Today was another Flip Day, which meant I had tons to accomplish before starting my week of graveyard shifts at the hospital. A lot of prep goes into transforming into a creature of the night.

As soon as I rolled out of bed, I gobbled up a pre-workout meal of scrambled eggs and macadamia nuts (fat and protein!) before heading to the women’s class at CrossFit Palo Alto.

At the box, I worked on my front squats and struggled through Annie. Post-WOD, it was crystal clear to me that I need to practice Abmat sit-ups and double-unders at home. I need to practice A LOT.

After staggering into my car, I immediately inhaled half a roasted yam and a few slices of roast beef to refuel. If you’ve got ANY questions about peri-workout nutrition, get yourself a copy of Dallas and Melissa Hartwig’s It Starts With Food. As I’ve mentioned before, this newly-released tome is my go-to reference for all things related to nutrition. Even my decidedly non-Paleo mom’s reading it!

I spent the rest of the morning with the Double-Os at the public library tracking down spooky books on paranormal activity. Big-O has decided that his new career goal is to be a ghostbuster. My little man loves creepy stuff. I guess the apple doesn’t fall far from the tree – I used to scan the obits for fun when I was his age.

At noon, we met my parents for lunch at Jin Sho.

We used to visit Jin Sho regularly, but I hadn’t been back to this popular Japanese eatery in ages ‘cause it’s a tricky spot to navigate while eating Paleo. Why does there have to be so much soy and sugar in Asian food? 

I ended up ordering a seaweed salad, which was tossed with a miso dressing (gasp!)…

…and a sashimi platter.

Just as I remembered, this place still serves up incredibly fresh and meticulously prepared food.

After conking out for a few hours, I zoomed back to our house to cook up some vegetables and meat for dinner.

First, I roasted trays of broccoli and kabocha squash in the oven.

Then, I fried up mini sliders…

…and stir-fried sliced portobellos and spinach in the burger drippings.

By the time the stuff on the stovetop was finished cooking, so were the roasted veggies.

Here’s my dinner plate:

After two months of living out of suitcases, there’s a light at the end of the tunnel: The floors in our house are FINALLY being repaired, and with any luck, we’ll be able to move back home by the end of the month. However, with construction underway, my kitchen will be officially off-limits in a few days, and I’m already dreading it. On the one hand, I’m stoked that our floors are getting fixed, but I can’t stand cooking in our ill-equipped hotel kitchen. Can someone please make this month go by faster?

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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