Whew. I still have two Yelp events that were part of Yelp Tampa Bay’s PASSPORT to downtown St. Pete to recap, but man…seven events in a row means lots of photos and less time in between to write about them. I know, my life is tough.
Plus, regular life is happening in between all of these fabulous events. So today I’m going to catch up a little on all of the things that happened in between Yelp events in the last week. This one is all about food.
Not pictured are the two fun size PayDay bars that I greedily ate one day in a random moment of complete weakness. Leftover Halloween candy. They were delicious and totally gave me a buzz and made me think about food for the rest of the day. That food obsession is what I hate more than anything. I got clean again the next day, but it is hard to fight that dragon.
Food that I thought was photo-worthy (mostly #NSNG no sugar, no grains):
I made a recipe out of Well Fed 2 by Melissa Joulwan one night and I think it was our favorite from that cookbook so far: Chicken Nanking.
It’s sweet potatoes and green beans and chicken in the most delicious sauce. The kids really loved it. I used frozen green beans and it turned out great.
I made pancakes from Paleo Cupboard Sunday before last:
Local raw honey from Parkesdale Farm Market:
They were only ok. I think I needed some better (finer) almond meal. I used Bob’s Red Mill almond meal/flour and it is pretty mealy. I made mine without any honey, but did put a bit of honey in the boys’ pancakes. They liked them.
When making almond flour pancakes I like to keep them silver dollar sized so they are easier to flip and hold together. Also, they are more dense and filling than traditional pancakes, so the portion should be less.
Cal spotted these Sassy Cucina (local) dips and sauces at Rollin’ Oats one day:
The ingredients looked good to me (although why “low fat”?), so we bought a few varieties. The whipped feta spread is delicious but very garlicky.
Chad grilled some beautiful tuna steaks one night. We marinated them in Tessamae’s Chesapeake marinade first.
One night I made a chicken pesto with spaghetti squash, kale, and Sassy Cucina basil pesto.
I had leftover spaghetti squash with sautéed onions and kale, goat cheese, and bacon for breakfast the next morning.
Another photo-worthy breakfast involved zucchini and radishes.
Somehow between my three last veggie co-op boxes I have ended up with a bazillion radishes. So I need to try to just put them in everything. This somewhat strange-looking combination was actually very tasty:
After Yelp’s Secret Cash Mob on Saturday, Ali and I went to lunch at Parkshore Grill.
I got the Sesame Crusted Tuna Steak salad with oil and vinegar dressing.
Unsweetened iced tea:
I really like Parkshore Grill for simple, quality, well-prepared food. Great NSNG lunch.
This past Sunday I tried a new almond flour pancake recipe with some Honeyville almond flour that I ordered from Amazon. It’s supposed to be a higher quality brand and produce smoother, lighter baked goods. I don’t really bake or eat “paleo” baked goods that often, but I like to make pancakes on Sunday for the boys (and myself). So I’m working my way through every recipe I can find on the interwebs for low-carb pancakes that I can create NSNG for me.
This week I used the recipe from Yummy Inspirations for Grain Free Fluffy Almond Pancakes.
They turned out very pretty.
Pork bacon from U.S. Wellness Meats:
I gave the boys maple syrup on the side.
The boys and I really liked them but Chad said he thinks the best ones so far were the pumpkin ones I mentioned in this post. I liked these, but since there are a million recipes for grain-free pancakes on the web I plan to just keep trying them all.
Lunch yesterday was inside out wraps:
They were slightly messy but delicious.
Breakfast this morning:
I fried one slice of bacon and set it aside then used the bacon grease to make a hash out of 1/2 of a sweet potato (diced), onions, bell pepper, and kale. Then I crumbled the bacon over that and added two fried eggs. So delicious. I love breakfast. It’s the best.
Okay, up to date with the photo-worthy food.