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The Chickens, the Baked Eggs and Picking the Right Kabocha

The Chickens, the Baked Eggs and Picking the Right Kabocha


Hey! Just stopping by because I feel like it. Oh, and reminding you that there’s only a couple hours left to enter the Mizuno Wave Sayonara Giveaway.

Woo hoo!

Today’s workout:

Did the elliptical at the gym for 35 minutes and taught a BOSU class.

No pictures. Nothing too exciting to report. It was tough. I’m pooped from teaching such a full schedule yesterday.

Sometimes workouts are great. Sometimes you just have to get through them. Today, I just had to get through it. You have those days too, yes?


So, yeah, I told you how Judah has been asking for an iPhone lately?

My new best friend Dana who comes to my classes at the Y came to the rescue in a big big way last night. Look what I got to surprise my little man with this morning.


And look what surprised me this morning when I looked out the kitchen window.


Yeah. Look at those guys just making themselves all comfortable and pooping all over our newly painted deck.


Hey, they inspired me to try something though. I saw in instagram awhile back how someone baked eggs in the over to hard boil them.

Baking anything in the oven for easier clean up. Yes please.

I tried it.


I put those eggs in the oven with my kabocha this morning.


I baked them at 400 convection for 30 minutes.

It was a little too long. Or too high. Or a combination of them both.




They were still edible, just a little tough around the edges.


I’ll have to try it again as the boys love hard boiled eggs.

I ate my other egg whites this morning like this instead though.



The sweetener free roasted kabocha squash turned out marvelously.


I made a special stop on the way home from the gym last night for the necessities at Smart and Final. (They have the best prices on both cat food and kabocha squash around here).


Oh, then I found this about 30 minutes later. Lovely.




My friend Mari emailed me awhile ago with some great tips on picking the right kabocha so I thought I’d pass it along to any of you who might be fellow kabocha lovers.

Here’s her tips.


In the following pics….

– Ring good. No ring- not good.

– Inny stem good. Outty not good.

– Dark green…not my favorite.

Awesome kabocha



Wouldn’t buy kabocha





– The stems- Better worded, the ones that look like a chimney on top where they slope up. Not good.

When they have a flatter or slightly inverted area at the top. Good.

I don’t like dark green I like light.  BUT, I have had good dark green when they are fat in width without a pointy top.

This is the one I cooked up today.


The tip. Is it good?



The ring on the bottom. It’s small, but I assume it’s good?


This squash was a little more watery than normal, but it roasted up well without any spray or anything. Just pumpkin pie spice, cinnamon and dark cocoa powder.

Obviously coconut oil, Peanut Free NuttZo and a little almond butter made it that much better.


Um…. yes.

And yes, it did make my bloated and I still am and I don’t care. He he. It was well worth it.

I will be wearing my spanx tonight thank you.


Okay, gotta run. Have a good one!


Here’s a link for the day from Runner’s World:

8 Surprisingly Healthy Foods to put in your cart at the grocery store.

The only thing missing in the list is kabocha. Ha ha.


Have you ever baked eggs in the oven to hard boil them?

Any squash buying tips?

Actually, any random produce buying tips?

I could use some. I’m only good at buying apples. He he.


*There’s a couple hours left to enter the Wave Sayonara Giveaway.

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  1. 1

    I have baked eggs in the oven!!!! I did it at 325 for 25-30 min….perfect :)!
    I really want to win your giveaway!!!!

  2. 2
    Emily says:

    Bake the eggs at 325 for 25-30 minutes! They come out perfect!

  3. 3
    Ren says:

    Ummm, maybe it’s the 2 hours of sleep, but I’m having a hard time parsing those instructions for finding the best kabocha! And this girl needs to make sure she always has a supply of delicious kabocha in her life. I’m with you, the bloating it soooo worth it.

  4. 4
    Mari says:

    That kabocha gets a B-. Top looks good but I saw one in the cart with a bottom ring that is making me salivate! Who discovers these things anyways?:)

  5. 5
    Laura says:

    I don’t have any tips for picking produce, and I have not tried to make hard-boiled eggs in the oven….but I did enter the giveaway, and I sure hope to win!!!! Also, I LOVE your chickens. Is the light one a buff rock? We have one that looks just like that! And of course they are going all over your freshly painted deck- that’s what chickens do 🙂

  6. 6
    HeeJue Hong says:

    How much are your kabocha squash per pound? I get mine $1.29

  7. 7

    Interesting, I never thought to look up tips on buying the right kabocha. I have bought a couple not so stellar ones though…and that’s sad.

  8. 8
    Erica says:

    Baking eggs to hard boil? I’m SO trying this. I love that you have chickens- thats really fun. Going to check out the 8 foods!

  9. 9

    Wow!! I can’t believe there is a protocol for picking the best kabocha! It would help if I could find them as much as you can. I’m looking forward to being in Taiwan next year- I bet they have loads over there. Even though I won’t have an oven. Paradox.
    So question about the protocol. What does the list mean by ‘ring’? The stripes running around it ?

  10. 10

    Oh wait, Now I didn’t go put all that yummy stuff on my kabocha squash. Gotta do it again. LOL. I just put some oil on it and roasted. pretty darn tasty. I cooked it with the rind on. And ate that too.

    Made for a great cold snack from the fridge too.

  11. 11
    Samantha says:

    HAHAHAHA! I love how they are all trying to run from you too. 🙂

    Let’s see….

    Watermelon – I look for that yellow spot that suggest they did some ripening on the vine before being picked. I totally have a “thump” sound I like.
    Cantaloupe – I pick the crappiest looking, almost over-ripe one (no mold), with a good ripe smell. The key is you have to want to eat it that day.
    Nectarines/peaches – all in the smell. No smell and extra firm I swear never ends up tasting good.

    I did not know there was such an art form to kabocha! Good thing I have never had a bad one yet.

  12. 12

    We’ve had a lot of chickens show up around our house too. Although we don’t raise chickens so that was kind of awkward… Lol. Our neighbors who live about a thousand feet away from us do though, and there is a nice grass path that connect our property to theirs so occasionally the stray chicken would wander up to our land (not “a lot” like I said though. Just being over dramatic I guess 😉 )

    Great-looking squash photography. Beautiful. 🙂

  13. 13
    Diane says:

    Thanks for the egg tip – every time I read your blog you are talking about kabocha!

  14. 14

    See and I thought the darker green the better? I’m all confused! I think the heavier the better. I like them to be really thick on the inside. If it’s thin, then it will be watery. Look at us, we are like kabocha connoisseur! 😉

    I hope you’re feeling well! xoxo

  15. 15

    I am seeing the baked eggs everywhere! I need to try! 🙂

  16. 16
    marie says:

    This is the easiest way to “boil” eggs that I’ve found:



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