Breakfast

Ingredients:

• 1/2 cup chopped organic strawberries

• 1/2 cup chopped mango

• 1/2 cup chopped dragonfruit

Directions:

Combine the fruits in a bowl and enjoy!

Note: These are great for sensitive bellies or hearty bellies. Light, fluffy, sweet enough and fun for the pumpkin season!

Ingredients:

• 4 eggs

• 3/4 cup water

• 1/4 cup pumpkin puree

• 1/4 teaspoon cinnamon

• 1 tablespoon maple syrup

• 1/2 cup coconut flour

• 1 teaspoon baking soda

• 1/2 teaspoon pink salt

Directions:

These are pretty straightforward. I heat a pan on the stove while I mix the ingredients so it's super hot when I'm ready to make them.

Beat the eggs in a medium bowl then add all other ingredients together in the same bowl.

I used a 1/4 cup scoop to scoop 3 into the pan. They take a little longer to set up, so let them cook for approximately 3 minutes on each side.

Ingredients:

• wild caught sardines (in a can, these are packed in olive oil)

• flat leaf parsley

• arugula

• 1/2 lemon to juice

• 1/2 avocado

Directions:

This was a quick breakfast on my way out the door. I layered all ingredients in a tupperare and took it on the road to eat when I arrived at my destination. Don't always think sweet for brekkie ;)

Ingredients:

• 1 banana

• 2 cups coconut water

• 1 tablespoon acai powder

• 1/2 cup coconut flakes

• 1 cup frozen cherries

• 1/4 cup fresh blueberries

Directions:

In a blender combine all of the ingredients except the blueberries, blend and pour into bowl.

Garnish with blueberries and a little more coconut flakes.

Ingredients:

• 1 ripe avocado

• 1 cup coconut milk

• 1/2 lemon to juice

• 1/2 cup coconut flour

• 1/2 teaspoon turmeric

• 1/4 teaspoon pink salt

• fresh cracked pepper to taste - I used about 10 'twists'

Directions:

In a small bowl mash the avocado completely.

In a large bowl combine all ingredients.

Spoon into muffin tin, then sprinkle the tops of all of them with turmeric.

Preheat oven to 350 degrees.

Bake 15-25 minutes. check them with a toothpick and when it comes out clean they are done!

These are a great if you're not in the mood for sweet. Great fiber and not irritating to the gut. I also used the same mixture and made 'pancakes' out of them just by rolling into a ball, flattening and cooking in a pan over medium/high heat in a completely dry pan for 5 minutes on each side then paired it with a burger patty (lamb, beef, chicken or turkey). My favorite is lamb.

Makes 8 muffins.

Note: These are a great treat or breakfast. Great fiber and totally sugar free and not irritating to the gut.

Ingredients:

• 1/2 pear

• 1 cup hot water

• 2 ripe bananas

• 1 cup coconut milk

• 1/2 cup coconut flour

• 1 teaspoon baking soda

• 1/4 teaspoon pink salt

Directions:

For the pear juice: In a blender (I used my magic bullet), put 1/2 of a cut, cored and peeled pear and add 1 cup hot water and blend until it's completely liquid. You're basically making a simply syrup that you an save and use or drink as is later.

For the muffins: Preheat oven to 350 degrees.

In a small bowl mash the bananas completely.

In a large bowl combine all ingredients - including 1 tablespoon pear juice - except cinnamon. Spoon the mixture into a muffin tin, then sprinkle the tops of all of them with cinnamon.

Bake 15-25 minutes. check them with a toothpick and when it come sout clean they are done!

Makes 8 muffins.

Ingredients:

• 1 handful of raspberries

• 1 handful fresh coconut chunks

• 2 pounds ground lamb

• 1/2 cup fresh thyme

• 1/4 cup fresh sage

• 1/4 cup fresh rosemary

• 1/2 cup swiss chard

Directions:

Preheat your oven to 325 degrees.

· In a large bowl mix your lamb and your herbs. Divide and shape 8-12 patties.

· Place in an oven-safe dish, uncovered in the oven.

Bake on 325 for 20-25 minutes.

Plate up everything and enjoy! This is a super simple, sophisticated meal!

Ingredients:

• Traditional Medicinals organic peppermint tea

• 2 pounds ground lamb

• 1/2 cup fresh thyme

• 1/4 cup fresh sage

• 1/4 cup fresh rosemary

• 1 handful of blueberries

• 3 strawberries

• 1/4 baked sweet potato

• 1 banana

Directions:

In a travel container layer your lamb burger, berries and sweet potatos (burger patty and sweet potato were made earlier in the week for batch cooking).

