It’s Friday, so I’m mostly readjusted to being diurnal again. It helps that I kept myself busy the whole day. Ain’t no rest for the wicked…

For breakfast, I made myself a frittata with a couple pastured eggs, frozen broccoli, diced roasted portobello mushrooms, cherry tomatoes, and a splash of raw heavy cream.

Then, it was off to the women’s class at CrossFit Palo Alto to get my blood pumping.

As a post-workout meal, I scarfed down a nuked sweet potato and a few slices of Applegate Farms organic roast turkey.

At lunchtime, I quickly shredded and nuked a plate of summer squash spaghetti that I topped with leftover slow cooker pork pot roast.

I can’t stress enough how important it is to your sanity to have leftover protein in your fridge. Always cook a big batch of whatever you’re making. You still have to clean the skillet whether you cook enough for one or six eaters, so make enough for a few meals!

In the afternoon, I ate some defrosted Hawaiian Sun coconut milk (DELICIOUS!), a handful of Bing cherries, and a packet of Grass Fed Jerky Chews.

I was able to leisurely cook dinner tonight because my kids were having a ball playing with HA’s cuties. Playdates are a mother’s secret weapon for keeping the kids out of her hair.

I stir fried a batch of emergency protein (grass fed ground beef, onions, garlic, and Chili 9000 seasoning)…

…and spooned it over summer squash spaghetti, tossed with leftover roasted portobello mushrooms and bell peppers.

That’s all for tonight! 

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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