Here’s the grub I packed for my first night back at work:
I ate a small container of leftover Bo Kho and garlic cauliflower mashed potatoes for lunch…
…a coconut Paleo Kit for snack…
…and leftover pancetta-spinach frittata with a small salad as my last meal before going home.
When I got home, I liberally seasoned a whole chicken inside…
…and out…
…with Fox Point seasoning, salt, and pepper.
I also roughly chopped up 3 carrots, 2 onions, a stalk of celery and tossed the veggies with salt, pepper, and Fox Point seasoning. I dumped the uncooked vegetables in the bottom of the slow cooker liner and placed the chicken (breast-side down) on top of them. I splashed on a little Red Boat fish sauce and I stored the chicken in the fridge. Before going to bed, I gave my mom instructions to pop everything into the slow cooker (set on low) at 1:30 p.m. so it would be fully cooked by 6:00 p.m. (This is an even easier version of the slow cooker roast chicken recipe with gravy.)
After I woke up in the evening, I took the chicken and veggies out of the slow cooker and prepared the side dishes.
I roasted some broccoli in the oven (tossed with melted coconut oil, salt, and pepper)…
…made some caulifllower fried rice with R & K’s fantastic homemade pancetta, eggs, onions, and chives…
…and sautéed baby chard with minced garlic.
Here’s my dinner plate:
After dinner, I did a few burpees while I waited for my food pics to upload. Coach Trish instituted a 30-day burpee challenge for the month of June so I’m fitting them in whenever I can. I actually kind of like them – but maybe it’s cause I only had to do two today.
I was really tempted to pick up another cup of Phil’z Coffee but I abstained. I’m gonna be a grumpy motherfucker at work tonight.
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