This morning, I made a bunch of food because I was packing some Paleo grub to bring with us to my mother-in-law’s oncology appointments. There’s no way in hell I’m gonna eat the disgusting “food” served at the hospital cafeteria. My co-workers and I refer to it as the “slop-house” because it would be impolite to call it the “shit-for-food house.”
As soon as I woke up, I seasoned two organic chicken breasts with Fox Point seasoning and dropped them into the SousVide Supreme for a couple hours.
Next, I cut a cauliflower into eighths…
…and roasted a tray of curried cauliflower.
I also sautéed some rapini (a.k.a. broccoli raab) with sliced shallots in a big pat of melted butter.
Unlike chard or kale, you can eat the leaves and the tender stems of rapini. Check out this link to find out more about this yummy vegetable and the myriad ways to cook it.
When I was done preparing the lunches, I threw together another garbage frittata (with diced ham, mushrooms, tomatoes, frozen broccoli, Fox Point seasoning, and Fines Herbes seasoning) and finished it in the toaster oven.
For breakfast, I ate a third of the frittata along with a large serving of sauerkraut.
During a break between oncology appointments, my mother-in-law and I ate the grub I packed from home. Her lunch box contained a small portion of sous vide chicken breast (she doesn’t want to eat too much meat), baked sweet potato, sautéed rapini, and roasted curried cauliflower.
My lunch box was the same except no sweet potato and more chicken.
While we waited at the infusion center, I snacked on strawberries and coconut flakes…
…and she ate some strawberries and mangos.
When we finally got home, I ate some Applegate Farms organic roast beef, roasted peppers, and baby carrots.
I also ate some coconut flakes. My coconut strike is officially kaput.
For dinner, I reheated some frozen sous vide pork chops and a couple packets of frozen winter squash puree in the SousVide Supreme.
Then, I broiled two bunches of asparagus and drizzled on some balsamic vinegar…
…and made a variation of herb gravy with shiitake and cremini mushrooms, leeks, and green garlic.
After I torched the pork chops and seasoned the winter squash puree…
…dinner was ready.
Here’s my dinner plate:
I gotta freeze some more sous vided pork chops — it’s so damn easy to make dinner when your meat is already cooked!