Hot tea, scrambled eggs, turkey sausage patties, acorn squash: baked inverted halves at 400 for 1 hour, scooped out and mashed with a sprinkle of nutmeg and cinnamon and salt, 2Tb ghee, 3Tb pear cider.
Leftover chili over shredded cabbage with avocados
T bone steaks marinated with coconut aminos and a spice rub, roasted Brussel sprouts with blueberry/balsamic glaze, sautéed crimini mushrooms (ghee)
I used the delay bake mode on my oven, leaving the acorn squash halves in the oven over night. Came down to the kitchen to find them baked and ready for mashing.
We broiled the dinner steaks in the oven: 7 minutes on the first side, 3 on the second, for a tender medium rare. There was some leftover, which I sliced and shredded finely and will add to French Onion Soup tomorrow. (Did I mention we are studying France?)
I find its very important with grassfed steak to trim the fat off to avoid gamey flavor in the steak, and to allow them to come to room temperature before grilling/broiling for tenderness.