As Time Goes By

IMG_1917 (2)Have you ever had one of those moments where you see everything clearly? I have very few of those but last night while chatting with my favorite big guy (my two grandsons are my favorite little guys) I had a somewhat clearer than fog moment.

In my moment of clarity it seemed obvious that I have decided to take things in the wrong direction. Maybe instead of spending more time on Facebook, where it is feeling more and more Big Brother-ish, I should be creatively using my time on my blog. Funny how you can change your mind as time goes by but, as they say, it is a woman’s prerogative. I am going to go back to blogging at least once a week and with time we shall see if Krisinsight takes another turn as far as content.

Rainy Mondays needn’t get you down

This morning I took advantage of another cloudy, foggy day in Minnesota and started my vegetable garden. When I finally had mud from ear to ear and covering most of my body, I cleaned my tools and headed in for a shower. Once I was scrubbed clean I had  a hankering for some lunch and started hunting high and low for my Bacon Lovers Dream Pie aka bacon crusted pizza. I wanted to make the recipe I found on FastPaleo ages ago but with a twist.

The twist being the sauce. I had all the ingredients for the “pie” but I didn’t have any tomato sauce. What I did have in the pantry was a jar of Mediterranean Organic Red Peppers. If you have read Dr. Bernstein’s book on diabetes (Dr. Bernstein’s Diabetes Solution) there are recipes at the end of the book and the one for red pepper sauce is excellent. It is great that the sauce is tasty but for me the fact that red peppers will not do nasty things to your blood glucose like tomatoes do makes it my go-to sauce when it is needed, so I have included my adaptation of Bernstein’s sauce recipe  below the pizza recipe.

Bacon Lovers Pizza Pie

  • 6 strips of bacon
  • 3 eggs well beaten
  • Pizza sauce
  • Pizza topping of your choice
  • Shredded organic cheese

IMG_2103Place the bacon strips in a pan (I used a glass pie pan) or on a baking pan with sides. I wove mine (basket weave) but you could just line your pan with the bacon. Bake until golden and drain the accumulated fat and juices. To the pan add the eggs and put back in the oven and bake 4-5 minutes until the egg is just firm. Remove from the oven and top with your sauce (the directions for mine are below) and then add toppings. I added thinly sliced salami and black olives and then topped with 4 ounces of shredded cheese. Put back in the oven until your cheese is melted and golden. Remove, let cool for a few minutes and slice in to four pieces. Bon Appetito!

Pizza Sauce with a Twist

  • 1-16 ounce jar of Mediterranean Organic Fire Roasted Red Peppers, slightly drained
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon Celtic Sea Salt
  • 2 cloves of fresh garlic
  • 1/4 cup of cream or sour cream
  • generous turns of the pepper grinder or, in other words, to taste

Place all of the above ingredients in a food processor and whiz completely making sure the garlic is completely incorporated. Add a drop or two of stevia and the cream and whiz again. Adjust seasoning to your taste and it is ready to be used for pasta, pizza, etc.

Welcome to my home

I cannot say where this blog will go now but I was reminded by my spousal unit (SU) that blogs were originally a daily online diary, so who knows it might just be published daily (I do apologize to those who have subscribed if that seems a bit much). The name will stay the same as it is all my experience and/or something someone has experienced and told me about personally. I want to share more chemical free home and body care ideas and recipes that tickle your taste buds.

On Facebook I also share the health news of the day (which at times just gets me down as I am finding the talking heads anything but informative) and comment if I have experience with anything I have published, so I may be doing more of that just to share the knowledge I glean. As always, please feel free to share your ideas and opinions.

Everyone is welcome here but as always there is no spam nor illicit content allowed. I was listening to a well-known (although I had never heard of him) blogger being  interviewed the other day and I liked his approach to his blog. He said, in essence, that he feels like his blog is his home and anyone who visits is welcome to participate in the conversation  but also, just like guests in his home, he will not allow hostility nor rudeness and neither will I.

Have a pizza pie kind of day and see you back here really soon,

Kris

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