High Protein Paleo Breakfast

Also known as the best dang omelet I’ve ever made (or eaten) in my life!!

Some of you may remember my recent story about the horrifying breakfasts I found Mr. Rodgers making because he was rushed and going for protein and health content…completely ignoring the TASTE factor.

This omelet is another result of my horror and determination…horror that I had allowed him to eat that stuff that he was creating, and determination to give him his taste back!!


And boy!  Did I ever nail it with this one!!  Sorry, I don’t usually brag, I promise I’m not arrogant…just really excited, yay!  Just so you know…all of this is coming from a person that traditionally doesn’t like omelets!  So without further ado…


Here’s what you need:

  • 2 Tbsp Grassfed Butter (Kerrygold)
  • 3 Eggs
  • 1/4 C Onion, Diced
  • 1 Clove Garlic, Minced
  • 2 Italian Sausage Patties, Diced (Check out my homemade recipe!)
  • About 1/3 Small Can of Tomato Sauce
  • Squeeze of Basil Paste (or use fresh if you have it)
  • 1/3 can Black Beans
  • Salt and Pepper
  • Avocado (For garnish)


And here’s how you do it:

  1. Crack eggs into a bowl and whisk.
  2. Melt half the butter in a pan over medium heat.  Add in onion and sauté until transparent.  Add garlic, stir, and sauté an additional 30 seconds or so.
  3. Add sausage patties, black beans, tomato sauce, and basil and stir, cooking for 2 minutes or so, until everything is heated through and the flavors can infuse a bit.  Put in a bowl and set aside.
  4. Melt the rest of the butter in your pan over medium heat.  Crack eggs into a bowl and whisk together, then dump in heated pan.
  5. Cook until starting to solidify most of the way in.
  6. Spoon as much filling as you can fit on one half of the egg “disk,” then fold the empty side over to make a little pocket!
  7. Carefully slide out of the pan onto your plate and garnish with sliced avocado.  Eat and be amazed!!  So much protein in one breakfast…AND so much flavor!!  BOOM BABY!!

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Home Made Breakfast Sausage (Pork Free!)

And yes, if you are wondering…it is still flipping delicious without the pork. In fact…I lost count of how many times Mr. Rodgers was going on about how much he loved this sausage, and even that it is the best sausage he has ever had. And he wasn’t just saying that because he had to be nice to me. Because he made it!! Yes, it’s true, my husband is pretty good in the kitchen too. I fall more in love with him every day 😛

This is one of the first recipes we have tried and adapted from our journey with the Fat Burning Man (Abel James.) I must say, so far I am impressed with his recipes!! Pretty darn tasty. I am hopeful for my healthy future. You gotta love it when health is not a sacrifice in the taste department. 😀 Can I get an Amen?!

So, back to our sausage. Yummmmm. (P.S…we ate this for dinner a time or two as well. It probably shouldn’t be called Breakfast Sausage. It’s more like an “Any Time of Day Sausage Cause Once You Try It You Will Crave It All Times Of Day.” But I guess that would be a mouthful, eh? Recipe!

Here’s what you need:

  • 1 lb Ground Chicken
  • 1 lb Ground Beef (Preferably Grass Fed Of Course)
  • 1/4 C Almond Flour
  • 6 oz Tomato Paste
  • 2 Tbsp Italian Seasoning (Home made!  Equal parts marjoram, thyme, rosemary, savory, sage, oregano, and basil.  I did a tsp of each and it was about 2 Tbsp.)  <– You really should make your own.  It’s amazing.
  • 1 Tbsp Sea Salt
  • 1 Tbsp Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Egg
  • 1 Tbsp Ghee
  • Red Pepper Flakes To Taste (Optional…I like a kick and love the flavor!)
  • Hot Sauce for Garnish


And here’s how you do it!

  1. Pretty easy.  Mix everything but the hot sauce in a bowl.  Get your hands in there and get messy!  Mix till well combined.
  2. Form into sausage-sized patties, about 12 of them.  These can be easily frozen and used for quick breakfasts!
  3. Melt Ghee into a large pan over medium heat.  Cook patties until browned and cooked all the way through.  Obviously since there is chicken in these bad boys you want to make sure they are done!
  4. Now serve!  Or freeze and be prepared so the pop tarts don’t tempt you in the morning!  😉


Peectures, taken by the one and only Mr. Rodgers!!

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Throw it all in a bowl (minus the hot sauce, that’s for later!)

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Combine it!!

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Make yourself some pretty little patties!

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Melt your Ghee in a large pan over medium heat.

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Toss in your patties…

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Flip when nice and browned and continue cooking until both sides are browned and sausage is cooked alllllllllll the way through.

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And put on a plate with some hot sauce and devour!  You may never go back to normal sausage!!  Have to love that there are no mystery ingredients in this!

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Yum!  Now I’m hungry.  Hope you love it guys!!  Anyone else have good sausage recipes?!

Personal “Protein” Pizzas (Gluten Free!)

Aka…pizza chicken!!

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This makes my aspiring gluten free self VERY HAPPY! And the great thing about this is that you can make so many different variations…as many as your brain can come up with!!  I love that I’m getting all the taste of pizza…none of the starch, carbs, and gluten…and so much more protein than a normal serving of pizza!

