As soon as I woke up this morning, I barreled out of bed because I knew I had a s-load to do before attending the all-day Whole9 Foundations of Nutrition Workshop. First, I drove to pick up my weekly veggie CSA box.
When I got home, I quickly baked up a batch of mini frittata muffins with the curried ground beef, shallots, mushrooms, and chard filling I made yesterday.
I was bringing these savory cupcakes to snack on at the workshop.
(Note to self: don’t keep the foil liners on the mini muffins ‘cause they cause condensation on the bottom — eww!)
Before leaving the house, I scarfed down some breakfast: mini bratwursts, leftover roasted asparagus, and homemade guacamole.
We arrived at Mad Dawg Fitness right when the workshop started.
We quickly took our seats and geeked out big time to the scores of valuable and practical nutrition information presented by the Hartwigs.
We broke for lunch at 12:45 a.m., at which time I passed around the mini frittata muffins to my CrossFit Palo Alto peep. Then we walked to the nearby In-N-Out to grab some bun-less burgers. Hubs and I both ordered protein-style, triple meat, mustard-fried burgers with whole grilled onion, hold the spread.
Probably not strictly Paleo but them burgers taste good.
We walked back to Mad Dawg after lunch. The afternoon session, just like the first half of the presentation, totally fired me up to commit to eating clean for life.
I originally intended to order takeout for dinner but after the workshop, I decided to eff that notion and make some Whole9 approved nosh at home.
As soon as I got home, I quickly threw a pan of roasted chicken and shallots into the oven.
Melissa and Dallas told us to pile our plates high with veggies, so I chopped up half a head of cabbage and made some stovetop-braised cabbage…
…and prepped some carrots that I roasted in the toaster oven.
By the time the chicken was finished cooking, the veggies sides were done as well.
Yummy and on the table in just 45 minutes.
Plus, my dinner isn’t pro-inflammatory. Score!
After dinner, I vacuum-sealed and seasoned two racks of pork ribs with Chili Con Carne seasoning, salt, and pepper.
I’m going to sous vide them tomorrow after they marinate in the fridge overnight.