Perfect Egg Recipes For Launch

This Is best Egg Recipes For lanch With your Familly
Some eggs are laid by female animals of many different species

Egg and Kimchi Rice Bowls

Cooked brown rice- 6 cups
Large eggs-4
Bacon strips-4
Kimchi- 2 cups
Rice wine vinegar- 1/3 cup
Avocado, pitted, peeled and sliced- 1
Scallions, sliced- 2
Toasted sesame oil- 2 tsp
Vegetable oil- 1 tsp
Salt to taste
1. Take vinegar. Kimchi and half a cup of water in a blender and process it till it turns
2. In a medium bowl toss half of the kimchi sauce, rice and half a teaspoon salt. Cover
this and microwave for about 4 minutes till it becomes hot. Check the dish halfway
3. In the meanwhile place a large skillet over medium heat and cook bacon, about 4
minutes on each side, till it is brown and crispy. Place the cooked bacon on a plate lined
with paper towel to drain the excess fat. Cut the bacon to small pieces then.
4. Wipe and clean the skillet in which bacon was cooked. Pour some vegetable oil into it
and keep it over medium high flame. Crack eggs into it and season them with salt. Cook
the egg till the whites have set but the yolk is still runny. Remove this from the heat.
5. Portion the rice and place them in the bowls. On top of the rice place the egg, bacon,
avocado, scallion and the remaining kimchi sauce. Drizzle half a teaspoon of sesame oil
in each bowl and serve.

Spicy Chard Soup

Swiss Chard- 2 pounds
Hard boiled eggs, peeled and quartered-
Low sodium chicken broth- 6 cups
Pita chips, coarsely crushed- 2 cups
Garlic cloves, finely chopped-4
Extra virgin olive oil- 3 ½ tbsp
Medium onion, finely chopped-1
Tomato paste- 2 tbsp
Plain Greek Yogurt- ¼ cup
Lemon, halved- 1
Harissa or other hot sauce- 1 tbsp
Cumin seeds- 1 tsp
Caraway seeds- 1 tsp
Salt to taste
1. Cut the chard leaves I to 1-inch pieces and the stem into ½ inch pieces. Keep them
both separate. In a skillet kept over medium flame toast the cumin seeds and caraway
seeds. Cool them and grind them in a spice grinder.
2. Keep a large pot over medium flame and heat olive oil in it. Add the onion and the
chard stems to it and cook for around 6 minutes till they get soft. Make space in the pan
and add the ground spices, garlic, harissa and tomato paste. Cook this for 2 minutes and
then mix it with the vegetables. To this add a cup of water, chicken broth and chard
leaves. Bring this to simmer very fast and cook for around 10 minutes till the chard turns
tender. Add the juice of half a lemon to this and sprinkle salt as required.
3. In a small bowl mix the juice of another half a lemon, a pinch of salt and the yogurt.
Keep this aside.
4. After the soup is transferred to the serving bowl, add the pita chips, the eggs and put a
dollop of the yogurt mixture on top. Drizzle this with some olive oil and serve.



Grilled Chicken with Tomato- Cucumber Salad

For Grilled Chicken:
Chicken paillards, around 4 ounce each-
Olive oil spray
Black pepper, freshly ground- to taste
For the Salad:
Pear tomatoes, sliced in rounds- 1 cup
Kirby Cucumber, unpeeled, quartered
lengthwise and sliced- 1
Pepperoncini peppers, stemmed and
minced- 3
Lemon juice- 1 tbsp
Fresh dill, chopped-1 tbsp
Extra virgin olive oil- 1 tbsp
Garlic clove-1
Salt- to taste
Black pepper, freshly ground- to taste
1. Crush the garlic clove and add one teaspoon salt to it. Mash it into a coarse paste with
the help of the flat side of a large knife.
2. Take a large bowl and add the garlic paste to it along with lemon juice and olive oil
and mix well. To this add dill, pepperoncini, cucumber and tomatoes and toss well. Add
freshly ground pepper to it liberally. Toss this again and set it aside.
3. Place the nonstick skillet or a grill pan in medium high and preheat it. Meanwhile the
chicken paillards should be spray with some olive oil and salt and black pepper should be
sprinkled on top. Grill the chicken for about 2 minutes per side till it is cooked through.
Place them on a plate and serve with the fresh salad.

