This morning, I knew I’d have to load up on food ‘cause I needed some tasty fuel to power me through my morning class at CrossFit Palo Alto. As a result, I fried up a three-egg scramble with nuked frozen broccoli and some canned fire-roasted tomatoes for breakfast. For whatever reason, I never feel like eggs are enough protein (!) so I also chowed on a few slices of organic roast beef deli meat.

The WOD only lasted 10 minutes (and 5 minutes of it was rest time) but I was wiped when I finished. I felt like my heart was gonna explode out of my chest after the first 30 seconds of kettlebell swings!

When I came home, I drank a bowl of garbage soup and ate a handful of macadamia nuts.

Little-O and I met up with my good friend, H, for lunch at Anatolian Kitchen. This place is a yummy new Turkish restaurant off of California Avenue in Palo Alto. I ordered the combination plate sans rice and it came piled with doner kebab, chicken shish kebab, lamb shish kebab, and a nice salad.

I was really happy with the quality and quantity and can’t wait to come back to try some other items. (CrossFit Palo Alto peeps – this place is only a few blocks away so stop by after your workout to chow on meaty goodness!)

For snack, I ate a crapload of macadamia nuts, coconut flakes, and coconut butter but I still had room for a small cup of  coconut milk topped with strawberries.

In the evening, I prepared a batch of curried grass fed beef with shallots, mushrooms, and chard.

I’m gonna use this filling for mini frittata muffins I’m baking tomorrow morning to take to the Whole9 Foundations of Nutrition Workshop at Mad Dawg Fitness. I can’t wait to meet and learn from the Paleo nutrition mavens in person!

For dinner, I fried up some lamb burgers…

…sautéed mushrooms with onions in butter…

…and broiled some avocado oil tossed asparagus.

Here’s my dinner plate:

I’m gonna catch some zzzz’s so I can be a good listener tomorrow.

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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