Today I was busy, busy, busy preparing Whole30 nosh.
For breakfast I made myself another frittata. This time I made one with three eggs, mushrooms, leftover roasted bell peppers, nuked frozen spinach, and chopped shallots.
I took the extra minute to nuke the spinach and squeeze out the liquid and this saved me at least 5 minutes under the broiler. However, sautéing the filling added back at least 10 minutes.
That’s okay because it was worth the extra time.
For lunch, I ate a leftover box of last night’s chicken-in-the-pot and garlic and cauliflower mashed “potatoes.”
Dang, this recipe is a keeper.
After lunch, I was kid-less for a couple hours (the big rugrat was at a playdate and the little one was napping) so I set about making some Paleo snacks and prepared some meat for future meals. For future Paleo snacks, I made some hard-boiled eggs and baked a big batch of kale chips.
I also seasoned and marinated a boneless pork leg that came in my meat CSA box that I’m going to finish cooking tomorrow.
Then, I sous-vided 4 boneless and skinless chicken breasts (for emergency protein)…
…and 4 boneless pork loin chops (seasoned with Dukka).
I cooked all that meat at 140 F for around 3 hours.
Amidst all this cooking, I scarfed down an afternoon snack of red bell peppers and guacamole.
I was still hungry so I helped myself to a little cup of coconut milk. I think I deserved it, don’t you?0