To circumvent any Whole30 off-roading this Sunday, I ate all my meals at home and demanded that everyone who brought food over to Chez Nombomb abide by Melissa and Dallas’s rules. Yep, I can be a tyrannical beyotch when I’ve been without chocolate and mac nuts for a week.

For breakfast, I ate yesterday’s lunch: Slow Cooker Roast Chicken and Gravy, cauliflower puree, and braised spicy kale.

Our buddies came over for lunch and I laid out a bowl of spicy kale chips…

…a plate of spicy tuna cakes…

…a platter of Magic Chicken Drummettes (seasoned with Magic Powder a.k.a. porcini seasoning salt)..

…and the ingredients for make-your-own crab and avocado temaki (hand rolls).

Our guests arrived with Whole30-compliant side dishes: K & R came with Whole30-compliant roasted vegetables that had been tossed in pork belly confit fat…

…and C & H brought us a creamy sweet potato and coconut soup. 

The adults had a fun time laughing and eating and the kids were delirious from playing with each other.

At dinnertime, I beheaded, deboned, and butterflied the fresh sardines from my weekly seafood CSA, Siren SeaSA. I made some sardine sammies by sandwiching thinly sliced Meyer lemon in between two splayed fish whose flesh had been seasoned with Sunny Paris seasoning, salt, and pepper.

I brushed melted ghee on the skin…

added some more seasoning, and broiled them for 1-2 minutes on each side.

The veggie sides were roasted Brussels sprouts tossed with balsamic vinegar and stir-fried baby chard with Red Boat fish sauce and balsamic vinegar.

(I know I go on and on about how much I love Red Boat fish sauce, but it’s truly remarkable AND Whole30-compliant. Go buy some now on Amazon!)

Here’s my dinner plate:

Afterwards, I lapped up a shot glass of chilled Aroy-D coconut cream. Decadent.


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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