I’m back at work so I’ll be nocturnal for the next seven nights.

My first bite to eat was at 2:30 a.m. when I chowed on some grass fed roast beef slices, carrots and Aubergine dip, a handful of cherries, and a couple tablespoons of coconut butter. I’ve recently started waiting to eat until I actually felt hungry, instead of eating at set times. I’ve found that I don’t need to graze all day and when my tummy finally does start growling, I don’t hulk out like I used to pre-Paleo.

At the tail end of my nightshift, I reheated leftovers from dinner: slow cooker roast chicken and roasted cauliflower and broccoli with bacon.

When I came home, I vacuum-sealed a bunch of goat loin chops that I had seasoned with Tabil, salt, and pepper. I filled and set the SousVide Supreme to 130 F and gave my mom instructions to dunk in the goat packets at 4:00 p.m. 

Then, I got a visit from my coco fairy who dropped off twelve(!) packets of Hawaiian Sun frozen coconut milk. A coco fairy is much cooler than a tooth fairy – I would MUCH rather get this delicious gift than a quarter. I was almost too giddy to fall asleep…

For dinner, I seared the goat loin chops with my kitchen torch

…and fried a batch of Asian cauliflower fried rice

Here’s my dinner plate:

After the kids were tucked in bed, I ran to Phil’z Coffee and got a Tantalizing Turkish blend with heavy cream in my own (reasonably-sized) mug. I love Anesthesia to the Upside but it’s got so much caffeine in it that I kinda go bonkers.

When I got home, I did my daily double-unders homework, practiced some front squats, and zoomed 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.

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