Only three more nights of work! Here’s what I ate to fuel me through my shift:
For my first meal at work, I ate some nuked frozen broccoli and mini frittata muffins.
Yep, these are same the ones I baked in my new silicone baking cups.
At snack time, I ate some strawberries and coconut milk.
After reading hubby’s post on eating carbs, I was reminded that eating some fruit actually means eating a little fruit once in a while instead of just thinking about it.
I wasn’t able to eat my last meal that I packed for work because it got too busy at the end of the shift. When I got home, I just whipped up a frittata and scarfed it down.
After I ate my last meal of the day, I seasoned and vacuum-sealed a pasture-raised pork loin roast and preheated my SousVide Supreme to 137 F. I asked my mom (who was watching the kids while I slept) to pop the pork packet into the water oven at 12:00 p.m. and I’d take it out when I rolled out of bed 5:00 p.m.
When I woke up, I roasted some kabocha squash that I tossed with melted ghee, Fines Herbes seasoning, salt, and pepper…
…stir-fried some broccoli rabe in butter with some shallots…
…and stir-fried savoy cabbage with shallots in butter.
I added a touch of acid to all three veggie sides: balsamic vinegar to the squash, lemon juice to the broccoli rabe, and Banyuls vinegar to the cabbage.
I removed the pork roast from the SousVide Supreme, dried it off, and used my kitchen torch to char the outside.
Here’s my dinner plate:
We put the boys to sleep and then I got my crap ready for work. Two more nights to go!0
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