Despite my jam-packed schedule today, I was able to keep my eats on the straight and narrow. Well, except for overdoing the handfuls of mac nuts throughout the day and the dark chocolate I treated myself to after dinner…but I digress.

We pack a lunch for Big-O to take to camp every morning, and we’ve been trying to make them Paleo-compliant. His Planet Box lunchbox today contained some roast beef, baby carrots, raw almonds, Bing cherries, and strawberries.

I was planning to get my WOD on at CrossFit Palo Alto in the morning, so I wanted to fuel up beforehand with some fat and protein. I made a frittata with frozen spinach, mushrooms, summer squash, cherry tomatoes, coconut milk, shallots, and leftover bacon bits. Sounds more complicated than it actually was – I just chopped or nuked whatever was lying around.

I ate a quarter of the egg pie and stored the rest in the fridge.

The women’s class was awesome as usual, but note to self – I need to work on doing burpees RX’d ‘cause I’m too old to get skinned knees. I may be a woman who works at night but I ain’t a woman of the night.

Afterwards, I gulped down a nuked sweet potato and a few slices of roast beef as I drove Lil-O to his check-up. Yes, it’s dangerous to eat while driving, but I positively inhaled my post-workout meal in just a couple bites. Like a vacuum.

Since the pediatrician’s office was near Tootsie’s, I picked up some take-out for lunch: My favorite yummy short rib sandwich (without the bun and cheese) and a side salad. When I got home, I punched up the salad with extra veggies and a hard-boiled egg and chowed down.

In the afternoon, I split a grass fed Just Jerky pack with Big-O and ate some coconut flakes, mac nuts, and a handful of Bing cherries.

For dinner, I didn’t have a ton of time to throw a meal together, so I dunked a couple of Costco-purchased frozen wild Alaskan cod packets into the SousVide Supreme and stir-fried some spinach, mushrooms, and shallots in bacon grease. I quickly seared the cod fillets in more bacon grease (the gift that keeps on giving!) and topped them with sliced avocado, Volcano grind seasoning, and a spritz of lime juice.

Here’s my dinner plate:

After dinner I chomped on even more mac nuts (stop the insanity!) and a third of a Guittard Nocturne 91% bar.

Buenas noches!

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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