5 Receipes For Make your Familly Happy


2 tablespoon(s) flax seeds, ground
6 tablespoon(s) water
1 cup(s) almond flour
1/2 cup(s) coconut flour
1/2 cup(s) tapioca flour or starch
2 teaspoon(s) baking soda
1 teaspoon(s) sea salt, (optional)
1 tablespoon(s) cinnamon
1 tablespoon(s) allspice
1 cup(s) dates, pitted
2 cup(s) pumpkin puree, organic
1 teaspoon(s) apple cider vinegar
1/4 cup(s) coconut oil
1/2 package(s) berries, frozen (10 oz)
3/4 medium zucchini, grated, 3/4 cup
3/4 cup(s) almonds, or walnuts, sliced
paper muffin liners
Preheat oven to 350 F.Combine flax meal and water and let sit for 5 minutes, or until it forms a gooey,
gel-like consistency.Combine almond flour, coconut flour, tapioca flour, baking soda, sea salt, cinnamon
and allspice in large bowl.
Set aside.Combine dates, pumpkin, flax meal mixture, apple cider vinegar and coconut oil in food
processor until dates are roughly chopped. Fold into dry ingredients.
Fold berries, zucchini and nuts into batter.Spoon into paper lined muffin tins.Bake for 30 minutes.
Muffins will still be very moist, even gooey on the inside. If muffins are too moist, turn off
oven and continue to “bake” until oven has cooled. Cover with foil if tops of muffins are too brown.


4 large egg(s)
1/2 medium avocado(s), sliced
1/2 cup(s) almonds, sliced or slivered
4 tablespoon(s) salsa
Heat non-stick skillet over medium-high heat.
Beat eggs in a small bowl, and pour into skillet.
Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).
Top with almonds, avocado and salsa. Season with freshly ground black pepper and sea salt, if


1 tablespoon(s) coconut oil, divided
1 medium sweet potato(es), diced into 1/2 inch cubes
1/2 medium onion(s), yellow, diced
2 sausage(s), nitrite/nitrate free , sliced
1 medium bell pepper(s), diced
2 tablespoon(s) water
4 large egg(s)
1/4 teaspoon(s) black pepper, freshly ground
In a large skillet, heat coconut oil over medium heat.
Add the onions and sweet potatoes, and saute for 5 minutes.
Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly
softened.Add bell peppers and water.
Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.
Meanwhile, fry eggs in coconut oil.
Season eggs with freshly ground black pepper and serve over sweet potato hash.


4 large egg(s), hard-boiled
1 medium avocado(s)
2 teaspoon(s) hot pepper sauce
1 teaspoon(s) lemon juice
1/4 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground
Peel hard-boiled eggs and cut in half length-wise. Spoon out yolks into a small bowl.
Mash yolks with avocado, hot sauce and lemon juice. Season with sea salt and freshly ground black
pepper to taste.
Refill egg whites with the yolk mixture.


1 tablespoon(s) coconut oil
1/4 medium onion(s), yellow, diced
4 medium mushrooms, sliced
1 small sweet potato(es), diced into 1/4 inch cubes
1/8 teaspoon(s) thyme
1/2 pound(s) ham, diced
1/4 teaspoon(s) black pepper, freshly ground to taste
1 medium avocado(s), diced
Heat a large saute pan over medium heat. When pan is hot, add coconut oil.
Add onions, mushrooms, sweet potatoes, and thyme.
Stirring frequently, cook until sweet potatoes are tender but firm (about 12-15 minutes).
Add small amounts of water (a few drops) to the pan and cover for a few minutes at a time in order to
hasten the sweet potatoes’ cooking time.
Toss in ham until heated through.
Season with freshly ground black pepper, if desired, and top with avocado to serve.


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