Friday, June 28, 2013

Fruit and Veggie Drink

I can't really call this a smoothie.  I didn't put enough ice or amount of liquid in there to make it true to a smoothie form.  It definitely is not juice either.  I'm not sure what to call it except for one very tasty concoction that I sucked down in about two minutes flat.  No brain freeze either! 

I suppose I will just refer to it as a Fruit and Veggie Drink.  That's easier to say than Mango-Berry-Banana-Carrot-Spinach Drink.  That seemed just a bit too much to try to roll off the tongue.  This recipe is very sweet but has some nutritious, raw veggies in there.  It has no added sugar.  Did I mention it was delicious? Because it is! 

I don't know what possessed me to make it.  I just wanted to drink my snack instead of spooning out my usual go-to items like yogurt and almond butter. I literally had no plan.  No recipe.  I just looked around my kitchen for available ingredients.  I threw them into my blender and this is the end result.  

So I'm sharing it here before I forget - You'll thank me for this one!  And you're very welcome!

Fruit and Veggie Drink
(Serves 2 - or one for now, one in the fridge for later)

3/4 cup of crushed ice
1 ripe mango - peeled, seed removed and flesh scooped out
1 banana - peeled
1/3 cup of blueberries - rinsed
1 cup of raw, fresh spinach leaves
1/2 cup of raw carrot slices
3/4 cup of dairy or non-dairy liquid (I used 1/4 cup of heavy whipping cream and 1/2 cup of organic, whole milk) - you could certainly use almond milk or coconut milk if dairy isn't your thing!

Place the ice at the bottom of your blender.  Then add the mango flesh, banana and berries.  I packed 1 cup of spinach leaves into a measuring cup and tossed them into the blender.  Then I added the carrot slices.  The cup of dairy liquid (or coconut or almond milk) goes in last.  I used a combo of 1/4 cup heavy whipping cream and 3/4 cup of organic, whole milk. 

Now blend for about a minute or two.  I pressed several settings on my device - Stir, Mix, Crush (to make sure my ice didn't stay chunky).  You'll have to follow your instincts as far as what your machine can do.

When everything is well incorporated and liquified, you are ready to pour.  Mine filled up two tall 16 ounce glasses. 

Yes, I realize it doesn't look very pretty.  But I promise you it tastes amazing and refreshing!  It is very filling too.

This one is a keeper so I will continue experimenting with fruits and veggies as drinks.   If I can create another amazing recipe like this, I will be sure to share it here. 

Monday, June 24, 2013

Sweet & Savory Stir-fry, Paleo Pen Pals and My Mishap too!

Earlier this month I signed up to join the Paleo Pen Pals community.  This is a place where those of us following the Paleo lifestyle can network, get to know each other, share recipes and products.  You can read more about the rules and how to participate right here to determine if it's something you might be interested in joining!

My Paleo Pen Pal for June was Michigan-native Jennifer from the site Wine to Weightlifting.  She is this witty, beautiful, free-spirited crossfit super-woman who can do it all.  She follows the 80/20 rule when it comes to Paleo lifestyle.  She lifts heavy things.  She runs (even though she doesn't always like it).  She exercises in these stylish and fun outfits!  She cares for her big dog Ripley who happens to loves carrots and peanut butter treats.  She is really cool, from what I can tell.  I had a lot of fun getting to know her and bugging her with lots of questions. Go check out her site

Jennifer sent me a whole box full of goodies.  See below.  

Woo-hoo, I'm special! I sure racked up for my first time with Paleo Pen Pals!  :-)

She even thought to include something for my kids too.  Vivian had fun unwrapping the goodies and enjoyed eating the portable applesauce "Fruity U" that you can drink.

