Guest Post by Louise Hendon: Bacon Wrapped Dates Stuffed with Cashew “Cheese”

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A Note from Camilla & Melissa:

We love to have guest posts and we’re so grateful that others want to share their stories and experiences with all of us. This is a guest post from Louise Hendon at PaleoMagazine.com, and we think you’ll love this recipe…who can resist bacon-anything anyway?! Louise Hendon just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out!


Bacon Wrapped Dates Stuffed with Cashew “Cheese”

By Louise Hendon

One of the last foods I gave up when I went Paleo was cheese. My husband and I both loved cheese, and I’d guess that almost half of our dishes contained cheese of some sort.

We used to make these bacon-wrapped dates with blue cheese, but now that we don’t eat cheese any longer, we had to find a new way to make this recipe. (We didn’t really NEED to find a Paleo way to make it, but we just couldn’t resist).

You wouldn’t imagine it, but the cashews actually turn out quite well as a substitute for cheese. I certainly never imagined it would turn out this well.

The only problem with this recipe is that 16 dates probably won’t last very long for you…

Bacon Wrapped Dates Stuffed with Cashew Cheese

Prep Time: 15 minutes (however, cashews should ideally be soaked overnight before using)
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Serving Size: 4 dates

INGREDIENTS

16 pitted dates (small) (scale up the cashew and coconut oil amounts for larger dates)
8 slices of thinly sliced bacon (cut each slice in half to create 16 shorter slices)
1/2 cup (60 g) raw cashews, soaked overnight (omit for AIP)
1 Tablespoon (15 ml) coconut oil
1/2 cup (118 ml) water

RECIPE

Place the raw cashews into a bowl of room temperature water so that it covers the cashews, drape a paper towel or tea towel over the bowl to prevent dust settling, and soak overnight.
Preheat oven to 350 F (177 C).
Place the soaked cashews, 1/2 cup fresh water, and coconut oil into a blender and blend until smooth.
Slice each date along one side so that it opens up and fill each date with the cashew ‘cheese’ and close it up. Wrap one of the half-slices of bacon around the date and place on baking tray with sides (as the fat from the bacon tends to run).
Bake for 20 minutes before flipping the bacon-wrapped dates over (with tongs).
Bake for another 10 minutes (i.e. for a total of 30 minutes).

Badges

Kid-friendly, AIP-friendly


Louise Hendon

Louise Hendon is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.

Learn more at PaleoMagazine.com.

 

LIVE Radio Interview March 9th on Health First Radio

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Happy Sunday Everyone!

It is with great excitement that we invite you to tune in to Health First Radio tomorrow, March 9th at 1pm PST.

We’ll be chatting with Radio Host, Dave Fuller, LIVE about PALEO Cleanse!

He has read the book and wants to know more. We can’t wait to chat with him during this 30 minute live Radio segment and we hope you can join us!

Click the image below for details on all the stations you can tune into to catch this interview:

Health First Radio

To good health,

Camilla and Melissa

@thepaleopact #PaleoCleanse

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Tomato Chicken Curry

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Curry is a wonderful comfort food, especially during the cold winter months. The problem is that most curries take hours to prepare and then come served atop a large bed of rice, making it not so ideal for us Paleo lifestylers on a busy schedule.

With this recipe, it takes a tenth of the time as traditional curry, but the combination of flavors in the order in which they are cooked, creates a curry sauce that tastes like it’s been in the making for hours. It’ll be our little secret!

INGREDIENTS

1/4 lb. skinless, organic chicken breast, sliced into bite-size pieces
1 tablespoon ghee butter
1 teaspoon cumin seeds
2 dried bay leaves
1 large organic tomato, chopped
1 tablespoon garlic
1 teaspoon yellow curry powder
1 teaspoon paprika spice
1/2 cup warm water
1/4 cup coconut milk (canned and full fat)
1/2 cup yams, cooked and sliced

RECIPE

In a medium saute pan, melt the ghee over medium heat.
Add the cumin seeds and bay leaves, and cook until the seeds begin to dance and splatter.
Add the tomato and garlic, mix everything together and cover.
Cook for about 5 minutes before adding the chicken, curry powder and paprika. Mix together well.
Immediately add the water, coconut milk and cooked yams and simmer with the lid on for about 15 minutes, until the chicken is well done.

Tomato Chicken Curry Preparation
Reduce the heat and remove the lid, allowing the dish to cook for another few minutes before serving hot.

Tip: This curry dish pairs perfectly with Paleo Garlic Naan Bread!

