Today I began my day with a delicious smoothie, made with a banana, some frozen mango chunks, pure orange-carrot juice, and about a tablespoon of almond butter. The almond butter lends a nuttiness to the smoothie (and of course some protein) that tastes odd at first but grows on you. Or at least it grew on me . . .
Post-smoothie, I headed up to the gym for a workout class. It wasn't Crossfit (I'm trying to save a couple bucks here and there until I start my job), but it was a great class and I'm sure I will feel the burn tomorrow. Instead of going out for lunch, like I probably would on a typical Friday, I came home and cooked myself some Egg Foo Yung. To be honest, I've only eaten the dish once in a Chinese restaurant (in Chesterfield, not Beijing), but it sounded like a way to mix it up with eggs and let's be honest, I'm pretty much always down for Asian fare.
Recipe for Paleo Egg Foo Yung
Loosely Adapted from this Paleo blog
Makes 2-3 servings (about 6 cakes).
2/3 cup Napa cabbage, thinly chopped
1 carrot, shredded
2 green onions, sliced
2 tsp coconut flour
1/4 tsp Chinese five spice
Salt and pepper, to taste
In a medium saucepan, heat some coconut oil on medium-high heat. Add cabbage, carrots, and onion, and sautee until cabbage has cooked down, about 5 minutes. Remove from heat and set aside. In a mixing bowl, beat eggs, spices, and coconut flour until well-combined. Stir in the vegetables. In the same skillet, heat more coconut oil and fry the batter up like pancakes, in 1-2 tbsp mounds. Be sure that your heat is not up too high--you don't want to have scorched edges and runny middles! (I would never make that kind of mistake. Obviously.)
I dried mine on paper towels to remove some excess oil before I ate them. The original recipe includes dicing up some leftover meat of some kind, like chicken or shrimp. That would have been good, but I didn't have anything on hand. And even though this is a Paleo diet, I'm trying not to eat meat at every single meal. It just feels weird.