Whole30: 13

No rants today. But wow, it’s been a long day.

Lunch was pretty much nonexistent. Because we were packing for our road trip to the Bay Area (5 1/2 hours south) and juggling a few other things at the same time, we basically snacked all day. Which just isn’t very satisfying.

But one of my favorite things to make pre-road trip is the Primal Blueprint’s roast beef. I buy a honking bison tri-tip roast, coat it in herbs and garlic, and then roast it low and slow. It’s perfectly rare and I slice it up super thin. That way you have several days’ worth of lunches or snacks at the ready. You can eat it plain or slather it with mustard and roll it around some arugula. Heaven. So luckily we had that to keep us going today.

By the time we rolled in to my in-laws’ house tonight, a gorgeous Paleo dinner of roasted chicken quarters, baked sweet potatoes, and a platter of fresh veggies (avocado, cucumber, tomatoes, and snap peas) was waiting for us. It was seriously the best thing I’ve had happen to me in a while. Thank you thank you thank you.

Breakfast: Frittata (cooked in coconut oil) with spaghetti squash and prosciutto. Coffee with cinnamon. (Thanks, Heather! That stuff is so smooth, it doesn’t need coconut milk!)

Morning Meeting: Lemon, lavender, mint tea

Midday Snacks: Probably about a 1/2 pound of roast beef (when all was said and done), handful cashews, one banana with almond butter, about 3 grapes.

Dinner: 1 roasted chicken thigh and 2 legs. 1 baked sweet potato. Probably 1/2 a cucumber, handful snap peas and tomatoes, 1/2 an avocado. *Yum*



3 Responses to “Whole30: 13”

  1. Great paleo dinner at your in-laws !

  2. jen annan house Reply 10/15/2011 at 8:34 am

    Day 14. Love the idea of roasted bison, thanks for sharing!

    • Warning: Not cheap. But so delicious. It feels positively virtuous going into my tummy. ;) Could also be done with beef.

      Make sure your roast is room temp (out on counter about 2 hours), coated in rosemary, oregano, garlic, and S&P. Roast at 250 degrees for 30 minutes. Check temp with a meat thermometer. You want somewhere around 130 degrees internal temp. If it needs more time, reduce oven temp to 160 degrees and keep roasting. I think my roast was a little over 2 lbs. and I needed an additional 30 minutes. And don’t forget: The internal temp will keep rising by about 5 degrees after you take it out of the oven and if using bison, it will cook quicker than beef due to low fat content.

      So seriously worth it.

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