Chicken breasts, boneless, skinless, cut
into 1 inch wide strips- 1 ½ pounds
Broccoli, cut into florets- 1 bunch
Ketchup- ¾ cup
Panko (Japanese breadcrumbs)- 2 cups
Large eggs-2
Curry powder- 2tbsp
Dijon mustard- 1 tbsp
Ground cumin- 1tsp
Juice of one lime
Non- stick cooking spray- as required
Salt to taste
1. Preheat the oven to 400 degree F. On the baking sheet, place a rack and use the
cooking spray on it. Take a shallow bowl and whisk together the cumin, mustard, eggs, a
teaspoon of curry powder and a teaspoon of salt. In another bowl mi panko and half a
teaspoon curry powder.
2. Immerse the chicken strips in the egg mixture and coat them with the panko mixture
after letting the excess egg coating drip off. Arrange the chicken strips on the rack and
use the cooking spray on it. Bake it for around 20 minutes till it is cooked and turns
golden brown in color.
3. Take a large pot with a steamer basket and boil one inch of water in it. Steam the
broccoli and cook it covered for 8 to 10 minutes till it turns soft and tender. In a small
bowl mix the remaining half teaspoon curry powder, the lime juice and ketchup. Serve
the naked chicken strips with steamed broccoli and the curried ketchup.

Mexican Chicken Stew

Cooked chicken, shredded- 3 cups
Chicken stock- 3 to 4 cups
Chopped tomatoes- 1 can/ 28 ounces
White rice, cooked- 1 cup
Medium onion, roughly chopped-1
Olive oil- 4 tbsp
Large garlic cloves, roughly chopped- 4
Jalapenos, seeded and sliced- 2
Dried oregano- 1 tbsp
Dried cumin- 1 tsp
Worcestershire sauce- a few dashes
Sour cream- to garnish
Fresh cilantro leaves- to garnish
Salt to taste
1. Place a saucepan in medium flame and heat oil in it. Sauté the onions in it for 1 to 2
minutes. Add jalapenos and garlic to this and let it sweat till it becomes translucent. After
this add the spices and cook for around 2 minutes till it starts emitting its fragrance. Add
the tock, Worcestershire sauce, chicken and tomatoes to this and simmer it and cook for
another twenty minutes.
2. Extract the juice of the lime into another pot. To this, add the juiced halves also.
3. Add the cooked rice to the saucepan and cook for another 5 minutes so that the rice
becomes hot as well. Add salt to taste and serve with sour cream and cilantro leaves as

Perfect Receipes For Lanch With Family

Grilled Chicken with Avocado Pesto

Chicken breasts, boneless and skinless,
cut into 1-inch pieces- 2 ¼ pounds
Fresh basil leaves- 1 cup
Fresh parsley leaves- 1 cup
Pine nuts- ¼ cup
Extra virgin olive oil- 5 tablespoons
Lemon juice- 2 tbsp
Lemon zest- of one lemon
Garlic clove, crushed and peeled- 1
Ripe avocado, large-1
Black pepper, freshly ground- to taste
Salt-to taste
To make this dish one needs to have twelve 6-inch bamboo skewers or six 12-inch metal
1. Get the grill pan or outdoor grill in place, with medium flame. Take a large bowl and
mix the lemon zest and one tablespoon of oil. Add the chicken to this and toss to coat all
the pieces evenly. Season this with ground pepper and salt. Portion to chicken and thread
them into skewers.
2. Over medium flame keep a small skillet and toast the pine nuts by tossing them
frequently for about 3 to 4 minutes till it turns light golden in color. Let this cool.
3. Take a food processor. Add the parsley, half a teaspoon salt, garlic, pine nuts and some
peppers and process to make them a rough paste. To this add the lemon juice, three
tablespoons of oil and avocado and process it to turn it into a smooth paste.
4. Grill the chicken till it is just cooked through by turning it frequently for around 5 to 7
minutes. Serve the chicken along with the tasty pesto.

