It’s my penultimate day on the Whole30!
While I was burning the midnight oil at the hospital, I snacked on Applegate Farms organic roast beef and carrots stick and my main meal was leftover Slow Cooker Korean Short Ribs, cauliflower & carrot puree, and broccoli.
When I got home in the morning, I seasoned some chicken breasts with Sunny Spain seasoning and kosher salt…
and dunked them in the SousVide Supreme.
I also made another batch of mayonnaise…
…and shot a quickie video tutorial. Check it out here.
Before heading to bed, I gobbled up some scrambled egg whites. If you’re a new reader, please note that I never eat plain egg whites. I only did today because I made mayo and didn’t want to throw out the leftover whites.
In the evening, I thawed a pound of shrimp…
…fried up the black cod fillet from Siren SeaSA in melted ghee…
…sautéed Tabil-seasoned shrimp…
…and stir-fried baby kale.
If you’re wondering, everything was seasoned with homemade Tabil seasoning, fried sequentially in the same pan, and spritzed with fresh lemon juice. Supper was on the table in less than 30 minutes.
Here’s my dinner plate:
After dinner, I grabbed a couple of sous vide chicken breasts, defrosted frozen broccoli, mayonnaise, chervil, and a small apple from the fridge and threw together a chicken salad for work.
Make some homemade mayonnaise, people!
