It’s my first night back at work – the first of seven. Ugh.

My first meal at work didn’t occur until 3:00 a.m., when I ate some leftover Egg Foo Young-ish pancakes with guacamole and Primavera salsa…

…followed by a small Primal Pac. I’m really loving the Primal Pacs – savory, slightly sweet, and really satisfying. 

The last thing I ate at work was some leftover slow cooker roast chicken, braised cabbage, and winter squash puree.

When I got home, I scarfed down the last nutty strawberry protein ball and a ton of coconut flakes. I gotta make sure I don’t wake up in the middle of my sleep due hunger. Yeah, that’s the ticket.

Before going to bed, I filled and preheated the SousVide Supreme to 130 F so it would be ready to reheat the lamb and goat racks I sous vided a couple days ago.

When I woke up in the evening, I dunked the racks in the water oven and I fried up a big pan of Asian cauliflower fried rice

…and roasted a tray of broccoli and bacon.

After I finished cooking the veggies, I seared the lamb and goat racks in coconut oil in a super hot cast iron pan.

Yes, people, these are old photos. Something went kablooey when I tried to download tonight’s pictures from dinner, so all I have to show for my efforts is a shot of a box of leftovers that hubby will take to work for lunch tomorrow.

After dinner, I did a short homemade WOD in the gym and ate a slice of Applegate Farms organic roast beef and a small handful of chestnuts.

Then, it was off to work again!

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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