Breakfast
High Protein Breakfast with Canadian Bacon, Eggs & Spinach
1 tbsp butter or olive oil, divided
3 large eggs
2 (2 oz.) slices Canadian bacon
½ cup (½ oz.) baby spinach
salt and ground black pepper, to taste
Heat up a large skillet over medium-high heat with half of the butter.
When hot, crack the eggs straight into the pan, season with salt and pepper, and fry until the whites are set. Place a lid on the pan, or flip the eggs over and cook for an additional minute.
Remove the eggs from the pan and add the bacon and spinach. Season with salt and pepper to taste.
Fry until the bacon darkens and the spinach has wilted.
Put everything on a plate and top the spinach with the rest of the butter before serving.
Lunch
Pan Seared Pork Loin with Bacon Wrapped Green Beans and Baked Potatoes
2 tbsp olive oil
1 tbsp Dijon mustard
12 oz. fresh green beans, trimmed
8 (8 oz.) bacon strips (turkey or pork)
14 oz. cherry tomatoes
1¾ lbs pork tenderloin, trimmed and cut into medallions 0.75" (2 cm) thick
1 tbsp butter or olive oil
2 garlic cloves, crushed
salt or ground black pepper, to taste
Preheat oven to 450°F (225°C) and prep a baking sheet with parchment paper.
Whisk together olive oil and dijon mustard in a small bowl.
Wrap one strip of bacon around each bundle of green beans (about 5-6 each). Overlap the starting end of the bacon slightly to secure it. When done, place them on the baking sheet, seam-side down together with the tomatoes.
Brush the green bean bundles and tomatoes with the dijon oil and season with black pepper.
Bake for about 10-15 minutes or until the bacon is crispy and the green beans are tender.
While the vegetables are in the oven, season the pork medallions with salt and pepper on both sides.
Heat a large frying pan with butter and garlic on medium-high heat. When hot, add the pork to the pan. Press them down gently with a spatula. Fry them just until done, about 3 minutes per side. Spoon them with garlic butter while frying. Cover to keep warm and let stand about 5 minutes before serving.
Serve the pork with pan juices, bacon-wrapped green beans, and baked tomatoes.
Dinner
Smoked Salmon with Avocado and Watercress
2 cups (2½ oz.) watercress, thick stems removed or baby spinach
1 (7 oz.) avocado, sliced
11 oz. smoked salmon or deli turkey
2 tbsp chopped scallions
1 tbsp finely chopped, fresh dill
1 tbsp olive oil
1 tsp finely chopped, fresh chives (optional)
Arrange the watercress, avocado slices, and salmon on plates. Garnish with scallions, dill, and chives. To serve, drizzle with olive oil, mostly over the watercress.