Eeep! It’s my last full day of vacation before I start my night shifts again! Geez, where did the time go?
For breakfast, my hubby fried up a plain egg omelet that I topped with Aubergine dip, cherry tomatoes, and basil chiffonade.
Sorry nightshade avoiders, but this flavor combination is delicious. If you live in the Bay Area and aren’t sensitive to eggplant, definitely grab a container.
When the clock struck 8:45 a.m., I sped off to my class at CrossFit Palo Alto and got my sweat on. I came home tired yet elated that I completed another WOD RX’d (that’s #2!) and celebrated by eating a microwaved sweet potato and some roast beef.
At lunchtime, I didn’t have a ton of time to make a complicated meal because Lil-O and I were engaged in a fierce game of Hi Ho Cherry-O. I quickly defrosted some wild shrimp under running tap water and nuked some leftover stir fried cabbage and garlic cauliflower mashed potatoes. After the sides were hot, I sauteed the shrimp in coconut oil and seasoned them with Volcano Grind seasoning.
I’m telling you, this lunch only took around 10 minutes to make — including defrosting time. Faster than fixin’ a sammich.
I spent the afternoon with my MIL at an oncology appointment so when I got home I wanted something relatively simple to prepare for dinner.
I pan-fried some Padron peppers in coconut oil…
…and seasoned them with Volcano Grind seasoning and fresh lemon juice.
I snacked on the peppers while I made the rest of dinner.
I microwaved a big batch of zucchini spaghetti that I topped with sauteed grass fed ground beef, onions, garlic, and Rao’s marinara sauce. I also roasted some Portobello mushrooms but instead of cooking them in packets, I followed the method in my sausage and spinach stuffed portobello mushroom recipe.
Here’s my dinner plate:
And that’s a wrap!