It was my last full day off before I start my graveyard workweek tomorrow night. Luckily, it was busy and productive.

For breakfast, I made myself a three-egg omelet with leftover sautéed mushrooms, roasted bell peppers, and Sunny Paris seasoning. I topped it with a sprinkle of Parisien Bonnes Herbes.

I also ate a spoonful of coconut butter before heading to my class at CrossFit Palo Alto.

After my class, I scarfed down some sous vide chicken breast and baked yam for my post workout meal.

At lunchtime, I fried up another “spicy” chipotle chicken sausage and ate it with stir-fried spigarello and sauerkraut. I’m telling you, these sausages are what I call “white person spicy.” In other words, they’re NOT spicy.

Then, I mindlessly ate a ton of coconut flakes. The one good thing about going back to work is that I’ll have less opportunity to crack out on coconut and macadamia nuts.

While the kids reenacted Plants vs. Zombies in the garage, I made a batch of slow cooker lemongrass and coconut chicken drumsticks that we’ll eat later this week…

…and sous vided some Turkish slider burgers for dinner.

Before picking up Big-O from T-ball practice, I roasted a tray of broccoli in the oven. When we got home, I took the Turkish slider burgers out of the SousVide Supreme, dried them off, and fried them in some coconut oil. I plated the burgers with the roasted broccoli and leftover roasted red bell peppers.

Here’s my dinner plate:

Yes, I know I’ve been lame about posting new recipes but I’ll have two new recipes up soon (both featuring Red Boat fish sauce). I do have a real job, you know. 

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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