Back at work for the first of seven graveyard shifts…

I was hungry after midnight, so I ate a grass fed PaleoKit, a small container of sauerkraut, and some defrosted Hawaiian Sun coconut milk.

At the end of my shift, I ate a box of leftover emergency protein and nuked frozen mixed vegetables.

I went home and ate some coconut products and a wee bit of dark chocolate before I drove to Lil-O’s school for another nursery school orientation. I kept my eyes open but I can’t promise I wasn’t snoozing.

When I finally came home, I filled and preheated the water oven to 134 F and dunked in the pork chop packets so they’d cook while I slept. Then, I stumbled to the bed and conked out.

When I woke up in the evening, I stir-fried some spigarello with bacon and onions…

…and roasted a tray of spiced mini portobello mushrooms in the oven.

Once the veggies were finished, I seared the pork chops in some ghee in the cast iron skillet and finished browning the edges with the kitchen torch.

Here’s my dinner plate:

After dinner, I ran to Philz Coffee to fill up my thermos and, upon my return, practiced some things I suck at need to improve on: wall balls, push-ups, pistols, and double-unders. I can assure you I wasn’t grinning through this workout – it hurts like hell to be bonked in the head by a 10-pound medicine ball over and over again. I’m convinced my neck is now even shorter than normal.

Then, I packed my meals for work and set off for the hospital again.

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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