So decadent and protein packed I couldn’t even put my fork down to take the picture.

At the beginning of every week I try to make a big batch of meat and prepare as much of the weeks food as I can. Taking a couple hours to do this on Sunday (or Monday morning in my case because I don’t work until noon) will cut down on the time you need for the rest of the week’s meal making. That doesn’t mean you need to eat the same thing every day and be bored to tears by Friday. I cook lightly seasoned basics that I can transform into different meals everyday.

This week I made a beef sirloin oven roast. Sounds complicated? So easy! Sound expensive? I bought a roast, about 5lbs or so, for $15 and it’ll make a lot of meals.

Yesterday I cooked the roast. Today, steak n’ eggs!

Cooking the roast:

Mix in a small bowl whatever seasoning you want to rub onto the roast. I used (about a 1/4 tsp of each) paprika, cumin, coriander, turmeric, ginger, dried basil, lots of fresh ground pepper, a pinch of cinnamon and nutmeg, and a pinch or so of salt. You can keep it simple and use a premixed steak spice or rub marinade just look out for the amount of salt in the ingredients.

If you’re using your own spice concoction, add in about a tablespoon of coconut oil to make it a paste. Rub all over the roast, coating all sides. If you have a meat thermometer you want to stick it in the meat at this time before you put it in the oven.

Place the roast on a rack in a pan. It’s better than putting it directly in the pan because the drippings will fall under the meat and it won’t get soggy or burnt. Make sure the side of the roast that has the most visible fat is on the top.

Roast at 450 degrees for 20-25 minutes. Turn down temperature to 350 degrees and continue to roast for about 45 minutes or until meat thermometer is at the correct temperature. I only cook my roast to rare or medium rare. Each different meal you cook throughout the week you will probably be heating it up which will give you the option to cook it to medium or higher.

120°F to 125°F, (49°C to 52°C) for rare (Note: 120° is a pretty rare roast).

130°F to 140°F (55°C to 60°C) for medium rare

145°F to 150°F (63°C to 66°C) for medium

155°F to 165°F (68°C to 74°C) for well done

Remove from oven and let sit at room temperature for at least 10 minutes to lock in all the juices.

C’est fini.

Yesterday I sliced it really thin and added it to a salad of radicchio, boston bib lettuce, cherry tomatoes, sliced sauteed red onions, yellow peppers and mushrooms. I used balsamic vinegar and a touch of olive oil..and lots of fresh ground pepper.

Now comes BREAKFAST!!

In order to decrease the amount of dishes I have to wash (no dishwasher) I use one large frying pan.

1)Sauteed onions in a little coconut oil, add in some thickly sliced portobello mushrooms and cook until starting to soften.

2) While onions and mushrooms are cooking slice 3 or 4 slices of tomatoes (vine ripened are my favourite) and a few slices of avocado. I place the tomato first on the plate like it’s my toast, then lie the avocado slices on top. Crack some fresh pepper and salt over tomatoes/avocados.

3) Move cooked onions/mushrooms over to one side of the pan. Crack egg in other side of the pan. Place thinly sliced pieces of the roast on top of the mushrooms and onions. Fry the egg and allow the steak to heat up. The reason I put the meat on top of the veg instead of right in the pan is so it doesn’t cook up to well done while the egg is frying.

4) Once the egg is fried (I like my yolk runny) place the warm steak and the hot onions and mushrooms on your tomatoes and avocados. Place the fried egg on top! Another little crack of salt and pepper and you are free to devour your protein packed breakfast that will keep you running all morning!