Friday morning I found myself staring at the few, scattered items in my refrigerator wondering what on earth I could make for breakfast and lunch. Grabbing a can of not-so-paleo-friendly soup crossed my mind; it would be fast and simple. Not only was having a can of processed veggies and chicken in over-salted water not too appealing, but the weather has also been way too hot lately for soup. Unless, it's homemade gazpacho. Wow, that's such a good idea. I might have to try that soon. ;) Don't steal my idea! Just kidding. In fact, if you have a good gazpacho recipe that is, or could be made, paleo-friendly, please let me know!
OK, so back to Friday morning: You may have already seen my morning concoction. If you haven't, check it out: Ancho-Chipotle Over-hard Eggs with Roasted Red Bell Pepper and Avocado
For lunch, I was inspired by the crab meat (freshly plucked, just the other night, from way lots of home cooked crabs--we got them live at the seafood market at the D.C. Warf and man, oh, man, were they feisty until we finished steaming them!) and the HUGE peach that remained from the quart I purchased at the Kings Street farmers' market. Yummy.... :) Here's what I came up with:
Crab and Peach Salad with Balsamic Reduction
OK, so back to Friday morning: You may have already seen my morning concoction. If you haven't, check it out: Ancho-Chipotle Over-hard Eggs with Roasted Red Bell Pepper and Avocado
For lunch, I was inspired by the crab meat (freshly plucked, just the other night, from way lots of home cooked crabs--we got them live at the seafood market at the D.C. Warf and man, oh, man, were they feisty until we finished steaming them!) and the HUGE peach that remained from the quart I purchased at the Kings Street farmers' market. Yummy.... :) Here's what I came up with:
Crab and Peach Salad with Balsamic Reduction
