Whew am I glad Monday is almost over with, I had the hardest time getting up knowing it was back to full work weeks for me. This weekend seemed to fly right by. I spent the weekend catching with some old friends and cooking, lots!!! Two of my favorite things of course!
I heard the funniest story Friday night that I just HAVE to share. Two people are in bed sleeping. Names will be omitted to protect their identify hehehe. So, person one is awaken by person two moaning in her sleep, "Mmmm, mmmm, mmmm, ect...." Later person one asks person two what the dream was about. Person two's response was "I was dreaming I was eating bacon!" I'm not making this up, she actually was dreaming about BACON.
I made this recipe for a friend I have been cooking for who is trying to eat healthier. It was adapted from a recipe I wanted to try but didn't have all the needed ingredients. My recipe makes a large frittata that can be portioned out and eaten all week long. The recipe that gave me this idea can be found here
http://www.edibleperspective.com/home/2013/1/4/kale-frittata-with-millet-crust.html and it looks amazing.
2 c cooked Quinoa
1/2 c Flax Meal
12 slices Turkey Bacon
8 oz Raw Cheese, shredded, any kind you have on hand
2 c spinach
1 bunch Asparagus
1 c Mushrooms
1 whole tomato
1 tbsp Organic No Salt Seasoning
Extra Virgin Olive Oil
Roast asparagus and mushrooms. Drizzle with a little extra virgin olive oil, salt and pepper. Place on a cookie sheet and roast at 375 F for about 15 minutes. The next time I do this I will chop the asparagus into bite size pieces, it would make slicing when done easier.