How many of you have been watching the Olympics? I’ve been tuning in to some of the skating, and I would like to watch the hockey as well. I have to admit, though, that I get much more excited about summer Olympics than the winter. I like to watch skating and hockey, but I love to watch gymnastics and swimming. I would say I can’t wait for the next summer Olympics, but that’s a little too far away to be looking forward to, and time moves fast enough as it is. Maybe if I say I am looking forward to them, they will take longer to come? I think that’s how the world works.
Something else I’m looking forward to is happening in 10 days! Eat the Yolks is coming out and the Paleo Tour is coming to Texas. I’ll have, not just a copy of Eat the Yolks, but a signed copy of Eat the Yolks by Liz Wolfe! Not to mention that I’ll also be meeting Diane Sanfilippo and Bill and Hayley of Primal Palate. Needless to say I am pretty stoked.
Do you know what I don’t understand? Why is the phrase “not to mention” used right before something else is mentioned? Seems a little silly to me, but of course that doesn’t stop me from saying it. I’m notoriously guilty of using such common American phrases. Sometimes you just don’t realize what you’re saying until you try to write it down.
I’m guessing you want to hear about this recipe. I have to mention (see what I did there?) that I absolutely love breakfast pie. I make up a dish and eat it for breakfast all week. I could no doubt eat it every day. Stuffed with veggies and protein, breakfast pie keeps me satisfied until or well passed lunch. Of course the taste is perfect as well! It’s everything I miss from omelettes. If you can’t eat eggs, this recipe can be a new breakfast favorite for you too. If you can eat eggs, it’ll be a favorite regardless!
- 2 lbs Ground Beef
- 6 Slices of Bacon
- 1 Large Green Pepper (diced)
- 2 C broccoli (chopped)
- 8 oz Baby Bella Mushrooms (sliced)
- 1 small Yellow Onion (diced)
- 1 Head of Cauliflower
- 3 Cloves of Garlic
- 1 tbsp Dried Basil
- 2 tbsp Dried Parsley
- salt and pepper to taste
- Slice the bacon into ½ inch pieces and place them in a large pan over medium heat.Cook until the fat renders off, about 8-10 minutes.
- While the bacon cooks, chop the head of cauliflower and steam until soft by setting up a steamer basket over boiling water (or use a steamer).
- Remove the bacon from the pan and place on the side. Do not remove the grease from the pan.
- Add the garlic and onion to the pan and cook until the onion is translucent, about 2-3 minutes.
- Add the green pepper, mushrooms and broccoli and cook another 5 minutes.
- Place the ground beef in the pan and cook until lightly browned, about 8 minutes.
- While the beef cooks, puree the steamed cauliflower in a high speed blender or food processor. Add coconut oil or butter as needed.
- Remove from heat, season the meat and veggies and add the bacon back to the mixture.
- Spread the pie filling in a large round casserole dish, a deep pie dish or a 9x13 glass baking dish. Evenly spread the pureed cauliflower over the top and bake for 20 minutes.
- Serve and Enjoy!