My week off was over in a blink of an eye. Before I knew it, I was scrambling around all morning running errands since I was starting work in the evening. 

Le sigh.

In between piles of laundry and shuttling the kids back and forth from school, I chowed on a couple of U.S. Wellness Meats beef sticks (healthy and tasty Slim Jims), two cups of leftover chawanmushi, a mess of macadamia nuts (I’ve simply got no self control), and a dollop of coconut butter.

I also threw together a super-fast Thai yellow curry chicken stew…

…that I stored in the fridge to eat later this week.

After a quick catnap in the afternoon, I woke up in the evening and sauteed some chanterelle mushrooms in butter and seasoned them with coconut aminos and Red Boat fish sauce….

…roasted broccoli and romanesco coated in coconut oil…

…and reheated some stir-fried kelp noodles in the microwave. I added some sliced egg omelet to up the protein-level but – as my super observant hubby pointed out to me – the dish was already swimming in meat.

Here’s my jumble of meat and veggies:

After dinner, I practiced some cleans in the garage and did the assigned WOD at CrossFit Palo Alto. Then, I packed my crap for work and jetted off in the night.

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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