My first meal of the day was lunch. I’m working on my intermittent fasting but, honestly, it’s really hard to push it past 12 hours. I find that if I’m out of the house it’s a lot easier to keep my fast going. If I’m at home, I keep opening up the pantry and I’m counting down the seconds until my 12-hour fast is over. Plus, I stuff my face all the time when I’m home. Sigh. Good thing all the stuff I cram in my mouth is Paleo or Lacto-Paleo. Back to lunch…
Ain’t this a cute cabbage?
Would it seem cuter if I told you it fit in the palm of my hand? It was so damn cute, I bought three of them last weekend so I knew I had to cook them off soon. Hell, why not cook them all off today?
For lunch, I combined this tiny ½ lb cabbage with a small Cipollini onion and sautéed them up in some butter.
Then, I nuked leftover seasoned beef with Tabil and topped my sautéed cabbage with it.
I was still ravenous so I ate some coconut flakes, macadamia nuts, and labneh topped with Fitbomb’s addictive Paleo trail mix.
I bought this labneh from Crossroads Market. It was made in-house, super thick, creamy, and delicious. I don’t eat a ton of dairy but I LOVE full-fat drained yogurt.
It’s so good that just a little bit later, I ate some more labneh with eggplant pesto and baby carrots
For dinner, I transformed my remaining two mini cabbages into the World’s Best Braised Cabbage. Since I’ve decided to do more cooking with lard, I replaced the olive oil in the recipe with liquified lard. See the lard? It looks like melted candle wax!
Here’s the dish covered and ready for the oven:
After 2 hours in the oven, it was tender, carmelized, and super tasty:
I also sautéed some cremini and shiitake mushrooms with half a blitzed onion, minced garlic, and Tabil seasoning. Damn. I love this zesty seasoning!
Fitbomb and I shared the one remaining sous vide pork chop in our fridge but I thought the picture would look lame if the chop was cut down the middle.
