4.18.2012

What's the haps, Surgery Center UCLA!?

This post is a small dose of encouragement for that wonderful group of women at the Surgery Center - UCLA!  You've made it through your first week and I hope you are still going strong.  Are you frustrated?  Bored?  Grouchy?  Shaky?  Headaches?  Keep going... push through... you will feel better if you stick with it.  More energy and a smaller skirt size always make me feel better!

So what have you been eating?  Even though I was awfully uninspired and not much in the mood to cook this week... I had some time Monday to restock the fridge with precooked goodness.  If lazy, uncaring me can prep food for the week - y'all eager beavers should have it made!  Here's what I did:


For breakfasts, I browned 2 pounds of ground pork that I mixed with the Italian Seasoning from Well Fed.  I also prepared a giant batch of sweet potato hash...  I peeled three yams and grated them in the food processor.  I heated 1 tablespoon of coconut oil in the skillet (with some of the leftover pork grease) and sautéed the grated yams until they were nice and soft.  When there were some nice bits of crispy and the yams were cooked through, I added salt and pepper to taste.  Hash-a-plenty to get through the rest of the week and the weekend.


For Matt's lunches, I cooked up a 4 pound pork tenderloin that I defrosted the night before.  I mixed chopped garlic, fresh chopped basil, fresh minced rosemary, and fresh minced thyme with 2 tablespoons of olive oil, salt and pepper.  I'm not so great at measuring anything... obviously... so if you want more specifics, please post in the comments and I'll give you the specifics.  I salted and peppered the meat and in my wonderful little Le Creuset, I browned each side of the tenderloin on the stove top.  I rubbed the oil/herb mixture all over the meat and then set it in a 375 F degree oven for about an hour.  When the meat registered 145 F degrees on the meat thermometer, I pulled it out to let it rest.  10 minutes later, it was sliced and stored away for lunch for the week.



Before I left for Day 1, Week 1 of my strength cycle at Murphy's Barbell Club, I seasoned 2 pounds of diced skirt steak with ginger powder, salt, pepper, garlic powder, and red pepper flakes and left it in the fridge to absorb and do whatever it is that meat and seasonings do when you leave them in the fridge for a few hours.  I also filled a bag with chopped asparagus, chopped sweet onion, and a baggie of frozen broccoli and seasoned it all with Penzeys Bangkok Blend.  When I got home, everything went into a pan with a scoop of grass-fed ghee and within ten minutes - Matt and I were chowing on some delicious beef and veggie stir-fry.  There was even enough for another dinner during the week.


If this is the magic that is born in my kitchen when I don't really care to be cooking... just think of how wonderful it is when I AM in the mood to prep and cook and make spectacular things.  Next week, friends.  Next week.  Everyone keep up the great work... keep it lively... and stay inspired!



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