Endurance Energy Drinks for a Tenth of the Cost!

There are a number of you out there that occasionally ask me to mix you up or for the recipe for my homemade endurance energy drink.  I decided to do a quick YouTube video showing how it's done.  This is not a true Paleo recipe but it's a great way to stay hydrated and keep your energy up. So here's the video and recipe.

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Homemade Snowville Creamery Butter is as Good as it Gets

I was in Whole Foods the other day hunting down some heavy cream.  I so wanted to buy another half gallon of Snowville Creamery heavy cream that I talked about in the "A Heavy Cream Dilemma" post but a half gallon is a bit much to get through for coffee.  I snagged one of the Whole Foods crew and asked if he could get quarts or pints of this heavenly delicious cream.  He wasn't sure but told me they would be at the store that weekend.  First thing Saturday, the family and I headed out with smaller cream deliveries as our goal.  We got there early so the two young ladies, Morgan and Heather, were just setting up.  I told them of my dilemma and they explained how they were in the process of expanding to include production of smaller heavy cream sizes. They loaded the kids, Steph, and I up with stickers, pins, samples of their yogurt, and creme fraiche. The creme fraiche was really pretty amazing. While the kids were spreading several yogurt samples around the surrounding area, the ladies suggested that I try making butter with the cream which might make purchasing a half gallon a more reasonable thing.  I figured why not and grabbed a half.  A half gallon is about $10 so when you are looking at all the surrounding half gallons of milk it seems pretty expensive.

Sunday morning I figured it was time to give this butter making a try.  The carton had instructions right on it. I dumped half of the carton into my food processor and let it rip.  After a couple minutes I peeked inside and to my surprise saw some change occurring.  At this point things were looking a lot like whipped cream and from a sample was pretty tasty.  I ran the blender for another minute or two and saw about the same thing.  At this point I wasn't so sure the butter was going to be like the butter I like to throw in my coffee or on my sweet potato.  I flipped the food processor back on and a few minutes later I heard a significant change in the sound.  I opened it up and this time BAM it was butter. It was like magic.  OK so maybe you have seen this before but I never had. Five minutes in the processor and the cream had been transformed into butter. I strained the butter, hand pressed it into a mold, and harvested the resulting butter milk.

The butter is some of the tastiest butter I have ever had and knowing how the animals are pastured gives me the highest confidence in the quality of the fat.

I did a little math and this really turned out to be a pretty good deal.  At $10 the half gallon of cream produced one quart of cream for a week of coffee, about one pound of the best butter ever, and a couple cups of butter milk for Steph's cooking experiments.  Normally we end up buying two pints of cream at $3.50-$4 a pop and Kerrygold butter at $3.50/8oz for our coffee.  In comparison, that would be $15 for the same amount of cream and butter not including the butter milk.  From that perspective this stuff is a really good deal and I am convinced this is some of the best quality and best tasting cream you can get.  If you are lucky enough to be in an area that Snowville distributes to give them a try and I bet you'll be sold.  It looks like the Brady's will be making our own butter from now on.

Thanks again for stopping by!
Chuck

Simple Paleo Pancakes

During our first month of Paleo this was our number one snack food.   Now days it is a bit more of an occasional treat. It is really important when you are starting out to have a few go to items that can get you through a craving or extreme hunger moment.  This is a great one.  These are great as a desert or snack hot and fresh off the griddle but also good chilled for snacks during the week.

There are a lot of Paleo pancake recipes out there but the beauty of this one is how simple it is but there are a few things you need to know for success. The thickness of the batter is critical in getting pancakes that set up good and are relatively easy to flip.  Green bananas will give you a nice thick batter that will hold form a little better.  If your batter is a little thin try adding more almond butter it will thicken things up.  It is also important to cook them slowly and wait for the flip as long as possible. I usually set are griddle around 280 degrees but am always tempted to crank it up to 350 for quick results.  These can be a challenge to flip especially if the batter is thin or if you have cooked them too fast.  I usually use two small spatulas on either side to decrease the occurrence of disaster . Try adding mixed fruit, blueberries, chocolate chunks, or virtually anything you have laying around to make these interesting.  I am always trying some new combo.

