Just in case I encountered another crazy-busy night shift, I packed a no-frills lunch that I could eat without reheating: smoked wild salmon, leftover greens, tomatoes, and broiled summer squash.
I hate being right. Work was non-stop.
After arriving home, I conked out for a solid 7 hours and 7 minutes, registering a whopping 99% sleep efficiency. How do I know? My FitBit told me so. Don’t worry: I’m not using this handy clip-on activity tracker to obsessively monitor my caloric intake/output. Instead, I wear it to remind myself to get my butt out of my chair and run around the hospital – and to go to bed at a reasonable hour. I’m determined to minimize the hazards of sitting at work and working nightshifts.
When I popped up in the evening, I took out leftover Slow Cooker Korean Short Ribs from the freezer, which was conveniently coated in a layer of protective ice. (Five points if you got that reference.)
I plopped the slushy stew in a pot…
…and as the beef thawed on the stove…
…I preheated the toaster oven…
…and prepped a kabocha squash for roasting.
(You can find the step-by-step recipe for Roasted Kabocha Squash here.)
As an additional side, I threw together a pot of Pressure Cooker Kale and Carrots.
When the squash was finished…
…I ran cold water over my pressure cooker to quickly release the pressure….
…and drizzled on some aged balsamic.
I ladled the stew into a serving bowl, topped it with chopped cilantro…
and brought all three platters to the dining table.
One more thing before I sign off: Colorado food lovers, I need your help!
I’m excited to be joining Melissa and Holly in Estes Park, Colorado this weekend for our Paleo seminar…
…but where should we chow down?
I’ve had zero time to research dining options in the area, so I need you to fill me in on the best eats in Boulder. I know Internet strangers never lead anyone astray, so please leave your recommendations in the comments! Thanks in advance!
