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!
