I know it looks gross, but it was delicious! Chop up 2 slices of bacon, and cooked until almost done. Then add a handful or two of blueberries, and cook for a minute or two. Add 3 eggs, a bit of salt, and some vanilla powder. Cover and cook until eggs are set, flipping if needed. I sometimes keep my eggs whole when making skillets like this, but this time I scrambled them a bit in the pan.
This is another Cuban favorite. I grew up eating Arroz con Pollo, and loving every single bite. When I was in college, the “real” version of this was a favorite of many of my friends. This version is lower carb, thanks to the swap of cauliflower for rice. My version isn’t quite like the original I grew up with, but it’s darn tasty, and it’s paleo! Plus it’s darn pretty, with the yellow from the turmeric or saffron, and the red from the bell peppers.
Day 3 was repeats of Day 2 for breakfast and lunch. Dinner was cottage pie from the 21DSD Cookbook. I didn’t have bacon, so made it without, and it’s just not the same 🙁 Still good, though, and I might have to hide the leftovers from @vkcman so he doesn’t eat it all! Guess what I’m having for breakfast tomorrow
Day 2 started off with 3 fried eggs with bacon, tomato, and guacamole. I also had a double mug of green tea with coconut milk. Lunch was leftover eggroll in a bowl. Dinner was pulled pork and green beans. We had a very long night at rehearsal for my daughter’s recital, and I think I had a green-tipped banana and some pecans when we got home, but it was all a blur