Work was a lot calmer today. It can’t be crazy every day or my cortisol levels would be through the roof. It’s bad enough that my baseline cortisol level is higher from doing shift work but I also woke up with a sore throat. Uh oh.

Anyways, here are my eats for the day:

My first meal at work was some leftover mini egg frittatas and nuked frozen broccoli.

I chased it down with a small container of melted coconut butter. I gotta make some from scratch a la Melissa Joulwan once I finish up my current stash. Gotta find another use for the Vitamix now that I don’t make smoothies anymore.

For snack, I ate some baby carrots, roasted red bell peppers, and sous vide chicken breast topped with Aubergine dip.

The last meal I ate at work was leftover Korean short ribs, cauliflower puree, roasted Brussels sprouts, and sautéed spinach.

After work we all took Big-O to school and then I went straight to bed. No class at CrossFit Palo Alto today since I had a sore throat and sleep takes priority over exercise per Melissa and Dallas. I’m not making excuses, I swear.

When I woke up, I made a really easy dinner: sautéed lamb merguez sausages and veggies.

I picked up a package of frozen lamb merguez sausage (along with some duck fat, wild boar sausage, and duck confit) from the Fabrique Delices stand at the Mountain View Farmers’ Market a couple weeks ago.

I fried some up and served them on a bed of sauteed red bell peppers and onions (seasoned with Fines Herbes seasoning).

I also served a platter of roasted Brussels sprouts which I tossed with melted ghee and Shallot-Pepper seasoning before popping the tray in the oven. When they were soft and toasty, I drizzled on some aged balsamic vinegar.

My other veggie side dish was stir-fried broccoli greens with bacon and Banyuls vinegar.

Here’s my dinner plate:

Man, those links were tasty. I gotta get some more this Sunday.

After I packed my meals for work, I decided to do the workout I missed this morning since I’d had a solid afternoon of sleep and my sore throat was gone. Then, I set off for work yet 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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *