The weather was downright dreary this morning in the Bay Area so I decided to make some sunny-looking Egg Foo Young-ish pancakes filled with ham and spinach for breakfast.
At lunchtime, I ate a plate of leftover slow cooker pork pot roast and nuked broccoli.
Then, I seasoned a whole chicken and threw it in the slow cooker for dinner tonight.
For snack, I ate some macadamia nuts, coconut butter, and a nutty strawberry protein ball.
At dinnertime, I just needed to make some veggie sides to accompany the slow cooker roast chicken and gravy.
I sautéed some baby chard with ghee, sliced garlic, and lemon juice…
…and roasted carrots seasoned with Madras curry powder (finished with a sprinkle of chopped cilantro and lemon juice).
Here’s my dinner plate:
Time to get some zzzz’s!0