Was it a Hollandaise or maybe a Bearnaise? Call it what you want, but it was a darn good sauce for eggs – and I’m sure it will be tasty poured over just about any other protein or veggie. Here’s what we did this morning to jazz up our breakfast routine.
I’m tired as I type which reminds me to remind you that getting adequate sleep is more important than anything you might accomplish by staying up too late working on what “must” get done. If we deprive ourselves of precious recovery time, life simply becomes less enjoyable as we continue to burn out emotionally and physically.
I have had a few people comment about breakfast options that do not include eggs. I know some folks never get tired of eating eggs, I being one, but I do think it’s important to have a lot of variety in our paleo diets. With that being said, here are some suggestions to scramble things up at breakfast time, sans the eggs.
Our ancestors ate what was available based upon the seasons and in my part of the world the summer season is the most bountiful and wonderful time to take advantage of what’s growing near you. I made a yummy breakfast this week with organic seasonal vegetables, all purchased from our local farmers market (except the mushrooms which I purchased from Trader Joe’s).
I woke up the other morning and groggily asked John what he wanted for breakfast and he mumbled something about the usual eggs and I mumbled back that I really wanted muffins. John laughed at my silliness, because where the heck was I going to come up with muffins? So I stumbled to the kitchen and while still bleary eyed and half asleep, I mixed up
I am completely humbled, excited, and honored to say that Woman’s World Magazine contacted me a few months ago in regards to Paleo nutrition and they are running a story in their April 26th issue on the Paleo diet including an interview and photos of little ol’ me!! Woman’s World first contacted Dr. Cordain who put them in touch with Robb Wolf who sent them my
Who doesn’t want cupcakes for breakfast? Really, if you had the option and you knew you wouldn’t end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn’t you go for it? Well, now you can have cupcakes for breakfast or at least little mini crust-less quiches that are shaped like cupcakes and like my good friend Natalie said, (amazing athlete, trainer, and
I got a little taste of what summer will be like with my two school age boys on spring break this past week. The weather was warm, the kids were full of energy, and both were excited to be free of homework and the “daily routine”. Here is a day of food from one of our busier days. Breakfast was a Bacon Frittata: 8 strips of diced cooked bacon
Sick of scrambled eggs – try poached! I always assumed that poached eggs were for folks who had more culinary expertise and patience then little ol’ me. Although I love to cook – I find more frustration then satisfaction when trying to make ANYTHING that is as lovely and delicate as a poached egg. BUT – thanks to my dear friend Laura H., my mind has been forever changed