5 Receipes For Make your Familly Happy

 

Ingredients
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
Instructions
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.

EGGS WITH AVOCADO AND SALSA

Ingredients
4 large egg(s)
1/2 medium avocado(s), sliced
1/2 cup(s) almonds, sliced or slivered
4 tablespoon(s) salsa
Instructions
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
desired.

FRIED EGGS WITH SWEET POTATO HASH

Ingredients
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
Instructions
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.

GUACAMOLE DEVILED EGGS

Ingredients
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
Instructions
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.

HAM STIR-FRY BREAKFAST

Ingredients
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
Instructions
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.

 

VARIETY RECEIPES FOR FAMILY ! YAMMY !

 

Ingredients
2 large egg(s)
1 tablespoon(s) water
1 teaspoon(s) coconut oil, or lard, or tallow
1/4 pound(s) asparagus, washed and cut into 1-2 inch pieces
1 medium bell pepper(s), red, sliced
1 medium garlic clove(s), minced
1/2 pound(s) chicken breast(s), boneless, skinless, cooked, diced
1/2 cup(s) olives, sliced; (optional, Castelveltrano recommended)
1/4 teaspoon(s) sea salt, (optional)
1/4 cup(s) almonds, slivered
1/2 medium avocado(s), sliced
Instructions
In a small bowl, beat eggs and water together. Set aside.
Heat a large skillet over medium-high heat. Add coconut oil when pan is hot.
Add asparagus, red pepper, and garlic, and sauté for 5 minutes, or until slightly tender.
Add chicken, eggs, and olives (if desired). Stirring constantly, cook until vegetables are slightly tender,
eggs are cooked, and chicken is heated through.
Season with sea salt (if desired), and top with almonds and avocado to serve.

CHOCOLATE COCONUT BANANA MUFFINS

Ingredients
3 medium banana(s), mashed (1 cup)
3 tablespoon(s) honey, raw
1/4 cup(s) coconut oil, melted
1/2 teaspoon(s) vanilla
3 large egg(s)
1/4 cup(s) coconut flour
1/4 cup(s) cocoa powder, unsweetened
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1/4 cup(s) chocolate chips, semi-sweet, optional
paper muffin liners
Instructions
Preheat the oven to 350 F and line a muffin tin with paper baking cups.
Place the liquid ingredients (mashed bananas, honey, melted coconut oil, vanilla, and eggs into a food
processor or mixing bowl and mix or whisk together until combined.
Add the dry ingredients (coconut flour, cocoa powder, baking soda, and sea salt) to the wet
ingredients, and mix together until thoroughly combined.Spoon batter into each cup, dividing evenly
between the 12 cups.If desired, sprinkle the tops with chocolate chips.
Bake muffins for 15-20 minutes or until a toothpick inserted comes out mostly clean. They will still feel a
little soft at the bottom when they’re done, but will firm up as they cool.
Cool on a wire rack, and store in an airtight container in the fridge.

Chorizo Rice with Fried Egg

Ingredients
1 pound(s) chorizo, ground
1/2 head(s) cauliflower, cut into florets
1/4 medium onion(s), yellow, diced
1 medium garlic clove(s), peeled and minced
1/2 small bell pepper(s), diced
1/4 cup(s) cilantro, fresh, chopped
2 medium onion(s), green, diced (optional for garnish)
2 large egg(s)
2 tablespoon(s) lard
1/4 teapsoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
Instructions
To “rice” the cauliflower, put the cauliflower into a food processor fitted with a chopping blade and
pulse until a rice-like consistency has formed. A cheese grater also works well for this task.
Heat a large skillet over medium-high heat and add 1 tablespoon lard. Add chorizo and cook, stirring
frequently, until lightly browned on all sides (about 7 minutes).
Add the yellow onion, garlic, bell pepper, salt, and black pepper to the chorizo. Sauté for 1-2 minutes
until aromatic.Reduce heat to medium and add the riced cauliflower to the pan. Cook for another 5
minutes, or until done, stirring frequently.
While chorizo ‘rice’ mixture is simmering, heat up 1 tablespoon of lard in a separate pan. When hot,
fry eggs to desired doneness.
Pile chorizo mixture onto a plate, and top with a fried egg.
Garnish with cilantro and optional green onions. Enjoy!

CHORIZO SCRAMBLED EGGS

Ingredients
1 tablespoon(s) coconut oil
1/2 medium onion(s), yellow, diced
1 medium bell pepper(s), red, diced
1/2 pound(s) chorizo, sliced (with no filler ingredients)
4 large egg(s)
1/4 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) hot pepper sauce
Instructions
Heat a medium saute pan over medium-high heat. When hot, add coconut oil and saute onions for 5
minutes.
Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly
translucent.
Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper.
Pour the eggs into the pan with the onions, peppers and chorizo.
Scramble the eggs softly until cooked.Top with hot sauce.

5 HEALTH BREAKFAST RECEIPES

 

Ingredients
7 large egg(s)
5 large banana(s)
1 can(s) coconut milk, full fat (403 mL)
1 teaspoon(s) sea salt
21/4 cup(s) tapioca flour or starch, (about 10 oz)
Instructions
Mix and mash all ingredients together to make a pretty soupy batter (a hand held mixer works well).
Meanwhile, heat a large, non-stick pan over medium low heat.
When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so).
Flip when bottom is golden brown. Cook until both sides are lightly browned.
These crepes are great plain, or use them to wrap meat and veggies.