Enjoy this taste of India,

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Cucumber Dressing

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Salad dressings are something we’re asked about a lot. It really is a challenge to find ones free of vegetable oils and soy.

There is one store-bought brand I highly recommend, and which I keep on hand in those times of emergency where home-made dressings aren’t a viable option. That brand is Tessemae’s and their dressings are free of all those naughty ingredients that other brands like to sneak in.

That said, when time is available, there is something lovely about making dressing from scratch. I particularly love my Citrus Salad Dressing for summer salads, and this Cucumber Dressing works wonders to liven up a fish dish in the winter.

Plus, cucumber is actually incredibly healthy.

Despite popular belief that it consists of nothing but water, cucumbers contain numerous nutrients, including a number of B vitamins, vitamin C, vitamin K, manganese and potassium. To learn more about the health benefits of cucumbers, Dr. Mercola has an excellent article titled, 9 Health Benefits of Cucumbers.

INGREDIENTS

1 cup chopped cucumber
1/4 cup coconut milk
1 teaspoon Italian seasoning
1 teaspoon honey/raw agave nectar
1 teaspoon olive oil

RECIPE

Simply place all the ingredients into a food processor and pulse until smooth.
Serve over salad, fish or grilled chicken.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Nutty Mocha Protein Shake

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Protein shakes are a great way to start the day and an excellent boost for the afternoon. With just a few ingredients, a basic egg white protein powder shake can be turned into a delicious milkshake-like treat, without the dairy.

This Protein Shake is packed with nutrients, as well as a caffeine pick-me-up. The cinnamon and cacao provide antioxidant protection against free radicals and the almond butter adds healthy fat while providing a creamy base for shake. Best of all, it takes about 2 minutes to make!

INGREDIENTS

6 ice cubes
1/4 cup coconut milk
1 scoop egg white protein powder
1 heaped tablespoon almond butter
1 teaspoon cinnamon
1 heaped teaspoon cacao powder
1 shot espresso

RECIPE

Place all the ingredients into a food processor and pulse for about a minute until smooth.
Pour into a tall glass and enjoy your morning boost.

It’s really that simple! Enjoy this tasty and nutritious boost to your day,

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Grass-Fed Does Not Necessarily = Grass-Finished

http://www.builtlean.com/2013/03/20/grass-fed-beef/
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The grass-fed subject comes up a lot and it’s a very important part of the Paleo philosophy. A while back, Melissa wrote a post about the difference between grass-fed and vegetarian-fed and now, following a number of recent inquiries, we wanted to delve a little further into the subject and the need to check not only on whether your meat is grass-fed, but also whether it is grass-finished.

Grass-fed is the hottest new food label, and for good reason. Grass-fed beef describes the meat from animals who have been fed their natural diet, and hence are healthier, happier and hormone-free. The problem is, as soon as food labels become sought after, everyone wants to add the “grass-fed” title to their advertising campaign and sadly, we’re starting to catch some examples of “grass-fed”, but grain-finished.

What is grass-fed, grain-finished?

This means that the animals were initially fed their natural diet of grass, but then, prior to being slaughtered, were fattened up on grains. And that’s when we run into health side-effects. Like us, animals are not accustomed to eating grain and it causes them intestinal irritation and inflammation, resulting in the need for antibiotics and other treatments. As such, the meat we then eat has traces of unnatural sources. Grain-finished meat also boasts less omega-3 and a significantly lower amount of vitamin E, among other vital nutrients like beta-carotene, B-vitamins and minerals.

Our best grass-fed advice?

Ask your butcher if the meat is grass-fed and grass-finished. Read your labels carefully. And last but not least, see if you can purchase your meat directly from the source: from a local farm.

I personally buy my grass-fed, grass-finished meat in bulk from Corner Post Meats and highly recommend their product. Chances are, you can find a great local meat source option near you and then, not only can you be sure of the quality of meat that you are purchasing, you can also save with bulk order discounts.

Here’s to grass-fed, all the way!

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Paleo Garlic Naan Bread

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Naan Bread has always been a personal favorite of mine, and something I have missed on my Paleo journey. So, it was with great delight that at one of our cooking demos, a lovely lady in the audience requested that we make Ethnic Paleo recipes. That was all the convincing I needed!

My first batch of Paleo Naan Bread I made without the salt and garlic. It came out perfectly but due to the large quantity of coconut milk in the recipe, it had a heavy coconut flavor. Since I know that not everyone loves coconut-infused foods, I went on to make the second version–salted, Garlic Naan Bread–which tastes just like I remember it from years ago.

