More Paleo eats coming your way…
My first meal at work was a can o’ sardines.
I gotta say this brand isn’t my favorite. Maybe I happened upon a bad can but the texture was mushy and there was an off-taste to it. The little fishies didn’t taste spoiled but, then again, botulism spores are tasteless. If you don’t see a post tomorrow, you’ll know it’s ‘cause I’m paralyzed and not because I’m lazy.
For snack, I ate a couple of mini frittata muffins…
…and some curried cream of broccoli soup with sous vide chicken breast.
Then, I ate a handful of macadamia nuts and coconut flakes. I didn’t eat a final meal at work because, surprisingly, I was still full.
When I got home, I portioned…
…skinned…
…seasoned (with Sunny Paris seasoning, salt, pepper, and frozen cubes of extra virgin olive oil), and vacuum-sealed the wild King salmon fillets I bought yesterday at the farmers’ market. I put the prepared packets on ice in the fridge and preheated the SousVide Supreme to 130 F.
By this time, I was pretty hungry so I made myself a small chicken salad (with leftover rotisserie chicken and homemade Paleo mayonnaise) over a bed of greens, shredded carrots, and roasted red bell peppers.
After I scarfed down my salad, I went to bed.
When I woke up at 5:30 p.m., I plopped the salmon fillets into my water oven and made a tray of roasted curried cauliflower…
…sauteed a bunch of assorted mushrooms (white buttons, shiitake, and trumpet mushrooms from Far West Fungi stand) with minced garlic, Sunny Paris seasoning, a splash of dry vermouth, salt, and pepper…
…and broiled two bunches of avocado oil coated asparagus spears (~6 minutes total cooking time).
Here’s my dinner plate:
With a little pre-planning and the utilization of different heat sources (e.g. SousVide Supreme, oven, and stove), this dinner was on the table in about 45 minutes.
Then, I went to hospital for my second to last night of work. I can’t wait until Wednesday morning!