Tag Archives: eggs

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?

Primal Egg Salad over Spinach & Bacon Salad

Why do I like such smelly foods?!  While coming up with this concoction of a recipe I forgot the scent that would fill my kitchen.  I’m used to the bacon smell obviously…but mix that with hard boiled eggs and it’s not so pretty.  I guess now I know why I have so many candles in my apartment!

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This salad was super easy to make and tasted yummy.  I’m all about the simple recipes during the week.  After a long day of work, sometimes I’m just not in the mood to make anything that takes more than 15 minutes!

Ingredients

2 Hard Boiled Eggs

1/2 Ripe Avocado

2 tbsp of Dijon Mustard

Salt

Pepper

Organic Baby Spinach

Grape Tomatoes

Sliced Mushrooms

Balsamic Vinegar

Olive Oil

2 Pieces of Bacon

  1. Cook bacon in oven on 400 degrees for 15 minutes turning over once.
  2. In a separate bowl mix together eggs, avocado, dijon mustard, salt and pepper.  Use a fork and knife to cut up and mash the eggs and avocado.
  3. Put together salad of spinach, mushroom and tomatoes and drizzle with balsamic and olive oil.
  4. Spoon egg salad mixture over the spinach salad.
  5. When bacon is done cooking, let it cool for a few minutes.  Cut it up and sprinkle over the egg salad.

This is a great option for lunch or dinner!  (You might just be that person with the smelly lunch in the office!)

 

 

My Go To Dinner – Spinach, Mushroom, Bacon Omelet

Alright, so I think this has my been my go to dinner for almost two years now….that’s crazy right?!  How can a person not get sick of a meal after two years? I couldn’t tell you because I eat this meal at least 3 to 4 times per week.  I used to switch up the ingredients but have pretty much stuck to the staples lately.  It’s so easy to make too which is why it’s the best for weeknight dinners!

Ingredients

Bacon

Sliced Mushrooms

Organic Spinach

2 or 3 Cage Free Eggs

First cook the bacon until your desired crispness (sometimes I get too impatient and my bacon doesn’t come out very crispy at all).  Remove the bacon and put aside. Saute the mushrooms and spinach in the bacon grease.  Add two or three whisked eggs (I usually add a splash of water instead of milk) to the pan right over the mushrooms and spinach.  The pan has to be the size of the omelet before flipped in half.  Let the eggs cook by swiveling the frying pan.  Add the bacon to one side once the egg is almost fully cooked.  Take the side without the bacon and flip that half on top of the other half.  The picture might help….I’ve never really written out recipes and think I might need some work!

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I also had a bunch of cucumbers and tomatoes lying around so decided to put together a simple salad to have for the rest of the week.  Perfect to bring to work for lunch!

Simple Cucumber Tomato Salad

Cucumbers

Organic Grape Tomatoes

Olive Oil

Salt, Pepper, and Trader Joes Lemon Pepper

Combine everything and enjoy!

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