We pretty much have eggs and maybe some breakfast meats (sausages/ bacon – organic when possible) every morning for breakfast and leftovers for lunch, so I’m not planning to keep up the food journal this time round (unless we discover a need) but I will mention any good recipes we come across.

Today was a cooking day, so it was good fun! Both were “Everyday Paleo” recipes (from the book).

First, I made Egg Cupcakes with sausage (fully cooked gluten-free ones from Applegate- yum!!), fresh spinach, roasted red peppers, and spices. (I had some for lunch too- they were yummy!) The process was made sooooooo much easier since I now have Mom’s old vitamix! Thanks Mom!! 🙂

Then I made meatballs with ground beef, purĂ©ed yellow squash, zucchini (don’t tell D- he doesn’t like them! ;-)), and a TON of fresh parsley (to cover up the taste of the veggies), and some cumin/ black pepper. I baked them at 450 degrees for 20 minutes then put them into the Albondigas Soup (Everyday Paleo) recipe – chicken stock, water, salsa, cumin, oregano, diced tomatoes, shredded cabbage & shredded carrots. Yum! (**To clarify: Albondigas = meatballs, but the EP recipe has you cook them by boiling them in the soup. Since mine were a bit sloppy from the pureed veggies & I knew I had the time, I baked them before adding them to the soup.)