I knew I was going to have a great night at work because my Work Husband (not to be confused with my actual husband) brought me a present…
Yep, it’s a pound of grass fed beef suet! Nothing makes this cavegirl smile like a block of frozen fat.
For my first meal at work, I ate some “emergency protein” (seasoned grass fed ground beef with collards and bacon) over a bed of nuked frozen green beans.
A couple hours later I snacked on coconut flakes and macadamia nuts. The mac nuts and coconut kept me full until I left work so I didn’t eat the dinner I packed.
I was hungry when I got home so Little-O helped me make a frittata with “emergency protein” (seasoned ground beef and chard) for hubs and I to share.
Since I still had the munchies, I also ate a crap load of coconut flakes.
Before going to bed, I filled and preheated my SousVide Supreme to 130 F so it would be ready to reheat a precooked flank steak when I woke up.
At 5:30 p.m., I stumbled out of bed and started making dinner. I dunked my flank steak into the water oven to bring back up to 130 F and then I started cooking my vegetable side dishes. I made some gravy, carrot and parsnip puree…
…and stir-fried collard greens and bacon.
Then, I took out the flank steak and zapped it with my kitchen torch.
…Here’s my dinner plate:
After dinner, I did the WOD I missed this morning. Post workout, I ate half a baked sweet potato and some leftover pork pot roast.
Then, it was off to work. Again. Just five more nights to go until vacay!
Looking for a substitute for mashed potatoes but you’re tired of eating cauliflower or winter squash puree? Make some carrot and parsnip puree!
Yesterday, my vegetable CSA box came with some big ass Chantenay carrots and parsnips. After googling the interwebs to figure out what to make with them, I came across this recipe for carrot and parsnip puree from Miss Martha Stewart. I changed the proportions and ingredients a wee bit and the resulting orange-colored mash was delicious.
Here’s what I gathered to make 6 servings:
- 2/3 lb parsnips, peeled and coarsely chopped
- 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)
- 2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
- 1/2 onion, coarsely chopped
- 1/2 cup organic chicken stock
- 1/2 cup water
- 4 tablespoons butter
- Kosher salt
- Freshly ground pepper
Here’s how I made it:
I did my best Martin Yan impression and quickly chopped up all my veggies.
I melted 3 tablespoons of butter in a large saucepan over medium heat. Once the butter was liquefied, I dumped in the veggies, broth, and water.
I brought the liquid to a boil, turned down the heat to low, and simmered the covered pot for 25-30 minutes. Once the vegetables were soft and tender, I used my immersion blender to puree everything.
Then, I added another pat of butter along with some salt and pepper to taste.
After one last pass through with the stick blender, the puree was ready to eat.
I do miss mashed potatoes but having tasty technicolor substitutes helps with the cravings. I guess it’s like methadone for spud addicts.