### MexiMelt

* Grate 3-4 large zucchini and 4-5 carrots in a food processor. Set aside.
* Brown 1lb. ground beef and 1lb. Italian sausage in a decent amount of oil (of your choice) in a large skillet.
* While the meat is browning, liberally add garlic powder, chili powder, ground cumin, paprika, and a little cilantro.
* Once the meat has browned, stir in the zucchini & carrots.
* Continue cooking for about 15 minutes.
* Serve alone or top it with a fried egg for some extra protein.

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### Steak and Eggs

Nothing unusual here. I love cooking a couple extra Ribeyes or NY Strips and then using them in the morning for breakfast.

I will cut a healthy size steak from the fridge in half. Melt a few tablespoons of grass fed butter in a pan at slightly more than medium heat. Once butter has melted I'll put the steak in the center of the pan.

I'll let it sit there for a few minutes before flipping. After I flip it, I crack 4 eggs around the sides of the steak. Once the eggs are ready to turn over I flip them and the steak.

Cook eggs to desired doneness and then eat!

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### Steak

I love the way I grill steaks much more than most restaurants, even high-end ones, that specialize in steak.

I simply marinade the steak in [Worcestershire](http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx) for about an hour. Then before putting them on the grill, I pat them dry and salt them liberally with Kosher salt.

I grill them hot and fast (about 5 minutes per side on about 500+ degree grill for 1-1.25 inch steaks) for medium-rare.



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## Scotch Eggs

These look amazing:

![scotch_eggs.jpg](/media/302/scotch_eggs.jpg)

Must try [this recipe](http://www.food.com/recipe/wicklewoods-gluten-free-scotch-eggs-448816)