Paleo Eats: 3/9/11

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I’m starting another week of nightshifts tonight, so I was a busy bee this morning and early afternoon.

While the kids ate their breakfast, I threw the ingredients for Paleo Korean short ribs into my slow cooker.

Even Lil-O jumped in to help me make the simmer sauce.

When we came home from dropping Big-O at school, I ate some mini frittata muffins, roasted bell peppers, and baby carrots for breakfast.

Then, we set off for Whole Paycheck to get some last minute groceries.

For lunch, I made myself the same type of frittata I had for breakfast yesterday.

After lunch, I whipped up some garlic cauliflower mashed potatoes with my older sous chef…

…and then I took a nap for a couple of hours.

When I woke up, the short ribs were finished…

…so I reheated the garlic cauliflower mashed potatoes

…sautéed a bunch of Bordeaux spinach with shallots in butter…

…and roasted Brussels sprouts in ghee with Penzeys Shallot-Pepper seasoning (splashed with some balsamic vinegar).

Here’s my dinner plate:

After dinner, I did the CrossFit “Christine” workout in my garage, which left me sore, winded, and sweaty. My post workout meal was half a baked sweet potato and a few slices of roasted turkey deli meat.

Then, I took a shower, gathered up my stuff, and went to work.