Day 9 on the Whole30 coming right atcha!
…and a shot glass of coconut cream before heading out.
I always know the workout ahead of time because my nutjob husband goes to the 5:00 a.m. class and I extract a report from him as soon as he returns. I have ways of making him talk. Mwahahaha.
Before I left the house, I popped the duck legs I marinated a couple of days ago into the oven to slow roast for 2.5 hours.
When I came home from the box, I gobbled up two spicy tuna cakes and a small Clementine tangerine.
I checked in on the duck legs…
…and the skin was crispy on the outside and the meat was moist and tender.
I can’t wait to eat these later this week.
Afterwards, Fitbomb and I spent the rest of the morning at a meeting with a couple folks about our side project. I’ll likely be announcing it within the next few weeks. We’re hopeful it’ll be ready by the time we head to Austin for the PaleoFX Ancestral Momentum -Theory to Practice Symposium.
At lunchtime, I ate several slices of leftover slow roasted Dukka crusted leg of lamb and roasted Brussels sprouts.
…and made a blood orange vinaigrette…
…that I drizzled on a big bowl of raw kale leaves. Raw kale holds up like a champ when dressed ahead of time. In fact, it tastes even better if you eat it later.
Big-O had a late wushu class and when we got home at dark o’clock I was happy that I’d made food earlier. Dinner was on the table pronto because I just piled the kale salad in a bowl and topped it with the tuna salad.
My last bite for the night was another shot glass filled with the remaining coconut cream in the fridge.
Since I’m starting another night shift work week on Wednesday and need some pre-made grub, I threw together a Cheater Brisket, Kale, and Root Vegetable Stew that I popped in the slow cooker to cook overnight.
I’m looking forward to waking up to the comforting smell of beef stew in the morning.0