Veggie soup with orzo pasta - "healing love passion soup"Ingredients

Veggie Soup With Orzo Pasta

spoonful of some healing love passion soup

Ingredients used in the recipe

3 cups Pacific Beef Broth
1 Diced organic carrot
1 cup organic kale leaf ripped
2 cloves organic cauliflower chopped
5 sliced white button mushrooms
2 inch chunk of zucchini diced
1 small tomato diced
1 Roma tomato diced
3 green onions chopped
1/4 cup chopped brussel sprouts
1/8 spoon toasted sesame oil
1/4 spoon organic tamari gluten free soy sauce
1/2 cup pacific arame
2 basil leaves chopped
1 sprig fresh oregano minced
sea salt and pepper to taste
1/2 cup orzo pasta

Recipe Instructions

saute the onions and mushrooms in a skillet for a few minutes

add the broth and other ingredients to a large saute pan

simmer of medium heat for 15 minutes or until pasta is tender 

serve in a bowl 

enjoy 

it would be optional to blend or puree the soup in a blender

Details 

Prep time: 5 to 8 mm

Cook time 11 to 15 mm

Number of servings 2

Total Time:15 to 25 mm

Created by Eric Roberts Health Coach & Cook 

Created on 2015-08-30

Millet "MasheD Potatoes"

Millet "Mashed Potatoes"

Ingredients 

1 cup millet

2 1/4 cups water

1/2 medium cauliflower , sliced

1/2 teaspoon sea salt

2 cloves garlic sliced

1 tablespoon extra virgin olive oil 

1 teaspoon umeboshi vinegar

salt and pepper to taste

handful of chopped parsley 

Directions 

Wash grains 

Bring 2 1/4 cups water to a boil in a stock pot

once boiling add in the Millet, Cauliflower and salt

reduce heat and simmer until water is absorbed about 20 minutes

remove from heat, let sit for 5 to 10 minutes

add in the other ingredients and stir briefly 

place mixture into a blender and blend on low for 3 to 4 minutes

add salt and pepper to taste 

serve and garnish with the chopped parsley

This recipe was found in the Feed your hunger for health and happiness book by Joshua Rosenthal  

week of 8/23/15 Menu and Shopping list

mAn in the kitchen
Menu 

for the week of 08/23/15

Muesli

Millet with roasted sunflower seeds

Baby Bok Choy and Shiitakes

Vegetarian chili 

Cool Cucumber and Avocado soup

Baked Bananas

Shopping list

Cucumber 

avocado

lime

plain yogurt 

water

salt

pepper

olive oil

onion

garlic

tomatoes diced 2 

chili powder

 cumin

 3 cups cooked red, black or kidney beans

sea salt

yellow onion

4 baby bok choy

6 shiitake mushrooms

toasted sesame oil

mirin

tamari

rolled oats

almond or soy milk

6 dates

1/2 cup sunflower seeds 

1 bell pepper

1 can or bag of corn

1 zucchini

cilantro

cayenne pepper

banana's

ginger

cinnamon

nutmeg

raisins

Spaghetti Squash w/ marinara sauce

Spaghetti Squash with homemade marinara sauce

Ingredients 

1 spaghetti squash cut in half seeds removed
2 tablespoons olive oil
1 small yellow onion diced
1 carrot diced
5 button mushrooms sliced
2 fresh tomatoes diced
1 tablespoon fresh oregano minced
1 tablespoon basil minced
1 link chicken apple wood sausage sliced into rounds
2 tablespoons mozzarella cheese shredded
2 cloves minced garlic

Directions 

slice the spaghetti squash lengthwise scoop out the seeds with a large spoon
coat with one tablespoon olive oil
place the squash face down in a baking dish w/ 1/2 water in it
place in oven for 45 minutes @ 425 degrees

Sauce

heat one tablespoon olive oil in saute pan
saute onions and garlic for 5 minutes
add in carrots and tomato, sausage  saute for another 5 minutes
add the mushrooms, herbs and some ground sea salt saute for another 10 minutes


once the squash is done remove from oven and let cool for a few minutes
then scrape out the meat using a fork pulling the meat to make spaghetti like strands

mix the squash and the sauce together top with cheese and enjoy


I was inspired by the recipe that can be found in the book feed your hunger for health and happiness 

Strawberry Dessert

Strawberry W/ mint & creamy honey

Ingredients 

1 cup cored/ sliced organic strawberrys
1 tablespoon chopped fresh organic mint
1 tablespoon creamy honey

