Filed under: Daily Not Bread, Food Log | Tags: paleo french toast, paleo mushroom peppercorn sauce recipe, paleo tenderloin
I was feeling inspired this morning, and there was 3/4 of a pan of coconut loaf on the counter. We were going to have french toast for breakfast, paleo style:
8:30 AM Coconut Bread French Toast with Kiwis and Strawberries and a Side of Ground Turkey
We were going to try to do just nuts and meat for the last week of the challenge, but after my sausage and nuts experience…I don’t know. I’m forgoing enough without my cheese and “real” bread, I still want breakfast to taste breakfast-y. Maybe when we’re super-leaning for the summer we’ll try the nut/meat only breakfasts with a little more zeal. In the meantime, there’s Coconut Bread French Toast.
You guys, this might be my fave Paleo breakfast to date. I cut up about 3 small slices each of the coconut bread from last night and dipped it in an egg mixture (3 eggs, 1/4 cup vanilla almond milk, vanilla extract, 1/2 crushed banana, cinnamon) and grilled for about a minute. Topped with some fresh kiwi and strawberry, it was to die for. We had some turkey burgers in the fridge, so I also did up one of those and served half a patty with each breakfast. Perfect.
We did a noon Crossfit workout, perhaps the hardest one ever. Corey was lifting some seriously heavy weights and we were both exhausted when we came home, so we just ate leftovers from the weekend: soup, turkey curry, the spaghetti from the weekend spaghetti omelette.
I had some work to finish off, so Corey later picked up some ingredients for dinner: tenderloin (organic), two kinds of mushrooms, and some lite coconut milk. I was going to make beef tenderloin with mushroom + black peppercorn sauce!
That meat really is that pink. My man is a seriously hardcore carnivore, would eat it raw if he could. And he has.
This meal was super good and really easy. I had to experiment with the mushroom peppercorn sauce a bit because most recipes call for cream and wine. I use lite cocounut milk, a bit of almond milk, and a lot of spices. It was really good.
Tomorrow is our second last day of this challenge. What should we make?
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Kristin + Corey Paleo Log Blog 
Because of your many mentions of Lara bars (and me remembering how good they were) I googled them to find out where in my city I could find them (as I’m having difficulty) and discovered a blog that provides recipes on how to make your own Lara bars. I thought of you so here it is: http://www.wellsphere.com/healthy-cooking-article/homemade-lara-type-bars-energy-bars-part-3/191669. I find Lara bars knid of expensive so I’m going to make my own and see how they taste. The trick will be to use organic – anything else would defeat the purpose.
Anyhoo I LOVE reading this blog! It’s so inspirational – I so admire you guys for doing this.
Comment by trinity67 March 30, 2010 @ 3:24 pmI just read all of your entries, and it sounds like you’ve had some pretty yummy food. I recently decided to go dairy-free (in hopes of cutting unexplained bloating and stomach pains) and thought while I’m at it, maybe I should do Paleo? Except it’s kind of scary… expecially since I *know* my husband won’t be interested. So that means feeding three (him +2 kids) regular food and myself something else.
Comment by sweatysneakers March 30, 2010 @ 4:01 pmSo my questions is this: Could you have done it alone? And at the worst of it, how bad was it? How long until the cravings/hunger were under control?
Trinity – you are always so sweet — thanks so much! I am going to look up the Lara bars right now.
Sweatysneakers – Yes. I could have done it alone but it would have been harder – it definitely helps to have someone on the wagon with you. But Paleo meals can be easily adapted, I did it when Corey’s parents were here. Add yogurt to the breakfasts of your husbands and kids, give them sliced bread with their steak and asparagus. Some people also follow paleo but do allow some sugars (like agave nectar, for example) that make things slightly easier.
The worst of it only lasted a few days. By the end of the first week my cravings were pretty under control, though I would be totally lying if I said I wasn’t going to go out and scarf mad cheese and sushi the minute this is done.
I think we will continue to do this diet going forward, but maybe with a cheat day. Both of us are too pleased with the benefits – increased strength, stamina, and better mood. And we’ve also leaned out in a major way, which is very cool.
Comment by kristincorey March 30, 2010 @ 4:42 pmI can’t remember if I have seen you post this or not, so forgive me if it’s a repeat. I made this last night and it WAS SO GOOD. It took some time, which, most of these do…but it was worth it. Kristin – you two have been so inspiring this past month and I am back on the no wheat & sugar train thanks to you all!
Chicken Curry
Ingredients:
3 tbs coconut oil
2 small chilis, diced
1 inch piece fresh ginger root (peeled with spoon)
3 cloves garlic
1 medium butternut squash, peeled & cut into chunks
2 medium carrots, peeled and cut into 1/2 inch pieces
1 head cauliflower cut into florets
1 onion diced
3 chicken breasts cut into chunks
3 tbs curry powder
1/2 tsp cinnamon
1/4 cup raisins
1/4 cup cashews
2 cans coconut milk
Directions:
Grate ginger and garlic together to form a paste. You can do this in a small food processor or by hand using a micro plane.
Heat coconut oil in a large pot over medium heat.
Add ginger, garlic, chili, curry, and cinnamon and cook for 2 minutes, stirring the whole time to be sure garlic doesn’t burn.
Add in chicken and onions and cook for another 5 minutes.
Add in all other ingredients except cashews. Turn heat down to medium low and cover pot. Cook for about an hour until veggies are tender.
Uncover, add nuts and cook for 15 more minutes to thicken.
Comment by Amy March 30, 2010 @ 6:34 pm