Tonight, the beginning of my night shift wasn’t quite as frenetic as the night before so I was able to snack on a hard-boiled egg at around 1:00 a.m.
I ate my “lunch” at 2:00 a.m. which consisted of leftover beef stew, cauliflower fried “rice,” and nuked green beans. I followed it up with a container of crudités and Aubergine dip.
At 4:00 a.m., I ate my usual snack of macadamia nuts and coconut flakes. I don’t get tired of snacking on these fatty treats!
My last meal at work was a box of leftover sous vide pork chop, roasted kabocha squash, sautéed spinach, and garlic cauliflower mashed “potatoes.”
On my way home from work, I picked up my inaugural box of veggies from Full Belly Farms CSA. Here’s my haul for the week:
And here’s my crazy food stylist:
After playing with the rugrats (re-enacting Scooby Doo and the Mystery Inc. gang is a favorite at our house), I popped my supplements and got some shuteye.
When I woke up at 5:00 p.m., I decided to make another variation of David Lebovitz’s fabulous roast chicken and shallots. This time, I changed it up by adding two sprigs of thyme and some sliced green garlic from my CSA box.
It really only takes about 5-10 minutes of preparation time ‘cause you just mix everything together…
…and turn it skin-side up before you pop it in the oven.
While the chicken thighs roasted in the oven, I washed and blanched two bunches of kale…
…and sautéed the leaves with some shallots and lard.
I also roasted some parsnips and carrots tossed with avocado oil, salt, and pepper in my trusty toaster oven (400 F for 25 minutes).
By the time the chicken was done roasting…
…we were all ready to dig in.
Tonight was the first time I didn’t make something different (i.e. non-Paleo) for the kids. The older rugrat ate everything but didn’t like the parsnips or kale. Our younger rugrat staged a hunger strike. Guess he’ll just have to load up on bacon and eggs in the morning!