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Mmmmmm donuts

August 12, 2017

I am going to preface this by saying that I don’t even like regular donuts or doughnuts but I really enjoy the ones from Know Foods. I fix mine up a little differently though:

1/2 slice of Know Foods donuts
1/2 teaspoon or so of Almond Butter
1/2 teaspoon of favorite low sugar fruit spread
Toaster oven

Take your 1/2 slice donut and warm in toaster oven for just a few minutes
Spread almond butter
Spread fruit spread
Enjoy!

Simple, quick and delicious. Three of my favorite things.

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Eggs My Way

July 29, 2017

I do love eggs especially with some fresh veggies and sometimes sausage (sometimes I use fake sausage but not today):

Ingredients:
1 egg
1 sausage patty (no casein, nitrites, nitrates, blah blah blah)
Fresh greens
Fresh peppers
Fresh onions
A teaspoon of butter
A couple small pieces of Parmesan
Adobo seasoning (I use Primal Palate’s)
Optional: gluten free toast

Chop your veggies
Melt the teaspoon of butter in a griddle
Put your peppers/ onion combo on the griddle
On a separate part of the griddle put your sausage patty

Once that stuff is nearly cooked put your egg on
Once the egg is very nearly done add the greens to the peppers and toss them over a couple of times
Add the adobo seasoning
Plate and enjoy!

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Billford “McMuffin”

December 26, 2014

Yummy post Xmas breakfast

Take some left over prime rib
Roast portobello caps with Heidi Ho Organics fake cheese on 350 about ten minutes
Fry up some eggs

Put the prime rib on top the caps and top with the eggs. Enjoy.

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Paleo Breakfast: Beyond Bacon

January 20, 2014

I am going to commit sacrilege here, on so many levels, if you’re a hardcore paleo person, stop reading now. If you’re my sister, stop reading now, you will be grossed out. I like bacon, I am overall a fan but I don’t love it, not like most people and going paleo-ish is tough on breakfast. Pancakes are gone, waffles are gone, etc, especially if you’re also going low-carb with it so what’s an only average bacon liker to do? Be creative! This morning as I was making my usual spinach, onion and pepper omelette and getting ready to bake my bacon when I thought, “what am I doing!?!?!? I don’t want bacon again?!”

Here’s a recipe for a quick seafood omelette that, for some reason, has escaped me for a quite a while, basically it is my regular spinach, pepper and onion omelette with some canned salmon tossed in, you could use tuna (I wouldn’t) or crab (I might) or some other mild fish, it was quite amazing. One note about seafood, there is a problem (not getting preachy), you really only want to buy  from sustainable sources, if you don’t agree you’re probably dumb and if you don’t why you should agree check out, http://www.seafoodwatch.org/cr/seafoodwatch.aspx and they’ll explain it better than I ever could. Anyway, on with the recipe:

1/8 cup onions (I usually mix red and yellow)

1/4 cup red/yellow/green pepper mix

1/4 cup of raw spinach

Pinch of garlic salt (to taste)

Ground black pepper (to taste)

1 can of salmon, deboned, in water, sustainable source, etc

2 eggs

 

Saute onions and pepper together and once they’re start to get soft, add in the salmon and season well, once the salmon is warm add in the spinach and sauté until done, remove from heat to a plate. Whisk together the two (cracked) eggs and then pour them into the pan (you can add olive oil if you want), cook as you would a regular omelette and when its near done, add the filling from the plate and flip one side over. Then serve and enjoy!

 

Salmon Stuffed Omlette

Salmon Stuffed Omlette

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2013 — I really hated you

January 17, 2014

So 2013 was pretty much the most horrible year I have ever had on earth, I won’t go into details because its none of your business but lets just leave it at it was pretty awful. As a result, I didn’t work out quite as much as I wanted to nor did I eat strictly the way I needed to. I ate foods that I knew would make sick (and trigger my allergies) and why? Well I’m not sure, I think it was to punish myself for all the horrible things that happened or maybe just because I wanted them, I don’t know. Here we are mid-January and I’m back to my strict, disciplined ways minus the working out, its really hard to do with double ear infections and a sinus infection, that should start back next week. 

I sometimes and this was especially true last year, feel like I am being horribly selfish with my dietary restrictions even though I don’t have a choice with most of them and my workout regimen even though that keeps my lungs moving the way they need to and I am convinced helps prevent pneumonia. I think or at least I want to believe this is a common problem for people who were extremely unhealthy and are just trying to maintain their new way of being. I hope I’m not alone in all of this anyway because then it would be proof I’m as weird as I’m accused of being. Anyway the moral of the story is 2013 sucked and I really hated it, I hope 2014 is better for everyone. 

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Pork Chop with Rainbow Beets & Potatoes

January 17, 2014

I belong to this cool farmer veggie of the month club (http://www.farmerjonesfarm.com/) that basically does all the hard, dirty work for me and ships me fresh veggies once a month, it was my xmas present to myself. I got the second shipment the other day with a real surprise, it had something called “Rainbow beets” in it. I admit I was perplexed because I had never heard of them before so I cut into one and, well, it looks like 1/2 beet and 1/2 potato, I needed no further research, off I went to cook them up. Here is the resulting recipe:

3 small chopped “rainbow” beets

3 small chopped potatoes (you can probably sub something else if you’re being strictly paleo)

1 small chopped onion

chopped green, yellow, red pepper

duck fat

Butter or Garlic infuse olive oil

1 pork chop (prefer bone in)

 

Start by “greasing” the pan with the duck fat, not too much, a little goes a long way then add in the peppers and onions on low heat until they start to sizzle a little, add in the rainbow beets and potatoes, mix everything up in the pan and cover, increasing the heat to medium. Stir occasionally, it takes about 25 minutes or so for the beets and potatoes to really cook down, I like mine to cut with just a fork so your mileage may vary.

About 1/2 way through this process start heating some olive oil in a grill pan (or just cook the chop on an outdoor grill if it isn’t -30 degrees where you live) and pre-heat your oven to 400, coat the chop in olive oil then salt, pepper and garlic to taste then place in the hot grill pan and sear the chop on each side. Once seared put the pan in the oven for about 6 minutes for medium, more time for more doneness.

 

Serve over greens and enjoy.

 

Pork Chop w/ "Rainbow" Beets

Pork Chop w/ “Rainbow” Beets

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Butternut Squash, Chicken & Spinach Salad (Surprisingly Yummy)

October 24, 2013

This was really good, that is all. It doesn’t sound like much but it is much more than the sum of its parts, enjoy!

 

1 reasonably sized butternut squash (cubed)

1 green pepper

1 yellow pepper

1 red pepper

1 onion

Minced Garlic

Chopped Basil

Sliced Chicken Breast

Chicken Broth

Fresh or Frozen Spinach

Fresh mixed greens

Sun dried Tomato dressing

 

Preheat your oven to 450 degrees and put the squash, chopped peppers and onions with spinach into a roasting pan, pour in about a cup of chicken broth and put in 1/2 the garlic and basil. Roast in oven for about 30 minutes or until the squash is tender. In a skillet cook the chicken breast in broth, garlic and basil until done. Serve over mixed greens and top with sun dried tomato dressing.

 

 

Butternut Squash & Chicken

Butternut Squash & Chicken