• PREP5 mins
• Cook
  10 mins
• READY IN15 mins

Ingredients:

• 1 big green banana
• 1 big spoon full of fresh ground almond butter
• 1 egg
• 1 tbsp butter
• Optional
• mixed berries
• 85% chocolate pieces
• cacao powder
• fresh nutmeg
• cinnamon
• etc

Directions:

1. Add the banana, almond butter, and egg to a mixing bowl
2. Blend with an immersion hand blender until smooth 
3. Fold in whatever optional ingredients you have laying around
4. Heat up the griddle and melt the butter
5. Pour batter out into 3" pancakes on the griddle 
6. Flip when pancake is firming up good
7. Cook an additional couple minutes and serve immediately or chill for latter

I want to go Paleo but can't ditch my delicious coffee!

Hi everyone, this is Steph, I truly fall into the category of one of those who cannot under any circumstance compromise on my coffee.  This was a huge cheat of mine for a while but Chuck slowly offered up alternatives until I got to the coffee I drink today. This recipe might not be exactly what your old coffee was like but you will be surprised how good it can be.  Most important is don't skimp on the coffee. When you are ditching the sugar gue juice the least you can do for yourself is get some really good coffee.






Ingredients:

• High quality whole bean coffee
• 1-3 tbsp pastured heavy cream
• 1/8-1/2 tsp stevia powder 
• NOTE: make sure what you pick up is pure stevia as many of the products out there have other additives.  We use Sweetleaf Stevia Powder 
• Optional
• 1 tbsp butter
• 1 tbsp coconut oil
• cacao powder
• fresh nutmeg
• cinnamon
• etc

Directions:
Start light and keep adding stevia and heavy cream to your coffee until you are happy with the mix.  Over time you will likely use less and less stevia. If you get brave try adding some grass-fed butter and/or coconut oil. I don't do this all the time but when Chuck mixes me one of his Phatty Coffees I am usually surprised at how delicious it is and he doesn't use stevia at all. We keep fresh nutmeg, cacao, and cinnamon right by the coffee maker and we may throw a pinch of some of that stuff in when we want to mix things up.

This new Paleo coffee may not fully replace your caramel macchiato at first but it is a great alternative and it won't take long before you won't miss the sugar drinks at all.

Thanks
Steph

Awesome Curry Burgers

Since we recently took possession of half a grass-fed beef our consumption of ground beef has increased drastically.  So it seemed time to throw up our curry burger recipe.  We have found that getting crazy with spicing your burgers keeps them interesting and you never know what king of glorious combo you will find.  You may want to try things like cacao powder, cinnamon, or virtually anything you might have in the spice cabinet.  This is one of our go to combos.  Of course you can never go wrong throwing some bacon, maybe an egg, avocado mayo, or even fresh ground almond butter on top of these or any burger creation.

• PREP10 mins
• Cook
  10 mins
• READY IN20 mins

Ingredients:

• 1 Lb. grass-fed hamburger
• 1/2 tsp. Himalayan sea salt
• 1/2 tsp. cracked pepper
• 1 egg
• 1 tbsp. Dijon mustard
• 1/2 tsp. red curry powder or more depending on your preference
• 1 Large minced clove garlic

Directions:

1. Combine all the ingredients in a Large mixing bowl and mix until combined. 
2. Form into 1/4 lbs patties 
3. Pan fry or grill to medium
4. Add your favorite toppings and Enjoy!

The Paleo Tacos were a hit!

We seem to be going back to ThePaleoMom's site again and again for recipes. Her recipes are usually pretty easy to pull together and always delicious.  There are a lot of great Paleo recipe sites out there but ThePaleoMom truly stands out. You can tell from each recipe that she has spent real time refining the recipes and they are tested by her own family.  We tried her Paleo Tacos  tonight and they were a huge hit with me and the kids!  Give the tacos and her other recipes a try and you won't be sorry.

A Heavy Cream Dilemma

Since my wife and I adopted Phatty Coffee as our regular morning drink, our heavy cream needs have increased significantly.  To get the best quality fat in your cream you have to find one that comes from pastured cows.  While organic, non-gmo, no antibiotics, etc may imply pastured it is not necessarily the case.  So we have a few go-to creams we choose from.  The other day at Whole Foods my wife noticed a half-gallon of cream. from Snowville Creamery.  I had never noticed this before probably because I wasn't looking for heavy cream in a half gallon size.  This cream gives you all the info you need to be confident you are getting the highest quality pastured fats.  The pints we normally get range from $3.50 to $3.99 per pint.  This half gallon was $9.99 saving us $5-6.  I swore when I picked this up the expiration date was 3 weeks out and we could easily get through it in that amount of time. Well I was wrong!  When I got up the next morning and looked I noticed the expiration date was three days away.  I thought for a minute and wondered if I could freeze the cream.  Then I thought ice cube trays.  Well it worked like a charm.  The amount of cream in each ice cube is a little deceiving and while I initially thought one was enough it is really more like three or four.  Drop the number of cubes you need in your cup, microwave it for 30 seconds or so, add some pastured butter, a little coconut oil, and top off with some rich fresh ground coffee and you are on your way to a great day!

