Paleo’ish

We’ve been trying to part-time Paleo… yes, I know the Paleo faithful out there are cringing or screaming in their chairs right now. What it means to me, is, as much as possible, to eliminate grains from diet, with the exception meals. As someone who enjoys cooking and food, who bakes his own sourdough from scratch from time to time, who enjoys an occasional plate of pasta, it would take the flavor out of life to be too hardcore in any kind of restricted eating program or lifestyle.

2015-03-18 09.26.09

Now that being the case, we try whenever possible to skip grains and carbs. The way I think is, “Is it neccessary to have carbs in this meal to eat what I want”. Many times, the answer is no. Sometimes, the answer is yes. Zoodles (zuchinni strips simulating the shape of noodles) are fine, but if one is honest, they are not the same.

Today, for breakfast, I made a 2-3 oz steak, egg, sunny side up in a bell pepper ring, cauliflower (steamed then tossed in the pan with the oil from the steak), and a 1/3 slice of cheese on the egg. The cheese isn’t paleo (dairy) but I like the flavor so… mostly on target. Fat, protein, and the cauliflower took the place of potatoes in terms of texture and filling the belly.

What do you think? I shouldn’t even say Paleo’ish? What would you call it?

That special moment when you say to yourself “ah…THIS is what I travelled here for!”

 

I’ve been on holiday in Thailand. So far, theĀ  food has been good. I haven’t had any regrettable meals. Everything has been fresh, well prepared, and tasty. But today was one of those, pause and roll the flavor around in the mouth days.

I have had an urge for Pla Rad Prik, Fish in Chili sauce for a while now and decided that even if I’m eating alone, to just go for it and eat what I can. I found a restaurant that looked pretty good (no yelp here, so you’re rolling the dice much of the time). I went in and ordered the Pla Rad Prik. On the side, I had an order of Shrimp Fried Rice – Khao Pad Goong.

Pla Rad Prik (c) wildchopsticks.com 2012

As with most Thai recipes, there are all the elements of taste in there. Fish sauce for salty, palm sugar and tamarind paste for sweet, fiery peppers for hot, and lime on the side for sour. The fish was fried perfectly and the sauce was delicious. So good, in fact, I’m really tempted to go back again. A pound or more of fish for 250 baht, or about 8 dollars.

The rice was good, nothing to complain about at all, and had plenty of shrimp. The only thing that kept it from being memorable was that I was so into the fish that even white rice would have been just fine.

Khao Pad Goong - Shrimp fried rice

I managed to eat the best parts of one side of the fish and half the other as well as all the rice, but eventually had to stop. I hate to waste food. I mean I really, really hate to waste it, but it was either eat what I could or (if I didn’t order it) miss the chance entirely today.

 

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