The start of a new work week sort of crept up on me this time. With a good chunk of my “off” week spent down in L.A. for AHS11, I wasn’t home very much. I’m gonna use that as my excuse for why I didn’t prepare any food for the coming week.

I wasn’t too worried, though. We’re well-stocked with Paleo staples (e.g. eggs, frozen veggies, frozen meat), and I’m picking up my vegetable CSA box tomorrow. Besides, I’ve got a bowl filled with frozen meat defrosting in the fridge, so I’ll have my pick of protein for the next few days.

For breakfast, I whipped up a savory coconut pancake (2 eggs, 2 teaspoons of Bob’s Red Mill coconut flour, Sunny Paris seasoning, salt, and pepper) and topped it with a thick smear of Aubergine dip, nuked frozen broccoli, canned crab tossed with Fox Point seasoning, and sliced tomato.

You don’t have a tub of Aubergine dip lying around? No worries – this dish would be just as tasty with a layer of guacamole. (Maybe even better, now that I think of it.)

At lunchtime, I did some more refrigerator-diving and I scrounged up a package of Applegate Farms’ uncured chicken hot dogs, half a wilted cabbage, and a bag of mushrooms. I bought these hot dogs for Big-O, but he hates ‘em. Still, I didn’t want them to go to waste. The ingredients are pretty clean, so I fried up a couple of these weiners and served them with a cabbage, mushroom, and onion stir-fry. I tossed on some cherry tomatoes and chowed down.

After lunch, I made quick stop at Whole Foods to pick up a few items and then I came home to take a short nap. I always need to recharge my batteries before the start of another week of night shift work.

At half past five, I got up and started preparing some grub for dinner and my take-to-work meals. I had time to make extra food because dinner was super easy and quick.  

I threw together a crab, spinach, and mushroom frittata to pack for work…

…along with a batch of marinated bell peppers I charred on the stovetop. 

For dinner I seared some cheater crispy sous vide duck confit legs that I’d fished out of my trusty SousVide Supreme…

…sautéed a bunch of spinach and onions in duck fat…

…and made a big bowl of cauliflower mash a la Paleo Comfort Foods.

Here’s my dinner plate:

I was itching to do a little exercise before work, so I practiced some double-unders, assisted pistols, and kipping pull-ups in our home gym. Then, it was time to dash to the hospital.

AHS11 is already a distant memory…

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.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *