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.

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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