Yo! It’s our wedding anniversary today! You might not know this but Fitbomb and I were betrothed as infants in our parents’ village in China. Cute picture, huh?
It’s amazing that we’re still together after all these years. The village matchmaker has an unbelievable track record.
Okay — which of you numbnuts actually believed that story? You’re effectively banned from my blog. Forever. Good bye.
Back to our regular programming…
Here’s how I stuffed my face on our eleventh wedding anniversary:
Before heading to my CrossFit class this morning, I popped a seasoned pork shoulder roast in the oven to cook ALL day.
Then, I made myself a frittata with some pastured eggs, leftover broccoli slaw stir fry, cherry tomatoes, and Parisien Bonnes Herbes seasoning.
When I came home from class, I ate some leftover rotisserie chicken and a microwaved sweet potato as a post workout meal.
At lunchtime, I reheated the Thai green goat curry and cauliflower fried rice.
The leftover green curry didn’t actually have any meat remaining so I added shredded rotisserie chicken. Normally, this discovery would’ve made me very HANGRY but since it was our anniversary, I went to my zen place instead.
For snack, I ate some grass fed roast beef and a small serving of coconut milk and pitted Bing cherries.
I love this combo even more than coconut milk and strawberries. I’m so sad that Bing cherry season is almost over.
Although Fitbomb and I are officially celebrating our anniversary at Saison tomorrow night, I still wanted to eat something tasty yet simple to make for dinner. Is that too much to ask? I don’t think so.
The pork roast was finished cooking by 5:00 p.m….
…so I just threw together a few simple sides to accompany it.
I whipped up a batch of garlic cauliflower mashed potatoes…
…stir-fried heirloom broccoli with garlic, Red Boat fish sauce, and coconut aminos…
…and roasted curried carrots in the toaster oven.
Here’s my dinner plate:
(Yes, you’re still banned from my blog — I’m watching you.)