Directions 

In a small measuring cup mix the honey and mint together
serve strawberries and drizzle the honey mixture over top



I came across this idea while reading the worlds healthiest foods book

Fried Green Beans

Fried green beans

Ingredients 

1 cup virgin olive oil
1 cup whole wheat ground flour
a bunch of organic green beans
1 egg beaten
1 teaspoon fresh oregano

Directions

batter the green beans by dipping in the egg and flour
heat oil over medium heat in a saute pan
fry the beans with batter until the batter is light brown and the beans begin to soften

serve and top with fresh torn oregano leaves

Sausage and Kale

Chicken Apple sausage & kale

Ingredients 

One precooked chicken sausage link chopped 1/2 rounds
5 to 6 organic kale leaves deveined and chopped inch wide
1/2 yellow onion sliced into thin half moons
1 teaspoon olive oil
1 tablespoon balsamic vinegar

Directions

heat olive oil in a saute pan
saute the onion for 5 min over medium heat

add in the sausage and kale saute for 5 minutes or until kale is soft and sausage is warmed through



serve and sprinkle vinegar over top



Recipe Credits- Integrative Nutrition simple grains  recipe from the Feed your hunger for health and happiness book. 

Kohlrabi

Kohlrabi

Prepared by Eric Roberts 08/18/15

Kohlrabi is a member of the turnip family, its history goes back in time to the 14^th century France it is believed that peasant farmers kept this food going by saving seeds through the dark ages.

This food has high nutritional values, as it is a great source for vitamin c and potassium. There is mainly little difference in types of kohlrabi mainly in sizes small or large. Your best bet is to choose the small types. Midsummer is when this food is in season and freshest. Look for fresh looking leaves note however; Asian markets typically remove the leaves before placing on display to sell.

Kohlrabi can be eaten raw like an apple after peeling or grated as a garnish for a salad, but do not be fooled it is also great as a cooked food. It generally is cooked, as a potato would be, try pairing with potatoes it is great filler for potatoes try mashing it up and blending in with mashed potatoes. Kohlrabi goes well with butter, lemon, and parsley and rice vinegar.

To make a hot soup try peeling it, boiling and then puree with cumin and curry spices, the leaves are eaten similar to spinach. 

Fried rice - made easy

Ingredients 

1 tablespoon extra virgin olive oil

1 small onion

2 cloves minced garlic

1 diced carrot 

1/2 bunch scallion 

1 tablespoon grated ginger

4 cups cooked brown long grain rice

2 tablespoons tamari soy sauce

1 teaspoon toasted sesame oil

1 egg beaten 

saute onion in olive oil for 5 minutes

add in the garlic

add scallions and ginger

saute for 4 minutes to allow flavors to meld together

add rice and some water-- the water will make steam 

add in the tamari soy sauce, tamari and the beaten egg

let heat and cook for another 5 minutes, stirring occasionally 

Recipe Credits- Integrative Nutrition simple grains  recipe from the Feed your hunger for health and happiness book. 

Breakfast Japanese Style-- recipe

Ingredients 

one baby bok choy

1 teaspoon toasted sesame oil

1 tablespoon brown rice vinegar

1 tablespoon tamari soy sauce

1/2 cup cooked brown rice ( I used my rice steamer)
 

Directions 

wash and chop bok choy into bite sized pieces

heat sesame oil in saute pan

stir-fry bok choy for a minute

add in vinegar, tamari and rice

stir and continue to cook for 3 minutes

serve 

garnish with sesame seeds 

Recipe Credits- Integrative Nutrition breakfast recipe from the Feed your hunger for health and happiness book. 

Menu -Week of August 16th 2015

mAn in the kitchen 

Menu 

Week of 08/16/2015 

Japanese style breakfast 

Morning sausage and Kale 

very easy fried rice

millet mashed potatoes

spaghetti squash marinara

Required ingredients shopping list 

spaghetti squash

extra virgin olive oil

yellow onion 

onions

carrots

button mushrooms

tomatoes 

basil, oregano or thyme

garlic

scallions

ginger

long grain brown rice

tamari soy sauce

toasted sesame oil

millet

cauliflower

sea salt

water 

umeboshi vinegar

pepper

salt

parsley

bok choy

brown rice vinegar

chicken apple sausage

kale

balsamic vinegar

Kale

Kale

Prepared by Eric Roberts 08-15-15

The native wild cabbage of old world Europe, kale was a staple for the common people and peasant farmers of Europe. This kept the peasant Farmer and common folk in better health than their lords and masters who dined on animals. Simple meals such as kale and potatoes sustained the poor even through harsh winters, as kale would thrive, as other plants would die off. Kale becomes sweeter and tenderer once hit by a hard frost.

