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Let's start with dinner because I made two sides to go with my leftover chicken that were simply yumtastic. I wanted to recreate the veggies that I roasted with the chicken. They didn't get quite as done as I wanted them to when I cooked them with the chicken, but I loved the flavor of the lemon with the carrots and parsnip. I nailed it! So freaking good!
My second side was braised red cabbage. I had about half a head of cabbage that needed using. I also had a piece of bacon. I added an onion, some garlic, with the bacon and sauteed it all up with the cabbage for a bit. Gave it a good tablespoon of mustard, a splash or so of apple cider vinegar, and broth. Simmered it for about 20-30 minutes until the cabbage was almost done. Then I removed the lid and let the liquid simmer nearly out of the pan.
To reheat the chicken, I microwaved it on 40 percent power for a couple of minutes with a little bit of ghee on top. Meanwhile I heated up a cast iron skillet and used that to crisp up the skin.
Breakfast this morning was a stuffed portabella mushroom with two eggs on top, some bacon on the side, and a mug of broth.
Lunch was a bit disorganized as I had a mid-day errand that required me to be gone during lunch. I had two hard-boiled eggs before I left and a chicken leg with some random veggies from the fridge when I returned. Nothing to get too excited about, but it worked.
Today was a little rough. With so much going on and my schedule a bit out of whack, I noticed I was craving sugar and treats more this afternoon. Thankfully, I had some boiled eggs to tide me over until I could get something more substantial. Now I'm off to pack tomorrow's lunch bag and get myself off to bed at a reasonable hour.
