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.


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?

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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