I may be coming down with a cold (oh noes!) so this post will be short and sweet. Making Kleenex-wrapped booger wontons with Lil-O and going balls to the wall in today’s WOD at CrossFit Palo Alto may have a little something to do with it.
For breakfast, I ate leftover Damn Fine chicken along with cauliflower and carrot puree and nuked sugar snap peas.
I also had a tablespoon of coconut butter for good measure.
After my CrossFit class, I ate my usual post workout meal: baked yam and Applegate Farms organic roast beef.
At lunchtime, I brought some takeout from Anatolian Kitchen to my buddy H’s house. We shared a combo grill plate (it’s definitely enough meat for two people to share)…
…and she ladled us bowls of her delicious curried cream of carrot soup. I’m gonna steal her recipe and post it soon.
In the afternoon, I snacked on lots of coconut flakes and a packet of spicy grass fed jerky chews.
For dinner, I threw a packet of Grimaud Farms duck confit into the SousVide Supreme and roasted some carrots in the toaster oven. About 35 minutes later, both were ready to eat so I seared the duck legs in some duck fat…
…and sautéed some spinach and shallots in the “dirty” pan.
I drizzled some balsamic vinegar on the carrots and spinach and called it a day.
Here’s my dinner plate:
I love the new splatter screen I bought! Normally, my stovetop looks like an oil slick after I fry stuff but tonight there was nary a drop. Plus, it can go straight in the dishwasher. Win-win!