Public Service Announcment: The pumpkin seeds that Giant sells in the bulk food aisle are considerably less expensive than the pre-packaged David’s brand. However, they are also saltier, extraordinarily fibrous, and decidedly less tasty — which I suppose could be considered both good and bad. Good if I’m trying to eat a little less; bad because they’re freeeaking hard to swallow.
two eggs scrambled with red pepper, mushrooms, and onions
2 slices of bacon
1/2 an avocado
coffee + coconut milk (thought it might grow on me… nope)
20 pumpkin seeds
10 almonds, 10 dried cherries, one date
one small apple + almond butter
25 almonds, 1/4 C dried cranberries, and a small hunk of dark chocolate (87%)
decaf coffee + almond milk
Sweet Potato Cottage Pie (original recipe from Fast Paleo)
The original recipe is primal, which includes dairy (cheese, butter) and it also calls for mayo. I made some changes so that it would conform to paleo, omitting the dairy and mayo, and I modified the sweet potato topping to include some cauliflower (I had some leftover steamed cauliflower stinking up my fridge):
saute in about 1 tbsp olive oil:
1 half onion minced
3 big cloves of garlic minced
and 2 good-sized carrots finely chopped
about 10 minutes until the carrots are cooked.
1 lb of ground beef (mine’s not grass-fed, but it’s from our good butcher)
When the beef is browned, add 1 tsp (or more) worchestire sauce and 1 tbsp (or more) tomato paste. Then put the meat pie “filling” in a pie pan (I used a square Pyrex).
Then spread on the top of the meat:
1 yam and about 1/3 head of cauliflower, steamed and mashed together with about 1/3 cup of coconut milk.
Put in an oven @ 350 for about 15 minutes to heat it through.
This was delicious. Next time I will increase the worchestire and tomato paste by half again as much — the meat was a little dry and I like my shepard’s pie a little more gravy-style, but otherwise I’m super happy. Just make sure you saute the carrots long enough, or you chop them small enough.
No WOD; rest.