Breakfast for day 2 is bacon, eggs, grape tomatoes, and guacamole

You might have noticed different counters in my pics. We moved! My new kitchen is massive, compared to the old one. It’s actually similar to my “dream kitchen,” from my house in College Park, except there is an island instead of peninsula, electric range instead of gas (might change that), We now have a breakfast nook and walk-in pantry! I actually have counter space, and a full sized dishwasher! The fridge is almost identical to the one I picked out all those years ago when we planned the College Park kitchen, and it’s currently filled with a bunch of prepared meals, plus ingredients for a few more, and some grab and go goodies

Dinner is butter chicken, made in the Instant Pot, over riced cauliflower. The chicken is another amalgamation of several recipes: sauteed a bag of frozen onions in ghee on the Sautee setting, then added salt, garlic, ginger, turmeric, paprika, cayenne, a can of diced tomatoes, a small can of tomato paste, and the liquid from a refrigerated can of coconut milk. Pressure cooked on the Poultry setting (15 minutes on low) and then after venting added some garam masala and the cream from the coconut milk. The riced cauliflower is a frozen bag, prepared as directed, and then I added some cumin, salt, and garlic

Lunch is an old standby (for me): picadillo! You can’t see it in this pic, but there is some riced cauliflower under that pile of Cuban deliciousness. Link to recipe in my profile. Leave out the raisins for 21DSD http://paleoprimate.com/recipe/picadillo/