Modern day kale thrives on the flood of nitrogen high fertilizers used in conventional farming; this causes high amounts of this nutrient to be found within the plant. In excess, this compound is harmful to human health and the body. It is important to find a source for organic kale as organic farming methods use compost for fertilizer and microorganisms buffer the compost that leads the plant to consume just enough nitrogen for its good health and yours.

There are different types of kale—red, green, black some with curly leaves some with wavy. Kale is a cold weather crop... summer heat causes kale to taste bitter and strong. Look for kale that has a rich green color with no brown spots or yellowing.

One cup of boiled kale provides two thirds of the Daily recommended vitamin c and all of the required vitamin a.

A good juice would be a combination of kale, carrots, parsley, and beets, Store kale in the vegetable crisper away from fruits. To prepare kale cut the center rib out and save these for flavoring soups, stews or for making a kale stock—kale is just too great to waste.

Cooking methods and uses. Saute kale in olive oil with salt over medium heat, kale can also be cooked in the renderings of cooked bacon or sausage. Microwaving is not recommended. Pair kale with garlic, lemon juice, and olive oil, Kale also goes great with onions, potatoes, shellfish clams being the best, bacon, ham, and sausage – it is best to cook kale slow and long when pairing with these foods. 

Recycling in the Kitchen -- Egg shells

I like to eat and cook with eggs. I like to grow food in my kitchen -- I have 2 indoor herb garden planters on the window sill in my kitchen. I also have a garden just outside my backdoor. With growing anykind of garden or plant, comes the task of making sure that they are feed, yes plants need to eat to!! Today I will show how easy it is to make some plant food out of the waste from your kitchen mainly from egg shells.

The main ingredient in eggshells is calcium carbonate, The shell itself is about 95% CaCO₃ . The remaining 5% includes calcium phosphate and magnesium carbonate and soluble and insoluble proteins.


Plants benefit from these Macronutrients in the following ways 

• Calcium, an essential part of plant cell wall structure, provides for normal transport and retention of other elements as well as strength in the plant. It is also thought to counteract the effect of alkali salts and organic acids within a plant. 
• Magnesium is part of the chlorophyll in all green plants and essential for photosynthesis. It also helps activate many plant enzymes needed for growth.

So How did  I make my organic plant food? I took a half a dozen eggshells. I put them into one of my magic bullet cups, then I installed the blender blade. Blend the shells for a couple minutes until they are pulverized. Once at this stage you are done. Just spread around your plants and work the milled egg shells into the soil and water the plant. 

Egg shells can also be broken into small jagged pieces and placed either onto the top of the soil of mixed into the dirt around the plant, the jagged edges of the egg shells act as a trap for slugs and other pests in your garden, as the bodies of these pests get torn apart from the sharp edges of the shells. 

Beef and spinach stir-fry recipe

Beef and spinach stir-fry




Ingredients

1/2 pound sirloin cut into thin strips
2 teaspoons extra virgin olive oil
1 tablespoon minced ginger
1 clove minced garlic
1 green bell pepper sliced into thin strips
1 yellow bell pepper sliced into thin strips
1 bunch chopped spinach
2 teaspoons kuzu
2 teaspoons tamari
2 teaspoons brown rice vinegar
1/4 cup water
salt and pepper to taste
1 bundle soba noodles




directions

stir-fry the beef over medium heat with olive oil for 3 minutes or until browned sprinkle with sea
salt and ground pepper while  stir-frying
boil 6 cups of water in a medium pot
cook soba noodles for 6 minutes at  a slow boil
rinse and set aside

remove beef with tongs and place aside
in same pan in remaining oil stir-fry garlic and ginger for a few minutes
add in the bell peppers and cook for a few minutes
mix together the peppers and spinach in a medium size bowl
In a small bowl, combine the kuzu,tamari, vinegar and water
place the kuzu mixture into skillet and cook over medium heat until sauce starts to thicken
return the beef to the skillet and cook for a minute
stir in cooked soba noodles
add beef and noodles to serving bowl with spinach and peppers

mix and serve warm


This recipe was inspired by the book feed your hunger for health & happiness 

This Weeks Food Blurb

This weeks Food thought,

As excited as I AM. I found everything that I NEEDED at the natural grocers --- that was on my shopping list--- it will be steak asian stir fry tonight --- my pantry is walking my talk --
this will be my first ever stir fry to make from scratch --- as I USED TO buy the stuff in the bag , you know the bags of stir fry mix with the premade stir fry goop that is in a package all by itself kind - What I make today will be way better than the goop stir fry stuff for sure--- I will be sharing with you every step ---as the week passes It will be sort of a international cuisine week as the green beans that I will be making will vary as I experiment with how different world cultures cook them.

