Making dried fruit?


How to dehydrate & make dried fruit in 10 simple steps?

Read how: HERE

Sweet potato, bacon, & egg salad


Ingredients:
  • 1 small to medium sweet potato, diced
  • 2 eggs
  • 8 slices of bacon, diced
  • 1 Tbs coconut oil
  • 4 Tbs dill, finely chopped
  • 2 Tbs mayonnaise
  • 2 Tbs lemon juice
Instructions:
  1. Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling.
  2. Remove from heat and let sit, covered, for 13 minutes.
  3. Immediately rinse in cold water, peel eggs, dice and set aside.
  4. Meanwhile, dice sweet potato.
  5. 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 cooked.
  6. In a small bowl, mix dill, mayonnaise and lemon juice.
  7. Add eggs, sweet potato and bacon, and mix.  Serve warm or cold.
This recipe was inspired in part or whole from here.

Tapioca crepes


Ingredients:
  • 1 cup tapioca flour (or tapioca starch)
  • 1 cup raw unsweetened coconut milk
  • 1 egg
  • toppings of choice (sauteed vegetables, applesauce, cinnamon, almond butter, crumbled bacon, etc.)
Instructions:
  1. Combine all the ingredients in a medium bowl and mix completely.
  2. Heat a non-stick skillet over medium heat.
  3. 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.
  4. Cook both sides until very lightly browned (2-3 minutes on each side).
  5. Top with desired ingredients and serve warm or cold.
This recipe was inspired in part or whole from here.

Vegetable frittata


Ingredients:
  • 1 1/2 Tbs olive or coconut oil
  • 1 (6") zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 Tbs fresh thyme
  • 1/2 tsp sea salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and chopped
  • 9 large eggs
Instructions:
  1. Heat coconut oil in a 10" oven-proof skillet over medium heat.  When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
  2. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
  3. Stir in tomato.  Cook, uncovered, for 5 minutes more or until liquid evaporates.
  4. Combine eggs and remaining salt and pepper and whisk until frothy.
  5. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
  6. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
  7. Invert onto a plate, slice and serve warm or cold.
This recipe was inspired in part or whole from here.

Shrimp & avocado omelet


Ingredients:
  • 1/4 lb shrimp, peeled and de-veined
  • 1 medium tomato, diced
  • 1/2 avocado, diced
  • 1 Tbs fresh cilantro, chopped (optional)
  • sea salt (optional)
  • freshly ground black pepper
  • 1 Tbs coconut oil
  • 4 eggs, beaten
Instructions:
  1. Cook shrimp over medium heat until pink. Chop and set aside.
  2. Toss tomato, avocado, and cilantro together in a small bowl. Season to taste with sea salt and freshly ground black pepper. Set aside.
  3. Beat eggs in a separate small bowl.
  4. Heat a non-stick skillet over medium-high heat. Add coconut oil when hot.
  5. 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.
  6. When eggs are almost fully firm, add shrimp pieces onto one half of the egg.
  7. Fold omelet in half and cook for a minute more.
  8. Top with tomato and avocado mixture.
  9. Repeat for second omelet.
This recipe was inspired in part or whole from here.

Eggs, bacon, and veggies


Ingredients:
  • 4 bacon slices
  • 4 eggs
  • 1 medium zucchini, diced
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 1 handful spinach
Instructions:
  1. Cook bacon, remove from pan and reserve 1 Tbs of the bacon drippings in the pan.
  2. Meanwhile, wash and chop the vegetables.
  3. Over medium-high heat, add the zucchini, garlic and tomato to the pan with the remaining bacon drippings.  Saute until just before tender.
  4. While cooking, beat eggs in a small bowl.  Set aside.
  5. Crumble cooked bacon and set aside.
  6. When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach.  Turn heat to medium-low and cook until the eggs are fluffy and firm.
This recipe was inspired in part or whole from here.

Zucchini fritters


Ingredients:
  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 3 eggs
  • 1 Tbs coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • coconut oil or bacon grease
Instructions:
  1. 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 paper towel).
  2. In a large bowl, beat eggs together.
  3. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
  4. Combine shredded zucchini, sea salt and freshly ground black pepper.
  5. 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.
  6. Spoon the mixture into the pan in desired sized fritters.
  7. Serve warm or at room temperature.
  8. Optional: add other spices or fresh herbs to the recipe in step 4.
This recipe was inspired in part or whole from here.

Sauteed sweet potatoes


Ingredients:
  • 1 tbs coconut oil
  • 1 large sweet potato, grated
  • 1/4 tsp cinnamon
Instructions:
  1. Heat a skillet over medium heat.  Add coconut oil.
  2. Once skillet is heated, sauté grated sweet potatoes until tender (a few minutes or so).
  3. Sprinkle with cinnamon and mix well.
This recipe was inspired in part or whole from here.