Jennifer even got a little something for our dog too!  Bono loved the all natural peanut butter flavored treats.  Here he is waiting patiently for me to give him some:

The main goodies that I received and use in this recipe are the Coconut Aminos bottle and the pink sea salt crystals. I love, LOVE, L-O-V-E Coconut Aminos.  It's a soy sauce replacement genius.  I've been cooking with it for awhile now but I can only purchase it at one specialty foods store here in Pensacola (Ever'man's Grocery, a co-op).  It's a great place but located about 25 minutes from my home; therefore I just don't get over there very often.  So it was nice to receive a bottle of this stuff from my pen pal.  I use this Coconut Aminos in everything - burgers, eggs, marinades for shrimp and more! 

Jennifer told me she makes a lot of stir fry meals because she wants something fast and easy after a  long day at work and coming home from the gym where she finished an intense crossfit workout.  So in her honor, I wanted to make a new and delicious stir-fry meal for my family.  I think she would approve of this one.  I know my family and I did.... 

Sweet and Savory Stir-fry
(Serves 4)

2 Tbsp extra virgin olive oil
1 pound (16 oz) bag of mixed vegetables - I chose California blend: broccoli, cauliflower and carrots
4 to 5 links (12 oz) of sausage (or chicken or other meat of choice) - Love this Al fresco brand!
1 apple, peeled, cored and sliced into small pieces
1/4 cup of Coconut Aminos
1/4 cup of my mango salad dressing (Or try substituting a combo of orange juice and applesauce)
two dashes of sea salt
optional - 1 tsp of bacon grease (I always have some on hand and love to add it to dishes for flavor!)
optional - 1 bag of frozen cauliflower if you wish to serve your stir-fry over "rice"

Coat a large skillet or sauce pan (or Wok if you have one) with the 2 Tbsp of olive oil.  Place on medium-low heat.  Place all your ingredients out on the counter for easy access.

Slice up your sausage (or other meat you are using).  My family's favorite is the sweet apple chicken flavor by Al Fresco.   Toss it into the heated olive oil.  Let that cook for about 3-4 minutes, just until the sausage becomes a little brown.  Open up your bag of frozen vegetables and pour them into the pot with the meat.  Cook for about five to seven minutes.  Stir your meat and veggie mixture once or twice during that time. 

Note: You could easily prepare your cauliflower rice to serve this on while the meat and veggies are cooking!  Follow this easy recipe!

If you like your veggies real crunchy you can lower the heat then add in your sauces here.  If you like your veggies a bit more soft, continue cooking for another 3-4 minutes or until desired consistency. 

Add in the 1/4 cup of coconut aminos.  Add in the pre-made mango salad dressing.  (If you don't have this on hand or can't get your hands on a mango, you could substitute part orange juice and part applesauce).  Put two dashes of sea salt in the pan. 

Don't be like me and dump more than a tablespoon of rock hard sea salt crystals into your pan!  Yes I suppose I need a dummy-proof cap on those grinders because when I opened the one Jennifer sent me, I managed to knock 1/3 of the bottle into my stir fry!  YIKES!  WHAT A MISHAP!  Biting into a sea salt rock would NOT be a good thing!

After I cursed a little bit, I decided to laugh about it.  Then I used a collander to help "drain" the crystals from my stir fry meal.  Like this:

            Yikes, who wants rocks in their food!?

After I fished out all the sea salts, I put the rest of my stir-fry back in the pan.  I continued to cook the mixture for another few minutes.  Mix and stir.  Mix and stir.  Mix and stir.  Let the sauce simmer with the veggies for about another five minutes. 

Remove from heat.   Serve this over my easy, primal rice.   Sweet and savory.  A winning combination!

This recipe was kid and husband-tested and approved.   Enjoy! 

I can't wait to meet another Paleo Pen Pal next month and beyond.  It's nice getting to know someone new and hearing about how this eating lifestyle works.  Although for next month, I think I will just suggest that my pen pal and I only swap recipes and not send any products.  This will help me stay within our family's tight summer budget! 

