Today was a busy day of cooking and shopping since I wanted to cram in some last few hours of meal preparation before I started work tonight.
When I woke up, I packed Big-O’s lacto-Paleo lunch which consisted of a leftover mini egg frittata, raw almonds, cubed cheddar cheese, baby carrots, and strawberries.
Then, I threw together a new batch of mini frittata muffins. This time I didn’t even take out a frying pan to prepare the filling; I just chopped up some chicken apple sausage (that comes pre-cooked) and frozen broccoli that I microwaved for a minute.
I packed eighteen muffin liners to the brim with filling so I whisked nine eggs with a dollop of yogurt, a healthy sprinkle of Sunny Paris seasoning, salt, and pepper for the binder.
The right ratio of eggs to number of muffins is approximately 1 egg: 2 muffins. Also, the muffins do collapse a little bit once they are out of the oven so don’t be surprised if they turn out a little concave after cooling.
As I was waiting for the muffins to bake, I made myself a breakfast plate with a leftover mini frittata muffin, sliced organic deli chicken, baby carrots, and sugar snap peas.
I also ate a handful of macadamia nuts and almonds so that I’d have enough fat to keep me satisfied until lunchtime.
I took Little-O to his class at the Palo Alto Junior Museum and Zoo and afterwards we stopped by Whole Foods to pick up some last minute groceries.
For lunch, I whipped up a batch of crab salad with my leftover Paleo mayonnaise…
…and ate a 1/3 pound serving over a bed of greens and shredded carrots.
I also roasted three red bell peppers on my gas range that I’m going to pack in my work meals.
I preheated my SousVide Supreme to 130 F and asked my mom (who was watching the kids) to dump in the previously vacuum-sealed grass fed T-bone steaks at around 4:00 p.m. Then, I went to bed for a couple hours.
When I woke up, I roasted some Brussels sprouts with bacon…
…that I tossed with rendered duck fat from the braised duck legs I prepared the other day.
I dunked two frozen packets of Cascadian Farms winter squash puree into my SousVide Supreme right after I took out my T-bone steaks (which had been bathing for 2 hours). I dried my steaks and reserved some of the liquid in the bag for the mushrooms I’d be sautéing later.
While my hubby grilled the steaks outside (just a minute and a half on each side to get a nice char), I sautéed some cremini mushrooms with sliced shallots, minced garlic, Fines Herbes seasoning, salt, pepper, and some reserved steak juice from the sous vide bags.
Then, I took out the defrosted winter squash puree packets and mixed them with some butter, salt, and pepper.
Here’s my dinner plate:
Truth be told, I split the 1-pound steak with my hubby but it photographs better as an intact steak.
After dinner, I packed my meals and got ready for work. My mother-in-law is in the hospital for one more night for observation so it’s nice that I’ll be there all night in case something happens and I can check in on her first thing in the morning. See? There are some benefits to working graveyards at the hospital.
