Tonight should’ve been less hectic than the previous night, but we were slammed at work yet again. As a result, I didn’t get around to eating until 2:30 a.m.
For “lunch,” I ate a salad with mixed greens, sous vide Tabil-seasoned chicken breast, avocados, shredded carrots, red bell peppers, cucumbers, and slivered almonds.
At snack time, I ate some crudités with Aubergine dip…
…coconut flakes, a hard-boiled egg, and sauerkraut. (Don’t knock it ‘til you try it.)
My final meal of the day was a box of leftover kelp noodles.
Since my workweek has been so crappy, I decided to treat myself to a square of Valrhona 85% dark chocolate and macadamia nuts.
It was so effing good. Because I’m clearly an addict, I’m gonna have to impose the same rule I’ve laid down for the kids and limit my dark chocolate intake to “S” days (i.e. Saturdays and Sundays).
When I got home, I persuaded the entire family to pile into the car and drive to the Mountain View Farmers’ Market to pick up more veggies and meat. The sky looked ominous…
..but I was hopeful that we would escape the rain.
Boy, was I wrong. We got totally drenched.
BUT: I did manage to buy a variety of veggies, a wild King Salmon filet, pork butt roast, pork chops, and beef shanks. Thank you, hubby, for indulging me.
After I got home, I changed out of my wet scrubs, filled and preheated my SousVide Supreme to 125 F (I was gonna make some sous vide salmon when I got up), froze two small containers filled with extra virgin olive oil (for the sous vide salmon), gulped down my vitamins, and conked out.
When I woke up, I split my salmon filet in two and seasoned them with Tabil, Kosher salt, and pepper. I vacuum sealed each one with a frozen blob of extra virgin olive oil…
…and dunked the packets in the preheated SousVide Supreme for 20 minutes.
I knew I wouldn’t have a ton of time to prepare Monday’s dinner so I decided to make some braised cabbage ahead of time. The Savoy cabbage I picked up at the farmers’ market was as big as my head, so I lopped off a wedge before chopping it up and sautéing it with grass fed butter (I missed you, KerryGold!), sliced shallots, and a splash of chicken broth.
I also nuked some green beans and seasoned them with (more!) butter, Kosher salt, and pepper.
Man oh man, it sure is nice to ingest butter again now that the Whole30 program is over. I know you strict Paleo eaters out there are cringing, but let’s face it: Butter makes everything taste better!
Here’s my dinner plate:
I really like the taste and texture of sous vide salmon cooked at 125F. I contemplated brining the fish so there wouldn’t be as much white albumin coagulated on the surface, but since it’s just cosmetic, I’ll most likely continue to skip this step. Nom Nom Paleo’s all about the lazy, remember?
After dinner, I took the braised cabbage out of the oven, packed my meals for work, and cranked out a quick WOD (running, thrusters, box jumps). Then, it was off to work to bring home the bacon (which I can eat again!).0
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