Best Very tasty Recipes


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
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.


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)
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.


8 large egg(s)
1/8 cup(s) water
1/2 pound(s) chicken, ham, or sausage, cooked and cut or crumbled into small
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
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.


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)
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

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
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


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
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.


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
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.


اترك تعليقاً

لن يتم نشر عنوان بريدك الإلكتروني. الحقول الإلزامية مشار إليها بـ *