Ready to see how I implemented Dallas and Melissa’s edicts on my second day on the Whole30?

During my graveyard shift, I ate a slice of leftover frittata, a burger bite, roasted portobello mushrooms, and sauteed baby kale.

Since I have a bunch of leftover proteins and veggies, I’ve assembled a slew of ready-to-eat, grab-and-go lunchboxes in the fridge. The trick will be to continue this practice during my week off from work.

When I got home in the morning, I inhaled some leftover Magic Wings and raw vegetables topped with homemade Pyro Powder.

(By the way, don’t bother searching for Pyro Powder, Magic Mushroom Powder, or Magic Wings in my Recipe Index – they’re not there, but you’ll get them soon enough. Patience, my friends.)

I also ate a spoonful of coconut butter just ‘cause I wanted to.

Once I was full, I chopped some mushrooms and onions…

…and pulsed a head of cauliflower in the food processor.

The plan was to make Asian Cauliflower Fried Rice in the evening, and I wanted to minimize my cooking time. I need my beauty sleep, yo!

In the evening, I dragged myself out of bed and straggled to the kitchen. I set up my mise en place using the ingredients I’d prepped and stuck in the fridge, and quickly threw together the faux fried rice. For extra protein, I tossed in some scrambled eggs and leftover Cheater Crispy Sous Vide Duck Confit Legs.

I also reheated some pressure cooker Welsh beef stew that I’d made last week and stored in the freezer. (Don’t waste your time – the stew ain’t in the Recipe Index either.)

Dinner: Done.

Before I left for work, I tossed the ingredients for Cheater Pork Stew into the slow cooker and set it to cook all night. 

This will be our dinner for tomorrow night.

See? That wasn’t so hard, right?

Don’t forget – you have until Tuesday, 1/3/11, at 11:59 p.m. to enter my contest to win a slow cooker!

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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