Well, I managed to survive my first week back at work. Thank you to everyone who wished me well and offered a prayer. I really appreciate it. Making my transition a little easier was my pleasant surprise at the windowed office with a nice view. Yea trees and grass!
The drive is pretty substantial and it’s a good thing I drive a hybrid because otherwise a big chunk of my paycheck would go just for gas! The longish drive gives me the opportunity to listen to audiobooks again. This something I did years ago and really enjoy because it’s a great way to multitask. (I get my books either from the library or from www.audible.com) Right now I am reading Anna Karenina by Leo Tolstoy. It’s one of those classic novels that I somehow managed to NOT read during school years. There’s a movie coming out in November so I figure now is the time to do it. Hopefully, the 38 hours (yes, 38 hours!) of audio will make my commute more tolerable.
One of the things I have noticed about being back at work is how awkward it feels to sit for most of the day. I SIT in my car then SIT at my desk for hours then walk to lunch or to a printer occasionally but mostly….I SIT. For the last two plus years I have been active from sun up to sundown. Aside from sitting here at my computer writing or editing photos, I am almost always standing or walking. So this is going to take some getting used to. Hmm. Maybe a standup desk is in order….
Here’s a shot of my feet from Saturday morning. It felt so wonderful to get back into my Lululemon leggings and Vibrams after a week of high heels and business suits. Aaah, heavenly comfort on a frosty morning.
After this photo was taken I popped down to the local farmer’s market and found a few lovely ingredients for paleo breakfast. The following recipe for basic paleo egg muffins comes from those ingredients and my need to make breakfast fast and easy now that I’m more pressed for time. It’s one of those recipes that has the potential to get really fancy with the addition of various spices and veggies. I’m keeping it simple because this is the way my kids seem to like it best.
You can make these egg muffins ahead of time then reheat in the morning for a quick meal at home or on the go. All you need is a pound of (ideally organic pasture-raised) pork breakfast sausage and a dozen eggs. With just those ingredients and a little oil, salt and pepper you’ve got breakfast – double it and you have enough for a few days.
Basic Paleo Egg Muffins
- 1 lb ground pork breakfast sausage (pasture-raised, organic if possible)
- 1 dozen eggs
- ghee, coconut oil or other fat of choice
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- Crumble and brown the pork sausage in a frying pan or cast iron skillet.
- In a medium/large bowl scramble one dozen large eggs and season with salt and pepper.
- Grease the cups of one muffin tin with oil.
- Place equal amounts of browned sausage in the bottoms of the muffin tins.
- Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin.
- Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
- Use a knife to loosen the egg muffin from the sides of the pan. (They came out pretty cleanly for us.)
(For easier removal of the egg muffins with no mess you can also try this silicone bakeware – makes cleanup very easy (OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin and OvenArt Bakeware Muffin/Cupcake Cups)*
If you want to get a little fancier you can add some fresh herbs and/or veggies. G and I love basil and fresh tomatoes so we commandeered half of our second batch.
Tomato and Basil Paleo Egg Muffins
Just finely slice (chiffonade) leaves of fresh basil (about 1/2 teaspoon per muffin) and cut one or two grape/cherry tomatoes in half and place on top of the paleo egg muffin mixture prior to placing in the oven.
Here’s the finished product.
G’s actual quote was, “these are about a 1,000 times better than I thought they would be!” Interesting. I’m not sure why he thought sausage and eggs wouldn’t be awesome but I’ll take the compliment. He was very excited about these egg muffins and the boys loved the basic ones too. I live in a house full of guys and this recipe does seem to be bona fide “guy food”.
I haven’t tried freezing these yet. But I’m guessing that would be an option. Leave me a comment and let me know if you make egg muffins for a busy week and what veggies and spices you use to change it up.
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