7 days--7 ways to have breakfast day 7 --- muffins

Banana Chia muffins




Click here to see our recipe 

Shopping List August 14

I have been upto planning the next weeks menu and shopping list-- here is a sneak peak at the shopping list --- the menu is secret --- that is until it is cooked up in the man kitchen.

The mAn in the kitchen shopping list

Kuzu
2 cans chopped tomato
2 cans chickpeas
2 yams
spaghetti squash
button mushrooms
bok choy
sesame oil toasted
brown rice vinegar
tamari soy sauce
brown rice
garlic
carrots
ginger
long grain brown rice
water
arame
millet
2 cans diced tomato
3 cans kidney beans
2 cans tomato paste

Day 6----7 days--7 ways to have breakfast-- steamed Broccoli

Steamed Broccoli


Ingredients

2 cups broccoli
1 garlic clove
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil

Directions

Steam the broccoli for 5 to 7 minutes
press the garlic-- mix in with the lemon juice and olive oil
drizzle the dressing over the steamed broccoli

serve and enjoy this green veggie breakfast

7 days --7 ways to do breakfast Day 5

DAY 5 Of the 7 days -- 7 ways to do breakfast, today's breakfast if a variety of fruit topped with a yogurt sauce

ingredients 

1 chopped apple

1 peeled and sliced kiwi

1 peeled and chopped pear

1 peeled and chopped honeydew melon

Sauce 

2 tbs non fat yogurt

2 tbs raw honey

juice of one lemon 

4 chopped mint leaves 

stir all  sauce ingredients together in a small bowl

place all the fruit into a large mixing bowl 

stir to mix together 

serve 1 1/2 cups  and top with the yogurt sauce, save the rest for another time

enjoy 

7 DAYS - 7 WAYS to do breakfast --day 4 boxed cereal

Bowl of cereal


Ingredients

1 serving of  boxed cereal -- I used Crunchy flax by enjoy life natural brands
1/4 cup fresh blueberries
1 tbs of raw honey

Directions

mix all ingredients together in a small bowl and serve

Sauteed Summer Squash with italian sausage & herbs

Sauteed Summer squash w/ Italian sausage & herbs




Ingredients

1 yellow long neck squash diced
1 summer squash diced
2 small red onions sliced
2 cups cooked Italian sausage crumbled
1 green bell pepper diced
1 yellow bell pepper diced
1 heirloom tomato diced
1 tablespoon chopped herbs - oregano, rosemary, basil
6 tbs chicken or vegetable broth

Dressing

3 tbs extra virgin olive oil
2 chopped cloves garlic
juice of one lemon
sea salt and pepper to taste

Directions

place 3 tbs of broth in a  sauté pan -wait until it steams over high heat

add in the squash and sauté for 3 minutes

remove and place aside


place 3 tbs of broth in a sauté pan --wait until it steams over high heat

sauté the onions, pepper & cooked sausage for 3 minutes

add in the squash stir together to mix all ingredients together

add in the dressing --- stir well for a minute or two .

serve and top with chopped tomato and herbs

enjoy


This recipe was inspired by the 3-Minute "Healthy Sauteed" Summer squash recipe found in the worlds healthiest foods book --- I added or modified the original to include sausage, long neck squash and rosemary

Banana Dessert w/ strawberry sauce toppings

Banana Dessert





Ingredients

One banana
1/4 cup chopped pecans
1 teaspoon shredded coconut


Sauce

1 cup strawberries
1 tablespoon coconut sugar
1 tablespoon coconut oil
1 teaspoon honey
Blend all well to make the sauce


Directions

peel one banana and place into long dish
pour strawberry sauce over top
sprinkle coconut over top
top off with diced pecans


serve and enjoy



optional would be to add some sherbet ice cream over the banana click here for the recipe

7 days --7 ways to have breakfast -- day 2 Bean Soup recipe

7 days --7 ways to have breakfast -- day 2 Bean Soup recipe

Bean Soup

Ingredients 

1 can organic aduki beans 

5 inch piece of kombu 

2 to 3 cups spring water

1/4 cup chopped cooked  ham or a slice 

2 bay leaves 

1 teaspoon sea salt 

Directions

wash beans 

place kombu and beans & ham  in a pot

cover with water

bring to a boil 

add bay leaves

cover and simmer for 15 to 20 minutes 

check periodically add more water if necessary

allow beans to cook until they are cooked through 

add salt

drain excess water if necessary 

optional instead of cooking ham with beans place a slice of cooked ham on a plate 

and serve bean soup over ham

if you are using non-canned beans the cooking time is about an hour


This recipe was inspired by the Feed your hunger for health and happiness book by Integrative Nutrition the original non modified version can be found there.

