Folks, we read your requests for more of this post, and here it is! We know practical is popular, and we won’t leave you hanging. Look for more installments in the future. And we also heard the call for more seasonal options. We’re still tinkering with that one, but expect a spring menu soon. In the meantime, thanks so much for your comments, tips and conversation. Keep ‘em coming, and Bon Appétit!
BREAKFAST Poached DHA-Enriched Eggs on Greens
(If you can’t find DHA-enriched eggs, you can always include a side of lox.)
Break two room temperature eggs into small bowls or custard cups and place gently into softly “rolling” boiling water. After a minute and a half or so, shape eggs as needed and allow them to cook two minutes or so longer until whites are set and yolks are thickened but not cooked. Drain, and place on greens of choice. Sprinkle with salt, pepper, chopped parsley and chive.
Cottage Cheese/Yogurt Parfait with Flax and Fruit (Could also be a late morning snack or dessert)
Layer favorite fruit (suggestions: kiwi slices or raspberries) with small spoonfuls of cottage cheese or Greek style yogurt in small dessert glass or bowl. Sprinkle ground flax seed on each layer.
LUNCH Chicken, Bacon, Avocado Salad
Chop two pieces of cooked nitrate-free bacon and one small roasted chicken breast (or other favorite part) into bite-sized pieces and toss with dark green leafy vegetables, tomatoes, cucumber, avocado slices, mushrooms, and other veggies/toppings of your choice.
Dressing Suggestion: Whisk ¼ cup extra virgin olive oil, 1 Tbsp. freshly squeezed lime juice, ½ tsp. ground cumin, dash of garlic powder (no nutrition but subtler flavor), and salt and pepper to taste.
AFTERNOON SNACK (optional) Eggplant Spread with Cold Veggies of Choice
Roast medium eggplant using broiler. Place whole eggplant on baking sheet several inches from heat source. Turn as needed to allow even roasting. When charred and tender, remove from oven and allow to cool. Cut lengthwise, remove skin, and store one half for another recipe. Spoon out pulp from remaining half and puree in food processor with 1 1/2 Tbsp. extra virgin olive oil, 1 tsp. lemon juice, 1/4 tsp. roasted garlic, and salt and pepper to taste. Enjoy with cold veggies of choice (e.g. carrots, bell pepper strips, cauliflower, cherry tomatoes, etc.)
DINNER Pork Tenderloin with Fennel, Onions and Root Vegetables
Boil or steam selected root vegetables until softened. Place small pork tenderloin in baking dish and sprinkle with fresh thyme, pepper, and 2 bay leaves. Surround tenderloin with partially cooked root vegetables, chopped fennel bulb, and onions. Sprinkle vegetables with same seasonings and small pats of butter. Roast at 450 degrees for 25 minutes. Add salt and let rest for 15 minutes before serving.