Everyone loves breakfast. The kid in me loves to have it for dinner. Usually it’s yogurt and bacon, eggs and toast. This time I put a different spin on it. You’ll need eggs, bacon, chicken thigh, lettuce, grated parmesan, avocados,and salad dressing.
• Scramble the eggs, use seasonings coriander, salt, red pepper, basil and oregano. Add a little water, as it evaporates it seems to make the eggs lighter and fluffier. Instead of using Pam use organic butter.
• Frye the bacon slowly to desired crispness.
• I made baked chicken thighs the night before so I just warmed up the two left over. It is of course organic and free range so it has the best flavor and I’m supporting being kind to your food and the environment.
• Cut up an avocado, place in a bowl for when the salad is ready to be adorn.
• Organic romaine lettuce is the most nutritious and best tasting in my opinion. Tear into bite size pieces. Add the avocado. Sprinkle with grated parmesan and your favorite healthy salad dressing. One of mine is Annie’s Naturals Tuscany Italian Dressing. It is gluten and soy free and vegan. They have other great dressing.
• Use sea salt for chicken and eggs.
This dinner is high in protein which is important for me because I am very picky and don’t eat a lot of meat. But this appeals to the kid in me while still being nutritious. The romaine and avocado provide lots of vitamins. Enjoy with a glass of distilled water, or organic sparking cider.
