Back to work…

Halfway through my night shift, I chowed on some roast beef, roasted bell peppers, coconut flakes, and a handful of Bing cherries. I was pretty satiated until the end of my shift so I didn’t eat anything else until I got home.

Once I stepped into my kitchen, I was ravenous and gobbled up a container of leftover emergency protein and cabbage stir-fry.

I kinda dropped the ball on food preparation this week so I didn’t have anything planned for dinner. Luckily, I had four pounds of beef brisket defrosted in the fridge so I just threw the meat and some pantry staples into the slow cooker to make a Thai yellow curry.

I kept my fingers crossed that dinner would be edible and hit the sack.

When I woke up in the evening, I checked on the curry stew which was simmering away on the kitchen counter…

roasted some cauliflower sprinkled with Volcano Grind seasoning…

…and sautéed some Kohlrabi greens and baby spinach with minced garlic.

Here’s my dinner plate:

The curry stew turned out pretty tasty for a dish that I just cobbled together on the fly before going to sleep! Definitely a keeper!

After dinner, I packed my food for work, completed my June burpee challenge (30!), practiced a few assisted pull-ups, and left for the hospital.

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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