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!
If you want to see how sensible cavepeeps methodically prepare their meals in advance, check out this great post from the busy folks at Paleo Comfort Foods. Pre-order their cookbook if you haven’t already!
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.0