I got a little taste of what summer will be like with my two school age boys on spring break this past week. The weather was warm, the kids were full of energy, and both were excited to be free of homework and the “daily routine”. Here is a day of food from one of our busier days.
Breakfast was a Bacon Frittata:
8 strips of diced cooked bacon
1 carton of sliced mushrooms
1 bag of fresh spinach
1 dozen eggs
lots of olive oil
In a large skillet, saute mushrooms, spinach, and bacon in olive oil until the spinach cooks down. Evenly spread the bacon and veggies over the bottom of the skillet. Scramble the dozen eggs and pour over the bacon and veggie mixture. Turn the heat down to low and cover for about 3-4 minutes. Take the lid off and finish the frittata in the oven under the broiler until the eggs become firm. Slice like a pizza and serve. We ate our with sliced avocado and salsa.
Lunch was Protein Style Animal Style In N Out Burgers…. No need to say anymore than that. : )
Dinner was Curried Chicken in the Crock Pot
3-4 lbs of free range organic chicken thighs
1 bag of baby carrots
1 can coconut milk
Place chicken thighs in the crock pot and generously sprinkle on all the spices, mix well to make sure all the chicken pieces are well coated. Pour in the coconut milk and add the bag of baby carrots on top. Cook all day on low. Serve with your favorite greens. I have blogged a similar recipe using a whole chicken and cauliflower but it’s so good and easy I think it’s worth revisiting!!