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, which 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. (But really: Can you ever go wrong with frittata? Answer: No.)
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 prepping meat for future meals. First up: snacks. I hard-boiled some eggs and baked a big batch of crispy kale chips.
I also seasoned and marinated a boneless pork leg that came in my meat CSA box — I’m going to finish cooking it tomorrow, so stay tuned…
Then, I sous-vided four 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. After all that effort in the kitchen, I think I deserved it, don’t you?