And I have gained an understanding that, when an athlete has reached higher levels of achievements in their particular "sport", it has been due in some part to their own study of dietary requirements, and how that applies to their life and biology. And, at this stage in my life I would rather not create a rift with friends over whether Bacon is better than beans; I would much rather have that friend say "That was delicious" to something that I made which suited their dietary outlook.
HERE'S THE BOTTOM LINE - "CLEAN" EATING LEADS TO BETTER HEALTH, WHICH LEADS TO BETTER PERFORMANCE, WHICH LEADS TO A BETTER LIFE.
That being said, I may try from time - to - time to introduce items and recipes which may not be Strict Paleo-based, but which in my opinion are What I consider to be "Clean". On my next entry I'll go into what I have learned to THIS POINT on what I BELIEVE "CLEAN" food really is. But now it's time to give you my latest tasty Breakfast meal.
I call it EMERALD STRATA! Try it, and enjoy!!!
8 Oz DICED Uncured Irish bacon (Nitrate and Nitrite free)
2 DICED Portobello Mushrooms
3 Chopped Green Onions
2 Cups Chopped Fresh Spinach
1-2 cloves Garlic, finely diced
Fresh Ground Black pepper to taste
Preheat Oven to 350F. Break the eggs into a bowl and set them aside. In a large pan over MEDIUM heat, Start by sauteeing the bacon for 3-4 minutes until the fat begins to render out (Irish Bacon is different than American bacon, so don't try to get it crispy.) Add the Mushrooms and let them work in with the bacon for 3-4 minutes. Add the Green Onions and garlic, season with the pepper, and stir that around for a minute or two, your nose will know when that awesome smell hits it! Add the spinach and stir everything around to help the spinach wilt. Once the spinach is wilted, remove the pan fron the heat. NOW FOR THE EGGS! Whip the eggs up in the bowl until small bubbles start to show up.
Stir the eggs into the pan and mix everything together almost like you are making an omelette - some of the egg will start to cook a bit, DON'T PANIC- the magic is happening!
Pour the mixture into an oven-safe, deep-side pan (I use ceramic lightly greased with cocunut oil; Pyrex is fine; If you are using a metal pan, I would recommend lining it with foil because cleaning it is a real chore!). I am sure PAM will work, or EVOO, what ever you have.
Place in the oven and bake for 30-35 minutes, until the top center looks firm. The eggs will expand because they were whipped up, but then they'll settle while the Strata cools. In the pic below you'll see that my Strata is Kind of flat, only about 1/2 inch thick - I made it that way to fit it into a container that fits into my "Lunch Bucket".
Yes, I did have a Peach from Mexico (SOOO GOOD), and California Black Seedless grapes! Tasted great! Here is the Nutrition Breakdown for THE WHOLE Strata,(I made six servings out of this one)
Calories - 1350
Total Fat - 75 grams
Saturated fat - 18 grams
Carbohydrates - 40 grams
Protein - 135 grams
Potassium - 950 milligrams
Sodium - 1400 milligrams (WAIT! 900 milligrams come from the Sea Salt in the Bacon, The other 500 milligrams come from the NATURALLY-OCCURING SODIUM found in the Green Onions and Eggs)
Cholesterol - 215 milligrams (Eggs)
I was unable to get the Numbers for the Iron, Beta-Carotene (Spinach), Niacin, Selenium(Mushrooms).
Hope this works for you, Enjoy, and EAT WELL!
