Very delicious dinner recipes

SWEET POTATO, BACON AND EGG SALAD

Ingredients
1 medium sweet potato(es), diced
2 large egg(s)
8 slice(s) bacon, diced
4 tablespoon(s) dill, fresh, finely chopped
2 tablespoon(s) mayonnaise, (you can make your own with this recipe)
2 tablespoon(s) lemon juice
Instructions
Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until
just before boiling.
Remove from heat and let sit, covered, for 13 minutes.Immediately rinse in cold water, peel eggs,
dice and set aside.
Meanwhile, dice sweet potato.Heat skillet over medium-high. When hot, add bacon and cook for
5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully
cooked.
In a small bowl, mix dill, mayonnaise and lemon juice.
Add eggs, sweet potato and bacon, and mix. Serve warm or cold.

Ingredients
1 cup(s) tapioca flour or starch
1 cup(s) coconut milk, full fat
1 large egg(s)
1/4 teaspoon(s) sea salt
toppings of choice- for crepes, (we use fresh berries and almond butter on the shopping list, but
feel free to mix it up with sauteed vegetables, applesauce, cinnamon, crumbled bacon, etc.)
Instructions
Combine all the ingredients in a medium bowl and mix completely.
Heat a non-stick skillet over medium heat.
When hot, pour in about 1/3 cup of the mixture and tilt the pan in all directions to spread out
batter to desired thickness.
Cook both sides until very lightly browned (2-3 minutes on each side).
Top with desired ingredients and serve warm or cold.

TEX-MEX BREAKFAST SCRAMBLEI

Ingredients
1 teaspoon(s) coconut oil, or tallow, lard, or bacon drippings
4 large egg(s)
1/2 teaspoon(s) cumin
1/2 teaspoon(s) chili powder, (or ground chipotle)
1/4 teaspoon(s) sea salt, (optional)
1 tablespoon(s) water
1/4 medium onion(s), red, diced
1 medium bell pepper(s), green, diced
1 medium jalapeno pepper(s), diced (optional)
3/4 pound(s) chicken breast(s), boneless, skinless, chopped and cooked
1 medium tomato(es), diced
1/4 cup(s) cilantro, fresh, chopped
Instructions
Heat coconut oil in a medium skillet over medium-high heat.
Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water.
Scramble with a fork until fully combined.Add onions, bell peppers, and jalapeno to the hot
skillet. Saute 3-5 minutes, or until slightly softened.
Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and
fluffy.
Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.

TURKEY CARROT QUICHE

ingredients
8 large egg(s)
1/2 pound(s) turkey, ground
1 large carrot(s), shredded (1 cup)
1 medium onion(s), chopped (about 1 cup)
1 teaspoon(s) mustard, dijon
1/4 teaspoon(s) cumin
1/4 cup(s) herbs, fresh, chopped such as basil and parsley or 4 teaspoons
mixed dried herbs
1/4 cup(s) water
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) black pepper
1 tablespoon(s) coconut oil, or bacon fat for baking dish and browning turkey
Instructions
Pre-heat oven to 350 F.Grease a 9 inch pie plate or 9 inch baking dish with coconut oil or bacon
fat and set aside.Brown the ground turkey, onions, carrots, Dijon mustard and cumin together in a
pan (Add butter if the turkey is too lean to release enough fat for cooking and the ingredients are
sticking to the pan).
Set the turkey mixture aside to cool slightly and whisk eggs together in a bowl
Add fresh or dried herbs, salt, pepper, water and cooled turkey mixture to the eggs and whisk
everything together.
Pour entire mixture into the prepared pie plate or baking dish and cook for 40 to 45 minutes until
set.

