PaleoLab

Country-style omelette.  I’m definitely improving.  (3 eggs, bacon, onion, jalapeno, avocado, sour cream, salt, pepper, cumin)

I eat eggs for lunch.  Some weeks I make a big batch of egg salad.  Some weeks I just hard boil a bunch of eggs.  Sometimes I just take raw eggs to work and scramble them in the microwave in my little tupperware (50-60 seconds, stirring every 15-20 seconds, by the way).  This week I made mini-frittatas.  These are simple and yummy and you can put just about anything you want in them.  This batch had the following:

12 eggs, whisked

1/2 an onion

1 japapeno

1 clove garlic 

fresh rosemary (I minced the onion, jalapeno, garlic and rosemary together in the food processor)

6 slices of bacon, diced and cooked

salt and pepper to taste

Mix!  Pour into well-greased muffin tin—about 1/3 of a cup apiece.  Cook in 350 degree oven for 18-22 minutes.  Voila!  Makes 12.

Chimichurri-marinated, bacon-wrapped pork tenderloin, with balsamic-rosemary roasted turnips and roasted asparagus.

Ohhhhh, yeah.

I’m cheating tonight.  I’m not making up recipes, or even improvising much.  I made this, but used tamari rather than soy sauce, added 1 T. of balsamic vinegar, and poached the fish in the marinade in my cast iron skillet rather than grilling it.  I made this, but used grass-fed butter instead of olive oil, raw, organic honey in place of brown sugar, and added 1 T. fresh minced rosemary.  And I made this, but added red bell pepper for color and interest.

It was delicious.  All of it.  I promise.  

I’m using this recipe.  Check back in 2 weeks for “after” shots and (hopefully) delicious reports.

UPDATE:  The after shots are basically identical to the before shots.  But it’s definitely yummy—it has an ever-so-slight kimchi flavor, which I dig.