Only one more day of vacation…Argh!
This morning I fried up a scramble with leftover emergency protein and served it with leftover sautéed broccoli and shiitake mushrooms.
After my class at CrossFit Palo Alto, I came home and chowed on some Fox Point seasoned sous vide chicken breast and a baked yam.
Post-workout meals have made me a much nicer mommy.
Before we picked up Big-O from school, I seasoned (Tabil seasoning, salt, and pepper) and vacuum-sealed six pork chops from my ½ hog. I plopped them in the SousVide Supreme set at 134 F for two hours.
I iced the cooked swine since I’ll be serving it during my work week.
For lunch, I formed some mini grass fed beef burgers (seasoned with salt, pepper, garlic powder, onion powder, and coconut aminos)…
…and fried them up for my boys and me.
I ate mine with some lettuce and shredded carrot, leftover winter squash puree, and sautéed broccoli and shiitake mushrooms.
Yes, my lunch looks like another wacky Vegas buffet plate.
My afternoon snack consisted of mini burgers and a sliced bell pepper:
Oncology appointment + T-ball practice = late start making dinner. Not a problem with my trusty SousVide Supreme!
When I got home at 6:15, I immediately dunked 4 FROZEN pre-cooked sous vide chicken thighs into the water oven (set at 140 F) and set to work making the sides. I roasted a delicata squash seasoned with Sunny Paris seasoning in the toaster oven and I nuked a dish of sugar snap peas with butter, salt, pepper, and Sunny Paris seasoning.
I took the thighs out of the water after about 30 minutes and I fried them up in some coconut oil.
Here’s my dinner plate:
Instead of making a fried egg for picky Little-O, I decided to follow Sarah Fragoso’s advice in her new book and serve him what the rest of the family was having (albeit on a Star Wars plastic plate). Although he did protest initially, I stayed cool as a cucumber (per Sarah’s advice) and he ended up eating some chicken and snap peas!