Since I’d already prepped lots of food yesterday, I wasn’t super keen on doing a lot of cooking today.

For breakfast, I microwaved a few leftover curried beef, mushroom, shallot, and chard mini frittata muffins with some broiled asparagus.

I also drank my last bowl of garbage soup.

After dropping Big-O off at school, Little-O and I went to the hardware store to buy a canister of butane for my kitchen torch. Then we went to the grocery store so he could push a “baby cart” around and I bought some whole sweet potatoes…

…and pureed sweet potatoes.

Dallas told us these cans were a totally legit, shelf-stable, portion-controlled, ready-to-eat way to get your carbs post work out. Plus, they were on sale. Okay, fine. I just want to eat baby food.

When we got home, I whipped up a batch of cheesy ‘n beefy mini frittata muffins for Big-O and Little-O’s lunch.

For my lunch, I reheated a box of leftover roasted chicken thighs with shallots, stir-fried kale and bacon, and cauliflower puree.

In the afternoon, I was grazing a lot and some of the stuff I inhaled included a hard boiled egg, roasted turkey deli meat, carrots, roasted red bell peppers, macadamia nuts, coconut butter, and coconut flakes. Yes, I’m a mindless snacker. I’m working on it!

For dinner, I sous vided some Wild King Salmon fillets (126 F for 15 minutes). After I took them out of the bag…

…I charred them with my new kitchen torch.

Believe me, I know I caused all sorts of oxidation to occur by blasting my extra virgin olive oil poached fish with a 2300 F flame but the pyromaniac in me couldn’t resist.

I served the fillet with sautéed spinach and shallots, sautéed mushrooms with garlic, and leftover broiled asparagus.

The torch is awesome. Can’t wait to use it again.

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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