On my second night at work, I started chowing down at the stroke of midnight ‘cause I was hungry, damn it.
My first snack of the night was baby carrots with aubergine dip and a hard-boiled egg.
A few hours later, I ate my “lunch” which was a box of sous vide chicken breast, green beans, and roasted bell peppers.
I followed it up with a small container of coconut milk and strawberries.
The last thing I ate at work was a box of leftover lamb chops, green beans, sautéed mushrooms, and roasted carrots and butternut squash.
When I came home, I quickly marinated some tandoori chicken thighs and stashed them in the fridge before dashing off to my class at CrossFit Palo Alto.
This was the first time I’d gone to an exercise class after working a 10-hour night shift and I was a little nervous I’d drop a barbell on my head. To put your minds at ease, I came home unscathed. I was tired and sore but no contusions.
As soon as I returned home, I went straight to bed because it was WAY past my bedtime. I woke up at 5:00 p.m. and quickly dashed to Zombie Runner to pick up a zombie plushie for Big-O’s friend’s birthday and a couple pairs of Vibram FiveFingers Bikila LS shoes for myself. I love my Vibrams!
I returned home 40 minutes later and popped my tray of tandoori chicken legs in the oven and started making my side dishes.
First, I heated up two frozen packets of Cascadian Farm winter squash puree in my SousVide Supreme (set at 135 F) for about 30 minutes and mixed it with some butter, salt, and pepper. Then, I sautéed some spinach with bacon grease, shallots, and a dash of Banyuls vinegar.
I took the chicken legs out of the oven…
…and cranked up the heat to broil and popped in a tray of asparagus tossed with macadamia nut oil, salt, and pepper. About eight minutes later, the asparagus was finished and I drizzled on some balsamic vinegar.
Here’s my dinner plate:
Good eats in under an hour.
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