Daily Archives: April 24, 2011

Paleo Friendly Pantry

How’s everyone’s Easter Sunday? We had a weird weather today – a complete opposite from yesterday. It was cold, gloomy and raining!

on our way to grocery store

I got up super early (5:45am) for some reason (this time not because of someone’s making noises the whole night) and couldn’t fall back asleep. As I was trying to go back to sleep, my brain kept nagging me to start clean up my kitchen pantry to be more paleo. That thought alone pumped up my energy, so I jumped out from my bed and start puttering around in the kitchen.

So this was how my kitchen cupboard looked like all this time. Mix and match of what’s paleo and not.

My fridge door.

I started off with my kitchen cupboard. I took out all the stuff, separated them to what’s Paleo friendly and what’s not.

Paleo approved!


I was quite surprised that 80% of my cupboard was already paleo friendly, just need to organize them better. So here what I did:
I refilled my spice jars with all necessary spices that I usually use quite often. Usually I bought spices in bulk bags instead of jar because it’s cheaper that way. The only downside is having loose plastic bags lying around in your cupboard which could create visual clutter. So I put all those loose bag spices in one big container.

My cupboard has 3 shelves so I put all the non paleo stuff at the very top shelf (sometimes Brother A might want to use it, but it’ll be very rare. Besides, I’m trying to convert nudge everyone in the house towards Primal. So making non paleo stuff inconveniently accessible should start discourage them, right?? And I put my big jar of various spice bags in front of it.

The lower 2 shelves are paleo friendly!

Next I worked on the fridge door.
See this guy? I used to use this fish stock powder A LOT when making soup. It was convenient and taste good – sounds very tasty, huh?

But wait, what exactly this thing made of?? UUH, not so pretty!

First: Salt then Monosodium Glutamate (MSG) then comes the dried bonito powder and the latter ingredients are not getting better. So this one was OUT- BYE~!

Some Chinese preserved turnips, dried shiitake mushrooms, Chinese dried red dates and dried shrimps – I guess these guys could stay.

I saw a bag of assorted Chinese herbs and decided to make Chinese Herb Soup with my homemade chicken stock for lunch. Perfect dish for this rainy weather.

Anyway, here’s my fridge door after the make-over. First 3 are Paleo friendly (Top shelf is for Kerrygold butter, second for uncooked sweet potatoes and other perishable fresh herbs/spices, third would be for other dried stuff).

The last 2 are for non paleo stuff – cough medicine and whatever non paleo Chinese sauces/marinates and ketchup.

That whole thing took me about 1-2 hour and I didn’t have my breakfast until 9:30 am. Despite not having any dinner last night, I didn’t feel hungry at all. But I just had to eat something or I’ll crash badly later on. So what’s my breakfast? Left over burger from yesterday’s lunch on top of steamed Chinese greens. 😀

After Hubby K finally rolled out from the bed and had his breakfast, we went out in the rain for grocery shopping. Came back home, I already planned exactly what to do for lunch.

First of all, I made Chinese Herb Chicken soup in my pressure cooker.

Pretty much I dumped everything in the pressure cooker (except the mushrooms – I added them later after all the herbs were cooked) and let it cooked under pressure for about 15 minutes.

Next I put together the marinated pork butt to make Primal Chinese BBQ Pork (Char Siew)

Then cooked my last batch of grass fed ground beef with the usual salt, pepper, onion and seasoned with Provence Herbs.

Oops, just realized I didn’t take the ground beef pic, but you got the idea.

Steamed Chinese Kale (Gai Lan) topped with Kerrygold Butter and dash of black pepper.

Since we both had pretty late breakfast, we didn’t have lunch until around 2:30pm. But it was perfect timing because the BBQ Pork was just done! Brother A missed it because he ate much earlier than only ground beef and steamed veggies for him.

Here’s my lunch!
Chinese herb soup (trust me, it looks like those Chinese herb medicine, but this one is not bitter…slightly sweet and salty- YUM)

I missed my roasted kabocha!

After lunch, I made One Pot Baked Veggies which turned out yummy!

What’s for dinner? Well you are just looking at them 🙂 Or I might actually skip dinner.

Ah, weekend is over but I will have extra days off this coming week!

Have a great night!

Have you ever discovered something in your pantry that you have forgotten?


Posted by on April 24, 2011 in food, life


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One Pot Recipe: Baked Mixed Vegetables

There are times that I want to spice up my veggies other than steaming them but it has to be convenient, easy and no extra dishes to wash. Enter One Pot recipe: Baked Mixed Vegetables.

Ingredients (you can always come up with your own version)
1 orange colored yam-peeled
1 zucchini squash
2-3 tomatoes
2 carrots
1 Italian eggplant -peeled
1-2 Tbsp avocado oil or your favorite high heat cooking oil
Celery salt
Dried Rosemary
1-1/2 cup homemade broth or water (I used water)
Chopped onions (the amount is up to you)

1. Chop all ingredients in similar size (I chopped mine diagonally because I liked it that way :))
2. Sprinkle all the seasoning, mix until everything combined. Cover with foil.

3. Preheat oven to 400°F – bake for about 1 hour.
4. Remove the foil and bake for another 15 minutes – stir occasionally.
5. Remove the pot from the oven and let it cool.



Posted by on April 24, 2011 in food, recipe


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Primal Chinese BBQ Pork (Char Siew)

I’ve been wanting to make my own Chinese BBQ Pork (Primal way) so for sure I can’t depend on store bought sauce as they usually contain loads of sugar, corn syrup, msg, wheat and all other junks.

After researching various different recipes online, I finally came up with my own version and I had to say, this turned out pretty good!

Primal Chinese BBQ Pork (Char Siew)
5-6 garlic cloves
2 star anise
1 Tbsp five spice powder
1-5 Tbsp raw honey
1 tsp white pepper
1 tsp cinnamon powder
1 tsp salt
1 tsp paprika powder
1/4 cup tamari soy sauce (wheat free)
3 lbs pork butt

1. Peel and mash the garlic using mortal/pestle or your favorite blender. Mix all the seasonings together.

2. Place the pork butt in a gallon size zip lock bag, and rub the marinate evenly. Pierce the meat with fork so it will absorb more of the marinate. Marinate for at least 1 hour or overnight for the best taste.

3. Pierce the rotisserie skewer into the pork butt. Tied the loose ends so the meat won’t flying around while rotating in the oven.
(Note: You can also use BBQ Grill. I don’t have one 🙂 )

4. Place the skewered pork butt in the oven. Bake in 325°F for 1 1/2 hour.

5. Remove the pork butt from the oven after it cooled down. Remove the skewer and cut off the strings.

6. Slice.

Enjoy! Not overly sweet, just perfect and it still has that distinct taste of Chinese BBQ Pork, minus the junk ingredients.


Posted by on April 24, 2011 in food, recipe


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