My Plate 1-2-13

Breakfast:
(My plate shown above)
Today I tried to cook fried eggs within a pepper ring. I need more practice! I think my pepper rings need to be thicker and it’s important to make sure the slice is even (so the bottom sits flat on the griddle).  They worked pretty well and tasted great, but some of the egg crept out of the ring while cooking:-)
• Fried egg pepper rings, with diced ham and a touch of raw cheddar cheese
• Served over a bed of arugula
• Clementines on the side
(My kids’ plate shown here)
As I’ve mentioned before, my kiddos don’t care for “yolky” eggs, which is how they refer to fried eggs. They prefer “scrambled” eggs or “omelets” where the yolks are mixed with the whites and fully cooked. So, for their egg pepper rings, I scrambled an egg in a bowl first and added a little diced ham and raw cheddar before adding it to the pepper ring on the griddle.
Lunch:
• Leftover roast chicken
• Leftover sautéed asparagus
• Leftover baked sweet potato
Ever try Steve’s Original PaleoChef sauces? It’s hard to go to the store and buy paleo-friendly marinades and dressings, and it’s always been encouraged to make your own. However, Steve’s Original now has a line of sauces that may be nice to have on hand in a pinch! Today I had two pork shoulders in the crockpot, seasoned with George’s (Civilized Caveman Cooking) rub recipe. I didn’t have time to make my own BBQ sauce, but I knew we had a bottle of “Peach BBQ” PaleoChef and I figured it would be a great opportunity to give it a try! It was awesome.
Dinner:
• Shredded pork with PaleoChef Peach BBQ sauce
• Sliced avocado (delicious with shredded pork)
• Steamed broccoli
• Roasted baby carrots (coated with coconut oil, and seasoned with sea salt, pepper, and dried parsley)

You might also like

No Comments

Leave a Reply