This breakfast was actually the day I reintroduced potatoes. I cubed the potatoes and fried them in my cast iron frying pan at a high heat until browned, and then a medium heat until fully cooked. I used drippings from a previous day's meat preparation (just like our grandparents did). I added some cubed avocado to the potatoes.
My parents made this salad for me! The chicken came from a Mennonite family selling birds at the Powassan Farmers' Market. The greens are a mix of green lettuce from the grocery store and arugula from my parents' garden. The salad also includes carrots, peaches, avocado, and cucumber. Last but not least, the dressing is Renee's Poppy Seed Dressing.
I dipped thawed tilapia fillets (from the freezer) in a mix of arrowroot flour and this fish rub (a mix of brown sugar, cumin, chili powder, salt, and pepper). I don't find that I need to use any egg, the flour and spices stick to the fish just fine without help. I fried them in my cast iron frying pan in avocado oil. This dinner was delicious!