Today’s my “flip day” so right after work I took a short nap. I woke up to my smiley six-year-old’s face telling me it was 2:00 p.m. and it was time to haul my ass out of bed (nicely of course). Bam! Back to full time mommy mode.
After shuttling him to kung fu class and grocery shopping at Trader Joe’s, I was EXHAUSTED by dinnertime. However, I was still able to put a tasty Whole30 approved meal on the table in 15 minutes.
How’d I do it?
I made some roasted bell peppers on the my gas range. Then, I prepped and sautéed ½ a pound of cremini mushrooms with shallots and garlic in macadamia nut oil.
I thanked my stars that I had a couple of sous vide chicken breasts in my fridge. I coated them in coconut oil and seared them in my grill pan over medium high heat.
I nuked some frozen broccoli and tossed the bell peppers with extra virgin olive oil, salt, and pepper. I sliced up the chicken and put on a large dollop of store-bought guacamole.
Good eats. Now it’s time for some zzzzzzz’s.1