A Delicious Breakfast

If you're looking for some great bread, head on over to Aldi and buy this wonderful sourdough! This gets the only nod to 'traditional' high carb breakfast food from me. 

Butter-steam some asparagus in a covered pan using Costco's incredible Ghee and a bit of water.

When the green intensifies, move the pieces over and crack in 2 Pasture Raised eggs.

Cook as you like them and add seasoning, also from Aldi,try this perfect Salt Pepper Garlic seasoning. . .Lin

Tuna-Egg Salad - A Healthy Refresh

I'm always so happy when I think of an even healthier way to create foods that I love! I was craving this today so I started assembling ingredients. I realized I bought the wrong mayonnaise. Instead of one made with Extra Virgin Olive Oil, I had bought regular mayo. . .Hmmm. As I added the tuna packed in EVOO, an idea struck. What would this taste like with no mayonnaise -and- more olive oil in its place? 🤔 . . . Well, let's find out!

4 large Pasture Raised 'medium-hard' boiled eggs

1 big stalk of celery

6 green onions

4-5 small dill pickles

1/3 orange bell pepper

1 can EVOO packed tuna

single source EVOO

salt & pepper

Chop everything, break up the tuna, adding it -plus the oil- to a medium glass bowl. Mix together well, using enough olive oil to hold everything together, plus little more. Season, mix well once more, then serve. . .Lin

Zucchini-Walnut Muffins

In a big bowl, combine the following:

1c plain whole milk Greek yogurt 

3 lg. pasture-raised eggs

1/3c organic cane sugar

1c brown sugar

1/2c olive oil

2T Mexican vanilla

1c chopped walnuts

1/3c craisins

1oz. candied ginger

zest of: 1 orange and 1 grapefruit

2c finely chopped zucchini - 1 med. zucchini

In a smaller bowl, stir together these dry ingredients, then add to the big bowl, half at a time, stirring everything together well:

2c unbleached organic flour

3/4c corn flour

1T ground cinnamon

2T ground chia and flax seeds

1t each: salt, baking soda, baking powder

Spoon into paper lined muffin tins. Sprinkle the tops with cinnamon-spiced turbinado and coconut sugar. (1T ground cinnamon + 1/4c of each type of sugar) Bake in a preheated 350° oven, 20-25 minutes. Makes 24 nice sized muffins. . .Lin

Pepper, Ham and Onion Manchego Egg Bake

Preheat your oven to 350° In a big, well buttered or oiled baking pan, put the following chopped-sliced ingredients you've sautéed for 5 minutes:

3 mini peppers + 1 green bell pepper

1 lg. onion

2-3 big garlic cloves

Add 6oz. smoked ham cut in small pieces or some cooked, crumbled bacon.

In a large bowl combine the egg mixture:

1 dozen large, pasture raised eggs

6oz. sour cream

3/4c chopped sun dried tomatoes in EVOO 

1/2T - 1T crushed Italian Sofrito seasoning

1/2c corn flour 

1-1/2t baking powder

Whisk these together until everything is well combined. Pour this over the vegetables in the pan, then top with cheese.

8oz. Manchego (sheep's milk) cheese - cut in small cubes

Bake 25-30 minutes, until browning at the edges, the egg are set and the cheese has melted. Cool 15 minutes before cutting into squares. Serve with fresh fruit, toast, crackers or just as is. This makes a lot, but you can also freeze any leftovers. . .Lin

Smoked Whitefish Omelette

I usually photograph my prep and finished dishes. I only post the ones I'd really recommend and lately that's been such a high percentage. As I ate this just now, I pondered that. I concluded that when I cook from my personal heart, love, cravings and preferences. . .that's the key.

The principle is simple. These choices are determined by the research I've done and discoveries I've made regarding my deeply personal, ingrained, food philosophy of creating 'Slow Food-Healthy Food.' Slow, not always in the sense of time taken, but rather, as opposed to chemical-laden, toxically-treated, over-processed, GMO'd-to-death, food-like cadavers. Fast food 'hamburgers, buns and fries' that, forgotten, in a desk drawer, and found, years later, still bear an uncanny resemblance to their just-made 'fresh' selves. Preserved in a way that those who mummified the Egyptian mummies would envy.

Today, after a really rough yesterday, I was craving some vegetables and good solid protein.

This is what beaconed.

2 green onions

3 big mushrooms

2T truffle* infused EVOO

fresh ground black pepper

1 extra large pasture-raised egg

1-2oz. smoked salmon

a nice sprinkle of shredded pepper jack cheese

Slice and sauté the vegetables, covered, for a few minutes in the oil. When these are almost done, crack in the egg, break the yolk and inner, thick white. Stir this just a little so the egg coats the vegetables a bit. Add the fish. Turn it, take off the heat, add the cheese, cover while you slice some fruit and/or vegetables to complete this yummy breakfast (lunch or dinner). Life is busy, I sure get that, but take a breath, then take the time to mindfully fix yourself at least one perfect plate a day and focus on the healthiness of it . . ☺️ . . Lin

*(I've heard and read truffle oil should only be used as a 'finishing' oil, after cooking. However, I've found it works so well for me when I want to lightly sauté anything needing those delicious mushroom overtones - Green Beans Almondene, Shrimp Scampi, Mushroom Beef, Chicken, Elk or Venison Stroganoff. Try it! Just keep the heat on the low side.)