Chicken Thighs and Couscous with Dill

Chicken thighs, boneless, skinless and
trimmed- 8
Couscous- 1 ¼ cup
Dill fronds, chopped- 1 cup
Grape tomatoes, each pierced halfway
with a paring knife- 1 cup
Persian cucumbers, diced into ½ inch
2 percent Greek yogurt- ½ cup
Olive oil- 2 tbsp
Lemon zest- 2 lemons
Lemon juice- of 3 lemons
Medium lemon cut into 4 wedges- 1
Dried oregano-1/2 tsp
Unsalted butter- 1 tsp
Black pepper, freshly ground- to taste
Salt- to taste
1. Keep the oven rack at least 4 inches away from the heat source of the broiler and
2. Place a medium sized sauce pan over medium high flame. Boil half a teaspoon of salt,
a teaspoon of butter and one and a half cup of water to simmer after keeping it covered.
As soon as it is removed from the heat, add the couscous to it and stir well and keep it
aside, covered, for 5 minutes. Fluff the contents with a fork and then mix in dill to the
couscous mixture and set it aside, covered, again.
3. In the meanwhile take a rimmed baking sheet and toss half a teaspoon of pepper,
oregano, a teaspoon of salt, olive oil, lemon juice and zest, tomatoes and the chicken.
Ensure that the chicken thighs are well covered by the marinade. Lay them flat on the
sheet and broil them for around 10 minutes till the chicken turns brown and gets cooked.
Make sure that you flip the tomatoes and chicken and rotate the pan half way through the
4. Place 2 chicken thighs and a few tomatoes in each plate. Add the juices from the pan to
the dilled couscous. Put 1 ¼ cup of couscous on each plate. Add a dollop of yogurt, some
chopped cucumbers or a lemon wedge to it before serving.

Easy Chicken Fajitas Receipes

Homemade Frozen Chicken Fingers with Red Pepper-Basil
Dipping Sauce

For Chicken Fingers:
Chicken Tenders- 2 pounds
Egg Whites- of 2 large eggs
Corn flakes – 2 cups
Whole wheat Melba toast – 2 ounces
Parmesan, finely grated – 1/3 cup
Parsley, finely chopped- 1 tbsp
Sweet Paprika- ½ tsp
Salt to taste
For Red Pepper –Basil Dipping Sauce:
2% Greek Yogurt- ½ cup
Fresh Basil, chopped- 2 tbsps
Roasted Red Pepper, chopped- 2 tbsps
White Wine Vinegar- ½ tsp
Garlic clove, grated- 1
Salt to taste
1. Take a large re-sealable bag and add the corn flakes, the Melba toast, parmesan,
paprika, half a teaspoon of salt and parsley to it. Crush the contents into a coarse meal
using a rolling pin or the bottom of a skillet. Transfer the rushed contents into a shallow
2. Take a shallow dish and add the egg whites and 2 tablespoons of water to it. Whisk it
3. Dip the chicken tenders in the whisked egg whites. Shake off the pieces to remove the
excess liquid. Coat the pieces with crushed mixture thoroughly and bake immediately or
refrigerate it for an hour before baking.
4. If you want to cook it at a later point, arrange the coated chicken tenders in a baking
sheets and freeze it for 1 or 2 hours till it turns hard. Then transfer it into a re-sealable bag
and freeze it for maximum 1 month.
5. To bake the coated chicken tenders, preheat the oven to 425 degree F. Place the baking
sheet on a baking rack and liberally spray it with cooking spray. Use the cooking spray
over the fresh or frozen coated chicken tenders. Arrange them on the baking rack and
bake them for 15-20 minutes, flipping them halfway, until the outer coating turns golden
and gets a crispy texture.
6. To prepare the sauce, mix all the ingredients well in a bowl. Add one tablespoon water
to it and mix well. Wrap it and refrigerate until it is ready to be served.

