Just two more days on the Whole30! I’m tired of making all of my meals and I can’t wait to go out to eat again. There, I said it.
While I was at the hospital, I ate some leftover sous vide pork belly, cocoa-toasted cauliflower, and sauteed baby kale.
When I got home, I gobbled up a sous vide chicken breast dusted with homemade Pyro Powder and drizzled with extra virgin olive oil.
Then, I seasoned a grass fed beef bottom roast with homemade Magic Mushroom Powder, stored it in the fridge to marinate for a day, and hung out with my boys until I couldn’t prop my eyelids open anymore.
…making sure to drizzle in some water whenever the mayo got too thick. Yes, that’s the trick to keep your mayo from breaking.
I broke down the crab and extracted the meat…
…tossed a simple crab salad…
…sliced some veggies…
…and rolled up some crab and avocado temaki.
I LOVE the uber-fresh seafood from Siren SeaSA.