My morning started waaaay earlier than I would’ve liked when I was woken up by Lil-O’s cries at 3:30 a.m. When I ran to the boys’ room, I discovered that there was a barf explosion in his bed. I’m being a tad dramatic, but I did have to do a load of laundry before heading back to sleep.
When I finally straggled out of bed again, I was too wiped to head to the women’s class at CrossFit Palo Alto. Instead, I hung out with Lil-O all morning and afternoon – but he seemed suspiciously energetic for a kid that got sick in the middle of the night.
Since we were stuck at home, I enlisted his help in the kitchen. It’s not child labor if you don’t pay them, right?
We worked on two recipes in the morning. For the first one, I grabbed a fuyu persimmon…
…washed and sliced some baby dino kale…
…prepared a citrus vinaigrette…
…and assembled a winter kale and persimmon salad.
Kale holds up really well as a salad green plus it’s healthy and yummy to boot. Win, win, win!
For my second dish, I reworked my recipe for stir-fried kelp noodles and Lil-O assisted by throwing the different components into the pan.
By lunchtime, I was all cooked out so I reheated a bowl of leftover curried cream of broccoli soup and topped it with sous vide beef cheeks.
Beef cheeks cooked in the water oven may be my new FAVORITE emergency protein.
At dinnertime, I roasted a tray of kabocha squash…
…and assembled a Madras turkey salad with apples and toasted almonds.
I recently bought a bunch of Pure Wraps – Whole30-approved tortillas made out of coconut – after reading the ringing endorsement on the Whole9 site. I do miss wraps, rolls, and sandwiches so I was eager to try them out tonight.
I wrapped some curried turkey salad and baby spinach in a sheet…
…rolled it up, and tucked in.
I really do like these wraps a lot. Like Melissa and Dallas report, the texture is similar to a thicker rice wrapper and its got a mildly sweet taste. I do lots of impulsive, late-night, internet shopping but this is one purchase I don’t regret in the slightest.
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