For our first weekend breakfast I made omelettes using some of the eggs, spinach, and lion’s mane mushrooms from yesterday’s market. I sauteed the mushrooms and spinach in a little clarified butter and seasoned everything with salt and white pepper. We had these with a few none-too-flavorful organic strawberries from the grocery.
After breakfast I whipped up a batch of avocado oil mayo using the immersion blender method shown here. I subbed vinegar for the lemon juice and used a whole egg, not just the yolk. It came together nicely in about a minute–this, alone is a great reason to own an immersion blender. I used some of the mayo to make a simple salmon salad to go on top of some greens for lunch. I used canned, wild salmon from Costco and we piled it on baby greens along with some cucumber, green apple, and pecans. “Dessert” was a grapefruit.
We had gorgeous weather most of the day so we worked outside getting the garden beds ready, and we had planned to grill on my spiffy new gas grill for dinner (I won the grill from Beringer–thank you, Beringer!). However, we ended up with a late-day rainstorm so dinner was moved inside. The new grill will have to wait to be broken in. I made a batch of very simple Balsamic Fig glaze for our bison burgers, and it turned out really well. This would be great on grilled chicken or fish, too. It’s the easiest substitute for barbecue sauce, ever, so I added in the recipe for your files.
- ½ cup quartered, stemmed, dried Calimyrna figs
- ⅓ cup balsamic vinegar
- ¼-1/2 cup water
- ¼ teaspoon salt
- 1 tablespoon dried, minced onion (optional)
- Put everything in the blender, starting with the smallest amount of water. Blend until smooth, adding more water if the sauce is too thick or if the figs are not blending well. That's it! The sauce is ready to use. Store any leftovers in the fridge for up to a week. Makes about a cup.
For dinner I grilled the bison burgers using the indoor grill pan and spooned a little of the glaze over the tops for the last few minutes of cooking. They were excellent. These were served with some sweet potato hash browns and another salad of baby greens dressed with vinegar and olive oil. The glaze would also make a great salad dressing if you thin it down with some water and/or olive oil. “Dessert” was some Toasted Onion Sea Snax and a shot of ginger-beet kombucha.
Today I also made an experimental batch of breakfast egg “muffins” for Harrison to have for fast breakfasts. His normal routine is yogurt with fruit and nuts and he needs something relatively quick to get out the door for work, so I am hoping they will work well. They look pretty, and if they also taste great I will include the recipe later this week.
We both agreed that today was really easy, and the only thing I am missing so far is ibuprofen, which is off limits for the 30 days because of the way it negatively influences the gut. Food wise, everything was simple and delicious. Off to a good start!
Thanks for reading,