Spaghetti Squash Egg Bake


I love autumn and all the delicious types of squash available.  I also like eggs so why not put the two together?  These Spaghetti Squash Egg Bakes are a meal in one and filled with all my favorite things.  I always try and use the freshest organic ingredients because not only are they non-gmo and free of pesticides but they taste much better.  Especially organic pasture raised eggs.  Read my post from September 14th of why organic pasture raised eggs are the best and why Handsome Brook Farm   Organic Pasture raised eggs are my preferred choice.


1 Spaghetti Squash

Extra Virgin olive oil

2 Handsome Brook Farm  Organic Pasture raised eggs

1 ripe avocado

10 cherry tomatoes

¼ cup feta cheese crumbles

Kalamata olives pitted and sliced in half lengthwise (5-10)

Small handful cilantro roughly chopped

Sriracha sauce

Preheat oven to 425 F and line a large sheet pan with parchment paper.  Place spaghetti squash on a clean dish towel on top of a hard surface.  With a sharp pointy knife carefully cut the squash in half lengthwise by piercing through the center with the tip of the knife and cut down evenly toward the end of each side. This takes some elbow grease so be VERY CAREFUL that you always cut away from your body.  Once there is an even cut down the center and through each end you can easily break the squash in half on the other side.

Take a metal spoon and scrape the seeds and stringy pieces out of the center of each side of the squash and discard.  Brush the inside of the squash with olive oil and season with salt.  Place each half center side down onto the parchment lined sheet pan and bake for 50 minutes until the edges are lightly browned.

When the squash is almost done cooking, slice the avocado in half, remove the pit and peel.  Dice into ½ inch pieces.  Slice the tomatoes in half.

Once the spaghetti squash is cooked remove from the oven and let it cool for about 15 minutes.  As soon as they are cool take a metal fork and gently pull apart the spaghetti squash noodles inside each half keeping the noodles inside using the squash as its own bowl.

Make a small 2 inch round cavity no bigger than 1 inch deep in each half and crack an egg in the middle.


Place back into the oven and bake for another 10-15 minutes until the egg whites are set and the yolk is slightly runny.  Remove from oven and top with avocado, tomato, olives, feta and cilantro.  Season with salt and pepper and drizzle on some Sriracha.  Serves 2.



Shakshuka With Feta & Olives


One of my favorite egg dishes is Shakshuka.  It’s warm and comforting and filled with flavor.  I love to add feta cheese, kalamata olives and lots of fresh cilantro to mine to give it a Mediterranean twist and scoop up with a good crusty bread or sourdough.  Mina Shakshuka  makes it easy to prepare and than I can customize it to my liking.


(1) 26 oz. jar of Mina Shakshuka

6 organic pasture raised eggs

1/2 cup crumbled feta cheese

10-15 pitted kalamata olives sliced in half

Handful of fresh cilantro chopped

Pour Mina Shakshuka sauce into a large pan on stove top. Bring to a simmer over medium heat for about 5-7 minutes.  Once simmering crack eggs over the top so the yolks are at least 1 to 2 inches apart, cover and and continue cooking for about 5 minutes or until the egg whites are cooked and the yolks are partially runny.  Remove from heat and sprinkle crumbled feta and cilantro over the top.  Serve with crusty bread and enjoy.  Serves 3-4



Mustard Shrimp & Sweet Potato Bowl with Broccoli


Autumn is officially here. This cozy mustard roasted shrimp and sweet potato bowl is earthy, nutty and wholesome. Perfect for one of those chilly fall evenings along with some bread dipped in some good herbed olive oil with glass of white wine.  Light and flavorful for a nice candlelight dinner with a close friend or loved one.


1 pound of shrimp peeled and deveined

1 Medium sweet potato cubed

1 cup broccoli florets

2 tablespoons avocado oil

2-3 tablespoons whole grain mustard

1 tablespoon apple cider vinegar

1 tsp. chopped garlic

2 tablespoons pine nuts

salt and pepper to taste

Preheat oven to 400.  Peel and cut sweet potato into one inch pieces.  Spread onto baking sheet, toss with 1 tablespoon avocado oil and season with salt, pepper.  Bake for 10 minutes.

