Adventures in an Egg-less Breakfast

As of Sunday, November 20, 2017 I have spent 7 days with no eggs. It’s been tough, especially since I have 10 fresh organic, free-range eggs sitting in the fridge. I didn’t get the chance to try out the squash during the week, so Sunday was the perfect day.


I decided to chop both the Acorn and Butternut Squash in half, and then cube them to saute in a pan with coconut oil and chopped walnuts. I covered the pan for about 10 minutes and let them saute on medium heat. I then added about a tablespoon of water, sea salt, pepper and covered for another 10 minutes. I added a quarter of the chopped persimmon, stirred a couple times and then turned off the heat.


I felt very excited to try out this beautiful mixture. I wanted something green to add, but didn’t have any mixed greens or bell peppers left. This was it.

Though this breakfast was extremely yummy, I LOVE squash, it did not satisfy me. I actually felt hungry about an hour later, which in turn effected my entire day. One thing I’ve noticed over my years of being conscious with my food choices, I have to have a substantial breakfast with high protein, low sugar in order to function fully. I’m glad we spent the day at home and I did not do anything that required me to focus too much.

As I reflect over my egg-less week, I discovered that I ate more meat than usual. Chicken sausage and sweet potatoes make a very quick and easy breakfast. Since I pretty much eat 75% plant-based, and do not eat meat daily, my body felt the difference. I also felt the lack of B vitamins in my system.

The decision I’ve made is to supplement until I can ensure I’m getting the proper nutrients from whole nutrient dense foods. I’ll also plan my meals more. This week I’ll focus on polenta, oatmeal with nuts, and a couple days with sausage/veggie scramble. It’ll be good, but I realize I will have to plan more cause my mornings are often rushed.

As for the rest of the squash:20171120_083614

They are in the oven as I type, baking at 350 until they are soft enough to scoop out, mix together and eat with my lunch. I’m also baking the seeds to see how that will go.

Thank you for sharing in my adventures of an egg-less life. I welcome your feedback, recipes, and encouragement. If you have any questions, feel free to email me at





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