This is by far the favorite breakfast in my household. And up until last year if you would have told me I would be eating tomato products on my eggs, I would have said "yuk, I don't think so." But after having this one time, I was hooked! It is delicious, healthy and will certainly keep you full way past lunch. And it couldn’t be simpler. Also makes a very quick and easy dinner!
EGGS, BEANS, and SALSA BREAKFAST FOR TWO
2/3 cup black beans (rinsed and drained)
4 eggs
1/4 cup cheddar cheese (optional)
Sea salt and fresh cracked black pepper
½ cup+ salsa*

1. Divide the black beans between two plates. Just pile them right in the middle of the plate!

2. Cook your eggs however you like them, we prefer fried for this recipe. If you are including cheese, right after you flip the eggs, top them in the pan with the cheese so it has time to melt. Season with salt and pepper.

3. Place the cooked eggs  on top of your beans and top the eggs with as much salsa as you like. Garnish with fresh cilantro or parsley to make it pretty. Serve and enjoy!

*I think homemade fresh salsa is by far the best choice for this recipe (combine roma tomato, red onion, jalapeno, fresh lime, and cilantro; or try my Winter-in-Wisconsin Salsa!).

 
 
I will never buy pre-made store bought salsa again, not even in the dead of winter!

Salsa is so versatile and so good for you too! And although nothing beats the fresh homemade stuff with garden tomatoes, it isn’t very practical during winter in Wisconsin; tomatoes from the grocery store, even organic ones often have little taste and are expensive.  

Store-bought jarred salsa usually contains preservatives, lacks flavor, and is quite expensive- especially the good quality stuff. I don’t care much for the consistency either. Enter: the simple canned tomato; clean and inexpensive, and when you pair it with a few fresh ingredients, you won’t be disappointed!
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WINTER IN WISCONSIN SALSA
2 jalapenos, seeded and roughly chopped
½ cup roughly chopped red onion
2 cloves garlic, grated with a microplane
½ tsp salt
1 Tbs fresh lime juice
1- 15oz can fire-roasted diced tomatoes*
2 Tbs fresh chopped cilantro

1. In a food processor or blender combine jalapeno, onion, garlic, salt and lime juice: pulse several times until ground finely but not quite pureed. 

2. Add in the tomatoes with their liquid and the cilantro and pulse until the desired consistency is reached. I usually run it for about 10-15 seconds; I like it smooth.

*My favorite brand of canned tomatoes is Muir Glen Organic. Get the “fire-roasted” style: it really adds a lot to this recipe. 

This is a pretty flavorful salsa, add less jalapeno and garlic if you like less flavor. But I will say that I think the amounts indicated are needed to fully get rid of the "canned tomato" taste. 


 
 
Boneless skinless chicken breast = vehicle for flavor. 

This recipe was quick and really really good. It even got rave reviews from a picky eater who “doesn’t like honey mustard.” 
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Feel free to adjust the amounts of maple syrup and mustard if you like it a little more maple-y or mustard-y.  I think the Dijon is a keystone to the sauce, but you could sub the yellow mustard for a different variety, like whole grain mustard. Also, I always either pound out or slice in half lengthwise my boneless skinless chicken breasts, especially if they are larger; this ensures that they cook evenly and don’t dry out. If you are looking for a good meat-pounder, this is the one I have, which I love. 

This chicken goes great with a big, Italian-style salad.

MAPLE MUSTARD CHICKEN 
4 small boneless skinless chicken breasts
1 Tbs yellow mustard
2 Tbs Dijon mustard
¼ cup pure maple syrup
pinch of salt
fresh ground black pepper

1. Sauté the chicken breasts in Grape Seed Oil (this is a healthy oil that can handle high heat without burning and creating free-radicals in your body, and it has a neutral and light flavor), or other heat-safe cooking oil. 

2. Let the chicken cool for several minutes and then slice into strips. Put the chicken on a plate and then drizzle it with the maple-mustard sauce and top with fresh ground black pepper. 

 
 
Thousand Hills Cattle Company Uncured Beef Sticks
http://www.thousandhillscattleco.com/
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I picked these up today at Fresh & Natural Foods in Hudson, WI. I needed a quick snack- and these were sooo good that I had to write about them right away! 

I got the “Minnesota Spice” variety (there was also “Original” available). These were $3-something, not on sale, which I thought was a great price.  They are made from 100% grass-fed beef, and are uncured so they don’t contain added nitrates or nitrites. One beef stick (0.8 oz.) contains 60 calories, 4 g protein, and no carbs. 

Also important: they taste awesome! If you like a good beef stick/beef jerky, you will like these a lot. And the “Minnesota Spice” wasn’t hot-spicy at all, just a pleasant mellow spice blend; the only thing I could actually discern was just a hint of garlic. The texture was soft and easy to chew and they were not over-salty.  They are gluten-free and the ingredient list is short and pleasing. I ate two sticks and that satisfied me just fine. Highly recommended.