"I'M STARVING!"

I hear too often the cliche, "Boy's will eat you out of house and home." Well, you haven't been to the estrogen saturated Berg house then! My girls literally ask for food every hour if not more. Yes.....every hour! At first I was very accepting of it. The girls eat mainly fresh fruit, vegetables and raw trail mix during the day. Pretty much all they want with the exception of too much fruit. So I figured it was fine with them snacking all day long because it was good foods. But it has become just too much work for me lately and quite annoying to be honest. During this time I also was struggling with meat products for a couple reasons. One: the quality, and how the meat is processed. Two: the high cost of meat that is actually good for us to consume. Despite my Hubby's complaining, I wasn't making meat dishes for my family very often.

Derek and I often discuss the constant food issue in our house. Mainly out of me venting how I feel like my kitchen is a 24 hour buffet. I got to thinking, "Do all kids ask for food this often?" Surely those families that frequently eat out don't visit the drive-thru 15 times a day because their kids are hungry every hour right?! So are those kids staying fuller longer? Is the fillers used in fast-food products actually keeping hunger at bay? I'm almost tempted to test this theory and get my kids a happy meal and then watch the clock until the next, "I'm so starving my tummy hurts!" moment.

A friend mentioned I should try adding a protein to every snack or meal. Ah ha! Light-bulb moment! I haven't been giving my kids enough protein throughout the day (aside from raw nuts) to keep them fuller, longer. Maybe that's why the last few months I have noticed the brimming fruit bowl will last maybe 3 days! THAT'S a lot of produce.....and shopping! So here I am constantly feeding my kids but them not feeling fully satisfied.

The goal, how to keep our kids fuller, longer. Along with our new lifestyle change to eliminate gluten from our diets, I have decided to start purchasing good quality meat products again like: wild caught salmon, free-range chicken, 100% grass fed beef, 100% grass fed bison burgers, shrimp and wild caught mahi mahi. I feel good about feeding these to my family even though the cost is almost triple. We feel that paying for good health now is better and ultimately cheaper than paying for bad health later. I have been slowly becoming more interested in the Paleo lifestyle but taking baby-steps right now with a gluten-free lifestyle. I came across an awesome sounding recipe that I'm hoping will work out great with keeping my kids' appetites satisfied a little longer and will make it easy for me to run out the door with them at 8am for my personal trainer sessions at LA Fitness. Yes, my awesome hubby rocks my world and gifted me twice a week personal trainer sessions to help me get back into my pre-pregnancy shape. Hopefully 6-pack and all!

I made these tonight and had to taste test one just to make sure it would pass the kid test tomorrow am. Oh my DELISH!! So excited about them and they are nice and heavy, filling and super satisfying! I hope you enjoy!

OMLETTE MUFFINS
10 free range organic large eggs
8-12oz organic natural sausage
2 cups finely chopped vegetable:(I used 2 large leaves and stems of red swiss chard, 1/2 red bell pepper and 2 green onions). You can use broccoli, mushroom, cauliflower etc.
1/4 tsp sea salt
1/8 tsp ground pepper
1/8 cup paleo mayo (optional)
1/8 cup water (optional)

Heat oven to 350. Line muffin pan with paper muffin cups. Cook and finely crumble sausage. Place cooked sausage in a bowl and set aside. Place finely chopped vegetables in pan with cooked sausage grease. Add olive oil if needed to saute a couple minutes just until swiss chard is wilted and flavorful. Add vegetables to sausage bowl. Mix well. In separate bowl, mix eggs, salt and pepper together well. Add optional water and paleo mayo (I didn't use either because I honestly forgot to add both and the muffins still came out fab!). Add egg mixture to sausage and veggie mixture and mix well. Fill paper cups 3/4 full. Bake 20-25 minutes.



Paleo Mayo:
2 free range organic large eggs
2 cups olive oil (preferably not extra virgin to avoid too strong of a taste)
2 tbsp apple cider vinegar
1 tsp yellow mustard
1 tsp cayenne pepper

In blender add eggs, vinegar and mustard. Leave blender running. VERY SLOWLY drizzle olive oil. BE PATENT. Blend well until desired thickness. Add seasoning to taste. Place in pint mason jar with lid and refrigerate up to two weeks.