Sardine and Egg Scramble

This one is sure to be a hit.

I opened a pack of sardines the other day and they were smoked and not skinless or boneless. If you’ve eaten sardines you know this makes it tough. So I didn’t eat them and instead put them in the refrigerator for later use.

Tonight I decided to put them into a 2 egg scramble with avocado, rice, onion and garlic. I tried to further hide the taste with sweet baby rays hot sauce and primal buffalo sauce. Mission accomplished

I accompanied the dish with brussels sprouts and asparagus. It turned out really nice.

Breakfast: Salmon Egg Scramble, Lentils, Local Mushrooms

I finally got more than 6 hours of sleep last night and I woke up extra hungry as a result. So I put together this heavy, hearty bowl.

I got my hands on some locally grown shiitake mushrooms from a small market that opened recently near my house, Littleton Meats. They’d been sitting in my refrigerator for a couple of days so decided to cook them this morning.

My bowl consists of, by layer: lentils, tofu, broccoli, and mushrooms, with a salmon, egg, and avocado scramble on top. I finished the dish with chopped raw garlic, olive oil, red wine vinegar, and fig balsamic vinegar.

I’ll probably be full until dinner.

Meals & Recipes: Breakfast Veggie Scramble!

Activist Scramble: 2 eggs, white onion, tomato, Gouda, potato, broccoli, arugula, black pepper, crushed red pepper and salt

Cooking Instructions:

Preheat a pan to medium heat.

In a bowl combine 2 eggs, 1 slice of chopped white onion, 1 sliced Campari tomato, 1 chopped slice of Gouda cheese 🧀, 1 handful of sliced boiled potato, 1 handful of boiled broccoli, cracked black pepper, 1 pinch of crushed red pepper, and 1 pinch of sea salt.

Add 1 tbsp of olive or butter to the pan and add the mixture from the bowl. Allow to cook for 3 - 4 minutes. Then add a handful of arugula.

Continue to mix and scramble as the egg cooks!

Enjoy!

A Beefy Egg Scramble!

One egg. Meatloaf. Roasted peppers (garlic and onion). Boiled beets. Avocado. Sautéed red onion.

Egg Scramble. Chop 1 beef patty or 1 meatloaf square into bite size pieces and add it to a bowl with one egg (I only had one, I would’ve preferred two), a handful of chopped roasted peppers, 1.5 beets chopped into bite size pieces, 1/4 avocado sliced. In a pan heated to medium, add 1 tbsp of olive oil and 1 slice of chopped red onion. Allow to cook for 5 minutes and then add the contents of the egg bowl mixture. Cook 3 - 5 minutes before flipping to cook for another 3 - 5.

Your Bowl: Add the scramble from the pan into a bowl. Top with a generous amount of red wine vinegar and 2 pinches of sea salt, or any hot sauce or other topping you’d enjoy.

Buon Appetito!!

Cooking Instructions:

The Meat. Bring a pan large enough to fit the meat to med-high heat, add a tbsp of olive oil. Use 1 lbs of 100% grass fed and finished or pasture raised ground beef. In a mixing bowl add the ground beef, 6 pinches of salt, 6 pinches of black pepper, 2 tbsp mustard, 2 tbsp Primal Buffalo Sauce, 1 egg (beat it before adding it), and 1/4 cup panko bread crumbs. Mix it all together. 

Make 4 equal size meatballs using your hands. Add each meatball to the pan individually and flatten until each resembles a hamburger. Cook for 4-5 minutes undisturbed and then flip for another 4-5.

Or, make this Meatloaf and use 1 square for this dish.

Roasted Peppers. Bring a pan to medium-high heat. Chop 1 slice of onion, 2 cloves of garlic and 1 jalapeño pepper. Add to the pan with 1 tbsp olive oil and two pinches of salt. Cut out the core of three peppers (red, yellow and orange) and slice into 1/8 inch strips. Toss in a bowl with 1 tbsp olive oil and 2 pinches of salt. Add to the pan once the onion, garlic, jalapeño combination starts to give off an aroma. Cook for 15 - 20 minutes depending on how you like your peppers, flipping every 5 minutes.  

Boiled Beets. Buy 3-4 loose organic beets. Remove the skin. Cut them into quarters (1/8s if they’re large). Place in a pot, add water so covered by 1-2 inches of water. Add two pinches of salt. 1 tbsp of red wine vinegar. Bring to a boil then reduce to a simmer for 60 minutes. Make sure you can easily pierce them with a fork before removing from water.

Remove them from water but keep the water you boiled them in. This water now contains all the nutrients that escaped the beets during the process. Put it in a jar in the fridge and enjoy it as a slightly sweet cold drink later in the day.