So, I’m sorry to say that I wasn’t able to document one entire day of food this week. Instead, I’m hoping to give you something even better!
As I mentioned, we normally do some type of egg scramble with vegetables in the morning, leftovers for lunch, and a cooked dinner. Although I think I’ve included one breakfast and lunch, I’ve included all our dinners for the week below, so you’ll have some suggestions if you’re looking for ideas.
- Lemon rosemary broiled salmon. (This was delicious! From this cookbook again. Served with a large salad.)
- Stir fry with skirt steak. (Improvised with cut up skirt steak from local beef. Sauce made from coconut aminos, garlic, red pepper, and fresh ginger.)
- Eggs with spring onions, bacon, and grapefruit. (Sugar free bacon from Pederson’s. Probably my favorite breakfast.)
- Oven roasted Turkey legs with sage salt. (We served this with sweet potatoes and mashed cauliflower. Same cookbook. The recipe would be great with chicken legs too. Our turkey legs were a little tough and gamey.)
- Whole Foods salad bar. (I just posted about convenience food and here’s proof! I picked this up after my doctor’s appointment for lunch. Made my own dressing with olive oil and red wine vinegar.)
- Leftover turkey curry. (Used everything left in the fridge plus coconut milk, Red Boat fish sauce, and curry powder) Baked apple. (Cut a ripe apple in half, painted on a little melted ghee, and topped with cinnamon and raisins.)
For last night’s dinner, balsamic braised short ribs, I’ll actually share the recipe. It came from here, but I made a few substitutions as necessary.
(Sorry if the pictures are a little sad. I used my phone and the lighting wasn’t great.)
Balsamic Braised Short Ribs
- Savory spice (approximately): 1 Tablespoon rosemary, 1/2 Tablespoon salt, 1/2 Tablespoon garlic powder, 1/2 Tablespoon onion powder, 1 teaspoon paprika, 1/2 teaspoon black pepper.
- 2-3 pounds bone-in short ribs. I bought mine from the local ranchers.
- 1 Tablespoon coconut oil
- 1 15 oz can plain (no sugar) tomato sauce. (I actually used one large 28oz can of diced tomatoes.)
- 1/2 cup balsamic vinegar. (I actually used about 3/4 cup because I used more tomatoes.)
- 4 whole dried dates, pitted. (I cut these in half as I pitted them. I also probably used 6.)
- 6 cloves of garlic, smashed. (I would have liked to use more, but we were out. I don’t think I remembered to smash them.)
Sprinkle the savory spice blend over the meat and rub in.
Sear the short ribs in coconut oil over medium-high heat on both (or all) sides until they are browned.
Place everything in a slow cooker and cook on low for about 6 hours or until the meat falls apart.
Final product with a salad (sweet potato not pictured).
I only have this one sad picture due to the fact that this is just that delicious. Enjoy!
What was your favorite meal this week?