Recipe Ideas

Open Faced Bacon and Egg Portobello Sandwich

I need to work on my recipe naming.  This one is a bit long.  I couldn’t decide if I could really call this a sandwich since it only had a bottom hence the “open faced”.  Then I struggled with putting every ingredient in the title.  Do I call it an Open Faced Bacon Egg Spinach Avocado Portobello Sandwich? Whoa…definitely not.  I finally settled on Open Faced Bacon and Egg Portobello Sandwich.  That works!

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Mother Nature has been a bit rowdy this week here in Connecticut.  She dumped a bunch of snow on us…twice.  It forced me to do a lot of home workouts and come up with a new recipe.  I guess I’ll forgive her.

This Open Faced Bacon and Egg Portobello Sandwich was awesome tasting.  Logistically speaking, it was a bit tough to eat without everything falling apart all over the plate.  I played around a bit with the layering order but was mostly too hungry so just ate it as it was.

Open Faced Bacon and Egg Portobello Sandwich

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  • 1 Portobello Mushroom
  • 2 Eggs
  • 2 Pieces of Bacon
  • Handful of Spinach
  • 1/2 Ripe Avocado
  • Extra Virgin Olive Oil
  • Salt and Pepper

Pre-heat oven to 400 degrees.  Take your portobello mushroom and wipe it with a damp paper towel.  Remove the stem and scoop out the scales with a spoon.  NomNomPaleo has a great basic tutorial here.  Brush both sides of mushrooms with extra virgin olive oil and sprinkle both sides with salt and pepper.  Put the mushroom in the oven on a baking dish or tin foil for 15 minutes.

While the mushroom is in the oven start your sandwich components.  First I cut the 2 pieces of bacon in half to make 4 smaller pieces.  Cook those over medium heat until desired crispiness. Remove bacon and set aside.  Cook 2 eggs in the bacon grease sunny side up or over hard.

Once the mushroom is done cooking start layering.  The first time I did the eggs, then spinach, then bacon, and topped it with avocado.  IMG_1883

 

The second time I layered mushroom, bacon, eggs, spinach, and then avocado.  This way was easier to eat! (but not as pretty of a picture)

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How would you layer this?  And what would you have called it?

Tomorrow I’m off to….wait for it….Puerto Rico!! I can not wait for some sun, sand, warm weather, and beach cocktails!  I’ll report back soon!

21 Day Sugar Detox – Recap

I did it!  I completed the 21 Day Sugar Detox!  To be honest, those exclamation points are a little exaggerated from how I really felt waking up this morning (Day 22).  Maybe because today was Tuesday, maybe because I didn’t change my diet that drastically over the past three weeks, or maybe I’m just no fun.

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All of that aside I do feel like I accomplished something and proud of the self-control I had throughout the detox (except for one cheat meal) My body is grateful for how I’ve treated it over the past three weeks, that I can tell you for sure.

My favorite part of committing to this sugar detox was all of the fantastic recipes in Diane’s book.  It will remain on my kitchen counter far beyond my sugar free days.  I definitely recommend this detox for anyone.  If you already eat paleo / primal, it will help you stay on track throughout the entire week and also figure out if any certain foods are causing any problems.  If you do not eat paleo or primal yet, then I absolutely recommend the 21 Day Sugar Detox as a jump-start into the lifestyle.  Here’s my recap:

My Favorite Recipes

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Cinilla

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Results I’ve Felt or Seen

  • Less bloating
  • No random stomach aches / digestive issues
  • No hangovers (from eating or drinking bad)
  • Clarity, refreshed feeling
  • Skin is just starting to clear a bit

Food/Drink I Missed the Most

  • Honey Almond Butter
  • Dark Chocolate (100% is no bueno)
  • Blueberries
  • Cottage Cheese
  • Ketchup
  • WINE!!

How I will transition now that I have finished the detox:

Diane suggests that you introduce foods back into your diet one at a time.  Eat that one food a few times throughout the day and then not again for two days.  This will help determine which foods cause certain reactions.  Being that it’s the middle of the week, I didn’t have a big “Woo hoo I completed this sugar detox now let me stick my face in a bucket of candy bars” type of desire.

I started small and had what I missed the most.  I had a RIPE banana with Justin’s Honey Almond butter this morning.  It’s funny the almond butter only has 3 grams of sugar but it tasted extra sweet!

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This weekend is Andy’s birthday and we are heading to Vermont for a ski weekend.  I am sure I will indulge a bit (or a lot) at that point – so will report back!

Did anyone else just finish the 21 Day Sugar Detox?  What is the first food you introduced back into your diet?

Chorizo and Eggs with Heirloom Tomato Salsa

I don’t think I am a very self observant person…if that’s a thing.  I’m very observant of things around me, but not of myself.  In simple terms….I’m on day nine of the 21 Day Sugar Detox and I’m not sure what differences I see.

I was pretty tired the first week, and just trying to get used to cutting out dairy, some sugar, and alcohol.  Now that I’m on week 2 I’m feeling fine with my new eating habits just don’t think I see much changes.  I still have annoying breakouts on my chin and have been a little bit moody from time to time.  Maybe it’s just the time of the month 🙂

Anyways, what I do know is that this detox has made me cook some great new recipes!  Most of them have been from Diane’s 21 Day Sugar Detox book but I came up with this one all on my own!  It’s simple and has made a great dinner for the past few nights.  I think I need recipe naming tips though…Chorizo and Eggs with Heirloom Tomato Salsa…needs work.

Chorizo and Eggs with Heirloom Tomato Salsa 

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  • 1 lb Ground Chorizo
  • 2 Eggs
  • Organic Mini Heirloom Tomatoes
  • 1/2 Lime
  • Salt
  • Pepper
  • Garlic
  • Cilantro

First prepare your heirloom tomato salsa.  Cut the tomatoes into fourths and throw in a bowl.  Once they are all cut up squeeze your lime over them.  Cut up your cilantro and add along with salt, pepper, and garlic to taste.

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Now take your chorizo and put it in a pan over medium heat.  Cook for 7-10 minutes or until brown and cooked through.  Make two spots for your eggs and crack them into the pan.  I got this idea from Juli at PaleOMG.  Cook the eggs over easy.  Once the eggs are done scoop a serving of chorizo onto a plate with your eggs on top.  Add your salsa on top of the eggs.  I also added some avocado!

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It may not look pretty, but it tastes very pretty!

Are you doing any type of detox or diet right now?  Are you seeing differences?

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