I’m super duper pooped since it’s my flip day — the day I transition from zombie back to human — and my synapses are firing super sloooooowly.
During my last night at work, I popped open another LunchBots Pico container filled with softcore albacore, spicy cauliflower, and oven-roasted tomatoes…
…and chowed on leftover cheater crispy sous vide duck confit legs and sauteed bell peppers.
I took a short nap in the morning and chugged a decaf espresso when I awoke. Why decaf? I was hoping to trick my brain into thinking I ingested caffeine but I guess I’m too smart for my own good. Or it didn’t work because it’s effing decaf.
After shuttling the Double-O’s around town, I came home and heated up leftovers for dinner: sous vide grass fed sirloin steak tips (I gotta remember to cook these for at least 24 hours — they’re too chewy after eight), winter squash puree, and roasted escarole.
Fitbomb came home early from work so I was able to zoom over to my food writing class at Stanford. I’ve learned so much from my instructor, Tori Ritchie, and the other students in my class. I bet I’d get more out of it if I wasn’t so zonked every other Wednesday. C’est la vie.
Time to crash! Good night, folks!
My nightshift tonight was pretty similar to the ones preceding it — busy, busy, busy. I’m not kvetching because I like when the work is constant. Before I know it, the sun’s up and it’s time to go home. While I was at work, I ate a small Primal Pac, a piece of Pralus 100% cacao, and leftover cheater crispy sous vide duck confit with veggies.
On my way home from the hospital, I stopped by the Mountain View Farmers’ market to pick up more produce plus a big box of pastured chickens from Full of Life Farm.
Once I got home, I stashed all the food in the fridge and freezer, kissed the boys goodnight, and slept the day away. Sadly, I missed Big-O’s wushu performance and the boy’s grain-free bread baking project.
Looks good, huh? Buy Julie and Charles Mayfield’s cookbook to get the recipe!
At 5:00 p.m., I crawled out of bed and scarfed down a piece of homemade bread to get me going. We were eating leftover slow cooker pork pot roast for dinner so all I had to make were the side dishes.
I popped a tray of San Marzano tomatoes in the toaster oven…
…and fried a batch of Pizzeria Delfina’s spicy cauliflower.
Here’s my dinner plate:
After dinner, I wrapped up the bread and popped it in the freezer. It was very tasty but I need to save it for a Paleo-friendly stuffing recipe I’m trying out next week. Luckily, the pressure’s off for making a Thanksgiving feast post ‘cause Bill and Hayley have one in the works. Phew!
Only three more nights until my PTO starts!
Another night shift, another buckeroo…
While I was at the hospital, I ate some Applegate Farms organic roast beef with veggies and Aubergine dip (in a LunchBots Pico container)…
…and leftover 4505 Meats maple breakfast sausage, curried cauliflower, and sauteed bell peppers.
On my way home from work, I went to the Downtown Palo Alto Farmers’ market and stocked up on veggies, fruit, and spice blends from Spice Hound.
I was really excited to find Brussels sprouts still on the stem…
…cause I’m gonna roast them off with bacon later this week. Salty swine makes everything taste better.
Since the sprouts made me crave cured pig parts, I made myself a ham hock salad with arugula and cherry tomatoes before going to bed.
When I woke up in the evening, I made softcore albacore with the super fresh fillet from Siren SeaSA…
…and served the steaks with sauteed spinach and a heirloom tomato salad.
Here’s my dinner plate:
After we tucked the boys in bed, I exercised in the garage before going to work. I think I can, I think I can, I think I can, I think I can get through this work week…
It was another busy night at the hospital and I ran around non-stop until the end of my shift. I didn’t have time to eat my packed meal but I managed to scarf down a packet of spicy Grass Fed Jerky Chews and a small Primal Pac amidst the craziness.
When I got home, I reheated some slow cooker pork pot roast and ate it on top of a savory coconut pancake.
After taking Big-O to school, I filled and heated my SousVide Supreme to 132 F and went to bed.
In the evening, I dunked some pre-cooked grass fed sirloin tip steaks and a couple packets of frozen Cascadian Farm winter squash puree in the water oven…
…roasted a head of escarole in the oven…
…and sauteed mushrooms with Tabil seasoning in butter.
Then, I fished the packets out of the SousVide Supreme, mixed the warmed winter squash puree with seasoning salt and butter….
…and torched and sliced the steaks before calling everyone to the table.
Here’s my dinner plate:
After dinner, I practiced some ring dips before heading out in the night. Only five more shifts ‘til I’m on vacation!