INGREDIENTS

1/2 cup almond meal/flour
1/4 cup tapioca flour
1/4 cup arrowroot flour
1/2 teaspoon salt
1 cup coconut milk (canned, full fat)
1 tablespoon grass-fed butter, melted
2 heaped tablespoons crushed garlic
2 teaspoons coconut oil

RECIPE

In a mixing bowl, mix together the dry ingredients.
Add the coconut milk, butter and garlic and whisk for about a minute.
In a medium saute pan, melt 1 teaspoon of coconut oil over medium heat.
Add enough naan batter to fill about 3/4 of the pan, allowing room to flip the naan bread easily. (Avoid making the naan bread too thick, as the inner layer will take a while to cook due to the high-liquid contents of this recipe).

Naan Bread Progress
Let the naan bread cook for about 4 minutes, or until it’s solid enough to flip.
Flip the naan bread over, add the other teaspoon of coconut oil to re-grease the pan, and cook on the other side for about 5 minutes.
Flip for a third time to ensure the first side is cooked thoroughly (you may need to allow it another few minutes), then plate and allow the naan bread to set for about 10 minutes before enjoying plain, with a spread of grass-fed butter, or alongside a piping hot curry.

Tip: If you can prepare the Naan Bread in advance, cooking it the day before and leaving it in the fridge overnight lets the bread rise slightly, forming the thicker Naan Bread commonly served in Indian restaurants. You can then simply re-heat it before serving.

That’s my all-time favorite bread, made Paleo! I hope you enjoy it too,

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Guest Post by Z Zoccolante: Stop Weighing Yourself – How to End a Love Affair with Your Scale

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A Note from Camilla & Melissa:

We love to have guest posts and we’re so grateful that others want to share their stories and experiences with all of us. Every individual is entitled to their own health beliefs and we respect everyones wishes. While some of the comments in our guest posts may not be reflective of a true “Paleo Diet”, it is our hope that the common goal of a healthier life will help to guide you in your own health choices.


Stop Weighing Yourself: How to End a Love Affair with Your Scale

by Z Zoccolante

“You weigh yourself everyday?” I ask perplexed. I’m the friend with the eating disordered past, but scales have never been my thing.
“Morning and night,” she states. “I’ve done it for years.”
“What if you stopped? Like today, what if you just stopped weighing yourself?”
Her bottom lip dips down, towards her espresso cup.
“What are you afraid will happen?”
An expression pools across her face – The admission of something we repeat in our heads but are afraid to say for other’s ears. “What if I blow up like a blimp?” she says with lowered voice.
“So the scale’s your measuring stick. How do the numbers affect you?” . . .

Tiny numbers rule her day. If she’s ‘heavy’ in the morning, the day starts on a bad note. If she’s ‘lighter’ she feels happy, like things are on track.

Her scale’s numbers tell her how to feel about herself. They tell her that after the cake and the glass of wine, she’s ‘heavy.’ They roll over into the next day and affect her decisions about what to eat or what to wear. She’s wondered if the job or the promotion that slipped through her grasp would have been hers, if she were thinner.

Often people don’t realize that weight fluctuates within about five pounds during the course of the month. Hormones change. Digestion can back up. We could be chastising ourselves over a large glass of water!

Many people have love affairs with their scales. But if we measuring our worth in numbers, what are we measuring?

If we allow a number to effect how we feel about ourselves we don’t allow ourselves to be present in our bodies. We shut down our awareness of how our body feels. We disconnect from ourselves and let a number tell us what to feel.

How many times have you felt good in your body until a step on the scale instantly brings you down? How many times have you thought you were a gluttonous blob only to wonder why the scale doesn’t reflect that?

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Look at it this way, if a stranger called you an idiot you probably wouldn’t lose sleep over it. But how would it be different if someone close to you called you that? We’ve let our scales become close to us. They’re inanimate objects that we’ve granted the power to hurt us and control our moods. We nurture dysfunctional relationships with something that doesn’t even have a heartbeat.

Years ago, when I was in the hospital, I’d found myself fascinated with a quote plastered on the wall. It read:

“This is what a scale is: a weighing machine. This is what a scale measures: level, size, balance, range, degree, extent, amount, magnitude, and dimension. Notice this list does not include happiness, self-esteem, worthiness, lovability, deservingness, goodness or badness, beauty, body image, fatness, distress, or sanity.”

A scale does not measure any part of what I love about my friends or about myself.

Imagine your gravestone with the words:
Name: X. Successfully weighed: X.
How sad. What’s the point? What can a number on a scale, tell us about who we truly are?

