Dijon Pork Breakfast Skillet

Sunday, March 24, 2013

EIE Challenge Tip of the Day 27: For the past few weeks you have been extremely critical about the food you’ve been eating. While this is normal for a nutrition challenge, it can also have some negative effects if you let it. Use the second half of your challenge to focus on your new relationship with REAL foods in a positive way. Real food = Real healthy love for yourself. 🙂


Leg Swings, 20 each side
Ankle mobility
Assisted bottom of Squat

Workout of the Day:

For Time:
30 Box Jumps (24/20)
30 Kettlebell Swings (1.5/1 pood)
30 Goblet Squats (1.5/1 pood)
30 Med Ball Sit-Ups (20/14)
30 Wall Balls (20/14)
*Every Minute on the Minute Complete 4 Burpees

-15 minute cap

Cool down:

Jog 1 mile, easy

Arya and his bionic arm.


Dijon Pork Breakfast Skillet


1 lb ground pork

8 oz mushrooms, coarsely chopped

2 medium zucchini, trimmed, and cut into half-moon slices

½ tsp pepper

½ tsp garlic powder

½ tsp salt

½ tsp basil

2 Tbsp Dijon mustard (check ingredients)


  1. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add the mushrooms and brown for 3-4 minutes.
  2. Add zucchini and season with salt and pepper to taste. Cook for 3-4 minutes or until tender.
  3. Push the veggies to the sides of the pan leaving the middle open.
  4. Add the ground pork and the spices. Break the meat into pieces and brown the meat, but don’t mix in the veggies yet.
  5. Once the meat is cooked through incorporate it with the veggies.
  6. Add Dijon mustard and heat through.
  7. Season to taste.


– Jamie

(recipe from lowcarboneday.com)

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