Today I was busy, busy, busy preparing Whole30 nosh.
For breakfast I made myself another frittata. This time I made one with three eggs, mushrooms, leftover roasted bell peppers, nuked frozen spinach, and chopped shallots.
I took the extra minute to nuke the spinach and squeeze out the liquid and this saved me at least 5 minutes under the broiler. However, sautéing the filling added back at least 10 minutes.
That’s okay because it was worth the extra time.
My morning snack consisted of some coconut flakes, macadamia nuts, and a heaping tablespoon of coconut butter.
For lunch, I ate a leftover box of last night’s chicken-in-the-pot and garlic and cauliflower mashed “potatoes.”
Dang, this recipe is a keeper.
After lunch, I was kid-less for a couple hours (the big rugrat was at a playdate and the little one was napping) so I set about making some Paleo snacks and prepared some meat for future meals. For future Paleo snacks, I made some hard-boiled eggs and baked a big batch of kale chips.
I also seasoned and marinated a boneless pork leg that came in my meat CSA box that I’m going to finish cooking tomorrow.
Then, I sous-vided 4 boneless and skinless chicken breasts (for emergency protein)…
…and 4 boneless pork loin chops (seasoned with Dukka).
I cooked all that meat at 140 F for around 3 hours.
Amidst all this cooking, I scarfed down an afternoon snack of red bell peppers and guacamole.
For dinner, I fried up the sous vide pork chops and served them with roasted broccoli tossed with avocado oil and winter squash puree with coconut oil.
I was still hungry so I helped myself to a little cup of coconut milk. I think I deserved it, don’t you?