It’s crazy to think I started this blog just over a year ago and have hardly used it. I keep meaning to. I really do. Then I get distracted. Majorly distracted. I’ll be driving to and from places in my car and think of something I’d like to write about or share. I come up with the best stuff (at least it sounds great when I speak it out loud). Then I get to my destination and get thrown off course. Next thing I know it’s been several weeks and I can’t remember just what I was going to write about. Bam! It’s gone for good. I’m sure everyone has had similar problems.

Life has been busy though. Started off hosting a Japanese college student from Sapporo for a month, then 250 hours of overtime at work for 3 months straight, income tax classes, doing taxes during tax season, then I bought my condo, so it’s not entirely surprising that I keep getting distracted. There were so many things on my plate to juggle and keep the timelines straight. I wasn’t the only one that would be affected if I didn’t. Now, aside from getting my condo set in order and taking my continuing education courses for the pharmacy and the tax office, I can finally work on all of the projects I’ve let build up over the last year. And there are quite a few of them. All nicely packed from the move and just waiting for their turn.

I did finally get to one last night in fact. I took a break from the painting and unpacking to try a couple of new recipes that I’ve been eyeing. With my kitchen in near working order I felt it was time to treat myself. Now I can share them.

Avacado Salad with Bacon, Chicken, & Egg Salad

I took a couple of Paleo recipes that sounded pretty interesting. I have to say, I really don’t think that I could ever go full Paleo. I love my breads, pastas, Mt Dew, and such just a little too much. But I’ve discovered lately that there are some really good recipes out there that are Paleo or even just in the gluten free category that are delicious too. There’s nothing wrong with substituting a carb filled meal with a Paleo or gluten free one once in a while. Right? I ended up tweaking them just a little, but they turned out really delicious. They were way more filling than I had originally anticipated, so of course I ended up with a ton of leftovers. A couple of my co-workers in the pharmacy will be pleased though. They are obsessed with eating healthy, and these both fit the bill splendidly. (As a side note, they ended up eating their portions while I was putting this together during my lunch, and yes, they were very satisfied with their surprise lunch.)

Avacado Salad

Avocado Salad

Serves: 2

First up is the Avocado Salad served up in it’s own shell. I was surprised with how filling it was & how fast it disappeared from my plate.

  • ¬†1 whole ripe avocado, cut in half
  • 2-4 strips of bacon (depends on how much you like bacon)
  • 1 whole egg (hard boiled & diced)
  • 1/4-1/2 red onion, diced
  • 1/2 tsp mustard
  • 1/2 tbsp mayonnaise

Dice bacon and fry in pan with onions until cooked.

Scoop out avocado flesh from the shell and in a bowl mash the flesh until smooth. Save the shells.

Add bacon, onions, mustard, and mayonnaise. Stir together until it is well combined. Then lightly fold in the diced egg.

To serve, spoon the mixture back into the avocado shells and enjoy.

Mushroom & Egg Salad

Mushroom, Bacon & Egg Salad

Serves: 4

This one was altered the most. Added a few things and took away a few things. Basically, I just used the original as an idea to come up with my own salad mix. I probably wouldn’t have thought of it on my own, but it’s mine now.


  • 4 slices of bacon, diced
  • 1/2 red onion, diced
  • 1 tbsp oil
  • 2 cups mushrooms, sliced
  • 2 eggs, hard boiled and diced
  • 1 chicken breast, diced or shredded (realistically you can use any type of meat)
  • 1/2-1 orange bell pepper, sliced into strips
  • 1/2 tbsp minced garlic
  • Salad greens (optional)
  • Feta cheese (optional)

In a pan on medium heat, fry the bacon and onion in oil until they are lightly browned. Remove from heat. Place in a medium-large bowl and set aside.

Return the pan to heat. Add chicken, mushrooms, garlic, and peppers. Cook until done. Remove from heat.

Add mushroom mixture to the bowl with the bacon and onions. Add the diced eggs and combine well.

Toss with some salad greens and feta cheese if desired. Another option is to spoon over a bed of salad greens and add the feta on top. Or just eat it by itself. Whatever works for you. Just enjoy.