Tuesday, October 18, 2011

Eggs Eggs Eggs

This post is all about Eggs. And Squash. They've become staples. Cereal grains for breakfast=less healthy, more expensive, and more lame!

My breakfasts have been split between acai bowls and other epic bowls with protein powder and the following breakfasts, I've be
Stocking up: Grass Fed / Free Range Meats, Wild Salmon, Free Range Eggs, Loads of Veggies, Nuts, Sauerkraut and Canned Pumpkin (note it's all whole foods!)

Since cholesterol and saturated fat are not a problem, especially with local free range eggs, I've determined them to be an optimum protein and fat source.  The omega 3 fats they provide are also essential (reducing my omega 6 intake and upping omega 3's has really helped my knee tendonitis).
3 Eggs, 1/2 Can Butternut Squash, Nutritional Yeast and Nut Butter
 I've found that 3-4 eggs (3 if im going straight to train, 4 if i'll hang out for a bit) is the proper amount to prepare me for training with out getting hungry super early in my ride or feeling too full.
 They can go savory with Sea Salt, Fresh Ground Pepper, and Nutritional Yeast or sweet with heaps of Coconut and Cinnamon. I either hardboil them in advance for super fast breaky's or use the simple and easy poke n' spread method (with coconut oil of course). Canned Squash goes especially well with the Yeast.

Super convenient just like the best overnight oats versus making oatmeal in the morning!
 Better yet, use left over Yams for the Cinnamon and Coconut themed version (also an awesome sweet potato combo).
 Or go all out and use leftover Kabocha Squash, and a side of Cashew Yogurt with Cocoa Powder and Cinnamon mixed in. Sea Salt, Coconut Oil, and Cinnamon directly on the eggs.
Cashew yogurt is so good on its own and so easy to make, and is even better when you add in cocoa and cinnamon. And then eggs and squash...The awesomeness never ends! I wish it was breakfast right now...

I discovered with the other 1/2 can of Butternut Squash (never bought it canned before) that it goes epicly in salads-or anything probably- as long as some Nutritional Yeast is generously sprinkled all over!
A Massaged Kale Salad w/ a Lemon, Macadamia Oil (the best), and Cider Vinegar Dressing, Heirloom Tomato, Sauerkraut, Avocado, Carrots, Canned Squash, Yeast
Macadamia Oil is a must add to your pantry. It's low omega 6 content and nutty flavor make it superior to olive oil for salad dressings and a great way to change things up. Hard to find but some health food stores definitely carry the Now Foods Brand.


  1. Damn dude, I want to just have you make me these meals. I'm glad you get the whole saturated fat thing. I added a raw yolk to my shake for tomorrow breakfast.

    You ever check out Sean Croxton at Undergroundwellness.com? He just put out a new e-book, the Dark Side of Fat Loss and I'm featured for 2 recipes is his complimentary recipe book!

    Can you cook with macadamia nut oil like you can coconut oil? Like for fries?

  2. toast is lame when you have starchy sweet veggies!

    im sure you could but after seeing this resource http://balancedbites.com/useful-guides
    I pretty much just go coconut for cooking all the time except the occasional desired olive taste and then macadamia oil for dressings except for the occasional desired olive taste.

    ill check that out for sure.

    i am way stoked on macadamia oil.


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