I would normally save my egg breakfasts for the weekend, but I’m officially obsessed with this new way of preparing eggs so needless to say, I’m a little out of control with eggs these days. #eggcrazy Seriously though, this recipe will have you feeling the same way about eggs so test it out and don’t…… Continue reading Scrambled Squash
Cinnamon Chocolate Muffins INGREDIENTS: 6 eggs 1/2 cup coconut oil, melted 1/4 cup maple syrup 1/2 cup coconut flour, sifted 3 tbsp cacao powder 1 tsp cinnamon 1 tsp vanilla extract 1/2 tsp sea salt 1/4 tsp baking powder Coconut or almond milk (if you need to thin out the batter) INSTRUCTIONS: 1. Preheat oven…… Continue reading Cinnamon Chocolate Muffins
Breakfast Salad SALAD INGREDIENTS: 3 cups salad greens 1 tomato (chopped) 1/4 cup pickled beets (sliced) 1/2 avocado (chopped) 1 small shallot (chopped) 2 tbsp. olive oil 1 tbsp. balsamic vinegar 1 tsp. apple cider vinegar 1 tsp. oregano flakes Sea salt & black pepper Mix all ingredients together and top with two fried eggs.…… Continue reading Breakfast Salad
These muffins make for a great quick breakfast or snack option. They contain good quality protein and healthy fats that will help to fuel you until your next meal. I make a batch, freeze them and grab one whenever I’m in a pinch. Coconut Lemon Muffins INGREDIENTS: (makes 12-16 muffins) 6 eggs 1/2 cup coconut flour,…… Continue reading Coconut Lemon Muffins
I call this one the Big Girl Brunch… Pastured eggs and bacon, fried plantain, avocado, cherry tomatoes, sliced apple. I love adding fried plantain to this dish since it’s a great way to soak up those runny yolks! Fried Plantain INGREDIENTS: 2 ripe plantains 1 pack of pastured bacon 1/4 tsp. cinnamon Sea salt INSTRUCTIONS:…… Continue reading Perfect Fried Plantains
Free run eggs with red onion, green onion, rosemary, thyme & sea salt. Cooked in ghee. Served with cherry tomatoes and fresh Israeli dates.