The weather was downright dreary this morning in the Bay Area so I decided to make some sunny-looking Egg Foo Young-ish pancakes filled with ham and spinach for breakfast.
At lunchtime, I ate a plate of leftover slow cooker pork pot roast and nuked broccoli.
Then, I seasoned a whole chicken and threw it in the slow cooker for dinner tonight.
For snack, I ate some macadamia nuts, coconut butter, and a nutty strawberry protein ball.
At dinnertime, I just needed to make some veggie sides to accompany the slow cooker roast chicken and gravy.
I sautéed some baby chard with ghee, sliced garlic, and lemon juice…
…and roasted carrots seasoned with Madras curry powder (finished with a sprinkle of chopped cilantro and lemon juice).
Here’s my dinner plate:
Time to get some zzzz’s!
After gobbling up Fitbomb’s quick and easy savory coconut pancakes yesterday, I was inspired to come up with a version filled with veggies and meat. After eating one of my portable egg-y pucks, hubby exclaimed that they tasted like Egg Foo Young.
Melissa Joulwan’s awesome site has a great recipe for Paleo Egg Foo Young but, to be perfectly honest, I have no idea what this is supposed to taste like. No self-respecting Chinese person EVER orders this dish at an authentic Chinese restaurant. (In hubby’s defense, his parents opened an Americanized Chinese joint in the late 1960s and served Egg Foo Young to the masses). But maybe I shouldn’t have been such a food snob because these pancakes were delicious.
Check out the recipe after the jump!