Here’s a peek into today’s grub…

During my nightshift, I ate twice at work. My first meal was a few slices of Applegate Farms organic roast beef, leftover roasted broccoli and bacon, and some homemade coconut butter.

I ate my last meal right as the sun came up: leftover roasted cauliflower, sous vide black cod fillet, and some cherry tomatoes.

After work, I accompanied Lil-O to his dentist appointment (no cavities!) before I came home and slept the day away.

I woke up in the evening and started making dinner. I didn’t have too much to do because my mom, who’s a fabulous cook, had brought over some Paleo Lion’s head

…and we had some leftover non-Paleo Chinese spareribs gifted by Fitbomb’s uncle.

I decided to round out our Vegas-style food spread, with a platter of roasted broccoli and cauliflower…

…and sauteed shrimp with onions and cherry tomatoes.

Here’s my eclectic, hodge-podge, mishmash dinner plate:

After dinner, we shooed the kids to bed and I went to the garage to do some exercise. Then, I packed my stuff for work and took off for the hospital.

Only two more nights of work!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *