This morning started off a little later than usual. Mike actually got to sleep in because I woke up early enough to feed the cats before they woke the whole house up. While Mike was still sleeping, I quietly sat on the sofa and enjoyed the sunrise. Beautiful on this clear Easter Sunday.
And within minutes of waking, Mike started the morning ritual. 1 ounce of Ionix Supreme and 3 sprays of Isamune each. 10-15 minutes later we enjoyed a shaker full of Mars Venus Cleanse. 1 scoop in 8 ounces of water. This cleanse tastes like lemonade and is meant to assist with digestion. Normally this would be followed in about 10-15 minutes with a shake, Mars for Mike and Venus for me, but this morning we skipped the shake to get right to brunch. We were running late after all, and this was meant to be a leisurely brunch.
First course was Chocolate Orange Swirl Bread – Low Carb and Gluten-Free, from All Day I Dream About Food. This was an amazing start to our brunch. Even though I messed up while mixing it, and forgot to add the protein powder, it still tasted wonderful. I will try it again and next time I will make sure to follow the recipe more carefully. We had this with a nice cup of homemade cappuccino. Yummy and very filling.
Second course was a frittata made with smoked salmon, grilled asparagus and ricotta. I made this recipe up and it turned out wonderful. Recipe below.
And the last course was baked grapefruit. There are many recipes for this available online, but I have simplified it greatly. I simply slice the grapefruit in half, separate the sections, sprinkle with brown sugar and bake in a 350F oven for 10-15 minutes. Warming the grapefruit really brings out the flavors, especially the grapefruit underlying pepperiness.
This all took about 4 hours. I did say leisurely brunch and I meant it. In between courses we played with the cats, cleaned up the house and played on the Internet. Well I played on the Internet, Mike played Skyrim.
By all accounts, a wonderful Easter brunch.
Smoked Salmon, Asparagus and Ricotta Frittata
6 eggs
3/4 cup ricotta
3 tablespoons Parmesan cheese
1 medium shallot, minced
1/4 pound lightly cooked asparagus. Should be tender, but not soft.
4 oz smoked salmon. We used Echo Falls Cracked Pepper
2 green onions,
Mix until smooth.
Preheat oven to 375F
Mix eggs, ricotta and Parmesan cheese until well blended and smooth.
In a large, oven safe, pan, saute shallot in olive oil until tender and starting to caramelize.
Add the remaining ingredients to the pan and stir to combine. Cook on the stove top until just starting to set and then transfer to the oven.
Bake until set. 10-15 minutes. Keep an eye on it though, since not all ovens are calibrated the same. Serve warm or at room temperature.
Oh, and the winner of the E+ 6 pack is Charity Eivers. She correctly guessed that Mike and I lost a combined 16 pounds during the first 4 days of our Isagenix 9 day program. Charity was the only person to guess correctly. She saved you from watching a video post of me drawing the winning name out of a hat I bought in AZ while on vacation earlier this month. I'll have to come up with a new reason to do a drawing.
The first 4 days of the Isagenix 9 day program consist of 2 shake days followed by 2 cleanse days. Mike and I had a phenomenal first 4 days. Mike released 7.4 pounds and I released 8.8 pounds. The total, 16.2 pounds. And as promised, we rounded this to the nearest whole number to make guessing easier. So 16 pounds it is.
If you would like to learn more about Isagenix products, like the 9 day program, send us a message at mikenkelly.isagenix@gmail.com.
*The weight-loss testimonials presented apply only to the individuals depicted, cannot be guaranteed, and should not be considered typical. A 2008 university study showed a statistically significant weight loss of 3.2kg during the 9-Day Nutritional Cleansing Program.
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