Thanks for stopping by!
Chuck

Sesame Tomato Avocado Salad

This is an amazingly simple and delicious Asian style dish.  We saw this on a Japanese cooking show years ago and it was pared with a Japanese curry dish which we have also modified to be Paleo

• PREP5 mins
• CHILL20 mins
• READY IN25 mins

Ingredients:

• 1 tomato
• 1 avocado
• 1 tbps. sesame oil
• 1 tbps. sesame seeds
• 1 tbps. rice vinegar

Directions:

1. Mix sesame oil, sesame seeds, rice vinegar together and set aside. 
2. Cut tomato in 1/2 inch slices and avocado 1/2 inch slices place on large plate 
3. Drizzle tomato and avocado with sesame oil mix and refrigerate  for 20-30 mins.

NOTE: Sesame seeds and sesame oil are avoided by some in the paleo community.  While they have some negatives in terms of omega-6 concentration and mild anti-inflammatory properties they also have decent nutrient density.  We recommend using these items in moderation and we try to keep our dishes with sesame to once a week.

Brady Nutrition Paleo Mojitos

Here is another Paleo cocktail for you. This is another drink that was inspired by a Robb Wolf podcast. My wife and I tweaked this recipe several times and it is still being refined but this will get you a pretty decent mojito. If you decide to add stevia make sure what you pick up is pure stevia as many of the products out there have other additives. If you have never used stevia, start out small it is pretty concentrated.

Ingredients:

• 1-2+ shots of your favorite rum
• 2/3 cup of club soda
• 2/3 cup of your favorite coconut water
• 1 lime
• 3 sprigs of fresh mint or more
• 1/4 tsp. of pure stevia (optional)
• Crushed ice

Directions:

1. Slice the lime in half
2. Squeeze the lime into a pint glass
3. Add stevia if desired
4. Add your desired number of shots of rum 
5. Fill glass with ice and top off with a 50/50 mix of club soda and coconut water
6. Muddle the mint sprigs and mix 
7. ENJOY!

Brady Nutrition Spin on the NorCal Margarita

Going paleo certainly brings some real challenges if you intend to unwind with a drink or two from time to time. I have to admit my main source of cheating is beer. I have always been a bit of a beer connoisseur and manage to make my own from time to time. Even though I do not intend to cut out beer entirely it is nice to have some options when you are trying to lean out or just stay as clean as possible. Robb Wolf created the NorCal margarita and he certainly deserves the credit. My wife and I have tweaked his recipe a bit and here it is. If you decide to add stevia make sure what you pick up is pure stevia as many of the products out there have other additives. If you have never used stevia, start out small it is pretty concentrated.

Ingredients:

• 1-2+ shots of your favorite tequila
• 1 Lime
• 1 Lemon
• 1/4 tsp. of pure stevia (optional, a little sweet balances things out)
• Club Soda
• Crushed ice
• Himalayan Sea Salt

Directions:

1. Slice the lime and lemon in half
2. Squeeze the contents into a pint glass
3. Add stevia if desired
4. Add your desired number of shots of tequila (we usually do two)
5. Fill glass with ice and top off with club soda
6. Get the rim of your serving glass damp and cover with sea salt
7. Pour the contents of your pint glass into your serving glass and ENJOY!

Garlic Mashed Cauliflower

Going paleo has meant dropping some of my life long comfort foods. Mashed potatoes is a big one of those.  I love me some mashed potatoes and gravy. Mashed cauliflower is not quite mashed potatoes but it is pretty darn close.  The flavor is a bit different and the consistency thinner than the originals (at least our attempts).  We may try some things to thicken them up potentially with coconut flour and/or less steam time.  We'll let you know if it works out. The results at the dinner table were pretty good.  One out of four of us do not like them at all and considering it is my son, the pickiest in our crew, I think they will grow on him.  Not being a big cauliflower fan I expected I would have to choke them down but I actually love these and always polish off the left overs.  Of course if you eat dairy I am sure some cheese on top of these would send them to some new stratospheric level.  Cauliflower is one of those super veggies that has a pretty decent amount of a broad array of essential nutrients, so this recipe may just be they way to work them into your meal plan.

