I had a check up on Thursday at the New Boob Dr. I was hoping for a fill up, but the infection isn't gone yet. I got two antibiotics for 14 days and if this doesn't work, I think we have to take the tissue expander out, heal for 6 months and start over. I'm praying for the antibiotics working. Bodies are such wonderful things.
I'm following a Keto diet and practicing intermittent fasting. Basically it means you have a shorter "eating window" so instead of eating first thing in the morning, I eat my first meal around 10:30 or 11:00 and my last meal at about 6:00. So, I am eating breakfast at work now, instead of my car on the way to work.
I got hooked on breakfast chili. It starts with bacon...
It has to be good if it starts with bacon. Then add burger and chorizo. A few veggies and some tomato sauce are added into the mix with some spices.
adapted from The 30 day ketogenic cleanse, Maria Emmerich
4 slices bacon, diced
1 lb. 80% lean ground beef
1 lb. Mexican-style fresh chorizo, removed from casings
1 (28-ounce) can diced tomatoes with juices
1 cup tomato sauce
1/4 cup onions
1 red bell pepper, chopped
1 med. zucchini, chopped
2 green chilies, chipped
1/2 cup beef bone broth
2 Tbsp. chili powder
2 tsp. dried ground oregano
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. smoked paprika
1/2 tsp. fine sea salt
1/2 tsp. fresh ground black pepper
toppings:
1 egg
1/4 avocado
2 Tbsp. bacon
fresh chives
In a stockpot over medium-high heat, fry the diced bacon until crisp, then remove from the pot with a slotted spoon and set aside. Crumble the ground beef and the chorizo into the hot pot and cook, stirring often to break up the meat, until evenly browned, about 7 minutes.
Pour in the diced tomatoes and tomato sauce. Add the onions, bell pepper, zucchini, chilies, cooked bacon, and beef broth and stir to combine. Season with the chili posder, oregano, garlic, cumin, cayenne, paprika, salt and black pepper. Stir to blend, then cover and bring to a simmer over medium heat. Once at a simmer, reduce the heat to low and continue to simmer for at least 2 hours, stirring occasionally. The longer the chili simmers, the better it will taste.
After 2 hours, taste and add more salt, pepper, and chili powder, if desired. Remove from the heat and serve each portion with an egg, diced avocado, diced cooked bacon, and chopped chives. Sore extras in an airtight container in the fridge for up to 5 days, or freeze up to 5 months.
Makes 12 servings (about 1 cup per serving)
1 year ago: Drink of the Week - Sex on the Snowbank
3 years ago: Stuffed Pork Loin
5 years ago: Using up left-over Halloween Candy, Pretzel Turtles
November 13, 2017 Sunrise 9:21 am Sunset 3:48 pm Temp. H 24/ L 4˚F