Very Tasty lunch Recipes

 

Ingredients
1/4 pound(s) shrimp, peeled and de-veined
1 medium tomato(es), diced
1/2 medium avocado(s), diced
1 tablespoon(s) cilantro, fresh, chopped (optional)
1/4 teaspoon(s) sea salt, (optional)
1/8 teaspoon(s) black pepper, freshly ground
1 teaspoon(s) coconut oil
4 large egg(s), beaten
Instructions
Cook shrimp over medium heat until pink. Chop and set aside.
Toss tomato, avocado, and cilantro together in a small bowl. Season to taste with sea salt and
freshly ground black pepper. Set aside.Beat eggs in a separate small bowl.
Heat a non-stick skillet over medium-high heat. Add coconut oil when hot.
Pour half of the eggs into the hot skillet, tilting the pan gently to cover the bottom with egg. Tilt
pan and lift edges of omelet to allow uncooked egg to spread to the hot part of the pan.
When eggs are almost fully firm, add shrimp pieces onto one half of the egg.
Fold omelet in half and cook for a minute more.Top with tomato and avocado mixture.
Repeat for second omelet.

SMOKED SALMON AND FENNEL WITH DILL

Ingredients
1/2 pound(s) beef – steak(s), boneless, sliced into 1/4-1/2 inch pieces
1/4 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) sea salt, (optional)
2 teaspoon(s) coconut oil, lard, or tallow, divided
1/4 medium onion(s), yellow, diced
4 medium mushrooms, sliced
1 medium bell pepper(s), red, diced
1 handful(s) spinach, or arugula
2 large egg(s)
Instructions
Season sliced steak with sea salt (optional) and black pepper.
Heat a large saute pan over medium-high heat.
Add half of coconut oil, and all of onions, mushrooms, and steak when pan is hot, and saute
until steak is slightly cooked.
Add red bell pepper and spinach, and cook until steak is done to your liking.
Meanwhile, heat a small fry pan over medium heat. Add remaining coconut oil, and fry eggs.
Divide steak and vegetables on two plates.
Top each with a fried egg to serve.

SUMMER VEGETABLE FRITTATA

Ingredients
11/2 tablespoon(s) coconut oil, or olive oil
1 medium zucchini, diced
1/2 medium bell pepper(s), red, diced
1/2 medium onion(s), red, diced
1 tablespoon(s) thyme, fresh
1/2 teaspoon(s) sea salt, divided
1/4 teaspoon(s) black pepper, freshly ground, divided
2 medium garlic clove(s), minced
1 medium tomato(es), seeded and chopped
9 large egg(s)
Instructions
Heat coconut oil in a 10 inch oven-proof skillet over medium heat. When hot, add zucchini,
pepper, onion, thyme, garlic and half of the sea salt and pepper.
Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
Combine eggs and remaining salt and pepper and whisk until frothy.
Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
Invert onto a plate, slice and serve warm or cold.

SWEET POTATO LATKES

Ingredients
2 medium sweet potato(es), peeled and shredded (about 4 cups)
1/4 medium onion(s), shredded (about 1/4 cup)
2 large egg(s)
1 teaspoon(s) sea salt, (optional)
2 tablespoon(s) coconut oil, for frying
Instructions
Place all the ingredients (except the coconut oil) in a bowl and mix together.
Heat a large skillet over medium heat and add enough coconut oil to fully coat the bottom.
(Potatoes easily soak up oil, so be generous here.)
When the oil is hot, drop rounded 1/4 cups or handfuls of the potato mixture into the pan and
press down slightly with spatula to form pancakes.
Fry on each side until browned and crispy (about 2-4 minutes). Try not to disturb the pancakes
while cooking.
Place finished pancakes on paper towels and cover to keep warm.
Repeat steps three, four, and five, adding oil to the pan as needed, until all of the mixture has
been fried.

5 SAUSAGE AND ZUCCHINI BREAKFAST

ROASTED PEPPER AND SAUSAGE OMELET

Ingredients
1 medium poblano pepper(s), green chili or bell pepper
4 large egg(s)
1/4 teaspoon(s) black pepper, freshly ground
2 teaspoon(s) coconut oil
1/2 pound(s) pork sausage(s), or beef, cooked and sliced
2 tablespoon(s) parsley, fresh, chopped
Instructions
Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and
blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a
few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes.
Remove from bag, cut out seeds, remove skin and dice.
Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
Heat medium non-stick skillet over medium heat. Add 1 teaspoon coconut oil when hot.
Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining
ingredients to one half of the pan.
When fully set, fold half of the egg over the filling, and cook a minute more.
Repeat with second omelet.

