Friday morning breakfast at the Duggers

Hey everybody, look what James, Brody, Travis and Heather all had for breakfast. We cooked up some scrambled eggs in one pan, and in the other, a mixture of turkey sausage, spinach, garlic, mushrooms and sliced almonds. It was real good.

A Recipe for Pumpkin and Chicken Curry

• 2 chicken breasts (sliced into strips)
• 5 cups pumpkin (diced)
• 2 tbsp olive oil
• 1 onion (diced)
• 2 garlic cloves (finely chopped)
• 2 tbsp ground ginger
• 1 tbsp ground turmeric
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• 1.5 cups vegetable stock
• 1 bunch fresh coriander (chopped)

Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Add chicken and cook, stirring constantly until chicken has turned white. Add pumpkin, ginger, turmeric, coriander and cumin, then stir for 1 minute. Add stock and let simmer on low for 15 minutes. Add chopped coriander, then cover pan and cook for another 2 minutes. Season with sea salt.

Paleo Mayonnaise

• 1 whole egg
• 1 tbsp lemon juice
• 1/4 tsp dry mustard
• 1/2 cup olive oil
• 1/2 cup flax seed oil

Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.