In light of the sneaky vegetable box eaten at the farmers market (don’t worry, that was real bacon). Ron Swanson reminds us to keep it real.
Picked up two new recipes at the farmers market. Haven’t tried either of them, but I have a sneaking suspicion when I do, it’s going to rock my face off.
– My accountability partner shared her favorite take-to-work lunch on Saturday and it sounds like a great alternative for those sushi lovers. Take seaweed sheets, put on canned salmon (canned in water -duh) and eat. She says it’ll satisfy that craving and is a great midday option. Probably a little light for my taste, but I’m usually STARVING by lunch, so to each their own. 😉 Try it out and let her know what you think.
Sneaky Vegetable Box
– The following conversation happened between me and a vendor at the farmer’s market this weekend. (Keep in mind, I made Mr. B-How order one first before buying my own. I live dangerously that way.)
“Breakfast Box – eggs, vegetables, sauerkraut, goat cheese, add bacon for $2.”
Me: What are the vegetables in the Breakfast Box.
Dude (as he’s loading it up with goat cheese and garlic sauerkraut) : hmmmm….today it’s summer squash, mushrooms, and kale
Me: I hate all of those vegetables. That’s very sneaky of you, sir.
Dude: That’s what we do, sneak veggies in with the bacon.
Me: Well played.
Seriously, though. That was a perfect weekend breakfast food (and for fall)! I’m going to have a brunch party some day and sneak veggies in all the dishes. I didn’t watch them make it, but basically it’s scrambled eggs, squash (zucchini??), kale, mushrooms, little bit of goat cheese, garlic, and beet root sauerkraut. I could do with or without the kraut, I’ll leave that for you to decide, but it sure was a taste adventure.
The other day someone ate the last of the bacon. (That person was me). I had to resort to …not eating bacon. Dun dun duuuunnnn!!!
…and I don’t mean hungry for fun!
I have been an eating machine now for two days and so I thought I’d share my favorite meal (besides bacon).
Sometimes you’re just so hungry, you could eat a BASS.
Not this bass:
That stands for Big Ass Salad and they’re a staple invented by Mr. B-How himself. So I know what you’re wondering, “How the heck do you make a delicious BASS?” Don’t worry, I’ll teach you.
1) Get a ginormous bowl – preferably serving size.
2) Load it up with spring mix and spinach
3) Chop up at least a 1-2 cups of tomatoes – especially if you have access to someone with a garden.
4) Dice up 1/2 – 1 avocado.
5) Slice up as much (or as little) onion as you want.
6) Pour as much (or as little) dressing as you want.
7) Dump all those veggies together and mix.
8) Shred 1/2-1 breast of “Best Chicken Ever” and heat in microwave for ’bout a minute.
9) Cook yourself some oven fried bacon (or grab it out of the fridge because you’re a super planner and cooked it yesterday). Crumble as much (or as little) bacon as you want. I recommend 4-6 pieces.
10) EAT IT!!!!
No one can resist a delicious BASS. No one.
See below for all the recipes all of this could be made a head of time and would be a great lunch for work. Only warning is put something between you and stirring. I’ve learned my lesson and ruined several of shirts with balsamic vinegar and olive oil. : /
3/4 cup Extra Virgin Olive Oil, 3/4 cup Balsamic vinegar, 1 TBS Garlic (we used the minced canned kind), 1 TBS oregano, 1/2 TBS sea salt, 1 TBS pepper.
Put in a can and shake before each use.
“Best Chicken Ever”
In a big bowl combine 2 lbs of chicken breasts, 4 Garlic cloves, 1 whole squeezy thing of lemon juice, 2 TBS of Italian seasoning, 3 TBS of olive oil (I feel like we do a lot more though), 1/2 TBS of sea salt, 1/2 TBS of black pepper.
Cover with cling wrap and let it sit at least 30 min. The longer the better – our best chicken sits overnight in the fridge. Line a cookie sheet with aluminum foil, preheat oven to 400, stick those chickies in for about 40 min (cut open to check done-ness). Let’em cool and put them in the fridge for the week.
*Super Double Cooking Bonus – shred chicken instead of dicing for salad, it’s fancier and holds more dressing.
Oven Fried Bacon:
Line a cookie sheet with aluminum. Set oven to 400 degrees. Lay out bacon next to each other. Put in oven between 20-30 minutes depending on how crispy you like it. Take it out and immediately place strips on plate covered in paper towels to soak up excess grease. BOOM! Oven Fried Bacon. You can refrigerate for snacking or eating later
Bacon Avocado Deviled Eggs
Slightly adapted from http://crossfitfire.com/amazing-bacon-avocado-deviled-eggs/
6 hard boiled eggs, peeled
4 slices of bacon, cooked and crumbled
1 avocado, diced
3 Tbsp Paleo Mayo
2 tsp lemon juice
1/4 tsp garlic powder
1/8 tsp cayenne pepper or paprika
1/4 cup fresh chopped cilantro (optional garnish)
Sea Salt to taste
Cut eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with bacon and cayenne lightly, add chives if you’re feeling sexy.
Putting together my blog to keep the peeps updated and entertained. Going with the bacon theme- here’s a gem from Parks and Rec. Ron Swanson, you’re my hero.