Well, I'm still working on getting back on track. I did great for breakfast and lunch but then got off at a tailgate. And why was that? I wasn't prepared. I brought carrot sticks and an apple, but those could not compete with sausage balls, brownie/oreo/chocolate bars, and buffalo chicken dip. How will I approach this situation next time? Bring paleo-friendly food that I want to eat. In the coming weeks, I'll be thinking of recipes that have a "tailgate feel" but also fit within paleo guidelines.
As I said, lunch was on track. Here's the recipe for a quick and easy vegetable soup made from leftovers from my pot roast.
Recipe: Vegetable Beef Soup
Ingredients:
Beef broth from pot roast
Beef from pot roast
Frozen chopped celery, carrots, onion
1 small tomato
1 cup water
Spices: thyme, sage, salt, pepper
Instructions:
Combine all ingredients, adding spices to taste (start with a pinch per spice...I prefer a little more sage), in a saucepan. On the stove, bring the soup to a boil, then reduce to a simmer. Cook, stirring occasionally, until veggies are cooked.
Serves One
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