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
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.


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)
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.


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
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).


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
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
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.


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