Friday, June 21, 2013

Banana Coconut Cookies (Just 4 Ingredients - Egg-free, Nut-free)

My husband Kirk has been avoiding so many foods to help his stomach heal.  He hasn't been able to eat any cookies, muffins or my usual baked items because they all contain eggs or seeds or nuts of some kind.  I wanted to find a recipe that he could actually eat while following the AIP protocol.  It was going to be my Father's Day gift to him.  I searched nearly 50 recipes and only found this recipe from Empowered Sustenance that fit his current needs.  So I tried it out.  I replaced the coconut oil for the butter from her version.  However, I burnt the cookies and I found them lacking a bit of sweetness.  Also, mine came out flat and oily.  Therefore I decided to change that recipe by adding in some bananas since my husband loves them so much.  I also substituted Coconut Nectar for the honey since it's thicker and has a more molasses-like flavor.  I hoped it would hold the cookies together better.  It did!  And I'm happy with the end result! 

Hubby loved these too! I'm so glad I could find something sweet to make for him.  He's an amazing husband and father.  He deserves a treat from time to time (besides his two girls and me, that is :-)   Best of all these cookies are easy and only require four ingredients.  No eggs or nuts needed!

Banana Coconut Cookies ("Kirk's Cookies")
(Makes 8)

2 ripe bananas, peeled and mashed - some small chunks are fine!
1 Tbsp coconut oil - do not melt!
1 Tbsp Coconut Nectar (or just use honey)
3 Tbsp coconut flour

Preheat your oven to 350 degrees.  Place parchment paper over a cookie sheet pan. 

Mash your bananas in a medium size bowl.  Stir with a fork.  Add in the 1 Tbsp of coconut oil.  Do not melt the oil first.  Just mix it around and in with a fork to incorporate it.  Pour in the Coconut Nectar (or honey).  Blend and mix together. 

Now sprinkle over the coconut flour and mix it in.  The coconut flour should thicken up the cookie dough. 

Spoon the cookie dough in 1 Tbsp measurements onto the non-greased parchment paper.  I was able to make 8 perfect size cookies with this batter.  I used a cookie scooper but a regular spoon should work fine too.  I pushed lightly down on each cookie with a fork. 

Bake in the oven for 18 to 20 minutes at 350 degrees.  The cookies should just be a little bit brown on top.  Bake longer (2-3 minute increments) if they still seem soft in the center.  Or just bake until your preferred consistency or darkness.

Remove from oven and let them cool for at least five minutes.  If you try to eat them or remove them from the paper while still hot, they will fall apart.  Also, a banana chunk hot from the oven could burn your tongue! Be careful.

Also, don't be surprised if they stick a bit to the parchment paper.  Mine did! 

Oops!  Oh well, they still stayed together and they tasted great!

 Maybe next time I'll make a double batch - one for him and one just for me.  

I may even try these with bacon in them too!  Mmm, mmm, everything tastes better with bacon....

Wednesday, June 19, 2013

Mango Salad Dressing

I love salads.  I eat one almost every day, sometimes twice a day.  How boring you might be thinking!  But honestly I do.  When you find the right oils and vinegars, you can dress up that boring stack of spinach leaves and enjoy every bite you take.

I've become obsessed with my infused oils and vinegars.  I have established quite a collection of them too:

This is in part thanks to a local specialty store here in Pensacola, Florida called The Bodacious Olive.   We love going to this place to sample and purchase a new flavor, especially when our out-of-town family and friends come to visit us.  It reminds me of wine tasting in California.  You've got your little paper cups and even some bread for dipping.  Except this place has more than 20 different flavors of both infused vinegars and olive oils.  Going there and sampling their products is so much fun (and delicious too)!  I have tried nearly all of them, from blood orange olive oil to garlic butter olive oil and from white chocolate truffle vinegar to aged 18+ years balsamic vinegar.  They are all good in their own ways.  You just have to figure out what you'd use the most of and how you'd use it.

However, this little obsession has gotten expensive.  All of those bottles add up ($10 per average small bottle). When you're on a tight summer budget, it's time to start thinking more frugally and to start making your your own! 