I invited my friend to do an experiment to test if her fear was true. Would she blow up like a blimp? What was she at risk of loosing?

A few weeks later, having not mentioned the subject again, I slipped in the passenger’s seat of her car.
“I haven’t weighed myself this week,” she said beaming.
“That’s awesome,” I said. “So what?”
“It’s been liberating,” she smiled.

In the months that followed she set a system where she weighs herself once a week, on a predetermined day.
“I used to use the scale as a punishment or a reward,” she tells me. “Now I’m free from the number on the scale affecting me at all throughout my day. It’s pretty fantastic.”

Would you like to be free?

  • Throw your scale away.
  • Be dramatic and burn it in the front yard (safely of course).
  • If that thought causes a minor heart attack, start with a baby step.
  • Reduce the times you weigh yourself.
  • Put your scale in a drawer so it’s not accessible every time you walk in the room.
  • Set up a system, like my friend did, where you weigh yourself only once a week.

Fluctuations are a normal part of life with our bodies. Let’s not obsess over every one of them.

We end a love affair with our scale the same way we would with any relationship.

  • Realize the cons outweigh the pros.
  • Realize the relationship no longer serves you.
  • Realize it’s unhealthy and doesn’t lead to joy.
  • Realize you are more than an arbitrary number.

Desire freedom and true awareness of your body.
And then . . .
STOP IT. Stop weighing yourself. Stop cold turkey or stop with baby steps.

Try it for yourself. Take a breath. GO.
With Love,

Z 🙂


Z Zoccolante

Z Zoccolante is an author, actress, and fairytale dreamer. Her debut memoir will one day help others, who are trying to recover from eating disorders, attain happiness and freedom. As a coach, she specializes in uncluttering and defragging the mind. Originally from Hawai’i, she now lives in LA.

 

You can visit her blog at zzoccolante.com or connect on Twitter @ZZoccolante.

 

 

The Breakfast Burger

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The popular saying goes that “breakfast is the most important meal of the day” but most Western breakfasts, such as cereals and toast, simply aren’t providing our bodies with the nutrients we need to kickstart our day.

In true Paleo form, I believe that a protein-rich start to the day is important. Providing your body with protein instantly fuels your body naturally for what lies ahead.

For years my boyfriend and I have been a fan of traditional bacon and egg breakfasts, but, after having lived in Hawai’i, we were inspired by the island style Loco Moco and thought that we would get a little more creative.

Following the arrival of our most recent Corner Post Meats order, we began adding grass-fed sausage to our daily breakfast routine and, after a little experimenting, my boyfriend mastered “The Breakfast Burger!” Here is his ultra-Paleo (and perhaps somewhat manly) recipe:

INGREDIENTS

2 teaspoons coconut oil
1 strip bacon
1/4 lb. breakfast sausage
1/2 teaspoon salt, optional
1/2 teaspoon Italian seasoning, optional
1 large egg

RECIPE

Preheat the oven to 425 degrees F.
Place the bacon on a foil lined baking sheet and bake for 10 to 12 minutes.
Place the breakfast sausage meat and spices in a small bowl and mix together before forming a patty.
In a small sauté pan, melt 1 teaspoon of coconut oil over medium heat.
Add the seasoned sausage patty and cook until your desired preparation is reached.
Meanwhile, in a second small sauté pan, melt the other teaspoon of coconut oil over medium heat and add the egg, cooking it sunny side up.
Once all three parts of The Breakfast Burger are cooked, stack them on a serving plate: sausage patty at the bottom, bacon in the middle and the egg on top.

Enjoy the Paleo decadence, guilt-free,

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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Guest Post by Tarah Chieffi: Selecting The Best Foods For Your Paleo Pregnancy

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A Note from Camilla & Melissa:

Tarah Chieffi brings a great deal of knowledge and personal experience to the Paleo community which we so greatly admire. As the Founder of one of our favorite Paleo Blogs, What I Gather, and the Author of the latest Paleo Pregnancy book, The Everything Paleo Pregnancy Book (which we are so excited to have just received in our mailbox!), Tarah shares Paleo resources and recipes with thousands of fellow Paleo fans and we are so honored that she wrote this Guest Post exclusively for The Paleo Pact.


Selecting The Best Foods For Your Paleo Pregnancy

By Tarah Chieffi

If you are familiar with the Paleo Pact girls and their book, PALEO Cleanse, then you are well aware of the benefits of eating a nutrient-dense Paleo diet. Eating real food and cutting out all of the “fake” food is what brought me to love Paleo in the first place; I knew that everything I was eating was full of nutrients and contributing to my overall health. You certainly can’t say that about an extra value meal from the fast food drive thru!

