I’m already in the double digits of my Whole30 and it’s still been smooth sailing. Because I’ve got a set of rules in place, I’m not tempted to go buy a bar of dark chocolate bar or a pint of heavy cream for my coffee because, well, I can’t. I’m such a conformist and I definitely listen to The Man and The Woman (a.k.a. Dallas and Melissa).
In the morning, I was greeted with the drool-inducing aroma of simmering beef and veggie stew.
After adjusting the seasoning with a few extra cracks of black pepper and a splash of balsamic vinegar…
…I ate a small ramekin (a la the glamorous Giada DeLaurentiis) and was pleased as punch that it was well-balanced and hearty, despite only taking 5-10 minutes of hands-on time to throw it together.
Rao’s marinara sauce is amazing. I stored the rest of the stew in the fridge for a dinner later this week.
Since I need to eat more than lithe Ms. DeLaurentiis, I also made myself a curry wrap with leftover broiled sardines and kale salad for breakfast…
…and downed a black espresso because Dr. Pino says it’s a-OK.
With the kids at school until 3:00 p.m., I should’ve been plugging away on my side project, but there were too many damn distractions in the house. Why is it that our filthy floors only bother me when I’ve got a deadline? I bet Fitbomb wishes I’d be beset by strict daily deadlines so our house would be spotless. I’m a self-confessed slob to the nth degree.
For lunch, I reheated a frozen pre-cooked pork chop in the SousVide Supreme. When it was serving temperature, I charred it with my torch and served it along with leftover sautéed baby chard and sliced tomatoes. (I’m well aware that tomatoes don’t normally grow in California during the dead of winter. I just happen to have some out of season produce in the kitchen… )
I also deboned and seasoned some chicken thighs with Magic Powder before dunking them in the water oven for a couple hours.
For dinner, I fried up the Sous Vide Crispy Chicken Thighs…
…baked two trays of Brussels sprouts chips…
…and roasted some Portobello mushrooms in the toaster oven.
Here’s my dinner plate:
Ack! My week off is coming to an end tomorrow night and I’m so behind on many projects. Big sigh.0