Another day, another dollar, right? That’s what I keep reminding myself during my workweek.
Tonight, I didn’t get hungry until around 2:00 a.m. (since I had stuffed myself with lamb burger when I woke up). For my “lunch,” I’d packed some sous vide chicken breasts with shredded carrots and nuked frozen broccoli. Since it was kind of bland and low-fat, I ate it with liberal amounts of Primavera salsa and homemade guacamole.
For snack, I ate what I’ve eaten all week: raw veggies, Aubergine dip, coconut flakes, and macadmia nuts.
"Dinner" at work (~7:00 a.m.) was a leftover box of shredded roasted chicken thighs and sautéed kale.
When I returned home, we didn’t have to take our older rugrat to school because of the MLK holiday, but I was a busy bee nonetheless.
Before going to bed, I seasoned and vacuum sealed some Wild King Salmon fillets…
…and I also seasoned (with fajita and taco seasoning, salt, and pepper) and vacuum sealed a grass fed top sirloin steak. The plan was to pop this hunk ‘o meat in the SousVide Supreme after I finished cooking my sous vide salmon.
I stored all my vacuum packed goodies in the fridge, filled my SousVide Supreme with water, and set the temperature to 125 F. Then, I stumbled to my bedroom and got some sleep.
When I woke up at 5:00 p.m., I prepped some veggies (carrots, butternut squash, and onions) for roasting and popped them in the oven (400 F convection roast).
About 25 minutes later, I dumped the salmon fillet packets into my preheated SousVide Supreme and set the timer for 20 minutes.
Then, I washed a bunch of chard and beet greens and sautéed them with thinly sliced shallots in some melted lard.
When the salmon was finished cooking, so were the roasted veggies (~45 minutes total).
Here’s my dinner plate:
After I removed the salmon from the SousVide Supreme, I cranked up the heat to 130 F and I plopped in the top sirloin steak I’d vacuum sealed in the morning. I’m going to let the steak bathe in the hot water for 24 hours and then sear it off for dinner tomorrow.
While I practiced some deadlifts in the garage, Fitbomb helped pack my meals for work.
And then I set off into the night. (Sounds more exciting when I put it that way, doesn’t it?)
I was hungry a few hours later (at 10:30 p.m.) so I snacked on the macadamia nuts and a small container of sauerkraut (not the whole jar).
Sounds like a wack snack combination, but that’s what I ate.