During pregnancy, though, there are certain nutrients that become even more important because of the roles they play in your baby’s growth and development. These include folate, calcium, vitamin A, protein, and omega-3 fatty acids, among others. Following is a list of my favorite pregnancy superfoods and some tasty ways to work them into your diet.

  • EGGS: If I had to choose one pregnancy superfood it would most definitely be the incredible, edible egg. There is a reason eggs are referred to as nature’s perfect food. They are packed with protein, choline, selenium, B vitamins, and they are one of the few food sources of vitamin D. Need I go on? I don’t think there are many new ideas under the sun on how to use eggs, but I can tell you they are spectacular in my Garden Veggie Omelet, an exclusive recipe straight from my new book that you can find at the end of this article.
  • BEEF: A good source of protein, B vitamins, zinc and selenium, beef should definitely be on your pregnancy plate. Take the time to search out quality sources of grass-fed, pastured beef for the best nutrient profile because happy cows make happy hamburgers, stir fries and pot roast. Ready to take it a step further? Although there are warnings about consuming too much liver during pregnancy because of the high levels of vitamin A, one or two servings a week is perfectly safe and provides even higher vitamin and mineral levels than muscle meat.
  • AVOCADO: One avocado contains about 20% of your daily folate needs during pregnancy, a level that can be difficult to meet through food sources alone. You can blend half an avocado into your smoothie, whip up a batch of guacamole or serve it up on the side of your favorite omelet, like my Garden Veggie Omelet.
  • BERRIES: Need a sweet treat? Berries have it all – fiber, vitamin C, folate and those ever-important phytonutrients. Strawberries are one of the stars in my California Salad, but you can also top a bowl of creamy banana soft serve with sliced strawberries or throw a handful of mixed berries into your smoothie (along with that avocado, perhaps).
  • BROCCOLI: Move over, oranges. A cup of broccoli provides almost all of your daily vitamin C needs and is also a good source of calcium and vitamin A. Broccoli is delicious eaten raw with salsa or guacamole and it is also a wonderful roasted with a bit of olive oil, salt and pepper or as an addition to stir fries.
  • WALNUTS: Walnuts are a good source of plant-based protein, certain B vitamins (including folate), omega-3 fatty acids, copper and manganese. There are a lot of fun ways to use walnuts besides grabbing a handful every time you open the cupboard. You can mix them with berries for a true superfood snack, add them as a crunchy salad topping or roast them with veggies, like in my Roasted Green Veggies and Grapes recipe.

If you are ready to learn more about how a Paleo diet can help you meet your nutritional needs during pregnancy, check out my new book, The Everything Paleo Pregnancy Book. With exercise recommendations, breastfeeding support and advice for recovering from childbirth and adjusting to motherhood, The Everything Paleo Pregnancy Book is the guide a mom-to-be needs to navigate a Paleo lifestyle during pregnancy. To top it all off, I’ve included over 100 recipes and a four week meal plan to set you on the path for a happy, healthy pregnancy. You can order the paperback and Kindle versions now on Amazon or find it at Barnes and Noble in stores or online.


 

Tarah ChieffiTarah Chieffi is an author, freelance writer, blogger at What I Gather and holistic nutrition educator in the Louisville/Southern Indiana area. Tarah’s passion is working with pregnant women, new moms and families to achieve health and happiness through physical fitness and a “real food” lifestyle.

ORDER YOUR COPY OF THE EVERYTHING PALEO PREGNANCY BOOK

 

 

 


BONUS RECIPE from Tarah Chieffi

Garden Veggie Omelet

Serves 2

Garden Veggie Omelet

INGREDIENTS

1 teaspoon ghee or coconut oil
4 large eggs
1 tablespoon water
1/8 teaspoon sea salt
1/8 teaspoon pepper
1 cup chopped spinach
6 cherry tomatoes, halved
1 green onion, diced
1 avocado, sliced

RECIPE

Heat a medium nonstick skillet over medium heat. Once hot, add ghee or coconut oil to pan.
Crack eggs into a medium bowl. Add water, salt, and pepper. Whisk well.
Pour eggs into pan. When eggs begin to set around the edges, use a spatula to push cooked eggs toward the center of the pan, and tilt skillet so the uncooked eggs can spread to the bottom of the skillet.
When eggs are almost set, sprinkle spinach, cherry tomatoes, and green onion evenly over half of the omelet.
Use a spatula to fold the omelet in half. Cook for 2 minutes, until eggs are fully cooked.
Serve with sliced avocado.