Although I started my nightshift with a large mug of Philz coffee with heavy cream, I still got hungry around 1:00 a.m. and promptly gobbled up some leftover emergency protein and mixed veggies.
Halfway through my shift, I slurped up a small cup of defrosted Hawaiian Sun coconut milk. Man, if you live close to a store that stocks it – go buy it NOW. It truly is the best tasting coconut milk around!
Right before I left work, I ate my last meal while on the clock: leftover slow roasted pork butt, stir-fried spigarello and bacon, and roasted spiced mini Portobello mushrooms.
As soon as I got home, we walked Big-O to school. Okay, we raced to school because: 1.) we were late and 2.) Big-O wanted to show his friends and teachers his new Vibrams.
After our morning sprint, I preheated and filled the SousVide Supreme and gave my mom directions to dunk the goat loin chop packets into the water oven in the afternoon. Then, I curled up with my iPad and put a small dent in my reading assignment (pages 1-100 in Nora Gedgaudas’s Primal Body, Primal Mind for Melicious’s book club) before passing out.
When I woke up in the evening, I broiled a tray of summer squash…
…and topped them with cherry tomatoes…
…and balsamic vinegar…
…and stir-fried baby spinach, onions, and bacon.
Once the veggie sides were done, I removed the goat loin chops from the water bath…
…and torched them.
Here’s my dinner plate:
After dinner, I did a little exercise in our garage gym before heading to work. Only five more nights to go!
