Back to work…
Halfway through my night shift, I chowed on some roast beef, roasted bell peppers, coconut flakes, and a handful of Bing cherries. I was pretty satiated until the end of my shift so I didn’t eat anything else until I got home.
Once I stepped into my kitchen, I was ravenous and gobbled up a container of leftover emergency protein and cabbage stir-fry.
I kinda dropped the ball on food preparation this week so I didn’t have anything planned for dinner. Luckily, I had four pounds of beef brisket defrosted in the fridge so I just threw the meat and some pantry staples into the slow cooker to make a Thai yellow curry.
I kept my fingers crossed that dinner would be edible and hit the sack.
When I woke up in the evening, I checked on the curry stew which was simmering away on the kitchen counter…
…and sautéed some Kohlrabi greens and baby spinach with minced garlic.
Here’s my dinner plate:
The curry stew turned out pretty tasty for a dish that I just cobbled together on the fly before going to sleep! Definitely a keeper!
After dinner, I packed my food for work, completed my June burpee challenge (30!), practiced a few assisted pull-ups, and left for the hospital.0