Easy Peasy Eggy Breakfast

For awhile I had been off the egg game. Years ago I did a food intolerance test and they told me I was allergic to eggs. Specifically the egg white! So, I got it in my head that I shouldn’t eat them. Since that time I’ve heard of how inaccurate those tests can be and since I loveeee eggs, I’ve been incorporating them back into my diet. Everything in moderation right?

My favorite way to eat an egg is pan fried over easy so the yolk runs out all over the dish.

I’ve also recently been indulging in my cheese cravings.

• Easy Peasy Eggsy Breakfast

  • Two eggs fried over easy in butter

  • Melted sharp cheddar cheese

  • Slice avocado

  • Sriracha sauce

Tuna Salad and Brussels

My fiancé left some tuna in the fridge. Not enough to make a meal, to I opened a new can and mixed them together. I figured it was a good way to make the most of leftovers and add some extra protein to my meal.

I’ve also been back into eating nice salads for lunch. We’ve been getting these great greens from our local supermarket. Gotham Greens, a Brooklyn based company, grows all of their greens in greenhouses. The specific variety we’ve been buying, Rocky Mountain Crunch, is grown in Colorado. And since we like to support anything local, we’ve been buying this.

A nice little lunch filled with protein, fiber, clean carbs, and healthy fat.

• Tuna Salad

  • Canned albacore tuna

  • Organic mayo

  • Dijon mustard

  • Soy sauce

  • Salt

  • Tomatoes

• Green Salad

  • Rocky Mountain Crunch

  • Cherry tomatoes

  • Opal apple

  • Organic red kidney beans

  • Raw chipped yellow onion

  • Avocado

  • Ground flax

  • Olive oil, red wine vinegar, apple cider vinegar

  • Salt and pepper

• Sauteed crispy brussels

  • Brussels, stemmed and halved

  • Cooked on medium-high heat with olive oil and salt

  • Uncovered for 5 minutes, covered for 5 minutes (or until tender enough to pierce with a fork)

Mediterranean Lentil Soup

It’s colddddd in Colorado, so I decided to make some soup. Last year it felt like I was making a batch of soup a week, but so far this year that hasn’t been the case. Mostly because we’ve been moving around so much, had family visiting. Just a lot going on. But the other day I remembered I had some dry lentils sitting in my pantry and thought they would be a nice change.

The original plan was to just cook them and add them to different dishes. Or just eat them on their own with a little olive oil and salt (my favorite way to have them). But then I thought, how about soup? A couple of days before I had made a nice vegetable/bone broth and I figured I could use that for my soup.

My fiancé found this awesome recipe, Mediterranean Lentil Soup, and voila, away we went.

This recipe is a nice alternative to the normal run of the mill soup I had been making. It’s nice because it has all the ingredients you would expect, like carrots, onion, and celery, but also spices like cumin, oregano, basil, and thyme, that I had never put in my soup before. And I’m not sure what exactly it does, but the lemon juice finishing touch adds a nice punch to the mix.

If you are looking for something a little more flavorful, than give this one a try.

Something I like to do is turn my vegetable soup into chicken soup by simply shredding some already cooked chicken and layering it over the top. My favorite way to cook chicken these days is in the slow cooker. With a pot full of soup and a container of chicken, chicken soup is as easy as one, two, three.