Today was a busy day of cooking ‘cause my vacation is careening to an end and I have lots of food to prepare for my impending workweek. How the hell did three weeks fly by so fast?

For breakfast, I nuked some leftover mini frittata muffins along with sautéed broccoli and shiitake mushrooms.

As a mid-morning snack, I ate some sad-looking baby carrots and Aubergine dip…

…and a crapload of undocumented macadamia nuts and coconut flakes. No pic means no one really knows how much I stuffed in my face.

At lunchtime, I reheated some emergency protein, braised red cabbage, and a bowl of H’s wonderful carrot soup.

After lunch, I dropped six Fox Point seasoned chicken breasts into the SousVide Supreme to cook for a couple hours. When they were finished cooking…

…I dunked them in an ice bath for an hour and then stored them in the fridge and freezer.

Then, I stewed a pot of Rogan Josh in the oven. This time, I simplified the recipe even more by forgoing the initial browning of the lamb cubes. I first read about braising meat without browning in this New York Times article. If you can get the same flavorful results without the hassle of sputtering grease, why wouldn’t you do it?

After the stew was finished…

…I stuck it in the fridge for consumption later this week.

At dinnertime, I whipped up a batch of semi-homemade Paleo spaghetti and meatballs

…with broiled zucchini as the pasta double.

The cheater Paleo-friendly spaghetti sauce I used this time was Mario Batali’s marinara sauce.

Here’s my dinner plate:

I just received Sarah Fragoso’s Everyday Paleo in the mail and I want to finish this goddamn post so I can read it. I’ll post an in-depth review in a few days but so far, it looks super awesome – great recipes, pretty pictures, awesome exercise section, and tons of REAL advice from a phenomenal supermom. Sarah Fragoso is one badass mother who totally inspires me to be a better mom, cook, and CrossFitter.

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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