Archives For Meals


June 10, 2013 — Leave a comment

My stomach hurts.  I’m pretty sure it’s food related.  Last night I went to dinner with a good friend.  We ended up going to Thai food (my suggestion).  I had two cups of a chicken-coconut soup and a half cup of a chicken string bean dish and 2 curry prawns.  I didn’t eat very much but my stomach was a little off after dinner.  Tonight I met another close friend for dinner at Hopmonk Tavern in Novato.  It’s a great restaurant with a great variety from which to choose.  I didn’t order off the menu.  I asked for grilled salmon and whatever vegetables they had.  My salmon came broiled, I think.  I received a small bowl of grilled carrots with sautéed onions and mushrooms.  Again, a small amount of food.  I’m sure none of this was organic in any way…especially the Thai meal the other evening.

We’ll see what the scale reads in the morning.  I was up 4/10th of a pound this morning.  I attributed it to the Thai food last night either not being of the highest quality or having a high salt content.  I have to remind myself not to eat chicken if it’s not organic.  It really has an effect on me.  My friend and business partner, Michael, always reminds me that nonorganic chicken is the worst kind of meat you can eat when it’s not organic.  The things he tells me about nonorganic processed chicken makes my skin crawl…blach!

Tonight I chose to eat salmon thinking it would be a better choice.  It tasted good and fresh, but I can tell something in the preparation is not sitting well with me.  I may choose to go with just raw vegetables next time and see how I do.

It will be a constant journey of trial and error to incorporate eating out and finding the right combination of foods that work well for me when I do not have organic choices at my disposal.

Ouch…my stomach is really hurting so I’m going to sign off now.  Okay, here I go now…goodnight!

The Hunger Games…

June 4, 2013 — 2 Comments

Let me talk about yesterday.  As per my usual routine, I am up between 3:30am and 4:00am.  Just after 5am, I’m out the door to pick up Michael, my friend and business partner, and we head towards Novato to our health club for an early morning of work.  Michael starts seeing clients at 6am and I participate in 6am Spin class.  so back to me getting up by 4am…I woke up on my own and used the restroom as most people do upon waking.  As I washed my hands and rubbed my eyes, I thought to myself, “Hmmmmm, it seems a little light out.” I walked back to bed and glanced at the clock to see what time it was.  Wait…wait time does that clock read?…4:57am!  Oh my God, I have to leave this house in seven minutes!  Now you have to know this about me; I’m a ease-into-the-morning type of guy.  I like to wake up early and take my time getting ready.  I hate having the alarm go off and having to jump in the slower and race to get ready.  I’ve been that way all my life.  So, not having my alarm go off and having seven minutes to get out the door was not only extremely rare for me, it was downright disturbing.  I didn’t think Houdini himself could pull this off!

Thankfully I had all my clothing laid out ready to go and my duffel bag full of everything I needed.  I almost never to that the night before,  I usually always do it in the morning, but for ever reason, I took the time to do it the night before.  Oh, and I took a shower the night before just before bed because I was feeling sticky from the hot weather.  So it seem the stars aligned for me to oversleep.  So I made it out the door in seven minutes…and now to the real point…I didn’t have time to eat breakfast.  I know, the horror of it all… The only thing I gad time to grab was a small orange.  I knew that orange was not going to cut it…and it didn’t.

I had mentioned before that I have never been hungry since I started this Paleo diet on the 6th of May.  I’m being completely honest when I say I always used to be hungry…always.  Immediately after going 100% Paleo, I saw my hunger just fly out the window.  There were days when I had to make myself eat a meal because I wasn’t hungry at all and I knew that missing a meal would be problematic and many ways.  Yesterday morning was one of those problematic days.

After my spin class I went back to my office and began to address business at hand.  I wasn’t going to be able to leave work until 11:30am (that’s when Michael finishes with clients) and I wouldn’t be able to get something to eat until 12:30pm.  Around 10am, it hit me…the hunger pains.  I was hungry and I needed food. We have nutritional bars and shakes at the club, but none of those items are on the list of foods for my challenge, so I didn’t even entertain the idea.  I committed for 30 days to this program and I’m sticking to it.

