Monday, June 20, 2011


I ventured to a new spot with my sister and roomie for Sunday brunch. Cute, quaint place on the east side. It is located on E. 7th St & Onion.

There is outside patio seating, which is perfect for the SunGoddess in me, and then indoors for anyone who prefers to stay cool from the TX heat.

I ordered the De Salmon Torta with my own substitutions. I did without the bread and instead had the salmon and 2 poached eggs over a bed of spinach with shredded red onion and jicama. I put the garlic-caper cream cheese on the side and ate some of it with my meal. The guacamole was awesome, and I definitely enjoyed their variety of salsa with chips.

Holler! Coach Showout Megan Parsons

Monday, June 13, 2011

Brussels for Breakfast

Who says you can't have brussel sprouts for breakfast? Not this girl. I threw a piece of bacon in the skillet, let it cook for a sec, then threw on 3 eggs. In another pan I sauteed brussel sprouts, bacon, and garlic. Topped the eggs with the veggie mix and BAM--- yummy breakfast.

Holler! Coach Showout Megan Parsons

Tuesday, June 7, 2011

Cod With Bacon and Creamy Fennel by Jess

3 cod fillets
1 lg. fennel bulb, sliced
2/3 cup coconut milk
1 cup chicken stock
1/4 cup sun-dried tomatoes
2 garlic cloves, minced
1T grainy mustard
salt/pepper to taste
4 slices nitrate free Applewood smoked bacon, cut into 1/2 pieces

Cooking Steps

1. Heat a large skillet over a medium heat and cook the bacon pieces until it starts to crisp-up.
2. Remove the bacon from the skillet and set aside.
3. Add the fennel wedges to the hot skillet with the rendered bacon fat.
4. Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes, until slightly browned, while stirring occasionally.
5. Stir in the chicken stock, coconut milk, garlic and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.
6. In the mean time, season the fish to taste with salt and pepper, heat a pan over a medium-high heat and cook the fish in the remaining cooking fat until just cooked through.
7. Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.

Delicious and only takes about 35 minutes!

Wednesday, June 1, 2011

A little post-dinner treat by JenC

YUM. Bacon wrapped dates. I got this from Ingrid, a fellow bacon lover.

Cut a thin Applegate farms bacon in two. Wrap it around a date. ( i cut the seed out easily). Cook in the oven at 400 for 15.


For extra..dip in almond butter and eat. AMAZING. Its small and filling.