Sheet Pan Chicken Fajitas

Chicken breast, boneless and skinless- 1
½ pounds
Flour tortillas, fajita sized, warmed- 8
Extra virgin olive oil- 2 tbsps
Large yellow onion, halved, thinly
sliced- 1
Baby bell peppers, halved, stemmed,
seeded- 1 pound
Chili powder- 1 tbsp
Lime juice- of one lime
Lime wedges-3 or 4
Guacamole- for garnishing
Hot sauce-for garnishing
Sour cream- for garnishing
Monterey Jack Cheese, shredded- for
1. Preheat the broiler with settings at high. The rimmed baking sheet should then be lined
with foil.
2. In a small bowl, mix two teaspoons of salt, one teaspoon of pepper and one tablespoon
of chili powder. Lay out the onions and peppers on the lined baking sheet. Season this
half of the chili powder mixture and drizzle it with one tablespoon of oil. Broil this for
about 10 minutes till they turn soft and start to char.
3. In the meanwhile cut the chicken into thick slices of about a quarter of an inch. Toss
them in a large bowl with one tablespoon oil and the remaining chili powder mixture.
4. Scatter the chicken on top of the vegetables which have just started getting charred.
Return the baking sheet to the broiler for approximately five minutes till the chicken gets
properly cooked and starts turning brown. Drizzle lime juice on top of the cooked dish.
Serve this with the tortillas, lime wedges, sour cream, hot sauce, guacamole and
Monterey Jack Cheese.

Best Fish Recipes for Dinner

Skewers of fish on the grill

1 kg red fish (fillet)
1-2 pc lemon
2 tbsp olive oil
Salt and pepper to taste
Green to taste
Servings: 5-6
Fish fillet washed and cut into portions.
Add chopped herbs, olive oil, salt and pepper. You can
also sprinkle with lemon juice. Stir and marinate for half an
Wooden skewers are wetted in water and don on them
We spread out the shish kebab on the grill, installed on
the brazier. Cook for about 1-2 minutes on each side so that
the fish is not burnt.
Ready shish kebab with fish put on the plate and
decorates with fresh herbs and vegetables. You can add

Shish kebab from salmon on the grill

0.8 -1 Kg salmon (fillets)
1.5 tsp salt
0.5 tsp black ground pepper
0.5 tsp curcuma
1 slice (2-3 cm) ginger
3-4 cloves garlic
1/2 pc lemon
1 tbsp soy sauce
1.5 tbsp vegetable oil
Servings: 1
Salmon fillet cut into cubes 3-4 cm.
The root of ginger is cleaned and finely chopped. Add
salt and ginger to the fish.
Add turmeric and black pepper.
Garlic is cleaned and let through garlic. Add garlic and
vegetable oil to the fish.
And add soy sauce with lemon juice.
Thoroughly mix and leave in the refrigerator for 1.5-2
Pass the skewer into the pieces of fish.
Fry on the grill. This fish is frying fast, so watch out for
the fire and turn the fish in time.
You can serve on skewers or on a dish, adding
vegetables, slices of lemon.

Shish kebab from cod

1 pc cod
1 pc red pepper
12 pc olives green
2 tbsp olive oil
Salt, spices to taste (black pepper, dried fragrant herbs,
curry, turmeric)
Servings: 3
Defrost the fish at room temperature and cut the fillets
from it.
Trim the skin, it’s tasteless and we will not need it. Cut
the finished fillets into pieces.
Spices put in a mortar and rub with a pestle.
Mix the spices and pieces of fish.
Cut the red peppers into square pieces.
String out to the wooden skewers the cod, pepper and
Lubricate the shish kebab with olive oil.
Put the shish kebabs on the grill or brazier.
Cook for three minutes on each side.
Ready shish kebabs served with a salad and lemon juice

Shish kebab from pike perch

2 Kg pike perch
0.5 L white wine
1 pc lemon juice
3 tsp mustard seeds
50 ml olive oil
1 tsp pepper fragrant ground
1 tbsp salt
2 tsp sugar
Servings: 5-7
Pike perch clear from scales, gutting, thoroughly rinsed.
Cut off the head and tail.
You can take out the backbone and bones, cut the fillets
into small pieces.
You can just fry fish steaks – however, in this case, you
have to cook shish kebab for a little longer. But fuss with
taking out the bones will be less.
Prepare marinade from wine, lemon juice, sugar, salt
and spices. Dip into it pieces of fish, stir and put in the cold
for 1 hour.
The pieces of fish put on to skewers and bake on
charcoal until ready.
Serve hot with a salad of fresh vegetables and white