So that's what I did.  I had a mango on hand and wanted to try a mango sauce/dressing that would be sweet and tasty on salads.  Thankfully I achieved that! 

Mango Salad Dressing
(Makes one cup - about 6 to 8 servings)

1 mango - peeled, seeded and sliced
3 tsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp red wine vinegar
1 tsp apple cider vinegar
1 tsp white cooking wine
1/2 tsp sea salt
1/2 tsp onion powder
1/2 tsp dried and crushed sweet basil leaves
1 cup water

Grab all your ingredients and spread them on the table.  It's much more helpful to have everything at your fingertips, ready to pour.

Prepare your mango first by peeling, removing the seeds and slicing it.  Place it in a medium size bowl.  Place all other ingredients into that bowl.  Mix well.  Pour into a blender or food processor. 

Puree until smooth.  Some small chunks are okay if yours doesn't quite liquify. 

Serve over spinach leaves, Swiss chard or any salad green of your choice.  This is really good and very simple to make.

In my next post, I will show you what else you can use this mango dressing for to really enhance a weeknight meal.  Stay tuned! 

Wednesday, June 12, 2013

Vivian's Fruit Salad

I know posting a recipe for a fruit salad may seem silly.  You just throw a bunch of fruit together in a bowl, right?  How hard is that!?  Yet this one was/is special because my five year old girl specifically asked me if we could make a fruit salad and helped me with every aspect of it. 

Yes my oldest girl, Vivian, helped me chop up and slice various fruits to put it all together.  I asked her what she wanted to include in it.  We tried to find a fruit of every color to incorporate into the mixture.   It turned out amazing so I want to remember that we made this and exactly how we did it so we can call it her own. 

I love you Vivian!  This was delicious and you are an amazing kid and helper to me in the kitchen (and in many other ways too!)  :-)

Vivian's Fruit Salad
(Makes about 6-8 servings)

1 small basket of strawberries - sliced
1/2 banana - sliced (We ate the other half while chopping and slicing, hahaha!)
1 apple, any kind - peeled, core removed and sliced
1 pear - peeled, core removed and sliced
2 kiwi - peeled and sliced
A handful of blueberries, washed
A handful of grapes, washed
2 Tbsp of organic sour cream - optional (you could use a non-dairy substitute like coconut milk or almond milk)
1 tsp of honey - optional
1 slice of lemon, squeezed into the mixture

Do your washing, slicing and chopping of all the above fruit.  Have your kids help out with this.  You'll be surprised at how well they can chop or slice and that they enjoy assisting you too!   Check out my Vivian in action!  :-)

Place all the fruit in a large mixing bowl.  Add in the organic sour cream (or non-dairy substitute) and honey.  Squeeze one lemon slice into the mixture to keep the fruits fresh and from going brown.   Gently mix with a large spoon. 

Place in the fridge for at least an hour if you can before devouring.  The longer you let it sit and marinate together, the tastier it will be! 

Serve it in a fun or cute little bowl.  That makes it even more special too :-)

We ate on this for three days!  It kept up nicely in the fridge and I didn't see any brown spots or mushiness with my fruit.

Get your kids involved in your cooking!!!  I can't say this enough to those who are parents!  It has not been an easy eating path for my five year old.  Age 2 and 3 were really tough for us both!  However, I kept trying and insisting she try new foods -- lots of vegetables and fruits.  After two years, she now asks for things like carrots and broccoli.  By being persistent and having her help me even in small ways, Vivian has become an excellent, healthy eater! 

Enjoy this recipe and enjoy having little helpers in the kitchen too. This is the perfect recipe to kick off your summer!

Thursday, June 6, 2013

My Way "Dirty Rice"

I grew up in Cajun south Louisiana where red beans and dirty rice were frequent on the family menus and holiday gatherings (along with gumbo, corn bread and lots of gluten-filled meals).  Now that we're not eating rice or beans much these days, I don't have those kinds of meals often. 

