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.

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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.

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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.

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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.

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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.

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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

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…and ate a 1/3 pound serving over a bed of greens and shredded carrots.

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I also roasted three red bell peppers on my gas range that I’m going to pack in my work meals.

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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

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…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.

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Then, I took out the defrosted winter squash puree packets and mixed them with some butter, salt, and pepper.

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Here’s my dinner plate:

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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.

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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