“Nothing in life is to be feared. It is only to be understood.”
By necessity, my eating during the week leans more toward the utilitarian end of the spectrum, as opposed to the gourmet. I still eat well enough, though, and it’s good food, too. No processed crap, or any other such nonsense. My work day modus operandi is to take in two meals, and have dinner at home. At dinner we’ll make enough so that I’ll have leftovers for the following day, and so on and so forth. For what it’s worth, my meal timing during the work week is usually spaced throughout my waking hours thusly:
- 4:30 AM, Rise and shine
- 6:15 — 7 AM, workout (on those days that I do workout. Otherwise this is writing and/or reading time)
- 8-ish AM, Breakfast
- 11-ish AM, Lunch
- 8-ish PM, Dinner
I might have a handfull of nuts (I keep some on hand at work) in the late afternoon, sometimes not. Also, I keep olive oil at work for salads, as the company cafeteria has a pretty decent salad bar. I’m pretty sure their oil is of the vegetable variety though, so I supply my own. On the weekends I have no schedule at all, and so the majority of my IF’-ing is done between Friday at lunch until Monday morning. This is also time for the majority of food exploration and fancier meals. What follows though, is where progress is made or lost; the day-to-day, in the trenches work. So here’s a typical, workday’s fare:
Leftover grass-fed beef pot roast (from two nights prior), strawberries and two soft-boiled eggs.
Leftover T-bone from the night prior, and cauliflower.
And now, for dinner. Tonight’s fare is basic, steak 101; nothing fancy, and it’s fast, to boot. Now, normally, I’m an outdoor, prep it and throw it on the grill kind of guy; but it turned really cold here in North Carolina — too cold for me to want to mess with the grill, so it’s under the broiler for the sirloins we’ve got set out. All I did to these was tenderize (mechanically), and rub with olive oil, pepper and brisket rub seasoning. I greased the comal (a basic, cast iron flat) with bacon grease and preheated it under the oven broiler (set on high).
About two minutes each side for these bad boys is all you need for a nice medium rare outcome. I dab a little butter on the broiler-up side of the meat for browning purposes.
Like I said, nothing fancy here. The cabbage you see was simply sauteed in bacon grease (with a little added EVOO), along with some (pre-sauteed) shallots and fresh garlic. I think it takes longer to prep the cabbage than it does to actually cook it. We added some fresh cut pineapple and some strawberries to the round out the meal, and a little wine. And, of course, I’ve got leftovers already packed for tomorrow.