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! 

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.

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