Tag Archives: eggs

Why I Eat Breakfast for Dinner

Happy Friday loves! It’s no secret to anyone close to me or who reads this blog that I eat A LOT of eggs. And usually for…dinner!

Yup, that’s right. Eggs for dinner.  At least 3 to 4 times a week. Most people are baffled by this.

Don’t you get tired of the same meal? Egg yolks are bad for you. What a boring dinner.

Nope! For three years now, since going primal, I look forward to my bacon and eggs throughout the week and I don’t see that changing too soon.

Here’s why:

Why I Eat Breakfast for Dinner2013-08-27 19.48.16

1. It’s easy! Duh. Who doesn’t love a meal that takes 10 minutes to whip up? Continue reading

Two Ingredient Primal Pancake

Hi loves! I hope everyone’s New Year is off to a great start. Mine has been very exciting to say the least. Lots of celebrating going on for mine and Andy’s engagement.

It’s funny to think last year at this time I was doing the 21 day sugar detox. It just wasn’t realistic this year but I would love to do it again at some point soon as it’s a great way to kind of re-check in with my eating habits.

Speaking of eating habits, I have actually found a new breakfast that I’ve been loving lately. It’s super simple, paleo friendly, and filling!

I had wanted to try this recipe for quite some time a after I used to see Tina from Carrots n’ Cake make it.

I introduce to you, the Two Ingredient Primal Pancake!

photo 2 (55) Continue reading

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!



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


  • 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)

photo (4)


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!