SAUSAGE AND ZUCCHINI BREAKFAST CASSEROLE

Ingredients
3 medium zucchini, trimmed
4 large mushrooms, white button or cremini, halved
1 large onion(s), yellow, peeled and quartered
1 pound(s) sausage, ground breakfast
1/2 tablespoon(s) thyme, fresh, (optional)
2 tablespoon(s) almond flour
6 large egg(s)
1/2 teaspoon(s) garlic, granulated
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) cayenne pepper, (optional)
Instructions
Preheat oven to 400 F.Place a grater blade on a medium or large food processor (or just use a
box grater to shred the veggies by hand). Grate the zucchini, mushrooms and onion.
Scrape the veggie mixture into the bottom of a 8×8 or 9×9 baking dish and lightly pat down to
form an even surface.
Crumble the raw sausage on top of the veggies. Sprinkle with fresh thyme and almond flour.
In a medium mixing bowl, combine eggs, granulated garlic, sea salt, and cayenne (optional) and
whisk until eggs are a pale yellow (about 30 seconds).
Pour egg mixture evenly over sausage and veggies in the baking dish. It should sink to the
bottom of the pan.Place in oven and bake for 45 to 55 minutes, or until browned on top and
cooked through. There will be some residual water from the vegetables.
Cool at least 15 minutes. Slice into 4 servings and enjoy warm or cold.

SAUSAGE STIR-FRY BREAKFAST

Ingredients
1 teaspoon(s) coconut oil
1/2 medium onion(s), yellow, diced
1/2 pound(s) sausage(s), sliced
4 handful(s) spinach, or other greens
Instructions
Heat a skillet over medium heat, and add coconut oil when hot.
Add diced onions and sauté until slightly translucent.
Add sausage and cook until browned, tossing frequently.
Add greens, reduce heat to medium-low, and cover.
Serve when the greens are wilted and soft (about 5 minutes).

SAVORY ZUCCHINI FRITTER

Ingredients
2 medium zucchini, shredded (about 2 cups)
3 large egg(s)
1 tablespoon(s) coconut flour
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
2 tablespoon(s) coconut oil, or bacon grease
Instructions
Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly
blot it dry with a aper towel).
In a large bowl, beat eggs together.
Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why
sifting is important.
Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg
mixture.
Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or
bacon grease to coat the bottom of the pan.
Spoon the mixture into the pan in desired sized fritters.
Serve warm or at room temperature.
Optional: add other spices or fresh herbs to the recipe in step 4.

 

Best Very tasty Recipes

MYRA’S CHOPPED MUSHROOMS, EGGS AND ONION

Ingredients
8 slice(s) bacon, (save drippings)
8 large egg(s), hard-boiled, peeled and finely chopped
1 medium onion(s), finely diced
10 medium mushrooms, white button, finely chopped
1/4 teaspoon(s) black pepper, freshly ground, to taste
Instructions
Cook bacon fully and remove from pan. Reserve a light coating of bacon fat in the pan. Crumble
bacon pieces when cool and set aside.
Meanwhile, hard-boil the eggs.
Cool cooked eggs in water and shell immediately. Chop into bite-size pieces.
Over medium-high heat, Sauté the onion in the remaining bacon drippings until translucent and golden
brown.Add the mushrooms and sauté another 5-6 minutes, stirring frequently, until softened.
Mix saute, eggs, and bacon together, and season with black pepper.
Serve warm or cold.

NO OAT “OATMEAL”

Ingredients
1/4 cup(s) walnuts, (really any nuts will work, though)
1/4 cup(s) pecans
2 tablespoon(s) flax seeds, ground
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg, ground
1/4 teaspoon(s) ginger, ground
1 tablespoon(s) almond butter
1 medium banana(s), mashed
3 large egg(s)
1/4 cup(s) almond milk, unsweetened, (add more if desired)
2 teaspoon(s) pumpkin seeds
1/2 cup(s) berries, fresh, (optional)
Instructions
Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a coarse grain
(make sure to stop before it is ground into a powder). Set aside.
Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing
well.Stir in the coarse nut mixture.
In a medium saucepan, warm the mixture on the stove until the “no-oatmeal” reaches the desired
consistency and the whisked eggs look firm as though cooked; this should only take about 5 minutes.
Stir frequently.
Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.

