It was a busy day but I’m happy to report I ate pretty clean. Well, except for my daily overeating of coconut products and macadamia nuts – but I digress.
For breakfast, I reheated the leftovers of yesterday’s emergency protein. I ate it so quickly that I forgot to take a snapshot. Besides, it didn’t look as appetizing after chilling in the fridge overnight so here’s a picture of when it was fresh yesterday:
After breakfast I took the kids to school and then I drove to my class at CrossFit Palo Alto. My post workout meal consisted of a baked yam and some sliced turkey deli meat. Again, I snarfed it down before I was able to immortalize it with my camera. Geez, what kind of food blogger am I? A lazy one…
Before heading to the mall to buy the kids some shoes, I seasoned a couple of chicken breasts with Fox Point seasoning, vacuum sealed them with a pat of butter…
…and dunked the packet into the SousVide Supreme (140 F).
When we returned home a couple hours later, I gobbled up a sous vided chicken breast along with a salad made with leftover roasted vegetables, greens, and avocados.
…and add them to the mash.
I didn’t put in any herbs because any hint of green will make this side dish a no-fly zone for Big-O. My Technicolor purees have not gone over well with him.
After I dropped Big-O at his T-ball practice, I came home and reheated the slow cooker beef shank and cabbage stew I made yesterday.
I really had to punch up the seasoning with some Fines Herbes seasoning, coconut aminos, salt, and pepper. I know I said that I’d post a recipe but I still need to tweak it a bit.
I went to the microwave to reheat the cauliflower puree…
…but it slipped out of my hands and crashed to the floor. With the lid OFF. It was a bad scene in the kitchen. There was some screaming involved. I was one mad mother. Luckily, half of the puree was still in the container (and the other half covered me, the floor, and the cabinets) so I was able to nuke it for dinner. I also broiled a bunch of asparagus tossed in melted ghee and sautéed some mushrooms in butter and Fox Point seasoning.
Here’s my dinner plate:
The beef shank stew was alright but I was more successful the first time I made it. They’re not always winners, people.
After dinner, I collected the leftover vegetables and tucked them into my “emergency vegetable” container that I have in the fridge. I see a frittata on the horizon…
Good night everybody!0