Fortunately for Bill and me, one of our local health food stores/specialty food stores, McGinnis Sisters, carries a decent amount of local raw dairy, grass fed meats, and pasture raised poultry. I have recently been reading the book Eat Fat Lose Fat, and law of attraction may it be, the organic local raw cheeses at McGinnis seemed to suddenly “appear”, or come to my attention one day while shopping during my Weston A. Price foundation high from reading this book. It is fabulous, pick up a copy, grab it at the library, or borrow it from a friend. Which ever way you choose, just read it! I will also add that I have been obsessed with bone broth courtesy of EFLF, but thats a story for another day.

Although we don’t consume much dairy too often, Bill is more on the “lacto-paleo” side than I am, since I am always on a mission to see my abs, and he seems to have a six pack no matter how he eats (boys. love to hate them.). Regardless of my avoidance of most dairy, I can’t deny having to hold back my excitement when I stumble upon local, raw dairy in one of our grocery stores. Pasteurized dairy is essentially a dead food. Pasteurization destroys beneficial bacteria, kills the natural enzymes, and destroys the chemical makeup of calcium in the raw milk. The need for pasteurizing cows milk came from, of course, the factory farming of cows pumped with hormones, antibiotics, and fed a steady diet of grains. Of course that milk would have to be pasteurized to kill all of the toxins coming from those sick cows!

Raw dairy, on the other hand, from healthy organic grass fed cows, makes for one powerful food. Filled with proteins, minerals, and vitamins, it is a complete food. Raw milk is also chock full of beneficial bacteria that aids in digestion. Many people who have a hard time digesting pasteurized milk (go figure), seem to have no problems with organic raw milk. For more information on raw milk check out this link here, as well as the Weston A. Price foundation. I personally was never a milk fan (cream, cheese, yogurt and *ahem_ice cream_ahem*, now that’s a different story!), but I must say I am in full support of raw dairy. If you enjoy it, it makes you feel good, and does not prohibit your body composition success goals, then go for it!

Okay, off my rant, and onto the meal…what you all have been waiting for (I hope…). As I was saying…I was in full force Eat Fat Lose Fat overwhelming-inspirational-obsession when we were on our little shopping trip, and the local raw dairy section of McGinnis Sisters caught my eye. It was like we had struck gold. My excitement cannot be put into words. Okay, well maybe stating that “I was so excited I almost peed my pants” would get the point across. Anyway, after staring at all the cheeses for a good 10 minutes, we decided on plain old goat cheese. Let me add, there were possibly a dozen different varieties, I’m just really good at staring at food in the grocery store for hours before coming to a decision on what I want, sometimes I walk away with nothing. Don’t know how Bill puts up with me? Yeah, me either. Thank goodness (for him) for smart phones. Bill and I love goat cheese, so we grabbed the little $6.00, 4 ounce package without hesitation. Then 6 hours later, we finally checked out with the rest of the groceries I picked out.

As I said, dairy (besides my daily dollop of grass fed heavy cream in my organic decaf, and the minimal use of Kerrygold butter) is not a daily indulgence for me personally, but this omelet sure was a treat! Goat cheese, for those of you who have yet to try it, is creamy, soft, and has a slightly tangy after taste. It is fantastic with eggs. I have a feeling this breakfast will be on regular rotation for my very primal man-friend (aka Bill).

Ingredients:

• 3 eggs, whisked
• 1 cup of organic baby spinach
• 1 oz organic raw goat cheese
• 1 tbsp unsalted Kerrygold butter
• Salt and pepper to taste

1. Heat Kerrygold butter in a non-stick skillet over medium heat.
2. In a small mixing bow, whisk eggs until frothy.
3. Sprinkle salt and pepper into eggs, and whisk again to evenly combine the egg and seasonings.
4. Pour eggs into skillet and allow to cook until almost set.
5. Place spinach and goat cheese over half of the omelet, and fold the opposite side over top of the filling using a high heat rubber scraper.
6. Remove from heat, and carefully slide the omelet onto your plate, using a high heat rubber scraper to loosen any egg that is stuck to the skillet.