Some of our favorite recipes.
I’ve compiled a short list of a few of our FAVORITE recipes, and I wanted to share it with you!
These are easy to make, healthy, and as result, time-efficient!
French toast… Shrimp scampi… Breakfast muffins… Just to get you tempted. ☺
As a result, check it out and let us know which you’re most excited to try!
Some of our favorite recipes are easy to make, healthy, and above all, time-efficient recipes!
As a result, we think you’re going to LOVE them!
Take a quick look, make your grocery list, then hit reply and let us know which one you’re most excited to try! Even more, take a picture of yours and send it to me!
2 slices Ezekiel Bread
1-2 eggs (depending on size)
one tsp+ cinnamon
1 tsp coconut oil
First of all, heat pan over med heat and add coconut oil. Scramble eggs and mix in cinnamon. Soak bread
in egg mixture. Next, cook bread on both sides until the egg sets. Lastly, top with thin layer of almond
butter. Similarly, you can top it with sunflower seed or cashew butter.
Tomato and Herb Frittata (Serves 2)
1⁄2 cup chopped plum tomatoes
1⁄4 cup chopped scallions
3 basil leaves, chopped
4 eggs, beaten
1 tbsp coconut oil
Coat an ovenproof 10” skillet with oil and place over medium heat until hot. Next, sauté the
tomatoes, scallions, and basil in the oil until tender. Reduce the heat to low. Pour the eggs
evenly into the skillet over the mixture.
Cover and cook for 5-7 minutes or until cooked on the bottom and almost set on top. Next, transfer the skillet to a broiler and broil until the top is set, 2-3 minutes. Lastly, slide onto a serving platter and cut into wedges to serve. Can be made a day a head and reheated in microwave and this recipe can also be doubled for a few days’ worth of breakfasts.
2 whole eggs plus 3 egg whites
1 ten-ounce package of frozen spinach, thawed with liquid squeezed out
1/2 of a small onion, chopped
a handful of mushrooms, chopped
1/2 teaspoon of salt, pepper, garlic powder & red pepper
Grease 6 muffin tin with coconut oil or line with paper cups. Next, mix the egg together until
combined. Lastly, add all of the other ingredients and pour into muffin tins and bake at 350 for twenty
1 lb shrimp, peeled & de-veined
6 cloves garlic, sliced
4 tsp olive oil
½ tsp butter
one half tsp crushed red pepper flakes
sea salt to taste
1 tsp dried parsley
Heat olive oil over pretty low heat – should just warm the oil. Add garlic and pepper flakes, cooking about 8-10 minutes or until garlic softens. Next, bring in the shrimp and cook through – about 8 more minutes. Likewise, add butter to pan, melt, and toss into shrimp. Squeeze lemon on top. Lastly, put in the salt and parsley.
Sautéed Greens (Spinach, Kale, Swiss Chard, etc)
2 Cloves garlic
2 TBSP olive oil
4 cups greens
Heat olive oil on med-high heat. Put garlic in pan. Then, when it starts to brown, add greens. Lastly, mix
as it wilts, adding sea salt. This recipe will certainly be one of the healthiest ones you’ve ever made.
2 salmon filets
1 cup low sodium organic chicken stock
2 tsp curry powder
1 tsp turmeric
½ tsp cayenne
4 tsp white wine (optional)
Preheat over to 350. Mix spices with chicken stock. Place salmon in a baking dish, pour
stock & spices over fish, then top with white wine. Lastly, cover with foil & bake for 20 minutes or until cooked to your desired taste. Similarly, you can substitute the curry with halibut or trout.
Simple Baked Chicken
2 lbs chicken breasts
1 tbsp olive oil
1 tsp paprika
one tsp tarragon
½ tsp black pepper
4 tablespoons fresh squeezed lemon or lime juice.
Preheat oven to 375. Mix everything (except chicken) in a bowl. Then, place chicken in a baking
dish and brush mixture on top. Lastly, bake about 25 minutes or until chicken is cooked through. The chicken breasts will certainly be mouth watering!
In conclusion, let us know which one you’re going to try first, and we’ll check in to see what you think! ☺