Derrick and I are back in civilization with service and connectivity and everything after a weekend at the Cape Blanco Music Festival!
It was an absolute blast and being an official music festival veteran, I will be posting all about my experience and things I learned the hard way in those 3 days!
You would be surprised, showing up to an outdoor music festival on the Oregon coast unprepared will engrave certain things in your mind!
The last couple days we’ve kept busy unpacking, reorganizing, doing a ton of laundry while jumping right back into work and real life whether we wanted to or not.
It goes without saying that, despite my best efforts, my diet went completely out the window the second I smelled elephant ears, steak sandwiches, fried rice, and woodfire pizza in one quick sniff.
Desperate to reduce my bloating, I’ve been on a mini cleanse watching my portions and eating whole ingredients since we got back. Last night I had a steak fajita salad with cantaloup while derrick requested penne pasta in a cheesy cream sauce and chicken sausage. He is on a different type of ‘cleanse’…if you want to call it that!
Sometimes I am spot on with meal prepping, spending an afternoon planning, shopping and cooking for the week. Other times I simply make extra for dinner to throw in eggs for the next day and call it good.
A couple weeks ago Aidell’s chicken sausage had a road show at our Costco and showcased several new flavors and we fell in love with the new bacon infusions!
Last night I made Derrick the Mushroom, Bacon, and Swiss for his pasta and sauteed an extra one for my breakfast today. I had a left over sweet potato from my dinner the night before, add a couple egg whites and you’ve got the perfect post workout breakfast!
Chicken Sausage & Sweet Potato Breakfast Scramble
- 1 Aidell’s Chicken Sausage
- 1/2 Cup cooked sweet potato
- 3 egg whites
- 1 Tbs. rosemerry
- Pinch of salt
Cook the sweet potato either in the microwave or by boiling it until soft all the way through, cut into cubes when cooked. Cut the sausage in half and chop into smaller pieces. Saute until browned on either side and add sweet potato. Once all ingredients are warmed up, add egg whites and scramble. Add rosemary and salt to taste, serve and enjoy!