I’ve mentioned before that Scott is a vegetarian. When we first started dating he was a vegan. It was seriously challenging to feed that man. Since then I like to think that I’ve upped my vegetarian cooking game. I am constantly trying to come up with vegetarian recipes that are unprocessed, free of grains and legumes and yet still full of healthy fats and proteins. It ain’t easy but I get it done.


  • 3 tbsp grass-fed butter or expeller pressed coconut oil
  • 2 cups frozen spinach (or 4 cups fresh spinach)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 large jalapeno, sliced
  • 1 can of organic tomato sauce
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp chipotle powder
  • 2 garlic cloves, minced
  • 4 eggs
  • optional: 1/2 cup grated cheese (I used Kerrygold cheddar)


  1. Melt the fat over medium high heat. 
  2. Add the spinach, onion, jalapeno, pepper and tomato sauce.
  3. Add the spices.
  4. Sautee for about 5 minutes.
  5. Add the garlic and give it a stir.
  6. Crack in the eggs and cover for four minutes.
  7. Top with cheese if you want.