Baked Sweet Potatoes: Earlier in the week I baked 8 sweet potatoes to use for lunches and dinners for the family all week. Scrub the sweet potatoes, leave the skins on, wrap them each in foil like a baked potato and bake in the ovan at 350 degrees for 90 minutes. When finished, let cool and stash in a container in the fridge. When you're ready to eat, slice one long line down the side of the potato and the skin will peel off.

Lamb Burger Patty:

Preheat your oven to 325 degrees.

· In a large bowl mix your lamb and herbs.

· Divide and shape 8-12 patties.

· Place in an oven-safe dish, uncovered in the oven.

· Bake for 20-25 minutes.

Ingredients:

• arugula

• 2 egg yolks

• 1 kiwi

• fresh cut coconut chunks

• 3-4 fresh strawberries

Directions:

Separate the yolk and cook in a pan on the store over medium heat any way you like, I did mine in a little bit of coconut oil for a couple of minutes. Super simple.

Plate your arugula, egg yolks, a handful of coconut chunks, strawberries and cut kiwi and serve.

Ingredients:

• 1 can of Native Forest organic coconut milk

• 2 cups chopped strawberries

• 1/3 cup goji berries

• 1/2 cup fresh cut coconut

• 1 cup cut melon

• 1/3 cup chia seeds

Directions:

in a medium bowl or container combine the ingredients. We did it fresh then served but you can prepare it ahead of time and create a 'soak' or pudding type consistency with the chia seeds.

This is a greak snack or breakfast.

Ingredients:

• 1 pound grass fed ground beef

• a couple of sprigs of fresh basil

• 1 avocado

• fresh strawberries

• 1/2 lemon

Directions:

Preheat the oven to 325 degrees, tear the leaves of a few sprigs of basil leaves and mix them with the ground beef. Divide into approximately 5 equal patties, lay them in a baking and bake in the oven for 25 minutes. I do these in batches prior in the week and just pull them out of containers in the fridge throughout the week.

Plate up 1 burger patty, 1/2 of an avocado and approximately 1/2 cup of fresh strawberries with lemon juice squeezed over the top.

Ingredients:

• sliced blood oranges

• bananas

• granny smith apples

• coconut butter

• coconut milk (Native Foods, canned)

• cinnamon

Directions:

Combine ingredients and enjoy! The smaller bowls were for my kids, with just fruit and coconut butter. Mine had the fruit, coconut milk and cinnamon.

Ingredients:

• raspberries

• red grapes

• fresh cut coconut chunks

• Fuji apple

• coconut milk (Native Foods, canned)

• chia seeds

• 1 teaspoon coconut nectar

Directions:

In a bowl combine the above elements.

Ingredients:

• 1 pound grass-fed ground beef

• 1/2 cup fresh basil and sage

• blueberries

• raspberries

• spring green mix

Directions:

The burger patties are from my batch cooking for the week. Simple take 1 pound grass-fed ground beef and mix with the fresh herbs. Divide into 5 equal patties, cook in the oven at 325 degrees for 25 minutes.

Plate up one patty, spring greens (I used an organic pre-washed one), raspberries and blueberries.

Note: Sounds crazy but I truly believe that veggies should be invited to breakfast more often.

• 1 roasted beet

• 1/2 Bosc pear

• 1/2 granny smith apple

• 1/2 cup strawberries

• coconut milk (Native Forest, canned)

• cinnamon

Directions:

The beets were from my batch cooking. Earlier in the week I roasted 8 beets in the oven on 350 degrees for 90 minutes. Cut off the greens, wash the beet root, leaving the skins on and wrap in foil. Place in the oven to roast. Once cooked, remove from oven and let cool, score with a knife down the side of the skin, skins will roll or fall off. (You can save the beet greens for salad or saute. They are one of the most nutrient dense greens).

In bowl add cut chunks of beets, pear and apple (skinned), strawberries and sprinkle cinnamon to taste, over the top.

Ingredients:

• 1 cup amaranth - pre-cooked - I prepare mine in my rice cooker

• 1 green apple, chopped

• approximately 7 walnuts, sprouted (soaked in water overnight)

• 1 teaspoon pure maple syrup

• cinnamon and dried ginger to taste

Directions:

I often make my grains in batches days ahead of time and store in the fridge. Whether you are making this way ahead of time or right before you eat, simply layer a bowl with all of the ingredients, reheat if needed (in the microwave is fine) and eat!

