Last night I dreamt that I downed a tall, frosty glass of sweet and creamy chocolate milk. Needless to say, I woke up screaming.
For breakfast, I fueled up with a black espresso, a couple of scrambled eggs, and sliced avocado before heading to the womens’ class at CrossFit Palo Alto.
I was wiped out after the chipper and nourished myself with some carbs and protein: a nuked yam, hard boiled egg, and leftover burger bites.
I had some free time in the afternoon, so I cooked some greens and protein to restock the fridge. I consulted with my well-loved copy of Well Fed on the kitchen counter and baked a batch of Melicious’s Asian-style Scotch eggs.
In addition, my chef sis recently emailed me a recipe for pressure cooker braised spicy kale that looked too simple and tasty to pass up.
After just 8 minutes of high pressure cooking, I had a big mound of tender carrots and greens (and stems, too!).
At lunchtime, I ate a Scotch egg…
…slurped down the spicy pot liquor from the braised kale…
…and a bowl of leftover Welsh beef stew.
In the afternoon, I snacked on a handful of coconut flakes, a Clementine tangerine, and some leftover roasted vegetables from the fridge.
Dinner prep was easy. I used the pressure cooker again – because I love it – to whip up a cauliflower and leek puree in just 6 minutes under high pressure.
My old and unsexy pressure cooker is looking reeeal fine these days. Baby, baby fallin’ in love, I’m fallin’ in love again…
I removed the sous vide short ribs from the water oven (48 hours at 140°F) and blasted them with my kitchen torch.
The marbled meat was melt-in-your mouth tender, yet still pink.
Yowza.
I plated everything up, along with last night’s stir-fried bok choy and mushrooms, for a super-satiating winter meal.
I’m one-fifth of the way through the Whole30 and I feel great. Anyone worried about getting derailed this weekend?
