Heck to the YES. This sandwich was so good yesterday! I had to jump on and share!
Marco and I had this sandwich for a late breakfast yesterday. I woke up early, had my quiet-time, and then made myself coffee with a TBSP. of coconut oil blended in. I think this held me through the morning, because once I started work I completely forgot about breakfast.
At about 12:00, I took a break from work to make THESE amazing sandwiches.
The details inside of each:
- 2 slices toasted sourdough bread
- a thin smear of Kerrygold butter
- 2 eggs
- 2 slices of bacon
- 1/4 avocado, sliced
- 2 tomato slices
- 2 leafs of green leaf lettuce
- 2 thin slices of red onion
- a light sprinkle of mozzarella cheese
By the way… I know the whole lettuce and eggs thing might sound weird, but just try it! You’ll love it! And if you don’t, you never have to do it again, haha! 🙂
After brunch, I worked again until 1:00, and then loaded up my backpack and jumped into some workout clothes. Marco and I rode our bikes on what they call the Bob Jones Trail here in San Luis Obispo, CA. It was so beautiful! You start inland, and ride along a creek all the way to the ocean in Avila Beach. We loved it! It was just over 5 miles total, and after walking around Avila in between, it was perfect.
We came back home, watched a little Netflix, and then got ready for dinner. We went out with friends to Giuseppe’s here in SLO. I got a lemon drop, a light plate of swordfish, and had one slice of Marco’s thin crust pesto pizza. Peeeeerfect! Oh, and a small slice of bruschetta toast! Happy Hour 🙂
After dinner, Marco and I walked around downtown. He got a milkshake, I took a couple sips, and then we came home and watched St. Vincent. Pretty good!
Before I get to work, I’m going to hit the gym with my Hubby. See you all tomorrow :).
Enjoy your new favorite breakfast B.L.A.T. <— gotta have the “A” *avocado!*
xo, your coach