Since I was starting another week of night shifts in the evening, I sure needed some of Mee Nut Butter’s quadruple nut power to get all my ducks in a row.
For breakfast, I assembled another Paleo Loco Moco with leftover cauliflower rice, Big-O sliders…
…and a sunny-side down egg fried in butter.
See? Leftovers aren’t boring!
After I was properly fueled, I spent the rest of the morning washing mountains of laundry and babysitting another pot of quick pressure cooker bone broth.
At lunchtime, I roasted a bunch of portobello mushrooms…
…sauteed onions and bell peppers…
…and torched the hanger steak that I pulled out of the SousVide Supreme (40 hours at 132 F).
Soaking a steak for almost two days might seem excessive but the moist and tender results were well worth it.
As an extra vegetable side, I broiled a tray of asparagus that I tossed with macadamia nut oil, salt, and pepper and finished off with a drizzle of aged balsamic vinegar.
Then, I assembled steak sandwiches with mushroom “buns” and served them with asparagus spears.
I took a short nap in the afternoon and woke up at dusk to make dinner. I wanted something quick and easy so I stir-fried emergency protein with ground beef, onions, sliced ‘shrooms…
…and chopped cabbage.
I seasoned everything with Penzeys Maharajah Curry Powder…
…and a squeeze of lime juice.
To up my veggie load, I stir-fried some baby kale in the dirty pan with some chicken broth and Red Boat Fish Sauce.
Here’s my dinner plate:
Emergency protein can be made with whatever you have on hand but if you want to replicate this version, the step-by-step instructions are available in my upcoming iPad cooking app.
(Nope, the app’s not available YET but we plan to submit it to Apple for approval very shortly. With any luck, it’ll be available in the App Store later this month!)1
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