• PREP5 mins
• COOK15 mins
• READY IN20 mins

Ingredients:

• 1 Head of cauliflower
• 5 cloves of garlic
• 1/4 tsp. and a pinch or two of fresh ground nutmeg
• 2 tbsp. grass-fed butter (We use Kerrygold)
• Salt and pepper

Directions:

1. Cut the head of cauliflower into 1" pieces 
2. Coarsely chop the cloves of garlic 
3. Place the cauliflower and garlic into the steamer and cook for 10 mins. 
4. Dump contents of the steamer, butter, 1/4 tsp. of nutmeg, salt, and pepper into a food processor.
5. Pulse until smooth
6. Serve warm with a pinch of nutmeg sprinkled on top.  

Crispy Duck Breast

My wife and I had a few minutes without the kids and decided to check out Charlottesville's Organic Butcher,  We were mainly interested in what kind of game meats were available.  The prices were comparable to other gourmet meats in the area and with the other specialty shops in the West Main Market this is a perfect destination prior to preparing a special meal.  As far as I can remember I have never had duck but have heard how wonderful it can be.  I saw some very good looking duck breasts in the cooler and snatched them up.  I had no idea how to cook these but wanted something simple so that I could fully savor the meat.  I found a recipe at theawl.com   This page very thoroughly explains how to handle duck.  I slightly modify the recipe times and ended up with a perfect medium rare.

My daughter and I are the adventurous ones and according to my daughter the duck was "deeee-licious".  The other half of the family was a little less enthusiastic.  This dish will have to be a special treat for Dad daughter diners.

• PREP5 mins
• COOK20 mins
• READY IN25 mins

Ingredients:

• 2 Duck breasts
• Salt and Pepper

Directions:

1. Preheat the oven to 200 degrees
2. Separate the two duck breasts
3. Season both sides with fresh ground salt and pepper
4. Slice the skin on each breast in a diagonal pattern creating diamonds shapes
5. Place the duck skin down in an oven safe room temperature frying pan
6. Slowly increase the heat to medium high
7. Periodically pour the rendered fat off and reserve (We used a smaller pot lid to hold the breasts while pouring of the fat.  Careful, the fat is a lot like bacon grease and is very hot!
8. When the skin is a crispy brown, after about 7-8 min turn the breasts and cook for an additional 3 minutes.
9. Turn the breasts back skin side down and place in the oven for approximately 10 minutes.
10. Remove and serve with your favorite paleo sides, this time we chose garlic mashed cauliflower and zesty sweet potato chips.

Oysters Oysters Everywhere!

As part of our paleo lifestyle we have been trying to keep our food simple, fresh, and try as many new things as we can.  I was down at my parents last weekend and picked up some fresh seafood at those shockingly low coastal prices.  A few days later I watched Mathieu Lalonde's presentation on nutrient density and noticed that oysters took a pretty prominent position.

Oysters are an amazing source for several vitamins and minerals.  They are extremely high in vitamin D and very high in iron, B12, zinc, manganese, magnesium, and phosphorus.  Excellent for getting lean and mean.

During the past week I kept running into those kind of foodie deals on oysters I just couldn't turn down.  First, 1/2 off fresh shucked oysters at the local market meant creating a paleo version of Angels on Horseback. They were far more delicious than I could have imagined and great for the family member that is still a little freaked out by the raw beauties.

Then yesterday, while wondering around in Whole Foods, I spotted a few fresh oysters that looked pretty good. I knew I didn't have a shucking knife so I asked the seafood guy if they had one for sale.  He poked around for a few minutes and couldn't come up with one,  pulled a really nice one out of his coveralls, and told me, "Here take this one no charge". These guys continuously surprise me and know how to keep me coming back.  After that I had to load up on some oysters.  They were as delicious as they look!

If your family is like mine we get in a bit of a routine, hit our standard meat sources, and often over look some of the very nutritious and delicious variety surrounding us.  Some of this variety means leaving the families comfort zone for a meal or two but more often than not the family is surprised by how good the food is.  Oysters and other shell fish were in this category but have now found a place in our rotation, even though I am still the only one that downs the raw guys.

