I’m starting another week of nightshifts tonight, so I was a busy bee this morning and early afternoon.
While the kids ate their breakfast, I threw the ingredients for Paleo Korean short ribs into my slow cooker.
Even Lil-O jumped in to help me make the simmer sauce.
When we came home from dropping Big-O at school, I ate some mini frittata muffins, roasted bell peppers, and baby carrots for breakfast.
Then, we set off for Whole Paycheck to get some last minute groceries.
For lunch, I made myself the same type of frittata I had for breakfast yesterday.
After lunch, I whipped up some garlic cauliflower mashed potatoes with my older sous chef…
…and then I took a nap for a couple of hours.
When I woke up, the short ribs were finished…
…so I reheated the garlic cauliflower mashed potatoes…
…sautéed a bunch of Bordeaux spinach with shallots in butter…
…and roasted Brussels sprouts in ghee with Penzeys Shallot-Pepper seasoning (splashed with some balsamic vinegar).
Here’s my dinner plate:
After dinner, I did the CrossFit “Christine” workout in my garage, which left me sore, winded, and sweaty. My post workout meal was half a baked sweet potato and a few slices of roasted turkey deli meat.
Then, I took a shower, gathered up my stuff, and went to work.
