I was felled by Big-O’s virus late yesterday afternoon. Stricken with aches, chills, and a high fever, I buried myself underneath blankets on the couch ‘til my hubby got home from work. Before Henry even had a chance to doff his jacket, I made sure he heard me whining about how I wished somebody could make me a pot of pressure cooker bone broth. Yeah, my passive-aggressiveness sickens me, too.

But don’t feel too sorry for the guy. I recently filled our freezer with ready-to-go bags of soup bones, so the task of making bone broth was pretty simple. Each gallon-sized bag is filled with a motley assortment of bones and chicken feet that can be dumped straight into my 6-quart pressure cooker along with an onion, carrots, water, fish sauce, and a splash of apple cider vinegar. Besides, Henry knows where to find the recipe.

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As soon as the soup was ready, we all swigged giant mugs of it. I nibbled on a Thai omelet that my hubby made for me, and then stumbled off to bed while the boys had dinner.

I conked out for almost 12 hours, and when I woke up, my fever had dissapated and most of my aches were gone. Hallelujah!

Big-O was celebrating his birthday at school today, so I pulled on my apron to bake up some grain-free chocolate chip cookies for his class.

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While the cookies were baking and cooling, I ate a scrambled egg for breakfast and downed another mug of bone broth. Okay, fine: I also ate a cookie. Or three.

But by lunchtime, I was getting tired and achy again. Cooking was the last thing I wanted to do. Luckily, with a well-stocked pantry and freezer, I was able to pull a quick lunch together in about five minutes: a can of ventresca and mixed frozen vegetables that I reheated and tossed with grass fed butter and Magic Mushroom Powder.

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Vital Choice’s Ventresca (albacore tuna belly cooked in organic extra virgin olive oil) is the BEST tasting canned tuna I’ve ever eaten. I just pop off the lid and dig in.

I knew I’d be even achier by dinnertime, so I knew I’d better start my dinner prep early. I quickly seasoned a pork sirloin roast and a pork chop with Tabil and salt, and dunked ’em in the SousVide Supreme (following my usual guidelines for these cuts: 138°F for 6 to 8 hours).

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I was right. By the time the sun set, my eyeballs were burning and sore, and my neck was stiffening up again. Argh. I knew it was a matter of time before my body would quit on me, so I quickly roasted some broccoli in the oven…

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…sautéed shiitake mushrooms with shallots and bone broth…

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…and seared off the sirloin roast in melted ghee.

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Here’s my dinner plate:

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Time to hit the sack.

What do you guys eat when you’re feeling under the weather? (I’m partial to bone broth, soft scrambled eggs, and chocolate – but not necessarily in that order.)

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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