unless it’s an “emergency.”

Day 6 – Herbed Lamb Loin Chops

Today was grocery shopping day.  Went to the Irvine Farmer’s Market to pick up some greens, fruits and vegetables that are in season.  After the Farmer’s Market, we headed to Costco for our meat supply and some necessities.  Browsing through the meat aisle, I knew I was in trouble the moment I saw the package of lamb loin chops, which are my husband’s favorite.  Needless to say, once he saw it, we grabbed a pack and decided that we were having lamb for dinner.  The Herbed Lamb Loin Chops from Epicurious that I made a couple months ago was a huge hit, so I had to make it again.  I also don’t mind making it since the ROI (Return On Investment) is high!  And if you’re married, you would know what I mean.

Herbed Lamb Loin Chops

• 4 large garlic cloves, pressed – I just run the cloves thru a microplane
• 1 tablespoon fresh thyme leaves, lightly crushed
• 1 tablespoon fresh rosemary leaves, lightly crushed – I’ve substituted dry herbs before and even used Italian Herb mix, and it turned out fine.
• 2 teaspoons coarse kosher salt or sea salt
• 2 tablespoons extra-virgin olive oil, divided
• 6 1 1/4-inch-thick lamb loin chops – you can find this for $13.84 in Costco. Try to find a restaurant that’ll sell you a plate of lamb for $13. Goodluck!

1. Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
2. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Since the husband likes his lamb with couscous, I made some for him with a tiny bit of lemon & cilantro.  For myself, who is staying away from grains for the next 24 more days, I made Creamed Spinach with Coconut Milk.  Such a simple dish, but so good.  I think next time I might add some curry.

Marinated Artichoke Hearts

I love marinated artichokes.  But every time I buy a jar from the store, it is either too oily or too sour or both.  Thank goodness to Danielle Walker’s Against All Grain paleo cookbook, I’m now able to make my own at home.  The recipe is good as it is, but you are able to adjust the spices and flavor as you please.

Marinated Artichoke Hearts

• 1 12-ounce bag frozen artichoke, thawed – (I get mine from Trader Joes)
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced – I put more because I’m a garlic monster
• 2 teaspoons apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon chili flakes – I put more because I like mine with a little kick
• 2 tablespoons fresh lemon juice

1. Place all ingredients except the lemon juice in a saucepan and bring to a boil in medium-high heat.  Continue to boil for 10 minutes.
2. Stir in the lemon juice, then cool to room temperature before storing in a glass jar (I just used a pyrex container) in the refrigerator for later use.

 

Braised Chicken in Artichoke-Mushroom Sauce

I have been wanting to buy a good pressure cooker, and last week with a little bit of coercion, the hubby bought me an Instant Pot from Amazon.  I’ve been wanting to try it since it arrived at my doorstep 4 days ago but was a little intimidated with all the settings.  Tonight however, I wanted to make a dish that required braising chicken, and my chicken was still in the freezer, and so was the artichoke.  Actually, the recipe called for marinated artichokes, which I was missing from the pantry.  Luckily, when I browsed my new cookbook Against All Grain by Danielle Walker, there is a recipe for Marinated Artichoke Hearts.

The Instant Pot has a ‘Saute’ setting which let me brown the chicken and actually was able to crisp up some of the skin. Pretty impressive! I removed the chicken, added more butter, sauteed the mushroom, and added the liquids to deglaze the bottom of the pot, then put the chicken and artichoke in and (pressure) cooked on ‘Manual’ for 10 minutes.  And that’s all it really needed! Chicken came out perfect and tasted like it’s been braised for an hour.

I know this photo is not that pretty, but believe me, you will not regret making this dish. So perfect for this chilly weather, and I imagine would be nice in the summer because of the citrus element. I also roasted some asparagus to go with it, although the husband wished it was served with rice.

