What’s for Breakfast?

One of the biggest changes I made in my diet was what I eat for breakfast.  I was one of those “healthy kids” who ate oatmeal and fresh berries almost every day.  Now it’s eggs and veggies for me – EVERY DAY!  Oh, and black coffee, too 🙂  But, No grains and no milk or cheese. That’s right.  No cereal, no toast with butter, no muffins.

Why give all that up?  For me it was finding great tasting and nourishing food that led to lower cholesterol and better health – REALLY!!!   My triglycerides went from 311 to 147 in a very short time (no kidding).  And I no longer get hungry an hour or two after I eat.  And my blood sugar and energy is stable.  Guess what?  I feel SOOOO much better!

This past year I made eggs nearly every morning – and never got bored, because I changed up the “sides” all the time.  I always use organic free-range eggs.  And I cook them in a paleo-approved healthy oil (organic coconut oil is my favorite, but I also use ghee or bacon grease from my nitrite free bacon – sugar free when I can find it).

Many days I use veggies from last night’s dinner and scramble them up.  Other days, I throw a handful of fresh spinach into the skillet and serve my eggs on top.  Here are a week’s worth of ideas to get you started on your next breakfast creation:


A week’s worth of breakfasts

Every day there is an opportunity to change the current of your life; to improve your life spiritually, mentally and physically – and each new day provides an opportunity to feed yourself with healthy nutritious foods.  Let’s make 2014 a year filled with improvement every day.

All the best to you in 2014!

Healing with Good Nutrition

Once upon a time, I really DID enjoy fresh baked breads and steamy hot oatmeal and fresh made pasta, too.  Ahhhh – It seems so long ago!

It was exactly 2 years ago that I gave up all that up – on the advice of a nutritionist/blood work analyst who quickly declared “NO MORE GRAINS FOR YOU”!   I followed his advice – and adhered to a fasting period, followed by an extremely restricted “elimination diet” and plenty of supplementation.  My focus was on becoming gluten free.  I was strict with myself and diligently followed the plan, but still was experiencing inflammatory responses that could not be explained.

About 6 months later, with the help of my friends at DLUX (evolutionary personalized training) in Crown Point, Indiana I discovered the PALEO diet, with a “30 Day Challenge” following the “Whole 9” program.  Wow!  Their combination of nutrition and exercise will transform your overall health!  It did mine!  I had already eliminated most grains, sugar, alcohol, dairy and processed foods.  Legumes (soy, bean) and rice were the last to go.  I began working out twice a week – about 1/2 hour each session.  And I began to heal!

I still have more healing to do – but, I have no doubt that I am on the right track.  I feel better than I have in 20 years; my inflammation and a host of other ailments have disappeared from my life –  I have more energy than I have ever had – my blood work is so greatly improved – and I am sleeping like a champ!

Good nutrition advice IS hard to find – but it can change your life.

Thanks 🙂

Pumpkin Pie that is ORGANIC and delicious!

When I stray from my paleo eating plan, I seem to have the least problems if I stay with organic foods.  So … my family tries to keep me on the straight and narrow.  Even at the holidays!

This year, my daughter brought ingredients to make a fully organic pumpkin pie.  Of course, we made a traditional one, too.  But – guess which one was eaten up?  Yep!  I’m telling you,  there was not ONE bite left of this pie!

We will definitely be making this for Christmas 🙂

Pumpkin Pie

Organic Pumpkin Pie

I’m not sure where she found all her recipes – or how much the ingredients cost – but here is what I found!

The crust:

  • 2 C Organic Pastry Flour
  • ½ tsp. Salt
  • ¼ tsp. Baking Powder
  • ½ C Organic Safflower Oil
  • ¼ C Water

Preheat oven to 325°F.  Put your dry ingredients in the pie pan and mix well with your hands. Add wet ingredients and mix with your hands – until it is blended.  Once it’s mixed, start smooching it out towards the edges of the pie pan. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges.

Pre-bake this crust for 10 minutes.

While this is baking, mix up the filling:

  • 1 can Organic Pumpkin
  • 1 1/2 cup Organic Heavy Whipping Cream
  • 1/2 cup packed Organic Dark Brown Sugar
  • 1/3 cup Organic Cane Sugar
  • 1/2 teaspoon salt
  • Organic, Free Range Eggs plus the yolk of a third egg
  • 4 teaspoons Trader Joe’s Pumpkin Pie Spice

Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk all together. Pour into pie shell.  Turn oven up to 425°F and bake pie at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Just before serving, whip up your creamy topping:

  • 1 Cup Organic Whipping Cream
  • 2 Tablespoons Organic Cane Sugar

Whisk together for 10 minutes – and put on top!  MMMMMMM!


Paleo Natural Ham and Organic Egg Breakfast Muffins



It seems my theme for the week is simple and not too time consuming.  This breakfast is right on target.

  • Hormel Natural Choice Cooked Deli Ham (@$3 at Meijer)
  • 10 Cage free Organic Extra Large Brown Eggs (@$4 at Meijer)
  • 1 Tablespoon Organic Coconut Oil (< $1 from Herb Thyme)

Preheat oven to 350 F.  Grease your muffin tins with thin coating of coconut oil.  Place one round of cooked ham to form a “crust” for each muffin.  In medium mixing bowl, scramble up your eggs with salt and pepper if desired.  Pour egg mixture into ham-lined muffin tins.  Bake 30 minutes until center is set.

Serves 6 at under $2 per serving.

Serve with a side of fresh organic berries.  YUMMMM!