While the sweet potato cooks, place the shrimp in a medium bowl, toss with chopped garlic and season with salt and pepper.  After the sweet potato cooks for 10 minutes add the shrimp and broccoli to the baking sheet along with the sweet potato and bake for an additional 8-10 minutes until shrimp are pink and fully cooked and broccoli is slightly toasty.

While the shrimp and veggies cook toast the pine nuts.  On medium high heat, heat a small pan then the add pine nuts.  Tossing often cook until toasty and fragrant. Remove from heat and set aside.

In a small bowl mix together the whole grain mustard, 1 tablespoon avocado oil and 1 tsp. apple cider vinegar. Combine well. Toss onto the shrimp and veggie mixture and transfer to bowls.  Top with toasted pine nuts.  Serves 3-4



Greek Salad Bowl with Greek Vinaigrette


I always love a good Greek salad. Fresh cucumbers, juicy tomatoes with olives and chunks of feta. But that tangy lemony dressing is what brings those good Mediterranean flavors together. I always make my own Greek vinaigrette because I can customize the flavors to my liking and I know what clean natural ingredients are going into it. Many store-bought dressings are filled with preservatives and not so good ingredients. I like mine to be extra lemony.


To me everything tastes better in a bowl filled with healthy nourishing and colorful ingredients.  When I put together a bowl I like to stick to a theme, so for the  Dr. Praeger’s  #BowlBoss campaign a Greek Salad bowl was a must. Adding  Dr. Praeger’s Broccoli Cakes took it to a whole new level. And why not make it fun by spiralizing the cucumber?  Here’s how you do it.


Greek Salad Nourish Bowls – Serves 2


4 mini cucumbers

10-15 cherry tomatoes

Romaine lettuce chopped 2-3 cups

Kalamata olives pitted (about 20)

Crumbled full fat feta cheese

Red onion thinly sliced

4 Dr. Praeger’s Broccoli or Spinach Cakes

Greek Vinaigrette – recipe below

Additions:  Roasted red peppers, marinated artichokes, stuffed grape leaves, capers

Arrange an equal amount of romaine into two shallow bowls. Chop, slice or spiralize cucumber and slice cherry tomatoes in half. Arrange into bowls equally along with Kalamata olives and red onion and Dr. Praeger’s  Broccoli Cakes.  Add the remaining additions of choice and top with crumbled feta.  Spoon Greek vinaigrette on top and toss.


Greek Vinaigrette


½ cup extra virgin olive oil

2 tablespoons red wine vinegar

¼ cup fresh lemon juice

1 tbsp. ground oregano

1 tsp. salt

½ tsp. black pepper

Add all ingredients into a small mason jar, close tightly and shake well to fully blend.  Adjust seasoning to taste.  Save the remaining dressing in the fridge for up to a week.

Spinach Cauliflower Parmesan Waffles

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Why do waffles always have to be sweet?  My savory loving taste buds have been a fan of savory waffles for a long time.  Don’t get me wrong.. I love a good waffle with maple syrup and butter or topped with fruit and berries but the possibilities of good savory waffles are endless.  I like to mix as many veggies as possible into mine.  Zucchini, spinach, broccoli, kale.. so many veggie possibilities.  Then add different types of fresh herbs and spices, cheeses and even meats like bacon or pancceta.

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I love how a good savory waffle tastes with eggs and smoked salmon, creamy avocado and fresh tomatoes.  Or even mix it up and make it sweet and savory with some fresh fruit and berries.

And the best part about it is my kids love them so I can get all those good veggies into their diets in a way they can enjoy.



1 cup gluten free flour blend

1 cup cooked spinach

1 1/2 cup frozen riced cauliflower

2 eggs

½ cup unsweetened almond milk

1 tsp. olive oil

½ cup grated parmesan cheese

½ tsp. garlic powder

½ tsp. salt

½ tsp. black pepper

Olive oil spray

Turn on your waffle iron to medium high heat.  In a medium bowl combine gluten free flour blend, garlic powder, salt, black pepper and Parmesan cheese.  Mix in the eggs, almond milk and olive oil until smooth and the batter has a slightly thick texture.  Fold in the spinach and cauliflower.  Spray waffle iron with olive oil spray.  Pour waffle mixture into a waffle maker and cook each waffle for about 6-7 minutes or until golden. Repeat the olive oil spray before each waffle.  Makes about 4 waffles.