BELGIAN WAFFLES WITH BLUEBERRIES

Ingredients
3 large egg(s)
1 cup(s) cashew meal
1/4 cup(s) coconut milk, full fat
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) vanilla
1/4 teaspoon(s) sea salt, (optional)
1/2 cup(s) blueberries, fresh or frozen
1 tablespoon(s) coconut oil, melted for greasing the waffle iron
Instructions
Preheat waffle iron to the lowest setting.
Place the first five ingredients (eggs, cashew meal, coconut milk, baking soda, vanilla) and salt (if
using), in the order listed into a blender and process until completely smooth.
Brush waffle iron with melted coconut oil and pour batter in, filling almost to the edges (about 3/4 cup
per waffle).
Close the lid and cook for one to three minutes until waffles release easily.
Top each waffle with 1/4 cup blueberries and serve.

BREAKFAST SMOOTHIE

Ingredients
2 cup(s) berries, frozen
2/3 cup(s) coconut, unsweetened
shredded
1 cup(s) almond milk, unsweetened,
(canned coconut milk if you want more
calories/fat)
2 large egg(s), (safest if from pastured
chickens)
Instructions
Fill a blender (or magic bullet or
whatever) with the frozen berries and
quickly pulse with a little hot water to
breakthem up.
Add shredded coconut, eggs, and almond
milk.
Continue to blend until smooth, and
divide into two glasses.

BLT BREAKFAST

Ingredients
6 slice(s) bacon, diced
2 cup(s) spinach, baby
1 cup(s) tomatoes, cherry or grape, halved (or use 1 medium tomato, chopped)
4 large egg(s)
1 medium avocado(s)
2 tablespoon(s) almonds, slivered
Instructions
Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked (about 15
minutes). Remove 1 tablespoon of bacon drippings and set aside.
Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted
and tomatoes are warmed (a few minutes). Remove from heat.
Meanwhile, heat a non-stick pan over medium heat.
Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings.
To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and
slivered almonds. Season with freshly ground black pepper and sea salt, if desired.

CARROT BANANA MUFFINS

 

Ingredients
2 cup(s) almond flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1 tablespoon(s) cinnamon
1 cup(s) dates, pitted
3 medium banana(s)
3 large egg(s)
1 teaspoon(s) apple cider vinegar
1/4 cup(s) coconut oil, melted
11/2 large carrot(s), shredded (1.5 cups)
3/4 cup(s) walnuts, (or nuts of choice), finely chopped
paper muffin liners
Instructions
Preheat oven to 350 F.In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots and nuts.Spoon mixture into paper lined muffin tins.
Bake at 350 F for 25 minutes.

BEST 5 BREAKFAST RECEIPES FOR FAMILY

 

Ingredients
1 cup(s) almond flour
1/2 cup(s) applesauce, unsweetened
1 tablespoon(s) coconut flour
2 large egg(s)
1/4 cup(s) water, (consider soda water for slightly fluffier pancakes)
1/4 teaspoon(s) nutmeg, fresh
1/4 teaspoon(s) sea salt
1 tablespoon(s) coconut oil, divided
1/2 cup(s) berries, fresh
Instructions
Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix
together
completely with a fork. The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with coconut oil.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute
or two.
Add more oil to the pan and repeat with remaining batter.

ALMOND MUFFINS

Ingredients
1 cup(s) almond butter
1 cup(s) almonds
1 cup(s) coconut milk, full fat
2 cup(s) coconut, unsweetened shredded
3 large egg(s)
¼ teaspoon(s)vanilla, (optional)
2 tablespoon(s) coconut sap, or raw honey (optional)
paper muffin liners
Instructions
Preheat oven to 400 F.
Line a muffin tin with paper liners.
Combine all ingredients and pour into muffin tin.
Bake for 15 minutes.

ALMOST OATMEAL

Ingredients
11/2 cup(s) applesauce, unsweetened
4 tablespoon(s) almond butter, raw, chunky
2 tablespoon(s) coconut milk, full fat, unsweetened canned
1 teaspoon(s) cinnamon, to taste
1 teaspoon(s) nutmeg, fresh, grated (optional)
Instructions
Combine all ingredients in a small pan over medium heat, stirring often until all is thoroughly combined
and warm.
Add fresh or dried fruits and/or nuts for additional texture and flavor.

BACON STIR-FRY BREAKFAST

Ingredient
8 slice(s) bacon, diced
1/2 medium onion(s), yellow, diced
1 medium sweet potato(es), diced
1 medium zucchini, diced
1/3 pound(s) green beans, fresh, or about 8-10 beans
1 medium avocado(s)
1/8 teaspoon(s) black pepper, freshly ground, to taste
Instructions
Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon
aside.Meanwhile, heat a large saute pan over medium-high heat. Add 1 Tbs of drippings from the
bacon pan, onion, and sweetpotato.
Stirring often, saute until onions begin to turn translucent and sweet potato softens slightly (about 10-
15 minutes).
Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green.
Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to
serve.

BANANA ALMOND PANCAKES

Ingredients
2 medium banana(s)
2 large egg(s)
1 tablespoon(s) coconut flour
2 tablespoon(s) almond butter
1 cup(s) blueberries, fresh or frozen
¼ cup(s) nuts of choice, (walnuts, macadamia, almonds are good), chopped
1 teaspoon(s) coconut oil
¼ teaspoon(s)sea salt, (optional)
Instructions
Mash bananas in a bowl.Add the eggs, coconut flour, almond butter, blueberries, and nuts and salt,
and whisk until well blended.
Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4 inches around). They’ll be easier to flip if you
keep them from the edges of the pan.
Flip when batter loses its “tackiness” around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.

THANKS HOPE YOU ENJOY WITH THIS BEST BREAKFAST RECEPES 

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