I didn’t have any dinner leftovers to take for lunch today so I put together a salad instead. I found a package of organic ground chicken in the fridge last night and cooked that to use as my main protein source for breakfast and lunch. (Grocery shopping and additional cooking will happen this weekend. I dislike not being better prepared.)
The salad was good, but I was pretty hungry by the time I left work at 5pm. I was glad I had pork waiting in the CrockPot that needed to be shredded — it quelled my hunger enough that I was able to wait another few hours for Paul to get home before I consumed a full dinner plate.
Breakfast: 2 hard boiled eggs, ground chicken
Lunch: Salad: lettuce, ground chicken, kelp noodles, carrots, oil and vinegar dressing
Dinner: Beyond Easy Pulled Pork served with cauliflower and guacamole
The pork was indeed easy to make (I used a 7-lb pork butt), but it did take me a while to shred. Although I embrace the consumption of food containing good fats, I can’t stand the slippery fat that adheres to meat. It must be removed. (Sorry, Paul. I know you wouldn’t have minded if I kept it in.)
Paul ate his meat on a whole-wheat bun; I ate mine mixed with cauliflower and guacamole. I’ve certainly taken advantage of reduced-price avocados for the past few weeks!