Braised Chicken in Artichoke-Mushroom Sauce

• 6 tbsp bacon fat/ghee/butter, divided
• 2 lbs chicken leg quarters
• 2 lns chicken drumsticks
• 1 tsp sea salt – I added more because I need more sodium (haha!)
• 1/2 lb mushrooms, sliced – I used crimini ‘cos that’s all I had
• 2 cups marinated artichoke hearts
• 3/4 cup chicken broth
• 1 tbsp coconut flour – or any flour if you’re not a Bubble Girl like me
• 1 1/2 tbsp apple cider vinegar
• 1 tsp honey
• Salt
• Black pepper, cracked
• Paprika – I think this is optional

Note:  I’m going to post the directions for cooking as it is published in the book, as not everyone will have a pressure cooker/Instant Pot.  But if you do, call me! We need an Instant Pot playdate! 

1. Preheat oven to 375
2. Place 4tbsp butter in large dutch oven on med-high
3. Rinse and dry chicken, sprinkle with salt, pepper, and paprika
4. Add the chicken to the pot and cook for 8 minutes, turning every 2 to brown evenly on all sides
5. Remove and set aside chicken
6. Add remaining 2tbsp butter, and add mushrooms – saute 5 minutes
7. Stir in broth, vinegar, honey, and coconut flour and simmer 10 minutes
8. Return chicken to pot and scatter the artichokes around it.
9. Spoon some sauce over top the chicken and artichokes, cover, and place in over to bake for 40 minutes.
10. Remove from oven and finish with a pinch of salt and paprika.

DAY 5 – Bacon Tomato and Basil Frittata

It’s my Friday off work!  And I truly enjoy making breakfast when I’m not working.  I get to take my time waking up with the husband, play with Charlie, check Facebook, Instagram, Pinterest and deliberate on what to eat to breakfast.  Today it was an easy decision since I only had so many ingredients in the fridge. Okay, I’m lying.  I totally saw a Pinterest post the other day and thought the frittata with tomatoes looked beautiful, and have been thinking of what to make since 2 days ago.  I even ran to the store to grab some basil yesterday, because I knew I was gonna make this today!

Bacon Tomato & Basil Frittata

• Eggs – 4-6 depending on size
• Bacon – 4 pieces
• Tomato – 1 organic, sliced crosswise
• Basil – about 6 leaves, chiffonade
• Red onion
• Garlic
• Salt
• Black pepper

1. Cut the bacon in tiny pieces, place in hot pan and render the fat.
2. Preheat oven to 375 (I used a convection, counter top oven).
3. While waiting for the bacon, beat the eggs and season with salt & pepper.
4. Remove bacon bits and fat from pan, leaving about 1 tablespoon.
5. Sautee minced garlic & onions in bacon grease.
6. Once onion has softened and garlic is golden, add the bacon bits, stir, then add the eggs.
7. While eggs at side of pan starts to cook, arrange the tomato slices and basil with the eggs.
8. When you see a little bit of the eggs turn to a solid golden at the side of the pan, stick the pan in the oven, and cook in 375 until the center of the pan is no longer runny.
9. Take out of the oven, transfer to plate, slice & serve!

DAY 4 – Paleo Zuppa Toscana

It’s been 2 years since I last went to Olive Garden. And that was only because of the soup & salad deal and the chocolate mint. Then I figured out how to make the soup at home and found a bag of the mints from Walmart, so that relationship ended.

My husband and I are big fans of the Zuppa Toscana soup, even though the cream always ripped me apart, and the carb content of potato went straight to my hips.  It’s been rainy today and it’s a Thursday, which means the husband is coming home tonight.  And I just happened to have the right ingredients in the fridge.  So I decided to make a paleo version of the Zuppa Toscana.  Used parnips instead of potatoes, coconut milk instead of cream, and of course sausage was all natural.  The husband asked if it tasted like the ‘original’ I usually make, and I replied with ‘of course not’ but close enough. Good enough!

Zuppa Toscana

• Italian Sausage – I used 50/50 spicy and mild
• Parsnip – cut about 1/4 inch thick
• Kale
• Coconut cream
• Garlic
• Onion
• Chicken stock/water
• Red pepper flakes – because spicy sausage just didn’t do it
• Black pepper
• Sea salt
• Coconut oil

1. Saute minced garlic & chopped onion in coconut oil.
2. Remove sausage out of the casing, break into pieces and sauté with the garlic & onion (and add red pepper flakes if you feel like it).
3. Once sausage has browned, add chicken stock/water and wait to boil.
4. At this point, I’ll season with salt & pepper, then add parsnips to boiling soup.  (Note: parsnips cook way faster than potato, even faster than carrots, so watch it so it doesn’t turn to mush)
5. When parsnips are almost ready, add kale.
6. Once kale has softened, turn off heat and add coconut cream (sparingly).
7. Stir and enjoy!

