The mornings I return to work are normally busy with last minute meal preparation or kid-stuff and today was no exception.

After Fitbomb and I tag-teamed the kids and made them presentable…

…I stir-fried a batch of emergency protein (grass fed ground beef, mushrooms, onions, garlic, Chili Con Carne seasoning, coconut oil, salt, and pepper) for lunch at the Cancer Center and to bring to work later this week.

Since I was running late for my mother-in-law’s oncology appointments (her last chemo infusion was today!), I made myself a super-quick breakfast of chopped hard-boiled eggs and diced avocado topped with Primavera salsa.

At lunchtime, while my in-laws munched on sandwiches (sigh), I ate some leftover roasted curried cauliflower and emergency protein topped with cherry tomatoes.

I came home at 1:00 p.m., prepared slow cooker roast chicken (the quick and dirty version) and went to bed for a few hours.

For dinner, I took the bird out of the slow cooker…

…cut it up…

…pureed the onions, garlic, and drippings to make a gravy…

roasted broccoli and cauliflower with bacon (in bacon grease!)…

…and whipped up a plate of stir-fried summer squash, shallots, mushrooms, and basil.

Here’s my dinner plate:

Afterwards, I practiced my double-unders and did some burpees around the house. My kids now think it’s perfectly normal for a mommy to drop and do five burpees randomly in the kitchen.

Then, I packed my food, drove to the hospital, and reported to work.

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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *