Eat with Gwen for a day

"Below are some of my favorite recipes of meals I cook for Gwen on a daily basis. I would love to see if you guys can recreate or cook these recipes at home. Send Gwen or myself a direct message or tag us in your photo on social media." - Patrick Lemiuex @Patrick_Lemieux


Breakfast: Eggs, bacon, hash browns

Servings: 1 Person

2-3 medium potatos
2 eggs
2-3 strips of bacon
1 cup mixed fruit

Shred the potato and place into a frying pan with oil or butter. I like to shred the potato the night before and let it sit out to dry out for a crispy potato in the morning. You will need to fry potato for roughly 15-25 minutes. Be sure to continue to mix the potato up. In the last 5 minutes don't stir in order to create a crispy side.
Cook the bacon in a hot pan for 2 minutes per side. Drain the grease and place two eggs in the pan and cook for a few minutes in order to have an egg that still has a runny yolk. 
Look through your fridge to make a small mixed fruit bowl. On this day I had banana, strawberry, and blueberry.


Lunch: Stuffed eggplant

2-4 servings 

2 large eggplants
3/4 pound ground beef
1 medium sized yellow onion
3 carrots (shredded)
1 cup dry rice
1 25 oz jar marinara sauce
6 mushrooms
1 head of green kale
1/3 cup parmesan
2/3 cup cheddar
1 t black pepper
1/2 t red pepper flakes

Preheat oven to 350F
Cut eggplant in half lengthwise. Scrape out the inside so just the shell remains. Pre cook the eggplant shells by placing them on a baking sheet and cooking for about 15 minutes. Check on them to make sure they don't burn. 
In a rice cooker cook the rice. Once finished you can leave the rice in the rice cooker. If you do not have a rice cooker I suggest buying one as they are inexpensive and great at cooking rice.
In a frying pan on the stove combine the beef and onion and begin to cook on medium heat. Be sure to stir every few minutes so the onions do not burn. After the onions have become translucent add the mushrooms and cook for five minutes. Finally add the kale, carrots, the insides of the eggplants, and any other veggies you would like with the marinara sauce and cook for another five minutes. Stir the rice into the sauce mixture. Once those are combined add the mixture into the eggplant boats, you will most likely have some extra rice and sauce (use for another day's meal) Then cover the eggplant boats with cheese and salt and pepper to taste. Place the eggplant boats in the oven at 350F for 15 minutes or until the cheese melts. 


Dinner: Blue cheese pecan salad with sweet potato and steak

Servings: 2 people


1 bag of mixed greens
1 cup pecans
1 granny smith apple
15 grape tomato
1/4 red onion
1/4 cup blue cheese
oil and balsamic vinegar
2 large sweet potato
2 pounds of steaks/meat of choice

Place the mixed greens in a mixing bowl. Dice the apple, tomato, and red onion. In a frying pan add the pecans and place the stove top on medium heat. Watch the pecans carefully as they can burn. Add the pecans, blue cheese, and oil and balsamic vinegar to your greens.
Place the sweet potato in the oven at 350F for 2 hours.
To cook the steak place place a frying pan on high. Let the steak get to room temperature and then sear for two minutes per side. (be sure to have your stove fan on high. Remove the steak from the heat for 10 minutes to let the steak rest. Right before you are ready to eat sear the steak for another 60-90 seconds per side. This will result in a medium rare steak.



1 square of dark chocolate after each meal
1 peach
1 cup macadamia nuts