Tuesday, January 1, 2013
The First 30 Days: Day 1
Well here we are in Day 1 of my "First 30 Days of 2013" Challenge. I've made breakfast for the week (see recipe below!) and have been grain/dairy free all day. I'm fighting a pretty nasty cold and my coughing has made sleep difficult. I'm determined to muster up the energy to do my first Yogaglo class later tonight, even if it's only a 30 minute session. I know that all of this is going to make my body much better at fighting off infections like this one.
One of my favorite ways of "keeping paleo" with my hectic work schedule is to make breakfasts in advance so that I can just grab in the morning and go. (Lunches are usually leftovers from the previous dinner.) The best way of stocking up on breakfasts is to make them in casserole form. There is absolutely nothing complicated about them and they cut into easy travel-size portions.
I'm tired and sick, today, but also incredibly excited to get back in gear. I've lost 30 lbs but have a personal goal of losing another 50. To be honest, fifty is just what I think I need to lose in order to fit into the size I'd like to be and feel healthy. If I get to that size before I get to 50, I'll consider it a success. Did I mention that I'm not weighing myself during this challenge? It's going to be hard, but I'm psyched to be more tuned into how I feel than what the numbers say.
Asparagus, bacon, and caramelized onion breakfast casserole
I froze a ton of asparagus this summer but have found that it's sort of mushy thawed texture makes it really only viable in things like soups and casseroles. One of my minor resolutions is to get through more of the fresh fruits and veg that I stockpiled over the summer, so this was a good way of getting through some of the asparagus.
2 lbs of asparagus, fresh or frozen, sliced into inch long pieces on the bias
2 small red onions sliced
10 strips of bacon
Preheat oven to 350
Cook bacon strips over medium-high heat in a frying pan until crispy. Remove to a plate with paper towels to collect grease.
Without removing the bacon grease from the pan, add the onions and cook on medium-low heat until soft and partially caramelized (10-15 minutes).
Add asparagus and cook until everything is warm. In the meantime, crack eggs into a bowl and beat fully.
Slice bacon into small pieces and place all over the bottom of a 9x12 baking pan. Spread the asparagus and onion mixture on top. Pour eggs over everything.
Sprinkle with salt, pepper, and garlic powder to taste.
Bake for 30-40 minutes until the eggs are solid. Slice into whatever serving size you'd like. Individual pieces can be wrapped in double layers of plastic or parchment and frozen.