Today I did almost no cooking but I was able to chow on Paleo grub because of good planning. Yes, I AM patting myself on the back.

This morning, about an hour before my CrossFit class, I ate two leftover mini frittata muffins.

I stuck them in the microwave for 30 seconds and they were warm and yummy. It sure is nice finding a new use for my cupcake tins now that I no longer make cupcakes.

After my class, I scarfed down a bunch of macadamia nuts, coconut flakes, and trail mix. As if that wasn’t enough, I also ate a glassful of  coconut milk and blueberries. Before picking up Big-O from school, I sous vided a couple chicken breasts (140 F for 2 hours) and seasoned and vacuum-sealed some big-ass grass fed T-bone steaks (that I’ll sous vide tomorrow).

For lunch, we headed to the Counter and I ordered yet another burger in a bowl.

I couldn’t help shaking my head when I overheard the woman at the next table order a veggie burger in a bowl with the “lowest fat dressing on the menu.” Wake up, people!

When we got home, I tucked Little-O in for a nap and then I went to the hospital to check on my mother-in-law. She underwent a mastectomy this morning and is recovering well. We’re looking forward to taking her home tomorrow morning.

At dinnertime, I threw together a hodgepodge of leftovers and our meal was ready in five minutes. My plate was piled with crab salad on butter lettuce leaves; curried cream of broccoli soup; seasoned ground pork; and roasted curried cauliflower, Portobello mushrooms, and asparagus.

Yes, it does look like we stopped by a Vegas buffet.

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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