VEGGIES & EGGIES
8 large egg(s)
4 slice(s) bacon, reserve 1 tablespoon bacon grease
1/4 medium onion(s), yellow, dice
6 large kale leaves, chopped
1 medium garlic clove(s), minced
4 large egg(s)
1 medium avocado(s), sliced
Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when
cool, and set aside.Drain pan of all but a coating of bacon grease.
Sauté onion in bacon grease until slightly translucent. Add garlic and kale to pan, and continue to
cook until tender.
Remove to two plates.
With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
When the eggs are cooked, layer them on top of the vegetables.
Top with the sliced avocado and crumbled bacon.
4 large egg(s)
1 teaspoon(s) coconut oil
1/2 medium onion(s), yellow, diced
1 medium bell pepper(s), diced
1 medium tomato(es), diced
1 handful(s) spinach
1/4 pound(s) ham, cooked and diced
1/4 teaspoon(s) sea salt, to taste
1/4 teaspoon(s) black pepper, freshly ground, to taste
Wash and chop vegetables. Set aside.
Crack eggs into small bowl and beat well. Set aside.
Heat non-stick skillet over medium heat. When hot, add coconut oil to pan.
Pour half of the beaten eggs into the skillet and coat the bottom of the pan. When the egg has
partially set, scrape the edges and tip the pan so that the uncooked egg at the top can spread to
the hot cooking surface of the skillet.
Immediately after, add half of the vegetables and ham to one half of the omelet and continue to
cook until the egg is almost fully set.
Using a spatula, fold the empty half over top of the ham and veggies. Cook for 2 minutes longer,
Repeat the process with the remaining ingredients to make the second omelet.
ZUCCHINI BERRY MUFFINS
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
1 tablespoon(s) cinnamon
1 tablespoon(s) allspice
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
1/2 package(s) berries, frozen (10 oz), blackberries, blueberries, raspberries) OR 1
1/4 cup fresh berries
3/4 medium zucchini, grated (about 3/4 cup)
3/4 cup(s) almonds, finely chopped
paper muffin liners
Take berries out of freezer to thaw, if applicable.Preheat oven to 350 F.In a large bowl, combine
almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.In a food
processor, combine dates, bananas, eggs, vinegar and oil.
Transfer mixture to a large bowl and blend until completely combined.Finely grate zucchini (or
food process it).Fold in berries, zucchini and almonds.poon mixture into paper lined muffin
tins.Bake at 350 F for 20 minutes.
FALL FLAVORS SMOOTHIE
1 cup(s) pumpkin puree, organic, fresh or canned
1 cup(s) almond milk, unsweetened
1 cup(s) ice
1 large apple(s), sweet, unpeeled and cut into chunks
2 tablespoon(s) collagen powder, grass-fed
1/2 inch(es) ginger, fresh, peeled (or 1/4 teaspoon ground)
1/2 teaspoon(s) vanilla
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg, fresh
1/8 teaspoon(s) cloves, ground
2 teaspoon(s) honey, raw, (optional)
Add everything to a blender and puree. Enjoy!
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