Work has been busy, busy, busy this week and tonight was no exception. I didn’t get my first bite to eat until around 2:00 a.m. but since I’d stuffed myself silly with brisket and veggies before coming to work, I didn’t feel the need to gnaw off my own arm.

Here’s what I noshed on at work tonight:

For my “lunch,” I ate some sous vide Tabil-seasoned chicken breasts with leftover sautéed Southern greens and roasted celery root and carrots. My snack was some pistachios, coconut milk, and blueberries. The last meal I ate at work was leftover brisket, roasted butternut squash, and sautéed spinach with bacon, mushrooms, and shallots.

On my way home from work, I picked up my veggie CSA box for the week.

It’s kind of a small haul, so I’m gonna supplement with some veggies from the farmers’ market. My hubby and the kids were going over to my in-laws for a big multi-generational Chinese New Year party tonight so I snuck in some quality play time before getting some sleep.

Since the house was empty and quiet, I slept in until 6:00 p.m. I could’ve reheated some leftovers when I woke up but then I wouldn’t have anything new to bring to work. So after rooting around in my fridge, I decided to make some kelp noodles with egg omelet, ground pork, leeks, broccoli slaw, and spinach.

I assembled and prepped my ingredients…

…and stir-fried a whole mess of noodles.

I miss fish sauce something fierce. I gotta buy me some sugar-free and wheat-free fish sauce soon. However, Paleo cooking queen Sarah Fragoso uses Thai Kitchen fish sauce (which contains unrefined cane sugar) when she cooks her go-to Thai Green Curry so if it’s okay with her, it should be okay with me. Right?

After packing up my meals for work, I practiced a few thrusters, and then left for work. Only 4 more nights of work! Damn. That still feels like an eternity to me.

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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