SWEET POTATO, BACON AND EGG SALAD
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
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
In a small bowl, mix dill, mayonnaise and lemon juice.
Add eggs, sweet potato and bacon, and mix. Serve warm or cold.
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.)
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
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
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
Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.
TURKEY CARROT QUICHE
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
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
Pour entire mixture into the prepared pie plate or baking dish and cook for 40 to 45 minutes until