Since Big-O is on summer break, we only have to hustle a little bit to get him ready and out the door in time for his 10:00 a.m. summer camp. It’s nice being able savor a leisurely breakfast at home instead of gulping one down as we sprint to school.

For breakfast, I made another frittata with nuked frozen broccoli, cherry tomatoes, and Volcano Grind seasoning.

I’m loving the pastured eggs I bought from Full of Life Farm. Shoot! I gotta re-up on a ½ hog soon…

After we dropped off Big-O at summer camp, Lil-O and I went on a mission to find frozen coconut milk at 99 Ranch, a large Asian supermarket chain on the west coast. Truth be told, I don’t shop here very frequently because most Asian goods and condiments are highly processed and contain all sorts of Paleo no-nos.

Surprisingly, I found a bunch of Paleo-friendly goods: a variety of Paleo-compliant Thai curry pastes…

…frozen coconut milk…

… and frozen grated coconut.

I’ll report back on how everything tastes once I crack them open.

At lunchtime, I plopped an IQF piece of Costco-purchased wild Alaskan cod into the SousVide Supreme (set at 130 F for 30 minutes) and stir-fried cabbage, sliced cremini mushrooms, and onions with coconut aminos, Red Boat fish sauce, and Volcano Grind seasoning.

When the fish was finished cooking, I dredged the filet in Organic Aloha Seafood Seasoning and Rub and seared it in coconut oil.

By the time dinner rolled around, I was too lazy to make anything fancy. Um, yes, I’m sounding like a broken record.

For our no-fuss dinner, I roasted a tray of curried cauliflower in the toaster oven…

…and stir-fried a pan of emergency protein with ground lamb, onions, mushrooms, and Chili Con Carne seasoning.

I topped the meat with some diced avocado and cherry tomatoes and called it a night.

Good night!

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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