Turkey, Bacon, and Strawberry Salad

Salads are so good.  This was another winner for lunch.

The Meat

- 3 slices pepper turkey

- 2 slices bacon, cooked and crumbled

The Veggies

- 1 cup lettuce, chopped

- 1/2 cup spinach, raw and chopped

- 1/2 cup broccoli, chopped

- 1/4 cup red onion, diced

- 3-4 strawberries, sliced

The Dressing

- 1-2 tablespoons of olive oil

- 2 tablespoons of balsamic vinegar of Modena

- dill, salt, cracked pepper to taste

Put the spinach and lettuce onto the plate, mixing them together well.  Toss all the other ingredients on top, and then drizzle the oil and vinegar over everything.  Use your fork to lift up some of the bottom ingredients to make sure everything gets coated well!  Sprinkle the top with some dill, salt, and cracked pepper and you're ready for lunch.

Supreme Poached Eggs

I used my poaching pods to make my eggs this morning!  They are so easy to use and make such delicious poached eggs.  It's fun to shake up the breakfast routine every now and then - while my husband never seems to get bored, he does get a lot of the same ingredients presented in different ways.  It's an excellent challenge for me to use the same things over in new ways (if you look at the last three breakfast meals, they all use almost the same basic ingredients, but each are different and awesome in their own way!)

The Meat

- 2 slices bacon

- 3 breakfast links

- 2 eggs

The Veggies

- 3 slices of sliced tomato

- 1/3 cup raw spinach

- 1 mushroom, sliced

- 1/2 green onion

The Sauce

- 1 teaspoon French dressing (it's mostly primal...I'm a bad Grok)

- 1 teaspoon hemp seed oil based mayonnaise


The Fruit
- 1/2 pear, sliced
- 3-4 strawberries, sliced

Cook up the meat on your griddle pan, on high heat.  Flip your bacon at least twice and keep rolling the breakfast links around so they don't char too badly.  After I cooked up the meat all delicious and crispy, I put the spinach, mushrooms, and tomatoes on the griddle pan for around 3 minutes to make them all soft and tasty counterparts to the meat.


Meanwhile, put around 3-4" of water into a simmer pot and bring it to a boil.  Once you get a rolling boil, grease your poaching pods, crack your eggs into them, turn off your heat and slip them into the water.  Cover the pot with its lid and set your timer for 4 minutes.


Put the fried tomato slices on the plate first, then layer the spinach and the poached eggs on top (imagine the tomato slice is an English muffin).  Mix up the French dressing (don't judge me for my small indulgences) and the mayonnaise and spoon it onto the poached eggs.  Cut up the green onion over the top (you could substitute chives if you wanted!) and arrange your fruit in a pretty pattern so you feel all special like.  

A Deconstructed Omelet

Sometimes you want all the parts of an omelet, but not the omelet itself.  I was in one of those moods today for my own breakfast, so I made a single serving breakfast that satisfied my non-omelet cravings. 

The Meat

- 1 turkey sausage

- 1 egg
- salt, dill to taste

The Veggies

- 1/4 cup slicing tomato, chopped

- 1/2 cup raw spinach

- 2 mushrooms, sliced

- 1/2 green onion, sliced

The Fruit

- 2-3 strawberries, tops sliced off

- small handful of blueberries

- spoonful of Galia melon, sliced


This is simple and straightforward.  First I sliced up the fruit and arranged it on a plate.  I cooked the sausage on my griddle pan on high heat, and after around 10 minutes it was ready.  Make sure to flip your sausage at least 3-4 times so it doesn't get too charred.  


Next I lowered the heat to medium low, and I cooked the spinach, mushrooms and tomato for only around 3 minutes on the griddle pan, in the grease created from the sausages.  I wanted the spinach to wilt but not burn or turn brown.  


The egg went on last, around 1-2 minutes for the first side and barely a minute on the other.  As soon as I crack them onto the pan I sprinkle a little bit of salt and dill on my egg, season yours how you like.  Also, I like my egg yolk to be practically raw, so if you'd prefer an over-medium egg, feel free to leave it on the griddle pan longer.  

Over Easy Eggs + Chipotle Jack Cheese = A Fabulous Breakfast

We love eating over easy eggs for breakfast.  We dip our bacon into the gooey yolks and the addition of the chipotle spice in the cheese is faaaaabulous.

The Meats

- 4 slices bacon

- 8 breakfast link sausages

- 4 eggs

- salt, pepper, dill to taste

The Garnishes

- 1 green onion, sliced

- 12 slices of chipotle jack cheese

The Fruit

- 6-7 strawberries, tops sliced off

- 2 spoonfuls of sliced Galia melon

I fried up the bacon and sausages on my griddle pan at high heat until they were cooked through (around 10 minutes for the sausages, turning them every few minutes).  I cook the bacon for around 6-7 minutes, turning them every two minutes, so they are slightly crispy and crunchy but not overly so.

While the meat is cooking I slice off the tops of the strawberries and arrange the fruit on the plates.  Once the fruit is on the plate and the meat is cooked I quickly break the eggs onto the pan so they can soak up some of the delicious bacon and breakfast link sausage grease.  I season the eggs and after around 1-2 minutes I flip them over briefly to cook the other side for a quick second.  Then they get put onto the plates and the slices of cheese and onion go on top.  

Again, I say...faaaaaabulous.

Lunch To Go

I send my husband to work with a home packed lunch every day.  Usually he gets a salad loaded with goodies, and he loves it!  He also gets some mixed nuts and fruit to round out his meal, or save them for snacks throughout the day.  This is a pretty typical salad that he gets, and it goes in our awesome Klip-it containers that we got at the Container Store.  

The Meat

- 1 spicy turkey potato sausage

The Veggies

 - 1/2 cup shredded romain lettuce

- 1/2 cup raw spinach, shredded

- 1 heirloom carrot, sliced

- 6-8 cherry tomatoes

- 1 mushroom, sliced

- 1/2 green onion, sliced

- 1/2 slicing tomato, sliced

- 5 slices cucumber

- 1/3 cup broccoli

- parmesan to taste 

- 2 tablespoons Caesar dressing 

The Fruits

- 3-5 strawberries

- 1 handful red grapes

- 1 handful blueberries

The Nuts

- 1/2 cup salted almonds

- 1/2 cup cashews

- 1/4 cup hazelnuts

- 1/4 cup pecans

- 3 dried apricots, chopped

I cut up the sausage first and put in on the griddle pan while making breakfast's bacon.  By precutting the sausage it cooks quicker, which means I get to make breakfast, lunch, and hang out with my husband before he leaves for work.  I'm big on multi-tasking.

I put the romaine and spinach in the bottom of the salad container and layer the carrot, sausage, and parmesan on top.  The upper level of the salad container gets the other goodies, and the dressing goes in the sweet little dressing pot (in the middle).  When it is time for lunch, my husband will toss the salad with the dressing so everything will still be fresh and crispy, versus wilted and slimy from sitting in the dressing for hours.

I cut the tops off the strawberries and mix together the grapes and blueberries, and toss the nuts into the second half of the split container.  I make sure to include a napkin for him and that's it.  It only takes around 10 minutes to pack this lunch and everything in it is healthy and delicious.  It's perfectly portioned out thanks to the cool containers, and it's so good for you to eat raw veggies like this.