Bacon Egg Veggie Skillet


Ingredients:
1 large sweet onion, diced
1.5 lbs ground meat of your choice
3-4 cups butternut squash, diced small
5 oz fresh spinach, stems removed
1 lb bacon (Trader Joe’s has uncured bacon with no sugar added)

Method: preheat oven to 400°f. Lay bacon out on a baking sheet and cook in oven until crispy (sorry, didn’t pay attention to time for this). Heat a large skillet over medium high heat and caramelize onions in fat of your choice (I used bacon drippings). Add ground meat to onions and cook until browned. Remove meat and onions from pan and set aside. Add squash to pan and cook until tender. Add spinach and meat/onion mixture back to pan and stir to combine. Cook until spinach is wilted. Divide into 6 even portions and refrigerate. I dump my pre-portioned serving into a 6” cast iron skillet, crack an egg on top, and bake at 400°f for 20 minutes or until I have a solid white with a runny yoke.

Spaghetti Squash Pasta


  1. Cut squash in half and scoop out seeds
  2. Drizzle with oil of choice (olive, avocado or other healthy option)
    Prick the outer shell with a fork.
  3. Season as you wish-any grinder will do. This is seasoned with pink Himalayan sea salt and black pepper.
  4. Place face down on baking sheet and bake at 375 until outer shell is soft.
  5. Allow to cool then using a serving fork…shred the inner flesh away from the shell.

Stir Fried Chicken Thighs


  1. Salt/Pepper seasoned chicken thighs(1lb; boneless/skinless)
  2. Sauteed in 1 tbl of seasame oil with garlic *Add 3 tlbs coconut aminos
  3. Continue until tighs are golden brown *Add half a bag of rainbow slaw (raw)
  4. Sautee until tender
  5. Add 2 cups of chopped kale; sauteed until tender
  6. Add an additional 2tlbs of coconut aminos