After sitting on my ass for three days straight at AHS and barely exercising during my last workweek, I was totally looking forward to the women’s class at CrossFit Palo Alto this morning.

Before I dashed to class, I scarfed down a pre-workout meal (small amount of protein+fat) of scrambled egg and diced avocado topped with Aloha Spice Volcano Grind.

After class, I gobbled up a small nuked sweet potato, Applegate Farms organic roast beef, and a small tomato.

For lunch, I reheated last night’s skirt steak fajitas, mashed my own guacamole, and rinsed some wilted lettuce leaves that I rescued from our crisper.

I’m always astounded at how the lettuce from my CSA box seemingly lasts forever, whereas the greens I get pre-washed from the grocery store melt as soon as I pop open the bag.

I was still hungry after cleaning my plate, so I also ate some coconut flakes and a couple squares of dark chocolate.

In the afternoon, the boys and I took the train up to San Francisco to meet Fitbomb for dinner.

We ended up at Limon Rotisserie…

…where we packed our gullets with ceviche, grilled beef heart, roast chicken, and salad.

This week was so perfect, I almost forgot I had to go back to work tomorrow night. Le sigh.

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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