Okay get ready kids cause I made a lot of food today.
First, and top row, I made my egg thing.
Now if you are not familiar with egg thing, it is a frittata that I make in vast quantities and then take with me to work. I have been making two pans of five lately which I like, because then it can serve as breakfast for two work weeks.
Basically, it’s any combination of meats, veggies, and cheese. Also 20 eggs. Or however many eggs you want. Seriously it doesn’t matter.
In this instance I used:
2 packages frozen chopped spinach
2 heads of broccoli (florets only, chopped small)
~ 6 oz pork sausage
~ 8 oz ham
7 oz pepperjack cheese
2 tbsp olive oil, one to grease pans and one used for cooking
Basically I browned the sausage, added the broccoli and olive oil, cooked down a bit, then added the steamed spinach and cooked a bit more to reduce liquid and just combine everything. I also threw in some salt, pepper, garlic powder, and chili powder. Then I mixed with chopped ham, shredded cheese, and eggs, and baked at 350 in two oiled pans for about 40 minutes. I’ll cut these into fifths and keep one set out, and freeze the others for next week.
Nutrition Info (10 servings):
Carbs: 4.8g (3.8 net carbs)
Cauliflower Crust Pizza:
I used this recipe here, so I don’t have as much to say about the making of it since I followed the recipe pretty closely.
Make sure you wring out the cauliflower with a cheesecloth like your life depends on it, and other than that it’s quite easy. I topped it with 4 oz mozzarella cheese and pepperoni.
It was really, really good! It is definitely fork pizza but I really like it. Maybe it will be crisper tomorrow when I eat my leftovers but either way it was good.
Hand for scale; I am not trying to pretend I DIDN’T eat half a pizza but it was a wee one.
Nutrition Info (for uhh..half):
Carbs: 15.3g (net 10.4)
Full Fat Friendly’s Butter Crunch Cereal:
Man this is dangerous and I am sort of concerned. It is like fucking crack and I snagged several bites while cooking. The recipe, which can be found here, is flexible, so here is what I used:
60g shredded unsweetened coconut
29g chopped pecans
110g slivered dry roasted almonds
70g roughly crushed macadamia nuts (meaning I whacked them with a rolling pin several times)
30g kerrygold unsalted butter
1 tbsp coconut oil
1 packet truvia
cinnamon, nutmeg, and salt
I followed Christabel’s recipe as she laid it out other than the slight ingredient changes.
It’s seriously amazing.
Here are the nutrition facts for mine:
Butter Crunch Cereal (per 1/12, which is 1/4 cup):
Fat: 17.5 g
Carbs: 4g (net 2)