Have I mentioned that it tastes just like pizza?! It’s SOOOO GOOD!!!! And nearly guilt-free! But enough talking about it! Let me put down the directions so you can experience it!!!

One last note: This is what I did with what I wanted/had in the fridge…but please don’t be tied down to it.  Imagine, dream, create!!! And let me know what you try and how it turns out, I’d love more combos to try!!

Adapted from http://www.genaw.com

Here’s what you need:

  • 6-8 Boneless Skinless Chicken Breasts
  • Salt
  • Pepper
  • Italian Seasoning (Or “pizza seasoning)
  • Garlic Powder
  • Pizza Sauce (About half a jar of store bought, or if you want to make your own there is a fantastic recipe on http://www.budgetsavvydiva.com/2012/06/copy-cat-recipe-pizza-hut-pizza-sauce/)
  • Pepperonis, at least 24
  • 1/2 Roll of Pork Sausage, browned (I used Sage)
  • 1 Bell Pepper, thinly sliced
  • 1 Package fresh mushrooms, sliced
  • Mozzarella Cheese, shredded (to taste)
  • Olive Oil (or butter) for sauteing

How it’s done:

  1. Preheat oven to 350 degrees.  Take your chicken breasts, and beat them with a mallet…OR if you are real fancy like me, put them in a gallon ziploc two at a time, squeeze the air out, zip it up, take a heavy pot and beat the crap outta those suckers!! You really do want them to be as thin as possible, seeing as this is the “crust” of your pizza.
  2. Season the breasts very generously with the salt, pepper, and Italian Seasoning (or Pizza Seasoning) on both sides.  For best results, cook the chicken through on a grill or grill pan…since they are pounded so thin it should just take a few minutes per side.  You could always bake them too.  But the grill lines and flavor add a nice smoky pizza-y touch 🙂 Set aside.
  3. Heat oil (or butter) in a pan, and saute your vegetables until just starting to get soft, but not mushy.  This adds a real nice flavor! You could probably add seasonings here if you wanted, but it really didn’t seem to need it 🙂  Also, you can saute them together, but I wanted to prepare this meal as a fun DIY buffet-style meal, so I kept everything separate!
  4. This is where I put everything in bowls and set it out with a pan so everybody could build their own “personal pizzas” and place them on the pan.  But however you wanna do it, the idea is to take your flat chicken breast, spread pizza sauce on it, top with veggies, meat, and cheese, then pop into a 350 degree oven for about 10 minutes until the cheese is melty and everything is warm 🙂
  5. Enjoy! Soooooooo good!

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This is ours prior to being baked…notice how I put my cheese on top, and Jason put his under the veggies? Every person is different! 😉


I can’t wait to try it with Canadian bacon and pineapple!! :O  What combinations do you think would be good?

Stuffed Acorn Squash (Fall Perfection!!)

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I try new recipes at least three times a week, and love them 90% of the time. However, it is very rare that I declare them perfection.  Here it is…I’m gonna do it.  This recipe is PERFECTION!!!  I mean…how often is it that you have been eating the leftovers for three days straight, and you are still disappointed when they run out?!  My husband agrees completely…it has officially been added to the Rodgers Family Favorites 🙂  Weirdest thing is…tomatoes make me want to vomit a little…and this has tomatoes in it…and I didn’t even notice them I loved it so much.  That’s how you know its REAAALLLLLYYYY good! And great thing is…if you watch your labels carefully, this can be totally gluten free 🙂

Recipe adapted from eatingwell.com

What you need:

  • 3 Acorn Squash
  • 1/2 Roll of Pork Sausage (I used Sage Sausage)  Note: original called for 5 oz of bulk turkey sausage, if you want to make it a little liter
  • 1 small onion
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 Tablespoon chili powder (or more if you want a kick)
  • 1 teaspoon ground cumin
  • 1 Carton cherry tomatoes, chopped
  • 1 15 oz can black beans, rinsed
  • 1/2 teaspoon salt
  • Several dashes hot red pepper sauce
  • 1 Cup Cheddar cheese, shredded (or cheese of choice)

And here’s how you do it!

  1. Preheat the oven to 375 degrees.
  2. Cut the squash in half horizontally.  Take a spoon and scoop out the seeds.
  3. Bake squash cut side down in a greased dish for 45 minutes, or until nice and tender.
  4. While your squash is baking, heat and grease a large skillet or pot over medium heat.  Brown your sausage.  You can drain if there is extra grease but I didn’t feel the need to 🙂
  5. Add onion and bell pepper to the pan and cook until softened, stirring occasionally. (3-5 minutes).  Add garlic, chili powder, and cumin and cook for 30 seconds.  Stir in tomatoes, beans, salt, and hot sauce and stir, scraping up any yummy bits off the bottom of the pan.  Turn down the heat, cover, and simmer until the tomatoes “break down,” about 12 minutes.
  6. When your squash are ready, take them out and reduce the heat to 325 degrees.  Fill the squash halves generously with your sausage filling and top with cheese.  Put them back into the oven until your cheese is melty, about 10 minutes.
  7. Eat, be shocked…add to your list of favorites 🙂

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Warm gooey cheesy goodness, and pretty stinkin healthy too!!

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