Ingredients:

• 1 cup frozen raspberries

• 1 cup frozen blueberries

• 2 cups cooked amaranth (I cook mine in the rice cooker. approximately 15 min, 2 cups amaranth with 2 cups water and walk away, shower, get dressed etc, it's ready when you are)

• approzimately 7 sprouted almonds (you can use unsprouted as well)

• dried ginger and cinnamon to taste

• 4 tablespoon pure maple syrup

Directions:

In four bowls combine all elements (1/4 cup berries for each serving), approximately 1 tablespoon of the maple syrup then heat in the microwave and serve.

Microwaving the berries actually releases more phytonutrients, plus is a fab winter breakfast.

Serves 4.

Ingredients:

• 2 cups amaranth

• 1 cup fresh blueberries

• dried ginger to taste

• 2 teaspoons raw honey

Directions:

Make the amaranth according to the package directions or, as I do, add the 2 cups of amaranth to 2 cups water to a rice cooker, turn on and walk away for 20 minutes.

When the amaranth is done, stir in the raw honey, serve in bowls and throw in your blueberries to serve and enjoy.

Serves 4

Ingredients:

• 1 cup cooked amaranth

• 1/2 cup frozen raspberries

• 3-4 frozen cherries

• 1/2 teaspoon dried ginger

Directions:

In a bowl, add the frozen berries and put them in the microwave for approximately 30 seconds to heat. Add your cooked amaranth and ginger then stir everything together. This breakfast is super warming and delish!

Ingredients:

• 1/2 - 1 cup teff, that you have pre-prepared

• 3 sliced fresh strawberries

• a handful of fresh blueberries

• approximately 7 soaked, raw almonds

• a sprinkling of mulberries

Directions:

Combine the ingredients in a bowl. Mix and enjoy on a winter morning.

Note: Yes, this is really what my kids eat. They eat what I eat.

Ingredients:

• teff that you have prepared prior ( I cook mine in the rice cooker, super easy and fast)

• rice milk, just pour over the top as you would for any cereal

• cut Bosc pears

• a sprinkling of pomegranate seeds

• a sprinkling of cinnamon

Directions:

Combine all of the ingredients in a bowl and enjoy.

Ingredients:

• 1 cup teff that you have prepared prior ( I make mine in my rice cooker)

• 1 teaspoon of molasses

• 3-4 cut strawberries

• 2 chopped dates

• 1 tablespoon unsweetened coconut flakes

Directions:

In a bowl combine the ingredients. It looks like an ice cream sundae and is so delicous and warming.

Ingredients:

• 1 cup teff (a fabulous gluten free grain that I cook in my rice cooker in batches and often have on hand)

• red grapes (approximately 7, cut)

• a handful of raspberries

• 1 teaspoon maple syrup

• cinnamon to taste

Directions:

In a bowl combine the first 4 ingredients and sprinkle with cinnamon.

Ingredients:

• 1 cup quinoa that you have already prepared (I cook mine in my rice cooker, 20 minutes and done.)

• pomegranate seeds

• 7 raw almonds (soaked almonds would be even better)

• 2 chopped dates

• 1 teaspoon molasses

• dry ginger to taste

Directions:

Simply combine the nutrients in a bowl and mix! While we were having a blizzard in NY, this is the warm bowl my household was eating.

Note: This was our post Christmas breakfast concoction.

Ingredients:

• red beans, sprouted

• fried eggs

• roasted potatoes

• olive oil

• 3 sprigs rosemary

• jar salsa

• sprouted corn tortillas

Directions:

We used sprouted red beans (soak dry beans over night then rinse them for 3 days in a row and leave them on your kitchen counter to 'sprout' then bring to a boil in a pot on the stove, immediately turn down to a simmer for approximately 25 minutes or until soft). I stash these in the fridge to add to things all week. Sprouting makes the nutrients more accessible and easier to digest and gets rid of the gas that they can bring to your gut.

We layered on a fried egg and roasted potatoes that were from a dinner a few days before (cut and thrown in a pan in the oven at 350 with 1 tablespoon olive oil and 3 sprigs of fresh rosemary and pink salt, covered in foil and baked for 45 min.)

We also added a jar salsa we love and a sprouted corn tortilla! SO DARN GOOD!

Note: This was a 'leftover' breakfast.

