Happy V-Day! Sorry peeps but I won’t be describing any fancy-pants, romantic meals in this post. Today was just a regular day of Paleo eats – I’m too dang tired (and lazy) to make anything complicated at the end of my workweek. If you made a special dinner — congratulations! I hope you got laid.
Right after midnight, I snacked on a hard-boiled egg, macadamia nuts, and coconut flakes.
I ate the contents of my “lunch” box (leftover tandoori chicken, winter squash puree, and sautéed spinach with bacon) at 2:00 a.m.
For my second snack, I ate some cultured cream top yogurt and strawberries. I bought the yogurt from the San Vin-Rosa stand at the Mountain View Farmers’ market.
This local farm makes their yogurt and raw unsalted butter with milk from Jersey cows (the good A2 type) that are fed organic hay, barley, molasses, and fruit. I enjoy eating dairy so I follow these guidelines put out by Mark Sisson.
My last meal at work was a box of leftover kebabs and nuked frozen green beans.
When I got home from work, I did some prep work for the sous vide salmon I’d be serving for dinner. I bought a large filet of wild King salmon from the farmers’ market yesterday and stored it on ice in my fridge. I divided the 1 ¾ pound filet into 4 pieces, removed the skin and pin bones, and seasoned the fish with Shallot pepper seasoning.
I vacuum sealed each piece with a frozen tablespoon of olive oil…
…placed the packets back on ice, and stored them in the fridge.
Then, I filled up my SousVide Supreme and heated up the water to 125 F before going to bed.
When I woke up at 5:00 p.m., I dropped my salmon packets into my preheated water oven and set the timer for 20 minutes.
For my side dishes, I roasted some carrots and celery root…
…and sautéed some baby chard (no de-stemming needed!) in bacon grease with shiitake mushrooms and thinly sliced shallots.
I actually left my filets in the water bath for about 35 minutes but they still turned out yummy.
Here’s my dinner: