After three weeks of vacation, I actually kinda welcomed my Flip Day – the day I change back into a creature of the night for a week-long string of graveyard shifts. This is especially true because I know I’ve got yet another (longer!) vacation waiting for me starting August 1st. But before I get ahead of myself, here’s what I ate today…

While we got the boys dressed and fed for day camp, I made myself a simple mushroom omelet.

Then, I kissed the boys goodbye and headed over to CrossFit Palo Alto for the women’s class, where we worked on kettlebell cleans and presses before plowing our way through a speedy workout involving pistols (a.k.a. one-legged squats), pull-ups, and overhead kettlebell swings.

Post-workout, I ate a steamed beet and a mini mountain o’ roast beef.

I’m a little sick of eating yams after every gym session, so I’m experimenting with other dense carb sources like beets and chestnuts. Plus, I love that they’re available at my local Costco in pre-cooked packages.

I spent the rest of the morning accompanying my mother-in-law to a follow-up oncology appointment, and didn’t get home until close to my mandatory nap time. I don’t like going to bed hungry, so I fried up a leftover bacon-wrapped chicken thigh…

…and assembled a speedy tomato salad [RECIPE].

A few hours later, I was awake again and ready to cook up a storm. On my kitchen agenda: Dinner for four, and a bunch of meals to pack for work.

I plunked two packs of sous vide duck into my trusty water bath to heat up, roasted a tray of portobello mushrooms in the oven [RECIPE]

…blitzed a head of cauliflower to make a batch of simple cauliflower rice [RECIPE]…

…and broiled summer squash [RECIPE].

Once the veggies were ready…

…I crisped the duck confit legs [RECIPE]…

…and seared a sous vided sirloin steak [RECIPE] for my lunch at work.

Here’s my dinner plate:

We ended up with a ton of food, leaving me with enough leftovers to pack three lunches for my workweek. Woot woot!

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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