Feeding the Phils

3 slices of bacon (use a healthy choice with no nitrates and no nitrites on the label)

Light Butter

Extra virgin olive oil

2 eggs

2 slices of cheddar cheese

1. Cook the bacon on a griddle or in a frying pan on medium heat, until crisp. Place cooked bacon on a paper towel to cool and drain any grease. With your fingers, tear bacon into pieces (no larger than an inch) and set aside.

2. Butter one side of both pieces of bread and place buttered side down in the frying pan or griddle on medium heat to toast.

3. In a separate frying pan on medium heat, add one tablespoon of olive oil to coat pan. Add two eggs to the coated pan to fry, breaking the yolks with a spatula. Add bacon pieces to the pan with the eggs and flip when the egg whites have cooked around the edges. Place the cheese on the eggs while in the pan and turn off your stove.

4. Check the bread for a golden brown hue and slide the eggs onto one piece of the bread (the side that is not buttered). With a spatula, top your sandwich with the other piece of bread and slice in half on the diagonal. If your timing is right, then you will have a perfect Milt Melt.

Shane Victorino Strawberry Smoothie

Makes 1-2 servings

1 cup of ice

6 to 10 frozen strawberries

1 fruit on the bottom strawberry yogurt

1. In a blender, combine the ice, frozen strawberries, yogurt and 2 cups of soy milk and blend on low.

2. While blending, remove the center lid and add the sugar and honey. Replace the lid and increase the blender setting to medium-high. Depending on the size of the strawberries, you may need to add more soy milk to get a thinner consistency.

3. Pour into a glass and top with whipped cream.