It feels like we’ve been eating out a lot lately. I made breakfast/lunch and snacks while we were in Miami over Labor day weekend and we basically only went out for dinner but not being in my own kitchen is limiting. Needless to say it felt good to get in the kitchen and make a real meal last night. I used some leftover kabocha squash and the remaining half of a Florida avocado and put this quick dish together. (And by the way, have you seen how big those Florida avocado’s can get?) Jeff & I split that bad boy and really enjoyed this meal.
When I cooked #25recipesin2days to prepare all the missing photos for Pigskin Paleo we were well stocked with all that food for quite a while. That’s why it’s felt like weeks since I’ve really cooked anything new.
I typically like to empty the fridge completely before we travel but since we weren’t going to be in Miami for all that long, I didn’t do that this time around. When we came home Wednesday there weren’t many ingredients in the fridge for me to work with so we wound up snacking for the rest of the week. Thursday we went out for dinner to celebrate Jeff’s birthday with his parents and Friday I pulled an all nighter editing client photos into Saturday afternoon. I know I got at least an hour of sleep sitting at the computer when I swear I put my head down for what felt like a minute, but after opening my eyes, an hour had passed. After handing off the photos Saturday afternoon I stopped to pick up some groceries and restock the kitchen with fresh fruit and veggies. I already had a fully stocked freezer full of meat and when I came home I was ready to jump right in.
Jeff’s been working on my site nonstop, and there’s still plenty left to do, but I decided after dinner some Paleo chocolate chip cookies were in order.
While I was sleeping last night he added a new feature that I had requested. I originally wanted to add badges to every recipe in Pigskin Paleo, similar to the captains patch used by all NFL teams, as seen below on Jay Cutler’s jersey.
The label in the book would show at quick glance whether each recipe was Paleo, Primal, Gluten-Free, Vegetarian, Vegan, Raw or Sugar-Free but we simply ran out of time. So instead of having those badges in the book, now anyone can click on any of the sections (or all the sections) and find out how many recipes there are and what they look like, for each particular badge. I’m super excited that Jeff was able to put that together. There’s plenty more updates coming and I just can’t wait.
If you’ve already picked up Pigskin Paleo I can’t thank you enough and if you haven’t, what are you waiting for? ;) Just kidding, no but really, if you have any questions feel free to send them my way or leave a comment below. :)
If you’re local to the Chicagoland area and you’re around tomorrow night (Monday September 10th) come stop by the Eat Move Balance seminar. The topic is Football Snacks: Chips, Dips & Other Tips and I’ll be there with an appetizer along with copies of Pigskin Paleo.
Oh yeah, one more thing, The Bears kicked some Colt butt today with a 41-21 win. Next up Thursday: THE PACK!