I started my nightshifts tonight, but I still squeezed in a full day of activities, cooking, and a two and a half hour nap in the late afternoon.
In the morning, I ate a scrambled egg…
…topped with a dollop of guacamole…
…and I headed to CrossFit Palo Alto for the women’s class. We worked on overhead squats and I was reminded how much I SUCK at them. I need to practice them at home way more often. Along with snatches, cleans, push presses, push ups, double unders, pull ups, wall balls…
After class, I gulped down a few slices of Applegate Farms organic roast beef and a nuked yam before accompanying Big-O to his appointment.
At noon, my cousin and her husband came over and I served steaming bowls of homemade phở with brisket, eye of round, kelp noodles, and all the garnishes.
The pressure cooker is a fantastic and speedy way to get a full-bodied, beefy broth in your belly. In fact, it may be the only way I cook bone broth from now on. And, no, I’m not afraid of it exploding on me.
Before hitting the sack, I slow-roasted a small lamb sirloin roast seasoned with homemade magic powder (porcini seasoning salt)…
…which I stored as emergency protein in the fridge. I need to arm myself with a big stash of ready-to-eat meats since I’m starting the Whole30 on January 1st.
When I woke up in the evening, I fried up a batch of grass fed beef sliders…
…and stir-fried a pan of shiitake, onions, and spinach for dinner.
I still had leftover curried ground lamb and cabbage emergency protein so I turned it into a frittata for my work meals.
Then, I packed my lunch and dragged my sorry ass to work.
