Oooh! I have less than a week left on the Whole30. My jeans don’t feel quite so snug anymore, which is nice.
This morning, I sous vided some scrambled eggs…
…and gobbled them up along with a helping of leftover braised kale.
I love how the water oven makes the eggs all soft and custardy – with no furious whisking and monitoring required.
My morning was crammed with errands and by the time I got around to eating lunch, it was already 2:00 p.m. For lunch, I nuked a yam and topped it with leftover brisket and kale stew.
When the Double-O’s and I came home in the evening, I coated a pork belly and shoulder roast…
….with Shallot Pepper seasoning…
..and vacuum-sealed them before storing them back in the fridge.
Everyone was tired and hungry, so I quickly threw together dinner. Luckily, I had a couple of pre-cooked Sous Vide Crispy Chicken Thighs and a flatiron steak (130 F for 14 hours) so I popped them in the preheated water oven to warm up.
For the side dishes, I sauteed some mushrooms with seasoning salt and balsamic vinegar…
…and reheated leftover winter squash puree and braised kale.
Once the veggies were finished, I torched and sliced the steak…
…and crisped up the thighs in some virgin red palm oil.
Here’s my dinner plate:
Before heading to bed, I dunked the seasoned and sealed pork belly and shoulder roast into the SousVide Supreme (175 F for at least 12 hours).
My week off is coming to a screeching halt ‘cause my nightshifts resume tomorrow. To counteract the bad news, sign up for my giveaway already!
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