If you haven’t figured out the BLD part well, it’s Breakfast Lunch Dinner. Surprise.
Let’s get to what we’re eating for B+L this week.
B: Breakfast Casserole (my own recipe)
L: Italian style stuffed peppers (Practical Paleo p. 300) and an avocado
1 dozen eggs
1 bell pepper
5 large pork sausages
4 small zucchini
Cube/slice/dlice (whatever you want) all the veggies and set them aside. Preheat oven to 375 degrees. Remove all the pork from the casing and brown in a le cruset with some butter or coconut oil. Add all the veggies and cook over medium heat for another 5 min. Crack the eggs into a separate container and beat them until combined. Grab a casserole dish and grease it up with coconut oil or butter. Eat a spoonful of coconut oil or butter, do it. Transfer the pork and veggies into a casserole dish. Pour the eggs over the pork and veggies. Place in oven for about 40 min or until the sides begin to brown. Salt and pepper to taste. Boom. Now you have paleo breakfast for a week. Unless you live with a giant…and then its breakfast for about 2.5 days.
Italian style stuffed peppers (modified…b/c I don’t want to type it all out and b/c I made it slightly different)
3 bell peppers
1 tablespoon coconut oil
1 large onion, diced
Pink Himalayan sea salt and ground pepper to taste
2 cloves garlic
1 cup cherry tomatoes
2.5 lbs ground beef
3 carrots (I bought a huge back and I’m trying to use them up)
Preheat oven to 375 degrees.
Heat coconut oil in le cruset and sauté the onions and garlic, adding salt and pepper. Brown slightly. Add tomatoes, zucchini and carrots. Add beef. Cook till done…don’t brown it. Slice bell peppers in half, fill with the meat/veggie mixture and put them in the oven for 15-20 min.
If you can guess what’s in the baggie in the picture then good for you. I’ll think about posting what it is when we talk about dinner tomorrow. I’ll give you a hint…it’s something that I’m supplementing all my meals with during this paleo challenge when possible.
Time to try to get 8 hours of sleep.