This morning, the boys were clamoring to head down to the complimentary hotel breakfast buffet but I insisted on making breakfast in our room.
Guess what? Mommy won.
I fried up a batch of bacon…
…scrambled eggs, and reheated leftover veggies.
Here’s my Vegas buffet-style breakfast plate:
Did I mention that I have a bacon giveaway underway? Sign up here.
I spent the rest of the morning packing and cleaning back at our floor-stripped house before accompanying my mother-in-law to an oncology appointment.
We didn’t get back to the hotel until close to 3 pm and I was famished. Since I needed to eat lunch quickly before taking a nap, I cracked open a can of tuna and scarfed it down with a nuked sweet potato.
See? You can get healthy protein, fat, and carbs in your craw in about 5 minutes.
When I woke up in the evening, I started making dinner in our tiny hotel kitchen. I pulled out two pounds of fresh ground beef from yesterday’s Whole Beef Butchering class and formed a bunch of burgers.
These babies are approximately 70% beef and 30% fat. Ryan Farr told us that he knows the proportion is correct when the mixture is pink.
While the burgers sizzled in a pan of bacon grease, I roasted a tray of broccoli in the oven…
…and mashed a measuring cup full of guacamole.
Once the burgers were crunchy on the outside and pink in the middle…
…I grabbed a pound of spinach…
…and stir-fried the greens in the burger grease.
Here’s my dinner plate piled with veggies, meat, guacamole, and sauerkraut:
After dinner, I tucked the Double-Os in bed and packed my lunch. Then, I drove to work — but not before I made a pitstop at Philz Coffee. Oh, how I’ve missed you, Anesthesia to the Upside. It’s gonna be a long two nights of work…