Since I’m starting my nightshifts tomorrow night, today was chockfull of cooking and meal planning.
This breakfast was pretty substantial so I ended up splitting it with my hubby but I ate the big half.
Then, I took off for my class at CrossFit Palo Alto. OMFG. Helen is a real bitch. ‘Nuff said.
Post-workout, I took Dallas and Melissa’s advice to eat immediately following exercise (within 15-30 minutes). I ate some roasted turkey deli meat (a meal-sized easily digestible protein)…
…and a jar of processed sweet potatoes (a fist-sized portion of a carb dense vegetable).
Not a huge fan of the baby food because it’s, well, baby food.
Little-O didn’t want to be left out of the fun, so he ate some coconut butter as I noshed on my post-workout snack.
Before we went to pick up Big-O from school, Little-O helped me bake some sweet potatoes and yams (since I only want to eat the baby food in cases of emergency)…
…and cheesy egg muffins.
First, I filled and heated up my SousVide Supreme and dunked in two chicken breasts seasoned with Fines Herbes, salt, and pepper.
I cooked them for 2 hours at 140 F.
I also made some chicken cacciatore in the slow cooker which I simmered for 4.5 hours on low.
As soon as the chicken breasts were finished in the water oven, I dunked them in an ice bath…
…decreased the water temperature to 137 F and dropped in four bone-in pork chops from Full of Life Farm. I seasoned the chops with salt, pepper, and Tabil seasoning and I let them soak for 2 hours as well.
For dinner, I just nuked some leftover curried ground beef and frozen mixed vegetables. I tossed the vegetables with melted butter and sprinkled on Shallot Pepper seasoning.
Dinner was yummy and in my mouth in less than 5 minutes.
After dinner, I took the cooked pork chops out of the SousVide Supreme and dunked them in a ice bath.
Yes, they look anemic and unappetizing but that’ll all change when I torch them later this week.
Also, I transferred the finished chicken cacciatore to a Corningware container (recipe pending)…
…and put everything in the fridge.
Tomorrow, I’m cooking a batch of Korean short ribs in the slow cooker and then our meals until the end of the week should be covered. Yes, cooking ahead can be a pain in the ass but I’ll appreciate it the next few days when I wake up groggy in the evening and don’t want to lift a finger.0