Hail to the Dinosaurs!
I started the day with a Dinosaur Omelet.
It packs a heck of a nutritional punch,
so I thought I'd share the recipe.
1. Cook some bacon strips or sausage (or
both) and set them aside. Drain the bacon
grease into a small jar. Save it (in the
fridge) for future cooking.
2. Grill some chopped onions or scallions.
3. Add some chopped veggies to the onions.
Use anything you have have handy.
3A. I used carrots and a small potato
3B. Yesterday I used carrots, acorn squash,
a small potato, Swiss chard (steamed first)
chopped celery and chopped garlic. It's all
3C. You also can use thick stew in the
omelet -- that's pretty good.
3D. Fresh chopped herbs work great!
4. Crack 3 or 4 eggs into a bowl and beat
them with a fork.
5. Pour the eggs into the frying pan you
used for the bacon.
6. Cut the bacon into small pieces and
toss it into the eggs.
7. Let the omelet set a little, then add
8. Add salt and pepper (black pepper and or
cayenne peper) to taste.
9. Add cheese if desired. (Or save the cheese
for a topping.)
10. When the omelet is set and you can turn it,
do so -- if it's too big to turn in one piece,
use your spatula to divide it into halves or
quarters and flip them over. It doesn't have
to be in one piece to taste great.
11. When the omelet is cooked on the bottom,
it's ready to serve.
12. I had mine with a big side of steamed kale
For building maximum strength and power, eat
one Dinosaur omelet every day at breakfast and
hit those squats and deadlifts extra hard!
Holler if you want more recipes from the Dino
As always, thanks for reading and have a great
day. If you train today, make it a good one!
BTW, I'll be hitting the iron later today.
Snatches, clean and jerks, and front squats.
If you train today, you can join me!
Yours in strength,
P.S. Gray Hair and Black Iron is a great resource
for older trainees -- or really, for trainees of
any age. Go here to grab a copy:
P.S. 2. My other books and courses are right here:
P.S. 3. Thought for the Day: "Most people live
to eat. Dinosaurs live to lift -- and eat to
live." -- Brooks Kubik