While I do try to live a "paleo" lifestyle I have been a bit more relaxed about it all for the last few months. My sister and I have attempted not one, but two Whole30's that really were more like Whole5's...not exactly a giant success. So when word came down that our gym would be doing a 6-week nutritional challenge I begrudgingly signed up. Begrudgingly because it spans the height of lake/boat/pool/beach season and July 4, who wants to be the girl not enjoying a cocktail during those events? Not I. Despite all of that serious enthusiasm (insert sarcastic look here) I signed up anyway to give me the shove over the cliff back into a lifestyle that I know makes me feel good and perform well. I did take a little bit of advantage of the impending challenge start date to enjoy some things I wouldn't be able to during that time, some vino, a grilled cheese and popcorn at the movies last night. The grilled cheese might've been the worst idea in that list. Heading into the week I planned a list of meals that will make life a little easier for me, they are all good for me and even better, I actually will want to eat the leftovers.
First on the list, left over Wild Boar Ragu (yes this was the vino on my pre-challenge list), originally I had it over zucchini "fettuccine" and tomorrow night it'll be over some spaghetti squash.
Wild Boar Ragu:
1 Lb Ground Wild Boar
8 pieces thick cut bacon, diced
1 8 oz Package Baby Bella Mushrooms, sliced
1 Medium Onion, Diced
1 Cup Diced Carrot
1 Cup Diced Celery
28oz Crushed Tomatoes
4 Cloves Garlic
1/4 Cup Dutch Processed Unsweet Cocoa
4 Bay Leaves
2 Springs Rosemary
1 Tsp Anchovy Paste (you won't even know it's in there)
1/2 cup chicken stock or red wine (*if you use chicken stock add 2 tbsp balsamic vinegar as well)
1. Mix ground boar and diced bacon, put in the bottom of a crockpot. Cover the bottom completely with the meat mixture.
2. Sprinkle onion, carrot, celery over the meat mixture.
3. I used fresh tomatoes vs. canned since it's in season but either works well. Add tomato, garlic, cocoa, anchovy paste, salt and pepper and puree in a blender until it's relatively sauce-like. I prefer a little less smooth sauce but you can puree to your hearts content. Pour tomato/garlic mixture over the veggies.
4. Add sliced mushrooms over sauce, then pour wine or stock + vinegar over the mushrooms and put the lid on it.
5. Cook this on high for 1.5-2 hours or on low for 4-6 hours.
In addition to this I've got a handful of other easy but yummy recipes planned, a fajita recipe from the PaleOMG cookbook, Cinnamon Beef Stew from Well Fed a green bean salad with shrimp and grilled chicken with fresh tomato, bacon, leek sauce. Hopefully between those and the breakfast "casserole" (a word I hate) I'll have plenty of options to keep me from wandering from the path this week.
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