Bacon & Guacamole Sammies
Don’t these bacon and guacamole sammies look good? Fitbomb noshed on them while I slept…

The ingredients:
4 strips of thick-cut pastured bacon
Guacamole
It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer.  

The filling for these “sandwiches”? Chunky homemade guacamole.  If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a squirt or two of lime juice and a generous pinch of Kosher salt.
Done and done!

Bacon & Guacamole Sammies

Don’t these bacon and guacamole sammies look good? Fitbomb noshed on them while I slept…

The ingredients:

  • 4 strips of thick-cut pastured bacon
  • Guacamole

It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer.  

The filling for these “sandwiches”? Chunky homemade guacamole.  If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a squirt or two of lime juice and a generous pinch of Kosher salt.

Done and done!

Eggs to the Rescue

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Although I had gone to the grocery store this morning, I didn’t have any pre-cooked protein at the ready for me to throw together a quick lunch.  Luckily, we always have eggs in the fridge, so I made myself an open-faced puffy omelet with three eggs and topped it with a sprinkle of Aleppo chile finishing salt, some chopped avocado, and cherry tomatoes.  I served it with some nuked frozen green beans on the side. 

 

I like my scrambled eggs, omelet style and well-done.  When I have more than two scrambled eggs to fry, I like to finish the eggs off under the broiler in the toaster oven. Since I cook the egg in my little cast iron skillet, the eggs can go from stove to oven directly and the eggs are cooked through and the bottom isn’t overdone.