Tonight, I didn’t realize I was hungry until around 3:00 a.m. because the orders kept streaming in at a steady pace. I like when my shift at the hospital is busy because the night passes quickly. Not a shitstorm, mind you, but enough work so that time lapses without me noticing it.
When I got home, Fitbomb had already fed the boys breakfast and packed Big-O’s lunch.
Plus, he even had time to apply product to Big-O’s hair for Picture Day!
While my hubby hustled Big-O to school, I threw the ingredients for curried goat shanks into the slow cooker. This took 10 minutes, tops.
Next, I assembled Lil-O’s lunchbox for preschool: scrambled egg, strawberries, blueberries, and Yogavive popped apple chips. Since he loves his school and can’t get enough (he attends a play-based co-op), we decided to enroll him in the morning and afternoon sessions on Tuesdays and Thursdays. I’m hoping he’ll eat his lunch, but I’m a realist. Given the choice of playing or eating, Lil-O will definitely opt for a hunger strike.
After I dropped our littlest guy off at school, I ate a few slices of Applegate Farms organic roast beef, a handful of baby carrots, and the rest of my homemade coconut butter before heading to bed.
When I woke up in the evening, the slow cooker curried goat shanks were ready to eat so I made a couple veggie sides.
I blitzed a batch of garlic cauliflower mashed potatoes…
…broiled some zucchini…
…and topped them with chopped tomatoes, balsamic vinegar, and basil chiffonade.
Here’s my dinner plate:
As soon as the boys were tucked in bed, I ran to Philz Coffee to fill my thermos with java. When I returned home, I seasoned a pork picnic shoulder with Alaea Red Hawaiian sea salt…
Then, I did a few push-ups (our September challenge in the CrossFit Palo Alto women’s class) in the kitchen before heading to work.