bring me some eggs.

I’ve shared this before, and I’ll keep on sharing… I’m addicted to eggs. My recent addiction- plain ol’ hard eggs. But I love em’ scrambled, over easy, hard boiled, in omelette form, & even whites only. Gawd of I love them. Reason number one that the paleo lifestyle and I were meant to be.

Around here, we always have a least 2 dozen eggs stored in the fridge. And lucky for me I work in the food industry, and thus I get to enjoy eggs all day long, every day. Hmm, scrambled eggs are sounding pretty good right about now.

Ahh, I digress.

And so, to continue on my ramble. Due to my love of eggs, I have AT LEAST one dinner a week structured around an egg dish. And this week- it was a delicious frittata. Say hello to the bacon, tomato n’ red & orange pepper frittata of love. frittata-1


  • 6 eggs
  • 4 slice of bacon, chopped
  • 1 small sweet bell pepper, chopped
  • 1 small tomato, chopped
  • 1/4 t. vinegar
  • 1 t. Italian seasoning
  • 1 t. basil


  1. Over medium heat, cook bacon to desired crispiness.
  2. Preheat oven to 350F.
  3. Grease oven safe baking dish (I used the a cute little quiche pan my Nanny gave to me).
  4. In a bowl, whisk eggs together with vinegar, basil and Italian seasonings.
  5. Next, add in your chopped vegetables and bacon.
  6. Pour all ingredients into your baking dish. Bake for 20-25 minutes, or until your eggs no longer jiggle.



a picture speaks 1000 words

It started like this.

And it ended like this.

Say hello to my friend Roasted Red Pepper and Butternut Squash Soup.

No need for any unnecessary words in this post. I’m letting the pictures do ALL the talking. Like all of it.


  • 1/2 a medium butternut squash, roasted
  • 1 medium red pepper, roasted
  • 1/2 C – 3/4 C coconut milk
  • 1 T Black Peppercorns, ground
  • Sea salt & Pepper to taste


  1. Preheat oven to 450F.
  2. Slice squash lengthwise, place cut side down in a baking dish & roast for 1 hour (or until tender).
  3. Meanwhile, slice red pepper in half, remove the seeds and place in the oven for 15-20 minutes. Then chop in to medium sized pieces.
  4. Once squash is finished roasting, remove from the oven and allow to cool.
  5. Once cooled, remove the skin of 1 half of the squash and cut into cubes.
  6. Add cubed squash, red pepper and half of the coconut milk to the blender.
  7. Blend until smooth, adding the remainder of the coconut milk until desired consistency is reached.
  8. Transfer soup into a pot, and heat over medium heat until warm enough to serve.
  9. Garnish with bacon and black peppercorns.
  10. Serve! And enjoy!

Obviously we did.