Since I’d already prepped lots of food yesterday, I wasn’t super keen on doing a lot of cooking today.
For breakfast, I microwaved a few leftover curried beef, mushroom, shallot, and chard mini frittata muffins with some broiled asparagus.
I also drank my last bowl of garbage soup.
After dropping Big-O off at school, Little-O and I went to the hardware store to buy a canister of butane for my kitchen torch. Then we went to the grocery store so he could push a “baby cart” around and I bought some whole sweet potatoes…
…and pureed sweet potatoes.
Dallas told us these cans were a totally legit, shelf-stable, portion-controlled, ready-to-eat way to get your carbs post work out. Plus, they were on sale. Okay, fine. I just want to eat baby food.
When we got home, I whipped up a batch of cheesy ‘n beefy mini frittata muffins for Big-O and Little-O’s lunch.
For my lunch, I reheated a box of leftover roasted chicken thighs with shallots, stir-fried kale and bacon, and cauliflower puree.
In the afternoon, I was grazing a lot and some of the stuff I inhaled included a hard boiled egg, roasted turkey deli meat, carrots, roasted red bell peppers, macadamia nuts, coconut butter, and coconut flakes. Yes, I’m a mindless snacker. I’m working on it!
For dinner, I sous vided some Wild King Salmon fillets (126 F for 15 minutes). After I took them out of the bag…
…I charred them with my new kitchen torch.
Believe me, I know I caused all sorts of oxidation to occur by blasting my extra virgin olive oil poached fish with a 2300 F flame but the pyromaniac in me couldn’t resist.
I served the fillet with sautéed spinach and shallots, sautéed mushrooms with garlic, and leftover broiled asparagus.
The torch is awesome. Can’t wait to use it again.