The Breakfast experiment- 7 days - 7 ways to have breakfast

Day one of the 7 days - 7 ways to have breakfast

Scrambled eggs with greens

Ingredients 

2 eggs beaten
1 cup organic spinach chopped
1 clove garlic pressed
1 organic carrot peeled and diced
1 tbs extra virgin organic olive oil
salt to taste
pepper to taste
hot sauce to taste
sharp cheddar cheese

Directions

Heat oil in a frying pan
saute garlic
saute carrots covered until soft
add in eggs
stir in spinach
stir mixture until eggs are done


add salt, pepper and hot sauce to taste and serve

grate Cheddar cheese over top

Your mother told you so- August Newsletter- Breakfast Experiment.

Hi,

The report is due in two hours. Or perhaps you’re in the middle of a mid-term exam. Or you’re making sales calls. Suddenly, bam! Around 10:30 a.m. you hit a wall. All you want to do is look out the window.

Hmmm…what did you eat for breakfast?

I hate to say, “I told you so,” so I’ll turn to Mom, who has said it countless times: Breakfast is the most important meal of the day. It’s the meal that’s designed to supply a third of the macro and micro nutrients your body needs to run without a hitch.

So what are you eating each morning to do all these things? A cup of coffee gulped down on the go? A cup of sugary yogurt and a muffin eaten at your desk? Nothing at all?

Your body deserves so much better than that.  And so do you!

Click here to read our complete August Newsletter.... I Will be adding recipes and photos of my personal Breakfast Experiment.

Day one 

Scrambled eggs with greens

Day 2

Bean soup

Day 3

Day 4

Boxed cereal

Day 5

Fresh Fruit with yogurt sauce

Day 6

Day 7 

Blueberry-Banana muffins

Steamed Broccoli w/ Bacon Avocado

Steamed Broccoli w/ Avocado & Bacon





Ingredients

2 To 3 slices of cooked and chopped bacon
1 avocado diced
3 cups of chopped broccoli
juice of one lemon
2 chopped mushrooms
1/4 cup of shredded Cheddar cheese
1 tablespoon olive oil
sea salt to taste

Directions

Steam Broccoli and mushrooms for 2 minutes
add to a medium mixing bowl with the other ingredients
toss and mix well

top off with cheese

Recipes with balance

Orange Lime sherbet Ice cream Recipe

Orange Lime Sherbet

Orange Lime Sherbet Recipe Ingredients

1  Large peeled orange

1 1/2 frozen banana's

1 cup of ice

1 teaspoon organic plant protein smooth vanilla  

1 teaspoon coconut sugar

1/2 peeled lime

2 or 3 mint leaves 

1/4 lime 

Blend for about three minutes 

reserve the 1/4 lime and mint for garnish

consume immediately or let setup in freezer for an hour to achieve more 

of a ice cream consistency 

garnish with lime and mint.

optional-- add in 1 tbs of orange zest to enhance the flavor


tip- freeze the orange -- to enhance the thickness of the soft serve ice cream

The BLT pLUS ONE salad recipe

Ingredients

1 avocado diced

2 tablespoons diced shallot

1 heirloom tomato diced

1 pint chopped lettuce

1 pint chopped spinach 

1 apple sliced thin enough to surround the plate 

1 piece of toasted bread -- I used sprouted wheat sourdough

chop toast into cubes

mix all together in a large mixing bowl

add sea salt and pepper to taste

Place salad onto a plate- garnish with the apples and cubed toast

top off with homemade salad dressing --- use this recipe

optional: top with shredded cheddar cheese

Blueberry nut smoothie shake recipe

Recipe Blueberry Smoothie shake

1 Banana
1 cup organic blueberries
1 tablespoon raw honey
1 tsp hemp protein powder
1tsp vanilla plant based protein powder
1 heaping tablespoon cooked oatmeal -- see the recipe here
1 cup ice
1/2 cup ice cold water
1 cup raw cashews frozen
1/8 tsp bee pollen


blend it on low or medium for about 3 minutes

enjoy

serves 2

Homemade apple sauce

Ingredients

1 large apple peeled, cored, sliced
1/8 tsp organic cinnamon
1/2 tsp coconut sugar
1 or 2 organic mint leafs


I used my magic bullet with the juicer attachement

Blend all ingredients together until pureed

remove from blender and strain off excess juice.

