The Whole30 is easier for me to follow when I’m at work. I think it’s ‘cause I have to eat what I pack and there’s no way to stray in the middle of the night. In contrast, when I’m at home, I just munch my way through the pantry.

While I was passing pills at work, I ate some baby carrots, Persian cucumbers, hard-boiled eggs dusted with homemade Pyro powder, and homemade guacamole.

By the way, If you’re curious about the groovy new container, it’s a LunchBots Trio. (Thanks, Jackie!)

Near the end of my shift, I ate a small container of defrosted Hawaiian Sun coconut milk and a few slices of Applegate Farms organic roast beef.

When I got home in the morning, I checked in on my boys…

…and the slow cooker roast pork.

Since I was still hungry, I ate a small bowl of leftover slow cooker brisket and kale stew and baby chard.

I added some extra cooking time for the pork and went to bed.

At dinnertime, I used the pressure cooker to quickly braise some spicy kale (8 minutes on high pressure)…

…and simmer a speedy batch of cauliflower, parsnip, and carrot puree (6 minutes on high pressure).

I shredded the pork…

…and dinner was ready.

Here’s my dinner plate:

My lean pork leg roast came out a bit too dry after simmering for hours in the slow cooker. Argh. I’m gonna stick with butt and shoulder roasts from here on out. 

Ciao for now!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *