I was getting a little tired of eggs for breakfast.  I mean, I love eggs – scrambled, poached, fried – but not EVERY morning.  I miss my cereal and oatmeal and English muffins.  But they will all still be there when I am ready to eat them again.

Now, I know this sounds silly, but just eating an egg for lunch was a nice change.  {I had leftover gumbo for breakfast! It’s a topsy-turvy world!}   I had a nice poached egg over a piece of seared salmon with a touch of  Hollandaise on top.  More commonly known as Salmon Benedict.  It with a nice change.

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The recipe for the salmon is on page 210 of The Whole30: The 30-Day Guide to Total Health and Food Freedom. but you can also find it on the Whole30 site along with the Hollandaise recipe (page 314) {in which I used less lemon and it was perfect}. Perfect poached egg is on page 150.

I have to tell you I think I could eat this every day.  I loved the mix of the soft yolk with the crisped salmon and the luxuriousness of the Hollandaise.  Yep!  Definite repeat.

We are beginning our third week of The Whole30 program and plan to follow it ’til Easter. We can do this!!  I am starting to feel the benefits of the program now.  My eyes are brighter, my coat is shinier… just kidding.  But I am feeling good, not craving anything like I usually do,  and feel like I am doing the right thing on this program.  I started this program to lower my VERY, VERY high triglycerides and see if I could lower my blood pressure. Losing weight was also a consideration but not the most important one.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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