Breakfast

Smoked Salmon and Eggs - INGREDIENTS 2 ounces smoked salmon, chopped into pieces 2 duck eggs 1 Tbsp coconut oil 1 cup sauerkraut 2 cups cooked spinach 2 Tbsp olive oil 1 clove garlic, minced 1/2 lemon, juiced 1 Tbsp balsamic vinegar DIRECTIONS In a small frying pan heat the coconut oil on medium heat. When fully melted add the … Continue reading Smoked Salmon and Eggs
Superfood Avocado Mousse - INGREDIENTS 1/2 avocado 1 Tbsp shredded coconut 2 Tbsp cocao powder 1 Tbsp maca powder 1 tsp chia seeds 1/4 tsp chlorella powder 1/2 tsp turmeric powder 1/2 tsp cinnamon 1/2 tsp ginger 1 tsp chaga mushroom powder 1/8 cup bone broth (optional – can always use water/coconut milk instead) 1/2 cup filtered water DIRECTIONS … Continue reading Superfood Avocado Mousse
Coconut Yogurt - INGREDIENTS 1 cup plain coconut yogurt (I use So Delicious) Mix-ins 1/2 tsp vanilla 1 Tbsp cocao powder 1 Tbsp maca powder 1 tsp spirulina 1 tsp cinnamon 1 /2 tsp turmeric 1 tsp chia seeds 1 tsp flax seeds Toppings shredded coconut cocao nibs sprouted pumpkin seeds DIRECTIONS Add all the mix ins to … Continue reading Coconut Yogurt
Mexican Breakfast Bowl - INGREDIENTS 1 cup potatoes, cubed 1 shallot, diced 1 Tbsp coconut oil 2 egg yolks 1/2 cup tomatoes, diced 1 cup arugula 1 green onion, chopped 1 Tbsp green chilies 1/4 cup tempeh, diced 1/2 avocado, cut into slices shake paprika 1 tsp garlic powder shake chili powder salt and pepper DIRECTIONS Fill a medium … Continue reading Mexican Breakfast Bowl
Balsamic Avocado Sweet Potato Toast - Ingredients 1 sweet potato 2 Tbsp coconut oil 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp sea salt 2 egg yolks 1 avocado 2 slices from an heirloom tomato 2 tsp balsamic vinegar sea salt for topping (optional) pepitas -pumpkin seeds- for topping Directions Preheat the oven to 375F Grate … Continue reading Balsamic Avocado Sweet Potato Toast
Fried Egg and Veggie Skillet - Ingredients 1 cup cabbage 1 cup mixed greens 1/2 cup ¬†peas 1 tsp ghee or coconut oil 2 egg yolks 2 Tbsp bone broth Dijon mustard salt pepper to taste (optional) sauerkraut for topping Directions Add the cabbage, mixed green and peas to a steamer pot and steam until the greens are wilted and tender, … Continue reading Fried Egg and Veggie Skillet
Fried Egg with Sauteed Fennel and Greens - Ingredients 1 Tbsp coconut oil 1/2 bulb of fennel, cut into thin slices 1 teaspoon minced garlic 2 egg yolks handful of mixed greens salt and pepper to taste Directions Heat a large skillet over medium heat, melting the coconut oil Add the fennel and saute for about 15 minutes or until the fennel becomes … Continue reading Fried Egg with Sauteed Fennel and Greens
Mini Sundried Tomato Basil Fritatas - Ingredients coconut oil for greasing the muffin tins 2 cloves garlic 5 sun dried tomatoes, chopped into tiny pieces Handful basil, chopped 2 egg yolks Half zucchini, grated Salt and pepper to taste Sprinkle Onion powder Sprinkle of oregano Olive tapenade (optional) Directions Preheat oven to 350 F Grease 3 – 6 cups in a … Continue reading Mini Sundried Tomato Basil Fritatas
Tomato Basil Nori Burrito - Ingredients 1 red onion, chopped into 1″ chunks 1 Tbsp coconut oil 3 egg yolks 2 Tbsp full fat coconut milk 4 Tbsp bone broth 1 Tbsp tomato paste handful¬†of fresh basil handful spinach 2 nori sheets 1/2 avocado, sliced handful sprouts Directions Preheat oven to 380 F In a mixing bowl mix together red … Continue reading Tomato Basil Nori Burrito
Tomato Basil Hash - Ingredients 5 small rainbow potatoes, sliced into triangles 1 tbsp ghee Sprinkle of garlic powder Sprinkle of paprika Sea salt and pepper to taste 1 tbsp coconut oil Half an onion, chopped Handful of cabbage, chopped 1 tbsp tomato paste 5 tbsp bone broth A couple leaves of basil, chopped 1/2 avocado (optional) Directions Preheat … Continue reading Tomato Basil Hash