Shish kebab in presidential style

2 Kg fillet of sturgeon
2 tbsp vegetable oil
2 tbsp honey
1 pc grapefruit (juice)
3 pc cardamom
1 tsp dry ginger
1 tsp mint dry
Salt, pepper to taste
Servings: 8-10
Cleanse fillet sturgeon. Remove the skin and bones by
cutting the fish along the ridge.
Combine all the ingredients except fish in a bowl for
Cut the fish into pieces and put in the marinade. Mix
After 2 hours you can fry the fish, putting on the
To fry shish kebab, on charcoals constantly turning,
that did not burn up to readiness.
Serve hot with vegetables and sauce



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,
then serve.
Repeat the process with the remaining ingredients to make the second omelet.


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.


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!


Hope you enjoy With this Receipes !

Thank you so much !

best For you

Very delicious dinner recipes


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.


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.


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
everything together.
Pour entire mixture into the prepared pie plate or baking dish and cook for 40 to 45 minutes until

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.



1 medium poblano pepper(s), green chili or bell pepper
4 large egg(s)
1/4 teaspoon(s) black pepper, freshly ground
2 teaspoon(s) coconut oil
1/2 pound(s) pork sausage(s), or beef, cooked and sliced
2 tablespoon(s) parsley, fresh, chopped
Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and
blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a
few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes.
Remove from bag, cut out seeds, remove skin and dice.
Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
Heat medium non-stick skillet over medium heat. Add 1 teaspoon coconut oil when hot.
Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining
ingredients to one half of the pan.
When fully set, fold half of the egg over the filling, and cook a minute more.
Repeat with second omelet.


3 medium zucchini, trimmed
4 large mushrooms, white button or cremini, halved
1 large onion(s), yellow, peeled and quartered
1 pound(s) sausage, ground breakfast
1/2 tablespoon(s) thyme, fresh, (optional)
2 tablespoon(s) almond flour
6 large egg(s)
1/2 teaspoon(s) garlic, granulated
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) cayenne pepper, (optional)
Preheat oven to 400 F.Place a grater blade on a medium or large food processor (or just use a
box grater to shred the veggies by hand). Grate the zucchini, mushrooms and onion.
Scrape the veggie mixture into the bottom of a 8×8 or 9×9 baking dish and lightly pat down to
form an even surface.
Crumble the raw sausage on top of the veggies. Sprinkle with fresh thyme and almond flour.
In a medium mixing bowl, combine eggs, granulated garlic, sea salt, and cayenne (optional) and
whisk until eggs are a pale yellow (about 30 seconds).
Pour egg mixture evenly over sausage and veggies in the baking dish. It should sink to the
bottom of the pan.Place in oven and bake for 45 to 55 minutes, or until browned on top and
cooked through. There will be some residual water from the vegetables.
Cool at least 15 minutes. Slice into 4 servings and enjoy warm or cold.


1 teaspoon(s) coconut oil
1/2 medium onion(s), yellow, diced
1/2 pound(s) sausage(s), sliced
4 handful(s) spinach, or other greens
Heat a skillet over medium heat, and add coconut oil when hot.
Add diced onions and sauté until slightly translucent.
Add sausage and cook until browned, tossing frequently.
Add greens, reduce heat to medium-low, and cover.
Serve when the greens are wilted and soft (about 5 minutes).


2 medium zucchini, shredded (about 2 cups)
3 large egg(s)
1 tablespoon(s) coconut flour
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
2 tablespoon(s) coconut oil, or bacon grease
Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly
blot it dry with a aper towel).
In a large bowl, beat eggs together.
Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why
sifting is important.
Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg
Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or
bacon grease to coat the bottom of the pan.
Spoon the mixture into the pan in desired sized fritters.
Serve warm or at room temperature.
Optional: add other spices or fresh herbs to the recipe in step 4.


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.