Steak, Sweet Potatoes, and the Power of Leftovers

What a perfect weekend it was. Delicious food and celebrating Mama. I (Peter) did most of the cooking this weekend to give mom a break.

Breakfast: Steak Strips with Eggs over easy and Sweet Potatoes and Bullet Proof Coffee

It would be hard to get more simple and hardy than this breakfast. For the sweet potatoes, we cut them into thin discs and tossed them with salt, rosemary and olive oil and bake them at 425 F for 20 minutes, turning them over once. A solid way to start the day.


Lunch: Scrap Soup

Look at the ingredient list for the recipe below. It would be expensive to go to the store and purchase all of the ingredients on that lengthy list.  But that would be to miss the whole point of our Saturday afternoon soup: it’s Scrap Soup! Of course, you can go and buy soup recipe books, but the true original purpose of soup was resourcefulness and nutritional efficiency. Take all of your mess of scraps and boil them in water. Its only a recipe in retrospect. I have to admit, however, that today’s scrap soup, renamed Red Warrior Soup by our five year old daughter, was tremendous. It was a bright orange/pink color with a rich bold flavor. It had a bit of a Polynesian thing going on. Must be the weekend.


Scrap Soup (AKA Red Warrior Soup)

4 TBS of Butter (we use Kerrygold)

4 onions

1 red bell pepper

2 sweet potatoes

3 stalks of celery

2 carrots

6 cloves of garlic

1 red beet

2 limes worth of lime juice (keep the peels for zest garnish)

3 inches of ginger

2 cups of coconut water

2 cups of chicken broth

4 TBs of Coconut milk

Crushed pineapple chunks

Several squirts of sriracha sauce

Fresh coconut flesh

Salt to taste


Step 1

Saute the vegetables in butter until soft.

Step 2

Add liquids, bring to a boiled and let simmer for 30 minutes. Allow to cool.

Step 3

Blend the soup once it has cooled until it has a smooth consistency.

Step 4

Serve with a dollop of coconut cream and lime zest.

It yielded 3 meals worth for the five of us. We ate one, put another in the fridge, and placed the final bit in the freezer for a rainy day.


Ancestral Ground Beef Stir Fry

We have the opportunity to try out some meat from TX Bar Organics for review at Breaking Muscle, and we tried the first bit of it tonight. Boy, was it delicious. We’ll post the link here when the recipe goes up on BM, but suffice to say we were very happy with this meat and our dinner.





Sunday mornings are always a bit rushed with church in the morning, so the morning breakfast was hardly noteworthy – a quick serving of egg coffee for Papa, bulletproof for Mama, and over easy eggs with a grapefruit for the girls. We ate lunch out at a local cafe and then visited the farmer’s market. .

Our dinner was fabulous as well. Once again, we were testing meat from TX Bar Organics. This time, it was the ribeye. The recipe will be forthcoming on Breaking Muscle, but here’s a sneak peek at the final product.


According to mom, though, the most wonderful part of the weekend was her Mother’s Day dessert. She’s been raving about it and we’re just about to polish off the last few slices. It’s a recipe from the book The Paleo Chocolate Lovers Cookbook called “Chocolate Pie with Raw Graham Cracker Crust.” Highly recommended.



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