I got a great night’s sleep last night – almost 9 hours! Too bad I’m still playing catch-up…
For breakfast, I sautéed some mushrooms and nuked frozen spinach…
…and then turned it into a frittata by adding three eggs whisked with some full-fat Greek yogurt and Fines Herbes seasoning.
I’m glad I don’t do any baking anymore because the eggs I received from Marin Sun Farms ain’t uniform at all.
Luckily, with frittatas the size of the egg doesn’t make a huge difference in the outcome.
Afterwards, I went to CrossFit Palo Alto for my class and got my ass handed to me. Coach Trish is awesome and all the other ladies are so supportive and inspiring. Can’t wait to go back on Tuesday!
When I got home, I ate some baked yams and roasted chicken deli meat for my post workout meal. I’m really glad I started eating post workout meals because my shakiness and lightheadedness go away immediately.
After eating my snack, I took Little-O to his gym class where we jumped around on a trampoline and goofed off for an hour. Again, thank you post workout meal!
For lunch, I nuked up a leftover box of tandoori chicken, broiled asparagus wrapped in prosciutto, and sautéed chard.
After Little-O went down for his nap, I seasoned and vacuum sealed a grass fed flank steak (that I was going to sous vide later tonight)…
…and seasoned and froze some lamb burgers.
When the burgers were solidified (about 2 hours later), I vacuum sealed them…
…and dunked them into my SousVide Supreme.
While the burgers were bathing, I threw together a red cabbage slaw…
…and sautéed some mushrooms in butter with shallots and Fines Herbes seasoning.
Then, I removed the burgers from the water oven, dried them off, and torched them.
Here’s my dinner plate:
After dinner, I added some cold water to my SousVide Supreme and set the temperature to 130 F. I plopped in the flank steak I prepped earlier in the day and I’m gonna let it cook for 24 hours.
Tomorrow’s dinner is already in the bag! Bad pun, I apologize profusely.