Sunday, December 11, 2011


I worked on this recipe for 2 reasons.  My first reason is to show others that all those "non-Paleo" things you love can somehow be made Paleo.  9 times out of 10 the Paleo version ends up tasting way better than the original food I am trying to imitate.  Not to mention a whole lot's a WIN, WIN!  If I had a $$$$ for every time someone told me they could not follow Paleo guidelines because they could never give up oatmeal.....I would be a very wealthy gal. (My mother is one of these sweet, stubborn people.)  Which leads me to reason #2...I used to be one of those oatmeal lovin' freaks!  Y'all know what I am talking about right?  The steal cut, oatmeal sludge, throw together with a pound of flax seed that is oh' so good and comforting? Yes, I too used to be addicted to that same breakfast!  So, I get it.  I next to never think about how I miss oatmeal because I am fully satisfied with a breakfast of meat, eggs, and greens.  However, last week I was creating breakfast with some left over spaghetti squash and much to my surprise came up with something that tasted like oatmeal but better!

On another note, I hope everyone finds themselves well!  I woke up bright eyed and bushy tailed this fine Sunday morning at 4:45am.  I had two sweet, squirmy pooches ready to "go pots" I thought.  What they really wanted was the freeze dried beef liver treat they get as the reward for "going pots".  I am such a sucker!  Oh' well.  They are so stinkin' cute and impossibly hard to get mad at.  Plus, I secretly love early mornings by myself with Pandora Patty Loveless Christmas music station, the magical twinkle of  Christmas lights, and a large cup of tea.  Heavenly!  It looks and sounds like it is going to be a very windy day here in WI!  Happy Sunday, GO PACKER'S!



-coconut oil for pan
-1/2 to 3/4 cup cooked squash of choice (I used spaghetti squash)
-2 pastured eggs
-cinnamon (to taste)
-pinch of nutmeg
-pinch of vanilla bean
-pinch of sea salt
-1 tblsp. Chia Seed
-1 rounded tblsp. unsalted/unsweetened Almond Butter

Heat skillet on medium with a little bit of coconut oil.  In a bowl, crack and whisk two eggs.  Then gently stir in squash, cinnamon, nutmeg, vanilla bean, and sea salt.  Add egg/squash mixture to skillet and scramble.  After cooked stir in Chia and Almond Butter.  Enjoy with any of your favorite add in's listed below.

Add In Idea's:

-pomegranate seeds
-goji berries
-fresh or frozen berries
-unsweetened coconut
-maple syrup

ENJOY!  Eat Well & Be Happy!


  1. YUM! Can't wait to try this, along with some others! :)