Paleo Eats: 1/28/11

Since this was my first day after completing the Whole30, I could’ve packed all sorts of quasi-Paleo-friendly cheats for my meals at work… but I didn’t. Instead, I continued to stick with strictly Whole30-compliant stuff ‘cause I’m going to try to indulge only when I feel like they’re really worth it.

Here’s what chomped on at work:

Lunch: A leftover box of slow-roasted pork shoulder, roasted carrots and celery root, and sauteed Southern Greens Blend.

Snack: Coconut milk topped with blueberries and a small container of macadamia nuts.

Dinner: A box of leftover sous vide organic rib eye steak and sides: garlic cauliflower mashed potatoes, nuked green beans, and mushroom and herb gravy.

When I got home, I didn’t have any meal preparation to do (for once!) so I went straight to bed after taking Big-O to school.

Upon awakening in the evening, I reheated some leftover brisket that I had stored in the freezer in anticipation of eating it post-Whole30 (there’s beer – gasp! – in the braising liquid). To accompany the tender braised beef, I roasted cubed butternut squash with avocado oil and sauteed some spinach with bacon, bacon grease, shallots, and mushrooms. Mmmm-mmm, good!

Before leaving for work, I squeezed in a quick WOD, packed up all my food and set off. Just think: While most of you are passed out in bed, I’m at work, slowly making my way through another week of graveyard shifts. Le sigh.

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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