Serves  1 to 2

The Ecolunchbox three in one review

ECOlunchbox Three in One review

I generally look for ways to live in harmony with the earth. I feel that the kinder 

a person is with their surroundings the kinder those surroundings will be to the person. To me when the health of the environment is in balance this makes my health to be more in balance as well.

What is a ECOlunchbox Three in One?

The  ECOlunchbox Three in One that I purchased is a 100 percent stainless steel three compartment modular food storage lunch box. 

Why I choose to buy a ECOlunchbox Three in One?

I was looking for a lunch box that one would be small and compact, easy to clean and durable.

The benefits of buying a steel vs plastic food storage container 

Some Food containers place more of a burden on the environment and on our health than you may think. Generally plastic wraps over a plate or Tupperware has been used by most people. 

Certain plastic pose health dangers.You can read more on the dangers and the pitfalls of using single use plastic wraps or bags here

Plastic containers these days get a bad rap and for good reason. I have come up with several reasons why personally I avoid plastic food containers.

They are not durable.

They are oil intensive.

Plastic is known to pollute the environment.

Plastic leaches into food from the containers.

We end up paying later due to harm to the environment.

They deplete our natural resources.

How Has the ECOlunchbox Three in One Benefitted me?

The ECOlunchbox Three in One has made my life easier. It assembles fast and is spacious enough to fit a filling lunch into. It has many compartments so that separation of ingredients 

is an easy thing to do. I typically use the Eco lunch box to hold a three course meal,  a salad, s side such as sliced fruits or veggies I also store nuts inside the Eco lunch  box to snack on through the day. I also find that cleanup is fast and easy. The Eco lunch  box also seems to 

hold the cold such as ice cold- since it is constructed out of steel it acts as a conductor for

the ice cold ice pack that I keep next to it in my small cooler.

The Ecolunchbox has exceeded my expectations by far. 

The benefits of having a 100 percent stainless steel Ecolunchbox

stainless steel will not react with food 

stainless steel is easy to clean

stainless steel is 100 percent recyclable

The Ecolunchbox has saved me time both in meal prep and in eating and cleanup time. 

I feel that I have made a positive impact on the environment and on myself by choosing to purchase a stainless steel Ecolunchbox to take my lunch to work in. 

Where to purchase a ecolunchbox

I found my Ecolunchbox at the local container store. I have also found them to be available online. 

Take action help yourself be plastic free, sustainable and more healthy .

Green Bacon and Eggs recipe

Ingredients

2 pastured eggs -- I used Hudspeth Farms eggs

4 slices all natural uncured applewood smoked bacon I used Smoking Goose Bacon

4 organic asparagus spears cut to the width of the bacon

4 bamboo skewers 

1 tbsp of shredded Cheddar cheese

a dash of cayenne pepper

Directions 

wrap the trimmed asparagus with bacon insert bamboo skewer to hold the bundle together

dust with cayenne pepper

place all 4 bundles in a George Foreman grill let them grill for about 8 minutes

poach two eggs on a cast iron skillet 

when eggs are done garnish with grilled bacon asparagus

Garnish with shredded cheese

remove skewers and slice bacon in half 

enjoy 

optional --- garnish with halved cherry tomatoes 

if you don't own a Foreman grill wrap in foil and place on a BBQ grill 

On top of blueberry hill --oatmeal recipe

No eggs or bacon for this man this morning --- I am out of them both :) No worries..

Ingredients 

2 cups spring water

1 cup organic rolled oats

1/2 cup organic raisins 

1/4 cup organic chopped walnuts

1/2 tsp organic cinnamon

1 tsp raw honey 

1 tbsp organic almond milk

1 tbsp organic blueberries 

Directions

bring water to a boil--- 

add in oats lower heat to low

let cook for 5 minutes

add in the walnuts and raisins 

add Cinnamon

turn off heat and cover for 5 more minutes

serve and add mix in almond milk top with blueberries or a fruit of your choice
drizzle honey over top

:) 

enjoy 

I found this recipe in the world's healthiest foods book

I give this one a thumbs up