Yay! There’s no better way to spend a weekend night than working in the hospital. Is it that obvious that I’m working on my positive thinking?

While I was burning the midnight oil, I chowed on leftover tandoori chicken, sauteed broccolini and ‘shrooms, and garlic cauliflower mashed fauxtatoes.

For dessert, I ate an ounce of dark chocolate and savored every bite. 

When I came home in the morning, I dunked the pre-seasoned grass fed chuck roast into the SousVide Supreme (160F for 24-36 hours)…

…and put a pot of meaty pressure cooker bone broth on the stove.

As I babysat the pressure cooker, I tossed a can of tuna with Paleo mayonnaise. I wrapped up the tuna salad and leftover roasted bell peppers in a curry flavored Pure Wrap and gobbled it up

Before I headed to bed, I kissed the boys goodnight as they played with their Legos.

When I woke up in the evening, we all headed to Paradise Kabab House for dinner.

As a family, we split a the roasted eggplant appetizer…

…pickled vegetables (torshie)…

…a bunch of meaty sticks (lamb koobideh, chicken thighs, and lamb cubes), and salad. 

I love when I don’t have to cook dinner!

After we tucked the kids in bed, I practiced deadlifts in my Nom Nom Paleo socks. (Just so you know, a limited number of my knee highs are going on sale tomorrow morning starting at 6:00 a.m.)

I’ve only got two more nights of work! Woohoo!

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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