However I can experiment and come up with my own way, my own style of recreating a similar dish to the ones I used to love so much.   Happily and successfully, I think I did it....  I created my own less spicy but still flavorful "dirty rice" that fits my family's needs (no grains or traditional rice and no spices for my husband and little girls who don't like peppery things either!)

This is such a FAST, EASY meal to make on a busy day or when you don't feel like putting much effort into cooking.  I love this simple yet savory dish. 

My Way "Dirty" Rice
Serves 3-4

1 Tbsp extra light olive oil
1 frozen bag of cauliflower (or about 3 cups of chopped, 'riced' cauliflower)
1 pound of ground chuck (or turkey, veal, sausage or whatever meat choice you like)
2 Tbsp virgin olive oil or flavored olive oil of your choice
2 Tbsp balsamic vinegar (or other flavored vinegar of your choice)
1 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp oregano
1 tsp Italian seasoning
1 tsp of sea salt

*Note: You may want to start with less seasoning and taste as you go to see if you like more or less.  My family likes a lot of flavor in this meal so I use a variety of flavors to give it flare. 

First, make the "rice" - follow my simple recipe of turning cauliflower into "rice."
After you have your "rice," made, toss it into a skillet greased with 1 Tbsp of the extra light olive oil.  Add in your defrosted one pound of ground meat (turkey/sausage or whatever).  Cook them together on medium heat so the "rice" can soak up the fat and flavor.  There is no need to drain any grease or fat off.  That's the good stuff, remember?  Fat is our friend!  :-) 

Once the meat has browned and your rice has browned too, add in your seasonings.  Start with the olive oil, vinegar, onion powder, garlic powder and oregano.  Stir well and cook for another five minutes.  Then if needed and you want it, add in your Italian seasoning and sea salt.  Cook for an additional two minutes.  Don't be surprised if your "rice" blends in with the meat so you don't even see it much.  That's okay. 

Remove your "dirty rice" from the heat.  Let it cool for a minute before serving.  We usually enjoy  my broccoli chips with this recipe along with a big spinach salad. Yum, yum, good stuff.

Both my girls love this too.  Like I said, this is a fast meal to throw together so I highly recommend it after a long, tiring day.  I hope you enjoy it!

Wednesday, June 5, 2013

Fruity Ice Cream or Sorbet

I don't know about you but I sometimes struggle with saying no to ice cream or yogurt outings, especially when it comes to my children.  Occasionally (rarely) I will let my daughter have something out at a TCBY or Baskin Robbins type of place.  But for the most part, these days, I try to make my own at home.  It's easy.  It saves us money and of course, most importantly there is no added sugar or preservatives in my brand! 

I have an ice cream maker that I bought on sale last year.  However, even if you don't have an ice cream maker, you can make your own sorbet or smoothie and just freeze it! 

My husband and daughter really enjoyed this recipe.  We can hardly keep any extras of it in our freezer!  It's getting hot here (mid 80's) so I know we'll be eating this more often by July and August.

Fruity Ice Cream or Sorbet
(Serves 4 generously)

2 bananas, riper is better - peeled and mashed
2 cups (1 typical green basket size full) of strawberries - washed, stems off and chopped
1 to 1 and 1/2 cups of raspberries (or one typical small container size full) - washed, stems off and chopped
1/2 cup of applesauce, all natural, unsweetened

**Note that fresh or frozen fruit will work fine. 

Place all of the fruit in a food processor (or a blender).  Blend until it has small chunks but not totally liquified. 

If you have an ice cream/sorbet maker, then follow its instructions for use on how to blend your fruit into the cold, creamy goodness.   Mine takes about 20 minutes to be ready. 

Then I simply scoop it out into four small storage containers and freeze for at least 4 hours or overnight until I eat it.

If you don't have an ice cream/sorbet machine, don't worry.  You can simply divide out and pour your fruit chunky liquid into small storage containers and freeze it as is. 

It may not quite have the same consistency/texture as using an ice cream machine but it will taste just the same! 

I've done it both ways.  It's delicious no matter what!  :-)

Tuesday, June 4, 2013

Happy Primal (Paleo) Anniversary to us!

