In case you’re wondering, I’m still on the straight and narrow after our non-Paleo excursion on Saturday night. Yes, Sidney, I’m talking to you.

For breakfast, Fitbomb fried me a couple eggs in butter and I topped them with avocado and cherry tomatoes before gobbling them up.

Then, I dropped Big-O at camp before hitting up Costco with the little guy. While at my favorite warehouse store, I saw a pallet stacked high with Thrive TVP canisters. Hmmm…emergency beef?

Uh, no.

Here are the ingredients: Textured vegetable protein (soy flour, caramel color), soybean oil, salt, hydrolyzed corn-soy-wheat protein, autolyzed yeast.

WTF? Major faileo.  There’s no way I’m eating this crap if I survive the Rapture. Maybe it’s just me, but I’d rather crack open a can of sardines and chow on dried coconut flakes. Who’s with me?

After we got home, I made a quick cabbage, shiitake mushroom, and carrot stir-fry that I topped with some leftover sous vide chicken breast for lunch.

If I’m gonna take the time to make a stir-fry, I’m definitely cookin’ up a big batch so I have leftovers for later.

My vacation is quickly coming to an end so I prepared one make-ahead main dish for my upcoming workweek – a batch of umami burgers that I placed in the freezer.

At dinnertime, I vacuum sealed a couple wild king salmon fillets with butter, salt, and pepper…

…and dunked it in the SousVide Supreme (125 F for 20 minutes).

While the fish was cooking, I prepared a big batch of Asian cauliflower fried rice

…and sauteed some spinach with minced garlic in some coconut oil.

Then, I torched the fillets, sprinkled on some Organic Aloha Seafood Seasoning, and squeezed on some lemon juice.

Here’s my dinner plate:

I’ll post about the results of the frozen coconut milk taste test tomorrow soon ’cause I need to read this baby cover to cover before getting some shuteye:

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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