Yay! My Whole30 is halfway over! Did you see the giveaway I’m hosting to commemorate this momentous occasion? 

While I was working at the hospital, I ate some leftover slow cooker pork roast with cauliflower, carrot, and parsnip puree and spicy braised kale.

I also scarfed some raw veggies and a few slices of Applegate Farms organic roast beef.

When I came home, I made another curry wrap with leftover emergency protein

…and a gulped down a heaping spoonful of coconut butter. It’s deja vu all over again but I was too tired to come up with something new.

After sleeping my Sunday away, I woke up to make dinner. To my delight, my awesome husband had already baked up a batch of Great Balls of Fire…

…so all I had to do was reheat leftover veggie sides: roasted Pan di Zucchero

…stir-fried spinach, and Portobello mushrooms.

Here’s my dinner plate:

As the sage mother, Theresa, once stated, “Happy wife, happy life.”

(I’m quoting from the best and brightest today.)

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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