Steak Tabbouleh 

Green Chef is killing it with their Paleo menu this week. 


I whipped this up in about 20 minutes after my one mile evening run. I loved the cauliflower rice mixture with tomatoes, cucumber, fresh mint, fresh parsley and a lemony vinaigrette. But I think it could have been better with chicken.  

Tonight’s one mile put the hurt on me. 

I’ve not been watching my pace. Just seeing what feels comfortable to my lungs and legs. 

I was much faster today without intending to be. And I felt every step. My calves hurt. My legs cramped up. I had multiple side stitches. I chalk it up to not drinking enough water (and the three very small cookies I ate before leaving work). 

Three days. Three miles. Things are on the up. I love these long summer days. 

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Green Chef: Try It

Ok. You are going to need this link by the time I’m done sharing about tonight’s dinner. 


Dinner was phenomenal. Harissa Glazed Pork Chops with Braised Green Beans and Carrots and a side salad from Green Chef. 


I didn’t have to think. Didn’t have to plan. Just pulled out the color-coded ingredients and made dinner. 

It was full of flavor. It was all Paleo, which is important to me even though I don’t always eat Paleo. 

If you haven’t tried a subscription box, I urge you to try it at least once. It is amazing. And I love it. It will be something we do off and on for a while. Because hello convenience. 

I’ll give it to you again. The link to try it for a week. See if you like it. Tell me what you think. 

Hill Repeat Treats

I’m on a running streak. Two days in a row. I rarely do that. I always like to have a day of rest in between runs. It’s a mental thing. 

Yesterday morning I got up at 4:53 a.m. to meet my running friend. And it was a beautiful morning and a really great run for both of us.  

 
It’s always good to watch the sun come up. 

So today another friend asked me to go run hill repeats at the Big Dam Bridge. I warily said yes.

Three and a half miles, five hill repeats up the BDB at a pace 8:45/mile or better and buckets of sweat later, I made my way home to cook something for supper.

I was hungry and hot and impatient. So I threw something together without much thought. And my thoughtlessness paid off. 

  

The best post-run meal I’ve ever created. The Breakfast Sweet Potato. 

What you need:

  • Two eggs
  • Sweet potato
  • 3-4 slices of bacon

And that’s it. 

I cooked the sweet potato in the microwave to speed up the process. Crisped the bacon. Fried the eggs, but made sure the yolks stayed a little runny. 

Holy. Crap.

The goodness is unreal. 

The sweetness of the potato. The runny yolks of the eggs. The crunchy bacon pieces. 

Best thing I’ve made in a long time.  Go ahead and make it so we can talk about how good it is. 

Cafe Gina’s Stuffed Sweet Potato

I have this friend. She makes asparagus topped sweet potatoes. And they are delightful. 

She inspired me to make my own version of her famous sweet potato.

  
What happens is this. You bake a sweet potato. And while it’s cooking, you crisp up some bacon. 

Once the bacon is crispy, you toss in whatever veggies you have on hand.

My combo was summer squash, red bell pepper and sweet corn. 

The key is to cook the veggies in the residual bacon grease. With lots of pepper. And right before the veggies are done, you throw in a pat of Kerrygold butter.

Then you mash up the sweet potato and top it with your veggie mixture. And then you garnish it with the crispy bacon. 

  
It’s a beautiful thing. So much goodness. 

It’s can go lots of ways. 

My friend always makes it with asparagus, onion, red bell pepper and chicken to make the sweet potato a complete meal. And she tops hers with turkey bacon. 

It’s all too good to be true. 

For the Love of Breakfast

Fourth of July is one of my favorite holidays. It’s one of the few holidays that happens in the summer when the days are long and the nights are warm and balmy. I love it.

Plus there’s fireworks, which I also love.

Yesterday I took Annie Mae to climb Pinnacle Mountain. My sweet 20 pound Boston Terrier has never climbed a mountain before, but she loves being outside.

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Her star spangled banner bandanna was a huge hit, as was her squishy face.

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I mean an American breed in a Betsy Ross tribute bandanna. It doesn’t get more American than that.

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And it was an absolutely beautiful day. Sunny. Slightly cooler than normal. Fourth of July perfection that couldn’t get any better.

Until I made breakfast this morning.

I’ve been on a bacon and eggs kick, as you well know. When I got up this morning, the craving had not subsided. So I went with it.

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Omelettes. The perfect breakfast package. It can be filled with whatever toppings you like. But I went classic with this one.

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What you need:

  • 2 eggs
  • A splash of half and half
  • A few pieces of bacon
  • Shredded cheddar cheese
  • Avocado
  • Salsa

Fry up the bacon until crunchy. It gives the omelette nice texture. While that’s getting right, scramble your eggs with the half and half. Put a little butter in a pan, throw the scrambled eggs in to start the omelette-building process.

Once the bacon is crispy, drain off the extra grease. To make sure the eggs are cooked like I like them, I always flip the omelette over before I fill it up. No runny scrambled eggs for me.

Crumble the crispy bacon. Top with lots of shredded cheddar cheese. Fold the omelette over to close it up.

Plate it. Top with half an avocado because it’s creamy and delicious with eggs. And throw on a little salsa for good measure.

The key to omelettes, or anything for that matter, is choosing good ingredients and keeping things simple. If you don’t like the ingredients I used, make it your own and use what you love. That’s the beauty of it.