Ingredients:
1 spaghetti squash
1 larger delicata squash
4 slices bacon, diced
1/2 cup canned coconut milk
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon thyme
salt and pepper, to taste

Instructions:
1.Preheat your 425 degrees.
2.Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
3.Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
4.Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
5.Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease, you Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart tho, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
6.Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
7.Now dice up your cooked chicken.
8.Pour sauce over spaghetti squash and add your chicken to the mix.
9.Mix well.
10.Top with bacon. Duh.
11.Eat it like you mean it.

via Paleo OMG

Ingredients:
1lb chorizo
1 (14 oz) can diced fire roasted tomatoes
1 sweet potato, diced
1 yellow onion, diced
6-8 eggs
2 garlic cloves, minced
1 tablespoon fat of choice (I used bacon fat)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
salt and pepper, to taste

Directions:
1.Preheat your oven to 350 degrees.
2.Heat up a large skillet or cast iron skillet under medium heat.
3.Add your fat and minced garlic.
4.When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.
5.Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes.
6.Let cook for about 6-8 minutes or until sweet potatoes are tender.
7.Add your tomatoes and spices and mix together.
8.If you are not using a cast iron skillet, pour your hash into a baking dish.
9.Use a spoon to press into the hash where you want your eggs to go.
10.Crack your eggs directly on top of hash.
11.Bake for 5-8 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is!

Via Paleo OMG

Ingredients:
1-2 Chicken Breasts
1 Quart Chicken Stock
1 Rib Celery, diced
1 Large Carrot, diced
1 Small Zucchini, made into noodles with julienne slicer

Directions:
Cook chicken. Bring chicken stock to a boil in a medium pot, then reduce to a simmer. Add celery, carrots and cooked chicken to pot and simmer until tender, about 10-20 minutes. Add zucchini noodles and cook a few more minutes