Potato, Peppers & Scrambled Egg Bowls


Oh yes oh yes do I love eggs.  They’re tasty, nourishing, protein packed and versatile.  I enjoy them with any meal of the day, sweet or savory and my kids love them too.  Now that it’s back to school time, easy kid friendly breakfasts are a must in my home.  These Potato, Pepper and Scrambled Egg Bowls are tasty and give my kids the nourishment they need to help keep them focused and energized throughout the day.

The quality of eggs and how they are sourced is important.  Organic pasture raised eggs are the best because they don’t contain hormones or harmful pesticides.  The hens that produce them are raised humanely and when the hens are happy the egg tastes better.

Many people find it confusing when trying to choose the right eggs at their local grocery store with the different types available.  So what is the difference between the standard white, cage free, free range and pasture raised eggs?

Standard caged:  The hens are always raised in cages with 0.5 sq. ft. of roaming space and never outdoors.  They typically eat feed with pesticides and added antibiotics Doesn’t sound very happy does it?

Cage free:  The hens can roam outside of the cage with 1.0 sq. ft. of space and never outdoors.  Still doesn’t sound very happy right?

Free-Range:  The hens can roam outside of the cage with 2.0 sq. ft. of space usually in an enclosed barn with the occasional ability to roam outdoors.

Pasture raised:  The hens can roam outdoors with 108 sq. ft. of space per hen.  They are fed an all natural diet and can roam the pasture and eat insects.

Why do I love Handsome Brook Farm  pasture raised organic eggs so much?  Because instead of having one huge farm with countless hens they work with a series of small family farms with smaller flocks. That way the farmers get the fair wage they deserve and all of the hens have all the space and love that they need.  They are ALWAYS fed and organic diet so the eggs are ALWAYS organic.



2 large Russet potatoes peeled and cubed

1 cup red bell pepper finely chopped

1 cup green bell pepper finely chopped

1 cup yellow onion finely chopped

6 Handsome Brook Farm Organic Pasture Raised Eggs

Grass fed ghee (can sub butter)

Salt and pepper to taste

1 ripe avocado

Heat 1 tablespoon of ghee or butter on medium heat in a large skillet until melted.  Add the cubed potatoes, toss to coat and cook stirring occasionally for about 10 minutes.  Add the peppers and onions, season with salt and pepper than continue to cook stirring occasionally until the potatoes are golden and the veggies start to caramelize.  Remove from the heat and set aside.  Beat eggs in a medium bowl. In a separate non-stick pan heat tsp. of ghee or butter on medium heat.  Add the eggs and scramble to your liking.  In 3 separate bowls arrange an even amount of potato mixture, scrambled eggs and sliced avocado.  Season with salt and pepper.  Add your favorite toppings like fresh herbs or hot sauce to give it an extra kick.  Enjoy!  Serves 3-4.

Spinach, Beet & Tomato Salad


This fresh and healthy salad is made with simple ingredients and filled with flavor. It could be eaten as a light meal or a side dish.



2 cups organic baby spinach

2 small vine tomatoes sliced into wedges

Love Beets organic cooked beets sliced (about 4-5 beets)

1/2 avocado peeled and diced

1/2 cup sliced almonds

1/4 small red onion sliced

1/4 cup crumbled feta cheese

1/4 cup extra virgin olive oil

1/8 cup red wine vinegar

1 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. cracked black pepper

1/2 tsp. salt

In a large bowl toss spinach, tomatoes, beets, red onion, avocado and sliced almonds.  In a separate small bowl, wisk together olive oil, vinegar, garlic powder, oregano, salt and pepper then pour over the salad mixture and toss well.  Add to a serving dish and top with crumbled feta.  So simple to make. Serves 3-4 people.