Wanna see what I ate on my second night at work?

For my first meal at the hospital, I ate some smoked salmon with leftover Portobello mushrooms and sautéed cabbage and mushrooms.

I was still hungry so I also downed a grass fed beef Paleo kit. Have you noticed that I can eat a lot for my size? (The right answer is the same one you give if I ask if I look fat, “NO!”)

The last thing I ate at work was some leftover slow cooker roast chicken, cauliflower fried rice, and roasted broccoli.

When I got home, I took out some ground beef and Red Boat fish sauce to prepare some umami slider burgers.

I bought my first bottle of Red Boat fish sauce about a month ago and I only have ¼ of a bottle left. Yes, I lurv it that much.

Before hitting the sheets, I put the formed sliders in the freezer and heated the SousVide Supreme to 132 F.

At 5:00 p.m., I woke up and immediately began making dinner. I vacuum sealed the frozen umami sliders and dunked them in the preheated SousVide Supreme.

To accompany the sliders, I baked sweet potato fries

roasted bell of peppers on the stove…

…and steamed two artichokes.

When hubby returned from the CrossFit NorCal Regionals (Go Maddie!), he helped prepare a batch of his bitchin’ guacamole…

…and washed a head of red leaf butter lettuce to wrap the sliders. 

I fried up the sliders and dinner was served!

Here’s my dinner plate:

After dinner, I really wanted to do the workout I missed in class this morning but, alas, I ran out of time. Instead, I did some burpees and push ups in the kitchen as I packed my meals for work. No excuses, people.

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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