Very Tasty lunch Recipes


1/4 pound(s) shrimp, peeled and de-veined
1 medium tomato(es), diced
1/2 medium avocado(s), diced
1 tablespoon(s) cilantro, fresh, chopped (optional)
1/4 teaspoon(s) sea salt, (optional)
1/8 teaspoon(s) black pepper, freshly ground
1 teaspoon(s) coconut oil
4 large egg(s), beaten
Cook shrimp over medium heat until pink. Chop and set aside.
Toss tomato, avocado, and cilantro together in a small bowl. Season to taste with sea salt and
freshly ground black pepper. Set aside.Beat eggs in a separate small bowl.
Heat a non-stick skillet over medium-high heat. Add coconut oil when hot.
Pour half of the eggs into the hot skillet, tilting the pan gently to cover the bottom with egg. Tilt
pan and lift edges of omelet to allow uncooked egg to spread to the hot part of the pan.
When eggs are almost fully firm, add shrimp pieces onto one half of the egg.
Fold omelet in half and cook for a minute more.Top with tomato and avocado mixture.
Repeat for second omelet.


1/2 pound(s) beef – steak(s), boneless, sliced into 1/4-1/2 inch pieces
1/4 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) sea salt, (optional)
2 teaspoon(s) coconut oil, lard, or tallow, divided
1/4 medium onion(s), yellow, diced
4 medium mushrooms, sliced
1 medium bell pepper(s), red, diced
1 handful(s) spinach, or arugula
2 large egg(s)
Season sliced steak with sea salt (optional) and black pepper.
Heat a large saute pan over medium-high heat.
Add half of coconut oil, and all of onions, mushrooms, and steak when pan is hot, and saute
until steak is slightly cooked.
Add red bell pepper and spinach, and cook until steak is done to your liking.
Meanwhile, heat a small fry pan over medium heat. Add remaining coconut oil, and fry eggs.
Divide steak and vegetables on two plates.
Top each with a fried egg to serve.


11/2 tablespoon(s) coconut oil, or olive oil
1 medium zucchini, diced
1/2 medium bell pepper(s), red, diced
1/2 medium onion(s), red, diced
1 tablespoon(s) thyme, fresh
1/2 teaspoon(s) sea salt, divided
1/4 teaspoon(s) black pepper, freshly ground, divided
2 medium garlic clove(s), minced
1 medium tomato(es), seeded and chopped
9 large egg(s)
Heat coconut oil in a 10 inch oven-proof skillet over medium heat. When hot, add zucchini,
pepper, onion, thyme, garlic and half of the sea salt and pepper.
Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
Combine eggs and remaining salt and pepper and whisk until frothy.
Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
Invert onto a plate, slice and serve warm or cold.


2 medium sweet potato(es), peeled and shredded (about 4 cups)
1/4 medium onion(s), shredded (about 1/4 cup)
2 large egg(s)
1 teaspoon(s) sea salt, (optional)
2 tablespoon(s) coconut oil, for frying
Place all the ingredients (except the coconut oil) in a bowl and mix together.
Heat a large skillet over medium heat and add enough coconut oil to fully coat the bottom.
(Potatoes easily soak up oil, so be generous here.)
When the oil is hot, drop rounded 1/4 cups or handfuls of the potato mixture into the pan and
press down slightly with spatula to form pancakes.
Fry on each side until browned and crispy (about 2-4 minutes). Try not to disturb the pancakes
while cooking.
Place finished pancakes on paper towels and cover to keep warm.
Repeat steps three, four, and five, adding oil to the pan as needed, until all of the mixture has
been fried.

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