{"id":16669,"date":"2014-04-14T10:58:03","date_gmt":"2014-04-14T16:58:03","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16669"},"modified":"2014-04-14T10:58:03","modified_gmt":"2014-04-14T16:58:03","slug":"spring-clean-eats-days-26-28-fake-em-steak-um","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/04\/spring-clean-eats-days-26-28-fake-em-steak-um\/","title":{"rendered":"Spring Clean Eats: Days 26-28, Fake ‘Em Steak ‘Um"},"content":{"rendered":"

I needed a break from the computer last weekend but it was worth it because I got a chance to experiment with recipes!<\/p>\n

The good: I experimented a lot in the kitchen and made some delicious things these past few days.<\/p>\n

The bad: I totally forgot to take any pictures of food on Saturday. \u00a0I spaced and was more into eating than I was taking pictures. \u00a0Whoops!<\/p>\n

BREAKFAST<\/strong><\/p>\n

\"Sausage,<\/a>Day 26: Scrambled eggs, roasted potatoes, and chicken breakfast sausage. \u00a0I really like the Al Fresco line of sausages<\/a>. \u00a0They are flavorful, minimal ingredients that I can pronounce, and are gluten free. If you see them out, give it a shot! \u00a0Lots of flavors to choose from. \u00a0The roasted red pepper and asiago sausage is \u00a0great on pizza!<\/p>\n

Day 27: Unpictured but much of the same. \u00a0Replace the scramble with hard boiled eggs and add in a big bowl of mandarin oranges.<\/p>\n

\"Grain<\/a>Day 28: Paleo scones with coconut cream sauce and some bacon. \u00a0More mandarins on the side. \u00a0I experimented making the scones and they turned out really well! \u00a0I want to play around with the recipe a little more but I’m on the right track. \u00a0Finally got some bacon! I’ve been meaning to make it for ages and had the chance on Sunday morning to cook up a huge batch.<\/p>\n

Kitchen Tip: I make 2lbs of bacon at a time<\/a>. \u00a0I bake it in the oven for more even cooking and less mess. \u00a0Cooked bacon also freezes really well and can be reheated quickly and easily! \u00a0Once you have a stash of cooked bacon in the freezer, you can pull out as much or as little as you need.<\/p>\n

No lunch on any of those days because breakfast was filling!<\/p>\n

DINNER<\/strong><\/p>\n

\"Paleo<\/a>Day 26: Paleo Chicken enchiladas! \u00a0Recipe coming up once the challenge is over. \u00a0This experiment I am very proud of! \u00a0The benefit of using paleo tortillas is that it makes the dish way more satisfying. \u00a0I couldn’t even finish two entire enchiladas and Scott was “very full” after eating his two. \u00a0Definitely will have to make double batch next time!<\/p>\n

Day 27: You know Saturday is Odell Day<\/a>! \u00a0We got a growler and some fries and sausages from Common Link.<\/a><\/p>\n

\"Steak<\/a>Day 28: Fake ‘Em Steak ‘Ums with roasted asparagus! \u00a0Applegate sliced roast beef, when cooked in a skillet tastes exactly like old school steak ‘ums to me. \u00a0Of course, Applegate is much healthier than the questionable “beef” from the Steak ‘Um boxes. \u00a0For me personally, thin steak with caramelized onions is one of the best combos. \u00a0I rolled with that for Sunday dinner.<\/p>\n

I caramelized some onions in ghee and some leftover bacon fat (hell yes), then I added in a pound of the roast beef that I also chopped. \u00a0Cook for a bit and added a little Worcestershire sauce. \u00a0Placed that on some romaine lettuce leaves with shredded carrot and a small sprinkle of shredded pepper jack cheese.<\/p>\n

Dinner was filling and satisfied an old school craving.<\/p>\n

Getting close to the end of the challenge! Two more days!<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

I needed a break from the computer last weekend but it was worth it because I got a chance to experiment with recipes! The good: I experimented a lot in the kitchen and made some delicious things these past few days. The bad: I totally forgot to take any pictures of food on Saturday. \u00a0I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,52,51],"tags":[85,13,14,105,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4kR","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16669"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16669"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16669\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}