Cut up mushrooms and peppers and shred cabbage. Set aside.

In a bowl, combine ground beef with salt, pepper and chipotle powder and mix well. Form into 4 evenly sized patties and set aside.

In a large pan over medium heat, add bacon to cook. Cook until almost crispy, about 8 minutes. Remove and place on a paper towel lined plate.  In the same pan over medium heat, add in burgers to cook. Use 1 T of approved oil in pan for cooking burgers.

Separately, in the medium sized pan over medium heat add 1 T of approved oil, then add mushrooms and peppers to sauté, stirring occasionally. Sauté mushrooms and peppers until peppers have browned some and the mushrooms have cooked down quite a bit and then turn heat down to simmer.

Finally, cook eggs in a small pan to your desired state. Serve in bowls with a base of cabbage topped with a burger, mushrooms, peppers and egg.

In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.

Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even.

Pour the egg mixture over the squash and add the asparagus and mushrooms on top of the eggs.

Place in oven and cook for 40 minutes.