Wanna know what I ate on my last night of work for the week?
My first meal consisted of a hodgepodge of snack items: 1/4 pound of roast beef, sliced English cucumber, cherry tomatoes, and store-bought spicy guacamole.
When my stomach started grumbling at 3:00 a.m., I gobbled up a heaping tablespoon of coconut butter. Maybe I got a rogue batch but the coconut butter was tasting more like oil than coconut flesh — which is kind of the opposite of how I like it. Rawr!
For my last meal at work, I reheated some leftover Thai yellow curry with grass fed beef brisket and roasted cauliflower.
After I got home from dropping Big-O off at summer camp, I went to bed and napped for three hours. (Flip day alert!)
I woke up in the early afternoon and snacked on a grass fed Paleo kit and a handful of coconut flakes.
At dinnertime, I was intent on making a hearty salad with leftover sous vide chicken breast, hard-boiled eggs, baked bacon, avocado, cherry tomatoes, cucumbers, and greens. That’s quite a mouthful. Let’s just call it a Cobb salad, shall we?
I chopped the veggies, sliced the chicken, boiled a bunch of eggs, and blanched and baked The Bacon King’s homemade bacon (made with pastured pork belly).
Woooowee this bacon was tasty! Even Lil-O, the uber-picky, ovo-lacto-carb-fiend gobbled it right up!
Now, back to dinner…
I tossed everything on a salad plate and dinner was served:
Here’s a tip of the day: Store your ripe avocados in the fridge — they’ll last longer.