Another Note:  I suck at measurements that’s why I don’t bother to include them, but for this dish, remember that coconut milk/cream is NOT like dairy cream, it will add a distinct coconut taste so use sparingly, otherwise your dish will taste like it’s missing curry.

DAY 3 – Fish Taco with Guacamole

Yes, I made it to Day 3!  I ate quite a bit today too.  I was stuffed after dinner.  I had a soft boiled egg and banana for breakfast,  left over from last night + half an avocado, then I had a hunkering for something sweet, so I ran to Trader Joes and got some sliced mangoes, which I sprinkled with ground cayenne pepper.

When I got home, I stared at the contents of the fridge and then saw the clean sink and thought, “now why would I dirty a perfectly clean kitchen?” And since I still had leftover Mahi Mahi from the other day, I decided to make guacamole, and ‘assemble’ dinner instead of cooking.

 

Assembled Fish Taco with Guacamole

• Leftover Mahi Mahi
• Romaine lettuce
• Pickled jalapeno/carrots
• Guacamole

Guacamole

• Hass avocados
• Tomatoes
• Red onion
• Limes
• Sea salt & pepper
• Cilantro

DAY 2 – Filipino Beef Steak

I’m usually stoked on Day 2 because that means I survived Day 1.  And Day 1 is no joke! That’s about 18 hours of awareness.  And awareness for me, means thinking about food! No matter how busy I am at work, I’m constantly thinking about food.  I could be sitting in a very important meeting and I would take a moment to look at the clock and say, “Hmn, what’s for lunch?”

As I was scrolling through my Instagram during ‘break’ at work, I saw that Paleo Foodie Kitchen posted a photo of Filipino beef steak, and I remembered that I had some flank steak in the freezer. And of course the moment I got home, I defrosted that bad boy and whipped up some garlic cauliflower fried rice.  Match made in heaven. Heaven in my belly!

Filipino Beef Steak (Bistek)

• Flank steak
• Coconut aminos
• Onions
• Sea salt & pepper
• Lemon
• Olive Oil

1. Marinate the thinly sliced pieces of steak in coconut aminos, lemon, sea salt & pepper for 30 mins to 1 hour.
2. Fry (brown) the meat in a little bit of olive oil. The liquid from marinade and meat will develop.
3. Set aside the meat as it browns. When meat have been browned, drain out the juice from the pan & set aside.
4. Put the meat back in the pan (add more oil if you want) and cook until seared.
5. Add onions.
6. When onions start to give, add the juice and mix.

DAY 1 – Baked Mahi Mahi

Day 1 – Again

I was not very good at documenting my first Whole30. In fact, I sucked. I got a little too excited with everything new that I was discovering, and totally neglected documenting it. But the good news is that I completed it! It was not easy, but I felt great! Then the holidays came and I blew it. Just blew it! And blowing it means dealing with the allergies, hives, bloating, weight gain, mood swings, etc. etc. It was bad. And now, in an effort to get back on track, I’m doing a 2nd Whole3o.

And so for Day 1, I made baked Mahi Mahi and roasted vegetables. I had some Mahi Mahi in the freezer, that I got from Trader Joes, didn’t feel like cleaning my cast iron pans, so I popped it in the oven with some ghee, olive oil, lemon and garlic. Then, I cut up some carrots, zucchini and asparagus, tossed them on olive oil, and popped them in the oven also.  The result, a yummy semi-light but substantial dinner (and lunch the next day)!

Baked Mahi Mahi

• Mahi Mahi fillets
• Olive oil
• Ghee
• Garlic – minced
• Lemon

Roasted Vegetables – Note: this can be done to any vegetable you like. For example: bell peppers, broccoli, brussels sprouts etc.

• Carrots
• Zucchini
• Asparagus
• Olive Oil
• Sea Salt
• Black Pepper