Life happened this week in the form of a sunrise hike to the top of Half Dome. Started at midnight Saturday night/Sunday morning and finished early afternoon. Between the hike and recovery, meal prep this week was a little delayed and a bit more random than usual. On Monday evening, I decided I would bust out my sous vide circulator to batch prepare some meat since I haven’t made a whole lot of use of it since I’ve gotten it. I also thought it would be a nice way to prepare a ton of meat without a whole lot of supervision but I completely underestimated how long cutting, seasoning, vacuum sealing, etc. would take. None the less, I sous vide some top sirloin for about an hour at 130 degrees, then cranked it up to 140 degrees to cook chicken breast for about an hour and a half/two hours. The steak has become my dinner protein for the week:
While the chicken breast went to lunch, with some black beans (easy protein/carbs…) and roasted kabocha squash that I had cooked up a couple weeks ago and frozen. I also brought salsa with me for the week so I’m topping the chicken and beans with salsa for more flavor. Not my most impressive meal prep but I have every intention of documenting my real meal prepping in all its glory – ups and downs included. I’m just happy I got it done and to be honest – it all actually tastes really great! See you in a few days with my meal prep game back on track 😉