By 11am I was really hungry.  I drank as much water as I could, but the hunger remained.  It was obvious that my body needed protein and it was rebelling against the lack of proper nutrition. I left work at 11:30-ish and headed back to Petaluma.  By the time I landed at home it was after 12:30pm.  I made myself a plate of chicken (one breast), heirloom tomatoes with a vinaigrette and roasted beats dressed with a garlic and olive oil dressing.  My plate was bigger, or rather my portions were bigger, than normal.  As I said, I was hungry.  As the day wore on I noticed that my hunger never really left me.  It had been awhile since I felt that kind of hunger.  I also felt a bit off in the energy department.  It became clear to me that missing my breakfast clearly messed up my whole day.  I just was never able to get back on par.  It just goes to prove how important breakfast is as a start to your day.  We often think that missing a meal, especially breakfast, won’t really matter–that we can make up the difference later in the day.  This just isn’t so.  Depriving your body of nutrition at anytime has its price…or specifically, its consequences.

Day 19: Lunch

May 24, 2013 — Leave a comment

Christine, my coach for this 30-day cleanse, sent out another round of recipes this week.  One in particular caught my attention.  It was a recipe for a BLTA Chicken Breast “Sandwich.”  I created my own mayo/dressing instead of using store bought and placed the “sandwich” on top of the arugula rather than placing it inside.  Personally I think placing the arugula on the place makes the dish easier to eat and makes for a nicer presentation.  Try it, it’s delicious!

BLTA Chicken Breast “Sandwich”Day 19: Lunch

chicken breast, with skin on
1 tbls paleo mayo dressing
2 slices of cooked bacon
1 handful of arugula (lettuce may be substituted)
1 tomato, thinly sliced
1 Avocado, thinly sliced
Butterfly the chicken breast by cutting lengthwise through the middle of the breast without cutting all the way through, so it can be opened up. Lightly salt and pepper the chicken breast.Heat a grill pan so that it is hot enough to sear. Place the skin side down for proper rending of the skin and cook 4-6 minutes on each side. Cook 5-7 minutes on the first side until nicely browned.  Once you begin to see clear juices run, the chicken breast is thoroughly cooked. Let the chicken breast rest for 2-3 minutes so that the juices are reabsorbed by the meat.  Put a handful of arugula on the plate and place the open chicken breast on top so thatDay 19: Lunchthe rendered skin will be on top after you close the butterflied chicken.  Layer tomato, bacon and avocado and drizzle Paleo Mayo Dressing over the inside before closing.  Drizzle another tablespoon of dressing over the arugula and a few dips on the plate4 for presentation.  Enjoy!

Paelo Mayo Dressing

2 egg egg yolks
1 tsp dijon mustard
1/2 cup olive oil
2 tbls fresh lemon juice
Put the yolks in a blender or bowl with the mustard and 1 tsp of the lemon juice.  Mix the two tether and start whisking vigorously.  Add the olive oil very slowly.  You will be creating an emulsion and too much olive oil at once will cause it to separate and destabilize.  You want the consistency to be that of a thick salad dressing, you not going for an actual traditional mayo consistency.  When thick, add the remaining lemon juice.  Use sea salt and white pepper to taste.  Refrigerate for at least 30 minutes before use.

Day Twelve: DinnerOkay, so my yummy dinner is not in the future.  It’s in the past.  I made seared brussels sprouts with bacon and caramelized onions.  My protein was two slices of baked chicken and two slices of grilled turkey burger.   I topped the turkey and chicken with a chunky purée of avocado, fresh basil and basalmic vinegar.  I topped the purée with a chiffonade of red cabbage and carrot dressed with olive oil and vinegar.  VERY tasty!

