This is a great squash soup recipe that uses either butternut squash or pumpkin as it’s base while adding almond butter to pump up the nutrients, fat and protein profile. Optionally spicy or very spicy, this butternut squash soup is perfect for the colder fall or winter months. Make extra and freeze it because you’ll want to eat it all week long.
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My 6 Egg Omelet Recipe
When asked how many eggs I eat, I respond with “at least 6 a day, and up to a dozen whole eggs”. This is my traditional morning breakfast of 6 whole eggs, with greens cooked in coconut oil, fresh ground pepper and sea salt. Washed down with a big glass of chia gel of course.