Well here I am at my one year Primal/Paleo-ish anniversary!  I can hardly believe a year has gone by. On Memorial day in 2012, my husband turned to me and said, "I want us to stop eating sugar, gluten, soy, grains and all other processed foods."  I sooo wanted to strangle him at the time.  I was dealing with a one month old, breastfeeding and on maternity leave from a full-time job!  You can read more about that introduction to our diet here.   Also we had all just gotten over a nasty stomach virus. 

After I got a handle on my newborn and decided to stay home and ditch the job that wasn't making me happy, I got into a Paleo/Primal groove.  By November I was fully on-board.  In December I did a 21-day sugar-detox to help me gain control of my sweet cravings and get me over the weight loss plateau I was experiencing.  It worked too.  Such a crazy time to do it but I lost eight pounds while others were gaining the holiday cookie exchange pounds! January and February cruised by with great new recipes and more shedding of pounds.  Soon my clothes became too big for me and I started seeing muscle definition I have never seen on my body before.  March came and went.  In April we celebrated my daughter's first birthday.  Now May is over and we have completed a year of eating in Paleo/Primal ways.

What has a year done for me?  Well even beyond looks and weight loss, I honestly feel better now.  I sleep better.  I have less stress and more energy throughout the day (which is good since I'm chasing after two girls all the time!!)  My allergies aren't as bad.  My skin is the clearest it has ever been.  When I do exercise, I feel stronger and that I can last longer.  A year ago I could barely keep up with a Jillian Michael workout, run a mile or do yoga.  Now those routines are becoming too easy for me.  Now I am move into positions and run faster than I ever have in my life!!   I can hold side planks for minutes even while holding a 20-pound baby!   See for yourself below:

I could go on and on.  These are just a few examples of how going primal has been amazing for me.  Eating this way has touched every aspect of my life for the better.  When you feel good on the inside and outside your whole attitude and life becomes greater!  :-)

Now that's not to say it's a piece of gluten-free cake?!  I cook or prepare nearly three fresh meals a day for my family; plus add to that snacks and sometimes desserts too.  It's not easy!  I am in the kitchen a lot!  I run the dishwasher almost daily because I dirty so many dishes and storage containers.  But it's been worth it.  I have never felt better.  I haven't looked this good since my high school days.  I never thought I'd be giving away an entire wardrobe because it is too big for me!  Never!  Yet here I am going through it, giving it away and trying to sell a few pieces.  I keep track of my favorite meals here on this blog and I often look back at my meal planning post for ideas to prepare ahead for a month.

Yes my husband gets full credit for our lifestyle changes.  If it weren't for him, I'd still be using boxes of "healthy whole wheat pasta" and "healthy brown rice" with cans of spaghetti sauce loaded with sugar, soy and more.  *Shuddering thinking of how we used to eat!   He's brought sexy back in not just me but also in our diet.   I now eat vegetables that I hadn't eaten in years, such as asparagus.  Then I branched out and tried even more greens that I eat several times a month now, like roasted Brussels sprouts. Who knew veggies tasted so good?!  Crazy!

I'm proud of our family for doing this for our health.  I'm proud of us for sticking with this way of eating for a whole year.  I'm proud of me for not only losing all the baby weight from my second child but also shedding an additional twenty pounds, all within a year of Lana's 1st birthday!   I'm proud of my husband for being so passionate about his health and seeking into this natural way of eating to combat his issues.  Our methods of eating are working!  He feels so much better now - no more heartburn, acid reflux and extra heartbeats!  Thanks to the folks in the Primal/Paleo community, we have educated ourselves even further and feel like we're part of something bigger and greater than ourselves!

