Only three more days left on the Whole30!
For my nosh at work, I packed some leftover Burger Bites, braised kale, and sauteed mushrooms. It was muy busy at the hospital and I didn’t get to eat my lunch until close to 5:00 a.m.
When I came home in the morning, I quickly wolfed down half a package of Applegate Farms organic roast beef, a handful of coconut flakes, and some toasted almonds. Before going to sleep, I filled and preheated the SousVide Supreme so it would be ready at dinnertime.
In the evening, I plopped two packets of pre-cooked duck confit legs into the heated water oven to make Cheater Crispy Sous Vide Duck Confit Legs and roasted a head of escarole and raddichio with some sliced shallots.
Next, I seared the duck legs in melted duck fat…
…and when I was finished, I pan-roasted cauliflower florets in the remaining grease. I added a touch of brightness to the dish by squeezing on some lemon juice.
Here’s my dinner plate:
That’s it for my eats today!