Paleo Hush Puppies

After making some Paleo Angels on Horseback we had a little extra egg wash and almond meal batter and decided to try our hand at some on the fly Paleo Hush Puppies.  These bad boys turned out pretty darn good.  We may have to tweak our recipe a little to be sure they are plenty spicy.  Serve these little guys with any your favorite seafood dishes.

• PREP5 mins
• COOK5 mins
• READY IN10 mins

Ingredients:

• 1 cup almond meal 
• Your favorite seafood seasoning (AKA Old Bay) to taste
• 2-4 tbsp. olive oil 
• 1 Egg

Directions:

1. Mix almond meal and Old Bay to create the almond meal seafood batter
2. Add batter to the egg wash and mix until you have the consistency of almond butter.
3. Heat a skillet with olive oil to medium heat.
4. Use a spoon to drop in grape to golf ball size lumps.
5. Fry on all sides until crispy brown and serve. 

Paleo Angels on Horseback

My Dad and his friends have been making conventional Angels on Horseback for years, so named by the legendary country cook Mrs. McGrady.  I was recently watching Mathieu Lalonde's presentation on nutrient density and oysters topped the charts. When I saw that oysters were on sale at the market I couldn't resist.  Now let me tell you, these things are absolutely ridiculously delicious and addictive.  If there are people in your family that don't think they'll like them, DO NOT talk them into trying one, agree with them, and thank yourself later that you have a few more for yourself.

I was a little concerned how the almond meal batter would work out but I think in the end these are even better than the conventional version.   I was a little rusty on keeping all the batter on during the fry.  Speaking of keeping the batter on during frying, the refrigeration step is absolutely critical, use a fork to ease each oyster up when ready to flip, don't rush to flip, and in the end if you lose the crispy coating don't worry because they will still be awesome.

• PREP20 mins
• CHILL15 mins
• FRY
  4-6 mins
• BAKE
  5 mins
• READY IN
  45 mins

Ingredients:

• 8oz Jar of oysters
• 1/4 pound of bacon
• 2-4 tbsp. of olive oil
• 1 cup of almond meal
• 1 egg
• Your favorite seafood seasoning (AKA Old Bay) to taste

Directions:

1. Place oysters on paper towels and pat dry
2. Cut bacon into 1/2-1 inch wide by 3 inch long strips
3. Wrap oysters with bacon and skewer with toothpicks
4. Mix your seafood seasoning and almond meal in a bowl to create the almond meal batter
5. Mix a small amount of water with an egg to create the egg wash
6. Dip each bacon wrapped oyster in the egg wash, let drip a little, then roll in the almond flour batter, and place on a cool plate.
7. Put the plate in the fridge for 15 mins. 
8. Heat the olive oil in a frying pan to medium heat
9. Place the oysters in the pan and cook on each side for 2-3 minutes.
10. Remove and place on a cookie sheet and put in a preheated 400 degree oven for 5 min.
11. Remove from the oven and place the little angels on a paper towel covered plate.  
12. Let cool, add a little more seasoning if you like, and serve warm or refrigerate for a cold snack later.
    
    
    NOTE: If you have a little extra egg wash and almond meal batter cook up some Paleo Hush Puppies to go with.
    
    

Zesty Sweet Potato Chips

Sweet potatoes are delicious and incredibly good for you.  We eat sweet potatoes regularly and are always trying new ways to eat them.  This is one very simple and very healthy way to prepare them.  The old bay is just one way to spice them up but you can go with just about anything.  These pretty much go with anything or are great as a snack.

• PREP10 mins
• COOK20 mins
• READY IN30 mins

Ingredients:

• 1 large sweet potato
• 4 tbsp. olive oil
• 3 tsp. Old Bay seasoning
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. pepper

Directions:

1. Preheat oven to 400 degrees
2. Add olive oil, salt and pepper in mixing bowl and set aside. 
3. Cut potatoes into 1/4 inch slices and add to the mixing bowl and toss until coated
4. Place the slices on a cookie sheet and spread them out as even as possible 
5. Cook at 400 degrees  for 10 min. on each side or until the slices are slightly brown on both sides.
6. Place chips on serving plate, sprinkle with Old Bay, and serve.

