Day 26 - Jn

Another hard to wake up for day. I went to bed later so that is allowed to make more sense. I got a fantastic amount of learning SQL done in an afternoon.

Workout- planned, begrudging to start but great once I got into it
Breakfast- ham, eggs, strawberries, blueberries, red rooibos tea, 50/50 OJ (I seriously love this breakfast)
Lunch- Last of the Greek venison roast
Dinner- Meatza!

Real Recipe: Meatza!
Original sources: http://imperfectlypaleo.com/?p=136
http://paleomg.com/fajita-meatza/
Crust
2 lbs of lean ground beef
2 Eggs
7 oz can of diced chili peppers
1 Tbs cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp chili powder 
1/2 tsp sea salt
1/2 tsp black pepper

Pre-heat oven to 450 degrees.

Mix all the above ingredients in a large bowl into all the spices are incorporated into the meat.  Spread the meat mixture evenly into a standard sized cookie sheet (with sides).

Bake 8 – 10 mins.  When done CAREFULLY remove from the oven and drain the liquid (I repeat carefully) from the pan.  Let the meat sit for about 5 minutes before you add the toppings.

Toppings
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow onion, 1/2 diced, 1/2 cut into strips
6 slices of bacon in small pieces

While the meat is baking, saute the bacon and set aside. Then cook up your fajita veggies in the bacon grease. Pull out a large skillet, add a bit of fat to it and add your sliced veggies in along with 1 teaspoon of taco seasonings. Mix around and cover to let some steam work it’s magic.

Sauce
1 6oz can of tomato paste
½ pt of home canned hot salsa
Mix well and spread on top of the meat crust.

Finish
Once your meat is cooked through, top the cooked meat with sauce and your fajita vegetables

Cook for about 5-8 minutes or until the topping are cooked to perfection.