*This series of Friday posts is inspired by the blog entry--52 Pick-Up Paleo Style by Amy Kubal via robbwolf.com. Each post is based on this premise that Dietary Ruts = Kitchen Boredom -> Healthy Eating FAIL! So each week, I plan to share with you one meal from the previous week that I tried and enjoyed to help me stave off the boredom in my weekly meal plan.
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Whew! This has been a week of stress. It started out so peacefully with talks of reducing stressors by sleeping well and taking naps, but life at work blew up in my face. Life as a public-school teacher sometimes reaches these points which is why we celebrate Fridays so much. In fact, I am willing to put money down to bet that the motto “Thank God it’s Friday (TGIF)” originated from a teacher.
For a little more insight on one stressor, just check out this article from the Chicago Tribune. Why? Who knew censorship was still alive & well? What were they thinking? Must we really start hiding or locking up our books in order to protect their freedom to read freely? I am glad I work for a principal in this school district that is level-headed and willing to protect that same freedom.
To relieve my stress, this weekend is going to be filled with a nice daytime date with my wife and cooking. And in the spirit of celebrating St. Patrick’s Day, I am going with a green theme in this week’s 52 Pick-Up Paleo Style. No new foods, just creativity to keep things alive and well in the kitchen.
Recipe #5 of 52: Dye-Free Green Eggs, Salsa Verde, and Meat
Serves: 1
Ingredients:
· 4 slices of nitrate-free bacon
· ½ cup diced green bell pepper
· ¼ cup chopped green onion
· ½ cup diced mushrooms
· 3 eggs
· ½ cup baby spinach
· Salsa verde (optional)
Instructions:
1) In a large skillet, masterfully cook bacon to your desired crispiness.
2) Remove the bacon, and set it aside. And pour out most of the bacon grease into a small glass bowl to be saved and used throughout the week.
3) Crack your eggs into a medium bowl. Throw in the spinach, and blend the eggs & spinach with an emersion blender. *If you don’t have an emersion blender, this can be done in a regular blender. It just means you have more clean-up. Set eggs aside.
4) With some of the left-over bacon grease, sauté the bell pepper and green onions over medium heat. After a few minutes, throw in the mushrooms until they are cooked to your liking.
5) Pour your “green egg” mixture over the sautéed veggies and prepare them like an omelet.
6) Once cooked, plate your bacon & eggs. If you like spicy, put a little salsa verde over the top and enjoy!
Yep, the kitchen can be a fun and colorful place! Make it new by playing around with seasonal colors. Happy St. Patrick’s Day!
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