Spicy Sesame Kale

Kale is a veggie that has found its way in and out of my heart over the years.  This Asian style kale has sealed its fate as a regular item in our house.  This is one of the most delicious ways to prepare kale and it goes perfectly with salmon or any of your favorite Asian paleo creations.  Try bumping up the cayenne pepper for a little more excitement.

• PREP5-10 mins
• COOK10 mins
• READY IN15-20 mins

Ingredients:

• 1 bunch of kale or 1 bag
• 2 tbsp. sesame seeds
• 1 tbsp. sesame oil
• 2 tsp. sea salt and pepper
• 1/3 cup water
• 1/4 tsp. ground ginger
• 1/4 tsp. cayenne pepper (optional)

Directions:

1. If you have a bunch of kale cut in to small pieces rinse (if in bag rinse). 
2. At medium high heat toast the sesame seeds in a large sauce pan until just toasted then set aside.
3. Pour water in sauce pan then add the kale, salt, and pepper.  Cook until soft and add to the serving bowl.
4. Toss the kale with the cayenne pepper, ginger, sesame oil, and sesame seeds and serve immediately.  

NOTE: Sesame seeds and sesame oil are avoided by some in the paleo community.  While they have some negatives in terms of omega-6 concentration and mild anti-inflammatory properties they also have decent nutrient density.  We recommend using these items in moderation and we try to keep our dishes with sesame to once a week.

Crispy Brussels Sprouts

I have seen similar recipes on a lot of different sites so this one is not unique but I can tell you this, these are delicious!  If you don't like Brussels sprouts then you have to give them one more try.  I hated Brussels sprouts my whole life and once Steph laid these on me they became a staple that we have at least twice a week. The recipe below calls for salt and pepper but you can get creative and add any number of your favorite spices to mix things up. Enjoy these with a thick cut steak and some paleo mayo!  They are also great for lunch leftovers.

• PREP5 mins
• COOK20 mins
• READY IN25 mins

Ingredients:

• 1 bag Brussels of fresh sprouts (we get bag at Whole Foods)
• 4 tbsp. Olive Oil
• 2 tsp. sea salt and pepper

Directions:

1. Preheat oven to 400 degrees. Combine oil,salt and pepper in mixing bowl and set aside. 
2. Cut brussels sprouts in half and put in mixing bowl stir and coat well. 
3. Place the sprouts on cookie sheet and cook for 10 mins. on each side until slightly browned take out of oven and put in bowl and serve.

Brady Nutrition Phatty Coffee

So this is how I make my Phatty Coffee.  I have this almost every morning but especially when I am fasting. I try to do an 18 hour fast three or four days a week.  I have primarily been inspired by The Fat Burning Man, Abel James’ Fatty Coffee.  You can check him out on his website at Fat Burning Man 

It seems like I buy most of my groceries at Wholefoods these days and you can find all of this at the Charlottesville Wholefoods.

I toss in 1/2 to 1 tablespoon of Kerrygold grass fed unsalted butter into the bottom of my coffee cup.  Then I toss in 1/2 to 1 tablespoon of coconut oil usually Wholefoods 365 extra virgin coconut oil.  I sprinkle a little cinnamon but not too much since it is easy to put too much.  Then I throw in 1/4 to 1/2 teaspoon of cacao powder.  Lately I have been adding in some fresh nutmeg also.  I usually buy whatever whole bean coffee is on sale.  I brew up a pot and poor some in my cup.  I stir it around for a minute or so and drink it up for a delicious fatty jolt in the morning.  I plan to try MCT oil in place of the coconut oil at some point soon.
  

Smoked Salmon Spinach Omelets

This morning the boy and I decided to head out in the woods early to scare up some breakfast.  My son spotted three squirrels but lets just say the pellet gun is not properly zeroed.  It was a beautiful morning though and we got to spend some peaceful time in the woods together.

As a back up we decided to prepare some Smoked Salmon Spinach Omelets    We started with some smoked salmon, a few cage free omega-3 brown eggs, some fresh spinach, and a little fresh cilantro.

 We fried up the eggs added some fresh ground black pepper, a sprinkle of sea salt, placed a bed of spinach with a pinch of cilantro and filled them up with some salmon.

 Finally, we garnished the omelets with some capers and fresh local peach slices.

These guys were quick, easy, and absolutely delicious!  I think I went a little too far with the cilantro and will have to dial that back to a true pinch on future attempts.