This morning, finding my fridge bare of eggs, I had to improvise to get the mostly-fat, moderate-protein, and smattering of carbs for my breakfast/brunch.
Here’s what I did: I started with two slices of cooked & frozen pork belly. Then I added a nice chunky slice of high-fat old cheddar cheese and several tender pieces of herring fillets in wine-marinade (deee-licious); finally on the side, I decorated the plate with a small purple tomato from the garden and some pickings of fresh raw purslane. As usual, I added a sprinkle of salt and pepper too.
This with my second cup of coffee and I was all set for a day of work … or play.
Mmmmm, mmmmm, good!
Who says there is no variety in paleo?