Wednesdays are normally not my favorite day of the week because I’m either getting off or starting my week of graveyard shifts – but not today! I’m taking a few extra days off from work to attend the Whole9 Nutrition Workshop and 4505 Meats’ Whole Beef Butchering Class this weekend. Whee!
This morning, I finally dragged my lazy butt to CrossFit Palo Alto for the women’s class with Coach Trish. I didn’t have time to snap a pic but I scarfed down a handful of macadamia nuts and some leftover slow cooker roast chicken and gravy before getting my WOD on.
After a fun yet grueling class, I came home and chowed on leftover Dukkah-crusted slow-roasted top round and a nuked sweet potato.
No matter how thin I sliced it, the top round was still kind of tough so I took out hubby’s meat slicer and…
…sliced it paper thin.
For a late lunch, I gobbled up a plate of roast beef, leftover broiled asparagus…
…and a prosciutto-wrapped mini frittata muffin.
Even though I had a ton of leftovers from yesterday’s cooking bonanza, I still had a pound each of Lava Lake ground lamb and Marin Sun Farms ground beef languishing in the fridge. Since cooked meat keeps better than the raw stuff, I made a batch of Turkish slider burgers for dinner.
To accompany the mini sliders, I stir-fried a big bag of spinach in the burger grease…
…mashed a bowl of speedy guacamole…
…and spooned up Farmhouse Culture’s Curry Cauliflower Raisin Kraut.
Here’s my dinner plate:
Time to attack the Mt. Everest of clean laundry on my bed. Or I’ll move it – just like I do every night. Sigh.
