Let’s cut to the chase and go straight to the meat, fat, and veggies…
My first meal at work was some leftover slow cooker roast chicken and stir-fried veggies.
For snack, I scarfed down an apple cinnamon cookie and a small container of coconut butter. I can’t believe all those years I spent eating low-fat, high carb garbage. I’d want to gnaw off my own arm ‘cause I was hungry ALL the time. Now, not so much.
The last meal I ate at work was leftover crab and asparagus frittata and nuked frozen broccoli.
I filled up the SousVide Supreme and preheated it to 130 F so it would be ready when I woke up in the evening. Before going to bed (and after my short volunteering stint at Big-O’s school), I chowed on some leftovers from Mediterranean Wraps and some macadamia nuts.
At 5:00 p.m., I woke up and plunked some frozen pre-cooked grass fed rib eye steaks into the SousVide Supreme. To accompany the steaks, I sautéed some mushrooms with bok choy and garlic (seasoned with chicken broth, coconut aminos, and Red Boat fish sauce)…
…whipped up some cauliflower and carrot puree…
…and reheated some leftover gravy.
When I finished plating the veggies, I torched the steaks, and dinner was served.
Here’s my dinner plate:
After dinner, I practiced some deadlifts while I dreamt of bacon and steak.
I wish I looked as fierce as the chick pictured above but my form needs work. Afterwards, I did some burpees, packed my crap for work one last time, and drove to the hospital. I’m thisclose to finishing my workweek!
