Yippee! It’s my last day on the Whole30! 

During my night shift, I ate some chicken salad over mixed greens…

…and a small container of defrosted Hawaiian Sun coconut milk.

When I got home in the morning, I whisked some eggs with salt & pepper…

…plunked them in the SousVide Supreme

…drizzled on homemade Pyro Powder, and split the plate of Sous Vide Scrambled Eggs with my hubby.

I was slow-roasting the Magic Mushroom Powder-rubbed grass fed beef bottom roast for dinner, so I gave my mother-in-law instructions on how and when to pop it in the oven before I woke up (slow roast in oven at 250F until internal temp reaches 130F).

When I rolled out of bed in the evening, I braised some kale and carrots in the pressure cooker

…sauteed some mushrooms…

…and charred the slow-roasted bottom roast under the broiler.

Here’s my dinner plate:

After dinner, I picked up a dozen donuts on my way to work. Thank goodness for 24 hour donut shops!

(You’ll just have to tune in tomorrow to see if I’m joking…)

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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