WLC Day 8: Breakfast Stack and Shrimp Coconut Curry “Noodles”

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January 19, 2014 by Lauren Grider

Yesterday I got up early and went to Crossfit Impulse. WOD: 12 minutes to find a max Turkish Getup on both sides: 26 lb each side. Then, 10 rounds for time of 5 Russian Kettle Bell Swings at the heaviest weight possible + 15 double unders: 10:03 at 1.5 Pood (53 lb), scaled to 30 singles because I can’t perform DUs consistently. Especially not yesterday, because I could barely jump rope at all. I was having a clumsy day or something. I spent the rest of the day at the clinic getting things ready for next week and then I went to the grocery store. I have to go to the grocery store about 3x a week now. I cannot get enough veggies and meat that won’t spoil by the end of the week, and I really don’t like the taste of frozen meats. Anyway, here’s what I ate yesterday.

Bacon, Egg and Collards Breakfast Stack

Ingredients Per Serving:
2 pieces of bacon
2 eggs
1 cup collard greens, washed
House Seasoning to taste
1/2 tbsp butter or other fat, like coconut oil

Put the bacon on to cook in a skillet over medium heat.


My mom makes the best scrambled eggs ever, and I can finally do it too. The secret is the spatula, but I’m getting ahead of myself. Crack the eggs into a bowl and whisk well with a fork. Add 2 pinches of House Seasoning.


Pre-heat a skillet over medium heat and melt the butter or other fat. Add the eggs. Now, here’s the trick. Use a spatula to gently scrape back and forth slowly in all directions.


This keeps the eggs continually mixed so that they cook evenly.


It makes the most beautiful, fluffy and moist eggs. Be careful not to overcook them. Set eggs aside.



Remove the cooked bacon and allow to drain on a paper towel. Throw the washed collard greens into the bacon pan, cover, and cook on low until tender.


Now, make your stack. Place collards on the bottom, eggs in the middle, and top with bacon.


Shrimp Coconut Curry “Noodles”

1 lb shrimp, peeled and deveined
1/2 cup coconut milk
3 tbsp green curry paste (be sure to check ingredients)
4 scallions, chopped into large pieces
2 cloves garlic, minced
1 large handful mushrooms, washed and sliced
2 medium zucchini squash, washed, peeled, and cut into long “noodles”
10 fresh basil leaves
House Seasoning to taste
1 tbsp coconut aminos
1 tbsp coconut oil

Chop green onion and mince garlic. Wash and slice mushrooms. Cut squash into “noodles” with a julienne peeler.



Place a large pot over medium heat. Melt coconut oil and add green onion and garlic, stirring occasionally, cook until soft.


Add curry paste, shrimp and season with House Seasoning and coconut aminos. Cook, stirring frequently until shrimp start to become pink.


Add the mushrooms and coconut milk, and cook until mushrooms are soft.


Finally, decrease heat and add the squash and basil, mixing gently. If you overcook, the squash will disintegrate. If you stir too vigorously, the squash will break apart. Be careful, they are delicate.





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