So where does the future come in?  Well, after dinner (I actually made this for me and my friend Selina) I went to see the new Star Trek move, Star Trek: Into Darkness.  The movie was great.  Star Trek fan or not, J.J. Abrams made a great film.  Good story and actions packed.  However I did happen to notice one thing that was odd…there are fat people in the future.  What?!  This makes no sense.  So, three hundred years from now we can travel the stars, beam ourselves from one location to the next, and conjure up a meal at our whim by just asking a computer to do so…but we haven’t cured obesity?! It just goes to show you that there will never be a quick and easy way to get the pounds off other than diet and exercise.  I was hoping that in the future we could just beam the fat out of our bodies…lol.

Day Nine: Dinner

May 14, 2013 — Leave a comment

I’ve been trying FOREVER to find a recipe for Thai Coconut Chicken Soup!  I searched and searched and then tried to come up with my own.  After piecing a few recipes together, and inputing a few ingredients of my own, I finally arrived at a winner!  I made the dish this evening.  Delicious!  Here’s my recipe:

Thai-Inspired Chicken Soup
Thai-Inspired Chicken Soup
1 tbls butter
1 tbls finely chopped fresh ginger
2 garlic cloves, minced
1 large cooked chicken breast, cut up
13.5 ounces coconut milk
2 cups homemade chicken stock
1 red or orange bell pepper, cut into thin strips
2 scallions, thinly sliced
1/4 cup freshly squeezed lime juice
1/4 cup finely chopped basil

Heat butter in a deep saucepan over medium heat. Add ginger and garlic and saute’ briefly.  Chop the cooked chicken cubes or slices and add them to the pan. Saute’ 2-3 minutes then add coconut milk, chicken stock, bell pepper and scallions.  Bring the soup to a gentle boil then remove from heat and stir in lime juice and basil.  Add salt or hot sauce to taste.

Day Four: DinnerThis is not a culinary blog, but I am so happy with the dinner I created tonight.  Seared Ahi Tuna atop whipped cauliflower, pureé of carrot and roasted garlic with sauteéd French beans.  Delicious!  The only fats used were a teaspoon of dripping from my skimming the top of my bone broth and a single pat of butter for the carrot and garlic pureé.  I boiled the cauliflower in bone broth until tender and returned all the liquid back to my bone broth container.  How great is that!  I’m enjoying creating new way to create healthy delicious dinners.



Day Three: Dinner

So I made an extra yummy dinner tonight.  I seared sea scallops and topped it with a blended reduction of fresh raspberries, balsamic vinegar.  I reduced the sauce and finished with a pat of organic butter.  I roasted beasts and steamed brussels sprouts.  Eating clean and healthy can be delicious!  I prepared the reduction this afternoon and then just heated it up in the same pan I seared the scallops.  The trick to delicious and tender scallops is to brine the scallops with sea salt for at least 20 minutes.  Then you must dry them completely before sautéing them in a good searing pan.  You never want to use a non-stick pan.  You just won’t get the same sear crust on the scallop.  Sear on high heat, two minutes on each side for 3/4″ – 1″ thick scallop.  Voila! Dinner is seared…served!

So, I’m almost finished with day one of my cleanse challenge and I have to say it was pretty good.  I took the time to make may meals and have the whole experience be about celebrating good health and quality food.  I’ve attached picture of my first day meals…

Two eggs scrambled in one tablespoon of organic butter and two tablespoons of bone broth with fresh baby spinach and zucchini.  One cup warm bone broth.

Two eggs scrambled in one tablespoon of organic butter and two tablespoons of bone broth with fresh baby spinach and zucchini. One cup warm bone broth. 


Baked chicken breast with baked Japanese yam (chilled and cubed) and celery sticks.
Baked chicken breast with baked Japanese yam (chilled and cubed) and celery sticks. 

Grilled FR burger, fresh corn salad with chopped carrot and red cabbage dressed with balsamic vinegar, and steamed brussels sprouts.
Grilled FR burger, fresh corn salad with chopped carrot and red cabbage dressed with balsamic vinegar, and steamed brussels sprouts. Grapefruit wedge.