I started my week of graveyard shifts tonight so my morning was busy with meal planning. Mind you, “meal planning” in my case is a very loose term. I just grab a bunch of frozen protein from the outside freezer on the weekend, stick them in a bowl in the fridge, and deal with the defrosted meat on Wednesday morning. I’m forced to do something or the meat will rot. I can’t let that happen ‘cause pastured meat is expensive, yo!
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Let’s see what I ate and cooked today…
For breakfast, I ate a couple leftover chicken drumsticks with a pile of sauerkraut and sliced red bell peppers.
I need to remember to incorporate probiotics back in my diet…
When I returned home after taking Big-O to camp, I took out my bowl of defrosted meat and surveyed the contents: a packet each of ground pork and beef, two flank steaks, and a skirt steak. Sous vide to the rescue!
I mixed up a batch of sous vide Turkish slider burgers with the ground pork and beef and placed them in the freezer…
…and seasoned and vacuum-sealed the grass fed flank steaks with Tabil, salt, and pepper.
For lunch, I marinated the skirt steak with salt, pepper, Chili 9000 seasoning, and splash of virgin red palm oil for 45 minutes.
While the meat was marinating, I sauteed some onions, bell peppers, and mushrooms with a sprinkle of Arizona Dreaming seasoning.
Then, I seared the steak (which I cut into 4 pieces) in a hot cast iron skillet and served it with sliced limes, tomatoes, and avocados.
Here’s my lunch plate:
After lunch, I filled and preheated the SousVide Supreme to 131 F and took a nap for a couple hours.
When I woke up at 5:00 p.m., I took the slider burgers out of the freezer, vacuum sealed them, and dropped them in the water oven.
To accompany the burgers, I roasted a tray of curried cauliflower…
…and stir-fried zucchini, mushrooms, onions, and basil that I seasoned with balsamic vinegar and Sunny Paris seasoning. I added a few cherry tomatoes to the dish after I plated it.
Before calling the family to the dinner table, I browned the burgers with my kitchen torch…
…and dropped the two flank steaks into the SousVide Supreme to cook for 24 hours.
Here’s my dinner plate:
After putting my little guys to bed, I ran to Philz Coffee to fill my thermos with Jacob’s Wonderbar (I added my own raw Jersey cream at home). Then, I practiced double-unders and did a homebrewed WOD in the garage gym before heading to work.