Eggs & veggies


Ingredients:
  • 4 strips bacon (reserve 1 Tbs bacon grease)
  • 1/4 yellow onion, diced
  • several leaves of kale, chard or spinach, chopped
  • 1 clove garlic, minced
  • 4 eggs
  • 1 avocado, sliced
Instructions:
  1. Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
  2. Drain pan of all but a coating of bacon grease.
  3. Sauté onion in bacon grease until slightly translucent. Add garlic and chard to pan, and continue to cook until tender. Remove to two plates.
  4. With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
  5. When the eggs are cooked, layer them on top of the vegetables.
  6. Top with the sliced avocado and crumbled bacon.
This recipe was inspired in part or whole from here.

Sausage stir-fry breakfast


Ingredients:
  • 1 tsp coconut oil
  • 1/2 yellow onion, diced
  • 1/2 lb sausages (nitrate/nitrite free), sliced
  • 4 cups of spinach or other greens
Instructions:
  1. Heat a skillet over medium heat, and add coconut oil when hot.
  2. Add diced onions and sauté until slightly translucent.
  3. Add sausage and cook until browned, tossing frequently.
  4. Add greens, reduce heat to medium-low, and cover.
  5. Serve when the greens are wilted and soft (about 5 minutes).
This recipe was inspired in part or whole from here.

Western omelet

Ingredients:
  • 4 eggs
  • 1 tsp coconut oil
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 1 medium tomato, diced
  • 1 cup spinach
  • 1/4 lb ham, cooked and diced
  • sea salt and fresh ground black pepper to taste
Instructions:
  1. Wash and chop vegetables.  Set aside.
  2. Crack eggs into small bowl and beat well.  Set aside.
  3. Heat non-stick skillet over medium heat.  When hot, add coconut oil to pan.
  4. 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.
  5. 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.
  6. Using a spatula, fold the empty half over top of the ham and veggies. Cook for 2 minutes longer, then serve.
  7. Repeat the process with the remaining ingredients to make the second omelet.
This recipe was inspired in part or whole from here.

Roasted pepper and sausage

Ingredients:
  • poblano, green chili or bell pepper
  • 4 eggs
  • 1 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 4 nitrite/nitrate free sausage links, cooked and sliced
  • 2 Tbs fresh parsley, chopped
Instructions:
  1. 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.
  2. Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
  3. Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.
  4. 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.
  5. When fully set, fold half of the egg over the filling, and cook a minute more.
  6. Repeat with second omelet.
This recipe was inspired in part or whole from here.

No oatmeal



Ingredients:
  • 1/4 cup walnuts
  • 1/4 cup pecans
  • 2 Tbs ground flax seed
  • 1/2–1 tsp ground cinnamon
  • dash of freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 1 Tbs almond butter
  • 1 banana, mashed
  • 3 eggs
  • 1/4 cup unsweetened almond milk (add more if desired)
  • 2 tsp pumpkin seeds
  • 1 handful of fresh berries (optional)
Instructions:
  1. Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a course grain (make sure to stop before it is ground into a powder). Set aside.
  2. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
  3. Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
  4. Stir in the course nut mixture.
  5. In a medium saucepan, warm the mixture on the stove until the “no-oatmeal” reaches the desired consistency; this should only take a few minutes. Stir frequently.
  6. Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.
This recipe was inspired in part or whole from here.

Eggs w/ avocado

Ingredients:
  • 4 eggs
  • 1/2 avocado, sliced
  • 1/2 cup sliced or slivered almonds
  • 4 Tbs salsa
Instructions:
  1. Heat non-stick skillet over medium-high heat.
  2. Beat eggs in a small bowl, and pour into skillet.
  3. Cook for 1 minute and turn heat to medium-low.  Finish cooking (about 2-4 minutes longer).
  4. Top with almonds, avocado and salsa.

This recipe was inspired in part or whole from here.

Pumpkin muffins



Ingredients:
  • 1½ cups almond flour
  • 3/4 cup  canned pumpkin (or cook and puree pumpkin yourself)
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp  ground cinnamon
  • 1½ tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/4 cup raw honey (optional)
  • 2 tsp almond butter
  • 1 Tbs sliced almonds
Instructions:

  1. Preheat oven to 350℉.
  2. Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
  3. Mix all ingredients and pour evenly into tins.
  4. Bake for 25 minutes on the middle rack.
  5. Sprinkle almonds on top immediately after taking them out of the oven.


This recipe was inspired in part or whole from here.

Banana almond pancakes




Ingredients:
  • 2 bananas
  • 1 egg
  • 1-2 Tbs almond butter
  • fresh blueberries
  • 1/4 cup walnuts, chopped
  • 1 tsp. coconut oil
Instructions:
  1. Mash bananas in a bowl.
  2. Add the egg and almond butter, and whisk until well blended.
  3. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
  4. Pour small discs of batter onto the hot pan (around 3-4" around). They'll be easier to flip if you keep them from the edges of the pan.
  5. Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its "tackiness" around the edges.
  6. Cook other side slowly over medium heat until fully cooked.
  7. Reapply oil to the pan after each round of pancakes.
This recipe was inspired in part or whole from here.