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| 11-grain bread, egg, water, sea salt, pepper, mild light cheddar cheese |
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| Leftover beef bibimbap and side dishes, mostly seaweed (see March 3) |
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| 4% yogurt sweetened with honey |
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| turkey bacon |
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| natural raw almonds |
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| cocktail shrimp; seafood sauce (PC brand, I think) |
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| Chia seeds (bloomed in water with a little agave - I had a spoonful or two) |
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| Look at that gelatinous goodness! |
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| Skinless chicken thigh, red onion, mushrooms, zucchini, red pepper, green pepper, yellow pepper, spinach, tomato, eggplant, evoo, sea salt, pepper, Italian seasoning, organic salted butter |
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| 1% milk |
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| Clementines |
Mmmm, cheese and egg sandwich! LOVE making those on whole wheat English Muffins! (Like an Egg McMuffin, I guess? Only not McDonald's?)
ReplyDeleteYes, exactly! I used to always make them on English muffins, but for some weird reason I'm super particular about my English muffins. Not really a fan of the whole wheat ones (find them too heavy, I guess) and there's only one brand I will actually eat, even in the "white"/plain variety. So no English muffins for me for a while. But really, you can use whatever bread you have lying around and this recipe will still taste great. :)
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