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
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.


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
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

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
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!


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
Heat a medium saute pan over medium-high heat. When hot, add coconut oil and saute onions for 5
Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly
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.

اترك تعليقاً

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