Granola

 3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.

Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.

Tip: use parchment paper 

Day 1 Breakfast

Day one will probably feel pretty consistent to how you already eat. Enjoy these delicious recipes! It might be hard to skip the coffee, some people like to keep one cup of coffee but they lose the sugar or cream. Try to substitute one cup of herbal tea instead. 

Start your day with a glass of warm lemon water, this will help to alkalize your body. Wait a half an hour and then prepare your breakfast.

1 cup kale

1 tablespoon toasted pinenuts

One squeeze of lemon juice

Two scrambled eggs, adding only a pinch of Himalayan sea salt

One piece of whole-grain bread toasted

For the kale, heat a skillet to medium and place the kale inside. Cook for four minutes so that the Kayle is not completely wilted. sprinkle with lemon juice, Himalayan sea salt and pinenuts that you have toasted lightly in a dry skillet.

Chickpea and avocado mash lunch bowl

I know at first glance this combination can sound sort of strange however give it a try and I think this recipe is going to become a staple for you either for dinner or a quick lunch!

Serving size one bowl

In a bowl Add one whole avocado, 1/2 cup chickpeas, 1/2 cup diced tomatoes, 2 tablespoons cilantro, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon of Himalayan salt to taste, and a dash of onion powder. If you are feeling like you are craving carbohydrates you might consider crushing up a few baked plantain chips from Trader Joe’s and adding them in for crunch! Sometimes if I’m extra hungry I will even add a boiled egg.

Bacon Egg Cups

I like to make a batch of 12 of these “muffins” and then put them in the refrigerator for quick breakfast reheats throughout the week.

Ingredients:

12 pieces of bacon

12 eggs

2heaping tablespoons salsa

Cheese if desired 

Spray muffin tin with Pam cooking spray and wrap one piece of bacon around each hole. Combine eggs with salsa and pour in muffin holder. Bake at 375° until done anywhere from 20 to 30 minutes depending on your oven. Let them sit for five minutes before taking them out of the muffin pan.


Here is a pic of my daughter Morgen, nine years old, who loves to get in the kitchen with me. She is making a different variation including turkey Polska kilboska in with the eggs instead of the bacon.

Flourless Banana Pancakes

My family loves pancakes but I don’t like how much they like to increase my waist size! Give these a try! They are so easy to make.

Ingredients:

2 eggs

1 banana

1/4 tsp pumpkin spice
Combine all ingredients together, making sure to smash the bananas. Cook as you would regular pancakes on medium heat. Makes 3 big pancakes.

Christmas Morning Monkey Bread

Christmas morning is full of excitement! Having a warm and sweet breakfast starts the morning off right. Here is my no fuss recipe! Enjoy:)

Ingredients:

2 cans Grands Butter biscuits

1 cup granulated sugar

1 1/2 sticks butter

2 cups light brown sugar

1TBS cinnamon

In a large ziplock bag add white sugar and cinnamon. Next, add biscuits. (I put them on a cutting board and cut them into 4,s. shake the bag and coat the dough. 

Next, combine the brown sugar and melted butter.

Place dough In greased bunt pan. Pour butter and brown sugar mix over the top. 

Bake for 4o min at 350 degrees

Let it sit for 5 min before turning over into a plate. 

Goes great with a side of bacon!

Pancakes -gluten free/paleo friendly

Ingredients

1 ½ cups Otto’s Cassava Flour

2 ¼ tsp baking powder

1 tsp real salt

~ 1 3/4 cups almond milk ( I use unsweetened vanilla flavor)

2 eggs

2 tbsp coconut oil

2 tsp pumpkin pie spice.

Preparation

Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat for about a minute and a half per side. Pancake batter will bubble just like traditional ones.

Eggs with Spicy Tomato Sauce

If it has an egg in it I probably will love it​!
I just made this for the family for breakfast but it would make a great dinner with a small salad to go with it as well.

Ingredients: (per serving)

Two large eggs

Four large tablespoons of puréed tomato

One half medium size tomato

1 teaspoon Ghee (or butter)

Two small baby yellow potatoes cooked and peeled (I always cook extra potatoes and then throw them in a freezer bag and store them until I need to use them for another recipe)

Two corn tortillas

Half teaspoon garlic powder

Half teaspoon onion powder

Half teaspoon Himalayan pink salt

1/4 teaspoon red pepper

1 tablespoon or more of chopped pepperoni or spicy sausage such as chorizo

Directions :

In a small sauce pan add tomato purée and chopped tomato, ghee, seasoning and pepperoni. Cook on medium low for 5 to 10 minutes until the whole tomato breaks down.

In the meantime in a ramekin, place two corn tortillas and top with sliced potatoes. Season this layer with a little bit of salt. Next add the tomato mixture and then crack two large eggs on top.

Bake at 350° for 30 minutes.

Note: it can be super hard to get the right consistency that you want for your eggs. After 20 minutes look at your dish. You want the yolk to be slightly runny and the white to be mostly cooked and white, not translucent. If you are in a rush make the dish without the eggs and make a quick Friday egg and put it on top when you’re ready to serve but if you have the time making it all together is very yummy.