Breakfast: Skillet Potatoes with Bacon, Eggs and Cheese.
Ingredients:
2 lbs potatoes peeled and cut into small pieces.
6 slices bacon (or how ever many you like, it’s none of my business)
Eggs, 1 per person (again, you decide)
Cheese
1/2 onion, diced
1 cup bell pepper, diced
1-2 tablespoons butter
Olive oil
Seasoning: salt, pepper, garlic powder, onion powder, smoked paprika, Ms Dash.
-preheat oven to 400 F
-rinse your potatoes and place on a paper towel lined sheet tray, pat dry.
-Cook your bacon and set aside. Add your olive oil or butter. If you are using pork bacon, you may not need the oil or butter. Add the potatoes to the skillet, making sure it is in 1 layer. Add sour seasonings and cook for 5 minutes on medium heat. After 5 minutes, flip and cook for another 5 minutes. Add the onion and bell peppers, after about 1 minute, lower the heat and cover. Cook for about 10 minutes or until fork tender.
-create holes for the eggs and add a bit of oil. Add the eggs and season with salt and pepper. Add you cheese and bacon. Cook in the oven for about 7 minutes, less if you want the eggs runny. Garnish with green onion, optional.
Smoothies: 1 cup coconut water, 2 cups watermelon, 1 cup frozen strawberries, small piece of cooked beet, 1 tablespoon chia seeds. Blend until smooth.
Lunch: mini pita hummus
In a food processor add 1 can of garbanzo beans/chickpeas (rinsed and drained), 2 garlic cloves, juice of 1/2 lemon, 2 tablespoons tahini and 3/4 teaspoon salt. Blend for about 30 seconds. Slowly add 1/3 cup of olive oil. Blend until smooth and add more salt if needed.
Spread some of the hummus into the pita bread and add a mix of chopped veggies, I used cucumber and bell pepper. Also added some chicken (optional). Served with fruit, veggies and more hummus.
Dinner: Chicken Teriyaki Noodles
Teriyaki Sauce
1/2 cup soy sauce
1/4 cup Mirin
1/4 cup sugar
1/4 cup rice wine vinegar
1/4 pineapple juice (you can just use water if you don’t have any)
1 tablespoon freshly grated ginger.
Add all of the ingredients into a pot and cook on medium low heat until it forms a soft bubble. Add cornstarch slurry (1 teaspoon cornstarch and 1 tablespoon water mix) cook for another 5 minutes and remove from heat.
-in the meantime cook your noodles per directions (I used 10 oz spaghetti)
– cut your chicken to bite size pieces (I used 1 and 1/4 lb boneless skinless chicken thighs).
-add some olive oil to a pan and add your chicken. Season with salt, pepper, garlic powder and ginger powder. Cook for 5 minutes, flip them and cook for another 3 minutes or so. Add about 1/4 cup of the sauce and cook until the chicken is completely done. Add your spaghetti/noodles and the remainder of the sauce. Toss together and garnish with sesame seeds and green onion.
Dessert:
1 box of Trader Joe’s Nut Butter Bar Mix
1 cup peanut butter (heat on the microwave for 20 seconds)
1/2 cup honey
Mix the peanut butter and honey completely, add the mix and combine evenly. It will be very thick. Place mixture into a parchment paper lined pan. Press it down, wet the back of your spoon with water so it won’t get sticky. Place in the freezer for 30 minutes. Cut to desired size and enjoy. To store, place in a tightly lid container in the refrigerator.
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