This first week of the Paleo challenge was a difficult one, I cannot lie. But before we get to the rough stuff, let’s celebrate the best meal of the week.
We kicked off the first day of Paleo with a Middle Eastern feast consisting of lamb kabobs, veggie kabobs and baba ghanoush. Since this dish always gets so many rave reviews (even without the pita bread, hummus, and feta cheese), I thought I would share how to make this very easy and complete dinner. Paleo peeps, you’re welcome. Everyone else, you are too.
Lamb (or other protein) Kabobs
3/4 C raw pistachios
1 lb. ground lamb
1 t cumin
1/4 C diced onion
salt
pepper
1-2 cloves of garlic
fresh herbs (parsley/oregano/whatever you got)
1. In food processor, mix pistachios, cumin, onion, garlic, herbs, salt and pepper. When thoroughly chopped together, transfer the mixture into a large bowl, add in lamb and mix.
2. Shape into kabobs around a grilling skewer, throw on the grill and enjoy.
Chop up some vegetables for veggie skewers and you’ve got an easy and delicious side dish. After you’ve made the kabobs, rinse out the food processor and then make some baba ghanoush.
Baba Ganoush (spelled with or without the second ‘h’ it turns out)
eggplant
tahini
salt
pepper
lemon juice
olive oil
garlic
1. cut eggplant in half and cook on a baking sheet for an hour at 350 degrees. After cooling, skin the eggplant, putting the guts inside the food processor.
2. Add in tahini, olive oil, garlic, lemon juice, salt and pepper to taste while processing eggplant. You want the baba ganoush to be slightly on the thicker side. When done mixing, let baba ganoush chill for a bit before serving.
That was Monday. Unfortunately, it all goes downhill from there.
Tuesday…I met an old blogging friend who was stopping in Denver for the night. Had a glass of wine and dinner at the bar. Dinner consisted of olives. Fought the urge to stop by my favorite burrito place on the way home and ended up eating a hardboiled egg before bed.
Wednesday…I hosted a Blog and Beers event at the Mountain Sun Pub. Due to bad planning on my part, all I had for dinner before the event was an avocado and some radishes. I caved in to the pressure of hostessing and had 8 oz. of beer there. CHEATER. I know, I know.
Thursday… BBQ lunch at Trada for Startup Week, burger–no cheese or bun please. Then, Ignite Boulder. Enough said. We snuck out at intermission, ran to Falafel King and had a Paleo-friendly dinner there. You guessed it…more lamb and baba ganoush. Of course, not as good as my husband’s but not bad in a pinch. Was tempted by the free beer at Trada and had a glass of wine at Ignite.
Friday…turned down beer at yet another Startup Week event, had a glass of wine with the ladies for happy hour (also? beets sans cheese on the happy hour app menu at Salt FTW!), awesome dinner of coconut shrimp satay, sauteed Chinese broccoli and mushrooms, with fried plantains. Thai-like Paleo. Frozen strawberries and coconut milk finished things off right.
Graduated week one of Paleo...but not flawlessly.
Saturday…attended the graduation BBQ of a dear friend, was happily able to eat some of the food at this graduation celebration and also drank a glass of wine. I did not celebrate with the above cupcake, although my husband did. We baked chicken, had acorn squash and leftover Chinese broccoli.
Sunday…Paleo brunch and sunshine. A five mile run, some yard work and time to plan out what to eat for the upcoming week.
Who says you need cheese?
With a first week like this, my Paleo challenge can only get better from here on out. So far on the menu for next week, we have a whole chicken, hamburgers, fish and sausage. I’m going to take it easy on the social events, spend more time in the kitchen and quit that skipping dinner nonsense.
Here’s to a much more successful second week of Paleo!
