The weather was downright dreary this morning in the Bay Area so I decided to make some sunny-looking Egg Foo Young-ish pancakes filled with ham and spinach for breakfast.

At lunchtime, I ate a plate of leftover slow cooker pork pot roast and nuked broccoli.

Then, I seasoned a whole chicken and threw it in the slow cooker for dinner tonight.

For snack, I ate some macadamia nuts, coconut butter, and a nutty strawberry protein ball.

At dinnertime, I just needed to make some veggie sides to accompany the slow cooker roast chicken and gravy.

I sautéed some baby chard with ghee, sliced garlic, and lemon juice…

…and roasted carrots seasoned with Madras curry powder (finished with a sprinkle of chopped cilantro and lemon juice).

Here’s my dinner plate:

Time to get some zzzz’s!

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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