Another busy 24 hours…wanna see how I fueled myself?
The first meal I ate at work was some leftover pork pot roast; cauliflower, carrot, and parsnip puree; and nuked frozen green beans.
At snack time, I ate another small container of macadamia nuts and coconut flakes.
My last meal at work was a box of Asian cauliflower fried rice tossed with broiled asparagus and diced Applegate Farms roast beef.
After work, I dropped Big-O off at school and then I marinated some chicken drumsticks à la David Lebovitz for dinner later.
Then, I ran to Big-O’s school and did my best impression of a librarian for an hour before coming back home to crash.
At 5:00 p.m., I woke up and placed a baking dish of the marinated chicken in the oven before taking Big-O to his T-ball practice. When I returned home, I took out the chicken, sautéed some spinach with onions in butter (finished with a splash of Banyuls vinegar)…
…and pureed some cauliflower and carrots.
Here’s my dinner plate:
After dinner, Fitbomb showed me how to do some kettlebell snatches. I suck at them. I rowed 500m on the erg, gulped down half a baked sweet potato and a couple slices of deli meat, and dashed off to work for the last time this week.
Tomorrow’s gonna be a LONG day (work + oncology appointments) but I don’t give a rat’s ass because I’ll be on vacation!
If you haven’t noticed, I’m obsessed with making veggie purees this week. Tonight I made another one with cauliflower, carrots, onions, and garlic. I love the original recipe for garlic cauliflower mashed potatoes but with this recipe you get a healthy dose of beta carotene AND clean-up is a breeze — just one pot and the immersion blender. I’m all about the shortcuts.
Here’s what I gathered to feed 6 adults:
- 4 tablespoons of butter
- 1 large head of cauliflower, cut up into florets
- 3 large carrots, cut into small chunks
- ½ medium onion, coarsely chopped
- 2 garlic cloves, minced
- ¼ cup organic chicken broth
- ¼ cup water
- Kosher salt
- Freshly ground pepper
- Splash of heavy cream (optional)
Here’s how I made it:
I chopped up my veggies…
… and melted 3 tablespoons of butter in a large stock pot over medium heat.
Then, I dropped the veggies, broth, and water into the bubbling fat.
When the liquid started boiling, I covered the pot, turned down the heat to low, and let everything simmer until softened (25-30 minutes). Make sure your pot doesn’t dry out!
I added another tablespoon of butter, heavy cream, salt, and pepper and blitzed everything with my immersion blender…
I think I just like the texture of baby food…