Recap of today: Unsure of what to do for breakfast, I found leftover zucchini and extra Rotel in the refrigerator, so I threw those in a skillet, and when they were hot, scrambled them in two eggs. Not bad! Lunch was a salad with fruit-sweetened cranberries, sunflower seeds, apples and Gamze’s dressing. Dinner was fantastic! I purchased thinly sliced beef and seasoned them overnight according to the recipe to make Paleo Skillet Beef Fajitas from http://ahealthylifeforme.com/paleo-skillet-beef-fajitas/. The beef seasoning was key! I didn’t follow the recipe exactly on the veggies…I started the veggies in clarified butter and then put a lid on it and let them cook and caramelize without the added broth in the recipe. When the veggies were tender, I added the beef back and stirred together. I wasn’t sure what to put on the side, so I oven-roasted some cauliflower, but I made it “mexi-style.” I sprinkled them with my extra bbq rub and my vegetable seasoning. They were a perfect side dish with the avocado. I could have eaten three plates full of this dinner! Big thumbs up for this one.
What was a success today? As The Book says, planning is everything! I was in a rut, so last weekend I looked for recipes on the internet, made out a grocery list, and stuck with the plan. It’s been a great week trying new recipes and staying on track. The “newness” made the week of eating fly by.
Veggie Seasoning: I keep a baggie of seasoning on hand for all my oven-roasted veggies. It contains 1 cup of coarse sea salt, ¼ cup course black pepper, and ¼ cup garlic powder. I use this on EVERYTHING. It is a perfect seasoning!