Daily Archives: January 20, 2011

Packing lunch to the doctor’s office

I don’t have to go to work tomorrow but I still have to pack lunch.

Tomorrow is my 3 doctor’s appointments.
First will be at 9:30am, second at 11:15 am and last one will be at 2:00pm.

Since I”ll be having a blood test at 9:30am, I can’t eat any breakfast before nor exercise. Oh well, I guess I can get extra sleep.

Anyway today I finally made Roasted Chicken with Caramelized Shallots ever Nom Nom Paleo posted the recipe a while back. Since I didn’t have all the ingredients, I had to modify it a bit, but still Primal/Paleo approved.

Roasted Chicken with Caramelized Shallots (modified from Nom Nom Paleo)
8 pieces of chicken thighs (bone in and skin on)
4 large shallots – minced
Couple pinches of salt and pepper
4 Tbsp coconut aminos
2 Tbsp apple cider vinegar
Dash of dried thyme
Dash of ground coriander
3-4 stalks of green onions-minced

1. Mix all the seasonings on the baking pan (I had to divide the chicken thighs into 2 baking dishes since my convection oven is small)
2. Rub the chicken thighs with the seasoning until everything coated evenly.

3. Marinate about overnight or 1 hour if you’re in a pinch (make sure to take the chicken out from the fridge an hour before start cooking so they’ll come up to room temperature)
4. Pre heat oven 450°F
5. Bake the chicken skin side up (reduce the heat to 425°F)
6. After 25 minutes, turn over the chicken – make sure to spoon some of the shallots over it.
7. After another 20 minutes, turn the chicken back (skin side up), topped with chopped green onions – bake for an extra 5 minutes.


The aroma of caramelized shallots are HEAVENLY! The chicken was so moist, a bit tangy, salty and a bit sweet. Perfect!
Thanks Nom Nom Paleo for sharing this wonderful Paleo recipe!

While the chicken baking, I also modify the typical Chinese Steamed Fish to meet Primal/Paleo standard. It’s actually super easy!

Primal Style Steamed Fish
1 medium fresh tilapia (make sure it’s fresh, not frozen! It’s very important! When buying a fresh fish, always check the gill’s color. If it’s bright red then it’s still fresh. If it looks dull, brownish, or pale then the fish is not fresh anymore)
1 inch of ginger – julienne
1-2 tsp salt
3 Tbsp coconut amino
1 Tbsp avocado oil
1 Tbsp apple cider vinegar
1-2 green onion stalks – julienne

1. Rub the fish with salt – set aside for 20 minutes or longer
2. Pour in coconut amino, apple cider vinegar and avocado oil.
3. Topped with julienne ginger and green onions (white part only)
4. Line a pair of disposable chopsticks underneath the fish (so the fish is elevated a bit from the plate) – This to speed up the cooking time.
5. Steam at high heat about 15 minutes
6. Turn off the heat, uncover the fish and topped with the green part of the green onions


A fresh fish will taste good with very minimal ingredients and sauces. Usually people use oyster sauce, sugar and commercial fish sauce like Lee Kum Kee which is loaded with MSG and other chemical stuff.

Lee Kum Kee Oyster sauce

Lee Kum Kee Seafood Sauce

Images are taken from here and here.


My breakfast however has been pretty boring lately (mainly romaine lettuce, grape tomatoes with tea eggs and dressed with Fage Greek yogurt or coconut milk dressing) and a glass of almond milk.

banana wasn't consumed in the end

But I got to eat this Bloody Orange from Fresh and Easy as my b-fast today!

woooo bloody!

Taste just like regular orange, a little sweet and tangy. 😀

I love my Avocado Oil which I got yesterday and finally I can have a healthy high smoke point cooking oil in my pantry! No more canola, vegetable, soybean, peanut oil!

Yes indeed they’re pricey (I got these for $20 at but for my health, it’s worth it.

Have you had Bloody Orange before?

Weekend is almost here!!


Posted by on January 20, 2011 in food, health, recipe


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