OMELET MUFFINS

Ingredients
8 large egg(s)
1/8 cup(s) water
1/2 pound(s) chicken, ham, or sausage, cooked and cut or crumbled into small
pieces
1 medium bell pepper(s), red, diced
1/4 pound(s) asparagus, diced (or broccoli)
1/2 medium onion(s), yellow, diced
1/4 teaspoon(s) sea salt
1/8 teaspoon(s) black pepper, freshly ground
paper muffin liners, or coconut oil
Instructions
Preheat oven to 350 F.Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill
any remaining muffin cups with 1 inch of water, so they do not scorch while baking.
Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other
ingredients you wish to add.Pour mixture into the muffin cups.
Bake for 18-20 minutes.

PALEO APPLESAUCE

Ingredients
3 pound(s) apple(s), (honeycrisp, gala, or fuji), peeled, cored, and sliced
1 teaspoon(s) cinnamon
1/4 teaspoon(s) cardamom, ground
1/4 teaspoon(s) ginger, ground
1 medium lemon(s), juiced, (about 2 tablespoons)
Instructions
Add all ingredients to a medium slow cooker. Using a wooden spoon, stir the apples until evenly
coated with the spice mixture.
Cover, and cook 4 to 6 hours on low heat, or until apples are soft and fall apart when stirred.
Place cooked apples into a food processor (or use an immersion blender right in the slow cooker)
and pulse or blend into a smooth sauce.
Serve warm or chilled.

Paleo Granola / Muesli

Ingredients
1 cup(s) almonds, whole or slivered
1 cup(s) pecans, roughly chopped
1 cup(s) walnuts, roughy chopped
1/2 cup(s) sunflower seeds, raw
1/2 cup(s) pumpkin seeds, raw
2 tablespoon(s) chia seeds
2 tablespoon(s) flax seeds, ground
2 tablespoon(s) coconut oil, melted
1 tablespoon(s) maple syrup, pure Grade B; (or use raw honey)
1/2 teaspoon(s) cinnamon
1 cup(s) raisins
1 cup(s) goji berries
Instructions
Preheat oven to 275 F.In a large mixing bowl, combine almonds, pecans, walnuts, sunflower
seeds, pumpkin seeds, chia, flax, coconut oil, maple syrup and cinnamon. Stir with a wooden
spoon to coat.
Spread mixture evenly on a rimmed baking sheet. Bake, stirring twice, for 20 minutes.
Remove from oven and cool 5 minutes. Add raisins and goji berries and stir to combine.
Serve warm or room temperature with almond or coconut milk.
To store, cool granola completely and keep in an airtight container at room temperature

PALEO PUMPKIN MUFFINS

ingredients
11/2 cup(s) almond flour
3/4 cup(s) pumpkin puree, organic
3 large egg(s)
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) cinnamon
11/2 teaspoon(s) pumpkin pie spice
1/8 teaspoon(s) sea salt
1/4 cup(s) honey, raw, (optional)
2 teaspoon(s) almond butter
1 tablespoon(s) almonds, sliced
paper muffin liners
Instructions
Preheat oven to 350 F.Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2
teaspoon melted coconut oil to batter).
Mix all ingredients and pour evenly into tins.
Bake for 25 minutes on the middle rack.
Sprinkle almonds on top immediately after taking them out of the oven.

RASPBERRY ALMOND MUFFINS

Ingredients
1 cup(s) almond flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) sea salt
1/2 teaspoon(s) almond extract
3 large egg(s), whisked
1 cup(s) almond butter
1/3 cup(s) honey, raw
1/3 cup(s) almonds, slivered
1/3 cup(s) coconut oil, melted
1 cup(s) raspberries, fresh
paper muffin liners
Instructions
Preheat your oven to 350 F.Mix all dry ingredients together in a large bowl. Set aside.
Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another
medium bowl. Combine with dry ingredients and mix together.Fold in fresh raspberries.
Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper
muffin liners).
Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.

 

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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