Let’s take a peek at what I packed for my meals at work today…
My first meal of the day was a big ass salad made with leftover slow cooker roast chicken, baked bacon bits, avocado, shredded carrots, sliced cucumber, and mixed greens.
It’s been a while since I’ve brought a salad to work and I’ve forgotten how convenient (i.e. no reheating necessary) and tasty they are.
As a mid-shift snack, I ate an apple cinnamon cookie.
These sure are tasty!
My last meal of the day was a box of leftover meats from Mediterranean Wraps, a small container of labneh, and nuked frozen broccoli. It was definitely not worth a picture — ugly and mediocre.
When I got home from work, Big-O chose the winners of the Red Boat fish sauce giveaway and I marinated some chicken thighs for dinner before hitting the sack.
I used Andrea Nguyen’s recipe but I subbed in macadamia nut oil for canola oil and 1 teaspoon of coconut nectar for the sugar. Don’t ask me if coconut nectar is Paleo because I don’t know the answer.
At 5:00 p.m., I woke up and stumbled into the kitchen to make dinner.
I baked the chicken thighs in the oven at 400 F for 40 minutes…
…and I whipped up a dipping sauce by juicing a lime (nuke for 15 seconds before and adding salt, pepper, and a few drops of Red Boat fish sauce.
I also whipped up a crab and asparagus frittata with green garlic…
…by following the same basic steps in my Easy Paleo Frittata recipe.
Lastly, I stir-fried some broccoli slaw, cremini mushrooms, asparagus, and green garlic (seasoned with coconut aminos, Red Boat fish sauce, and chicken broth).
Here’s my dinner plate:
Andrea’s marinade is pretty tasty but I’m waiting for my big sis to give me her go-to grilling marinade recipe. It’s green, fish sauce-based, and super tasty. When she does, I promise I’ll share.
After dinner, I only had a few minutes to spare for exercise so I did the same number of burpees as my age. Yep, I did 25 burpees before going to work.
Only two more nights to sludge through before I’m off!