Monthly Archives: July 2013

Greek Style Eggs

“Recognize meat for what it really is: the antibiotic- and pesticide-laden corpse of a tortured animal.” -Ingrid Newkirk


  • 2-3 eggs
  • 2 minced garlic cloves
  • 3 baby portobello mushrooms
  • handful of spinach
  • 1 tablespoon diced onions
  • coconut oil
  • 1/4 cup feta cheese
  • optional: hot sauce

First, sauté the spinach, onions, garlic, and mushrooms in coconut oil until the spinach is wilted.  Put the cooked veggies on the plates for serving.  Then, fry the eggs to your preference.  Serve the eggs on top of the vegetables, sprinkle some feta cheese, and I top it all off with hot sauce because I cannot eat eggs without some hot sauce!

Greek Style Eggs

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Grilled Zucchini with Goat Cheese and Balsamic Vinegar

You can prepare this on a grill or in a skillet, I’ve done it both ways.  On the grill I just put them directly on it so it would have the char marks, but you could also use skewers or cook it on foil.  This can be ate as a meal, appetizer, or side dish.  The balsamic vinegar really complements the cheese and zucchini, it all melts in your mouth.  Be careful, this dish is addicting!


  • coconut oil
  • 1-2 zucchinis (1/4 inch slices)
  • 1/4-1/2 cup of goat cheese crumbles
  • balsamic vinegar
  1. Spread coconut oil thinly on zucchini slices.
  2. Cook on grill or skillet for about 10-12 minutes, flipping once.
  3. Place on plate, sprinkle with cheese, and drizzle with balsamic vinegar.

Grilled Zucchini with Goat Cheese and Balsamic Vinegar

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