"Always do your best.
What you plant now, you will harvest later."
Fall is the season where we reap what we sow. If you have been checking out the possibility of a primal change, are considering your ancestral roots or have completely embraced the paleo revolution, this is the perfect time enjoy full flavor!
Can't decide what to do with your leftover spaghetti squash? Be inspired to add it to an autumn breakfast. I love this as a post workout meal as well!
Haven't used this wonderful vegetable yet? Cut in half, place face down and steam for 30ish minutes OR microwave in a bit of water face down for 8-10 minutes (until tender). I am not a huge advocate of the microwave but I realize that time can be a challenge, so my recommendation is...use it when you need to, otherwise bake, steam, broil.
2 pasture raised eggs
1 tbsp sun dried tomatoes
1/2 spaghetti squash
1/4 c parsley
- Mix eggs and spaghetti squash.
- Cook in small skillet over medium heat until about 1/2 done. Turn up edges slightly to check.
- Add sun dried tomatoes and parsley, let flavors blend and eggs cooked almost through.
- Fold and let omelet finish another minute.