So what is ahead for the next year?  What's in store for my family and me and this blog?  More good recipes for sure!  Perhaps some new friends?  I just joined Paleo Pen Pals and am excited to find out more about that and anxious to virtually meet my first Paleo pal across the country!  Beyond that, I will continue to educate my girls on a healthy lifestyle. I will continue writing and sharing here when the mood strikes me.  Now that it's summer time here around Florida, I have my five year old in the kitchen helping me slice, crack eggs and more.  So you'll see her featured in my upcoming recipes and how I keep her busy in at home "summer school."  Stay tuned for more fun!  Thanks for being with me and for reading!  From my family to yours -- Be well and be good to yourself. 

Best wishes always,
Mandy and family

Hello there from my family - Tallest is daddy/husband Kirk.  That's me, Mandy in the blue.  I'm holding one year old daughter Lana Jane and the five year old daughter is Vivian Rose! 

Monday, June 3, 2013

Champion Omelet

It was a LONG weekend around our house....sigh!  My husband was confined to the bed after a small surgical procedure.  My oldest daughter caught some kind of 12-hour stomach virus and vomited all day.  My youngest daughter was very clingy and hardly let me do anything without holding her or entertaining her.  Our dog threw up twice on the carpets.  I was bitten by a horse fly or sand fly four times within five minutes of stepping outside on Sunday evening.  Sheesh!  I'd like a do-over please!  Thank you!

Anyway, after all that craziness, I was determined to resume normalcy.  Monday came and instead of complaining, I kissed the awful weekend good-bye.   I gave my girls their usual Pumpkin Pancake (with added chocolate chips) for breakfast then let them run wild while I completed my Jillian Michaels Ripped in 30, Level 2 workout DVD (thank goodness, I hadn't exercised in four days and was seriously having withdrawals!).  It was 9 o'clock before I started making this dish for myself (two hours later than when I typically eat) but I finally felt accomplished and relieved that my family was taken care of.  That's what I do -- I take care of them before I take care of (feed) myself. 

This was my champion omelet.  After a loser Saturday and Sunday, I felt more like a winner on Monday after eating this. 

As soon as I sat down to take a bite, my one year old crawls over and lifts up her arms for me to hold her and put her on my lap.  She ate 1/3 of it.  Oh yes, she knows a good breakfast meal.  Her nose and her eyes are keen.  She's lucky I shared it with her but look how big this thing was.  I suppose she did me a favor by helping me eat it.  :-)

Champion Omelet
(Serves One Adult or one busy mom, plus a food-stealing baby/toddler)

1 Tbsp of oil/fat (your choice: olive oil, coconut oil or butter)
2 eggs
1/2 cup to 1 cup of pre-cooked (leftover) spaghetti squash (Mine shrunk from 1 cup to 1/2 cup when I drained out the water from it)
1/2 cup or one small hand full of fresh spinach leaves, torn into small pieces
1 tsp of milk or water
sea salt - two dashes
other seasonings to taste
1 link of all natural chicken sausage - optional
1/4 cup of all natural cheese, shredded - optional

Heat a small skillet on low to medium heat.  Add in your choice of oil/fat - coconut oil, olive oil or butter.  I use a Tbsp of any of those on any given day depending on my mood.  Today I used olive oil. 

In a medium size bowl, mix your eggs, spaghetti squash and spinach leaves/pieces. 

Note that I used 1 cup of leftover pre-cooked spaghetti squash and drained it through a dish towel to rid myself of the excess water.  When I did that, the one cup shrunk to a 1/2 cup amount. 

Whisk for a minute or so.  Add in the teaspoon of milk or water (or use cream or any non-dairy drink_). 

Pour into the heated skillet.  Sprinkle in sea salt and other seasonings you like (onion powder and garlic powder are my faves).  Cook until your desired taste for an omelet.  I like just a little bit of brown to my eggs.

I chose to top mine with one link of chopped chicken sausage and cheese.  You can leave those things out however and it will still taste amazing. 

Like I said, my 13-month old baby girl came up to me the moment this dish was ready and began reaching her fingers out to enjoy a bite.  Yes, you know it's good when a baby wants to steal it.  And I call it my champion omelet because it tasted and made me feel like a winner!  :-)