Ingredients:

• baked pear

• teff, prepared

• walnuts

Directions:

I used the baked pear from my Christmas Dinner Dessert listed in 'Snacks' and paired it with teff (a gluten-free grain) and walnuts for a wonderful warm breakfast!

Note: I am obsessed with making variations of these. They are SO GOOD in cold weather.

Ingredients:

• cooked buckwheat cereal (we used Bob's Red Mill)

• fresh medjool dates cut into pieces

• 1 tablespoon of chia seeds

• cut green apples

• cut pears

• walnuts

• flax milk

• a pinch of cacao nibs

• 1 tablespoon pure maple syrup

Directions:

Combine all ingredients in a bowl and enjoy!

Ingredients:

• cooked buckwheat cereal (we used Bob's Red Mill and I cooked it in my rice cooker, less than 30 minutes)

• cut pears

• cut green apples

• pomegranate seeds

• walnuts

• red grapes

• cashew milk

• 1 tablespoon pure maple syrup

Directions:

Combine all ingredients in a bowl and enjoy! SO DELICIOUS and hearty for cold winter mornings!

Note: This is my favorite breakfast ... I just wish it were brought by room service some days. ;)

Ingredients:

• 2 eggs

• coconut oil

• pink salt.

• half an avocado

• lime juice

• fresh pepper and pink salt to taste

• spinach

• raw parsnips, grated

• blueberries

• lemon juice

Directions:

Scramble the eggs in coconut oil and pink salt. Slice up the avocado and dress it with fresh lime juice, pink salt and pepper. Serve yourself a portion of spinach and add some parsnip and blueberries on top. Dress with lemon juice. You're ready to eat!

Ingredients:

• cherries

• mangoes

• gluten-free steel cut oats

• chia seeds

• almond milk

Directions:

Fill half of your plate or bowl with fresh mango and cherries then add a serving of gluten-free steel cut oats (I cook mine in the rice cooker, 1 cup oats, 2 cups water, walk away for 20 minutes then serve). Sprinkle with chia seeds and a little alternative milk (almond, cashew, hemp, rice, etc).

Ingredients:

• gluten-free oats

• flax milk

• 1 teaspoon raw honey

• 1 tablespoon of chia seeds

• 1 tablespoon of cinnamon

• fresh cherries

Directions:

Prepare the oats and drizzle with flax milk and honey, sprinkle on the seeds and spice and garnish with as many fresh cherries as you like.

Ingredients:

• gluten-free oats

• almond milk drizzled over the top

• 1 teaspoon molasses drizzled over the top

• 1/2 cup blueberries

• 1/3 cup unsweetened, organic coconut flakes

• 1/2 cup sliced cherries

• 1/2 sliced banana

Directions:

Assemble all of these colorful ingredients and enjoy!

Ingredients:

• Bob's Red Mill gluten-free oats

• 2 eggs, sunny side up

• pepper and pink sea salt

• strawberries

• blueberries

Directions:

In a bowl, give yourself a portion of the gluten-free oats. Then layer on the eggs to one side, adding salt and pepper to your liking. Then add as many strawberries and blueberries as you can fit in the bowl.

Ingredients:

• Bob's Red Mill gluten-free oats

• chia seeds

• 1/2 of an apple pear

• 1 date

• 1/2 a peach.

Directions:

Prepare a batch of Bob's Red Mill Gluten-Free Oats. Serve up the oats and sprinkle with chia seeds. Add the apple pear, date and peach.

Ingredients:

• 2 eggs

• coconut oil

• cherries

• bananas

• strawberries

Directions:

Scramble your eggs in coconut oil. Arrange cherries, banana and strawberries to fill half the plate. Add your eggs and enjoy!

Ingredients:

• gluten-free steelcut oats

• cherries

• strawberries

• banana

• rice milk

• maple syrup

• 1 tablespoon chia seeds

Directions:

Make the oats according to your favorite method or package directions. Spoon them into a bowl and add fruit, rice milk and a little maple syrup. Sprinkle the chia seeds over the top.

Ingredients:

• 1-3 tablespoons chia seeds

• 1 cup chocolate almond milk

• 1/2 banana

• cherries

Directions:

The night before you're going to have this indulgence, take you chia seeds and soak them in the chocolate almond milk overnight in the fridge. In the morning, add sliced banana and as many cherries as you can cram in!

Ingredients:

• 3 tablespoons of chia seeds

• 1 cup chocolate almond milk

• 1 cup coconut milk

• 1/2 sliced banana

• 1 cup of raspberries

Directions:

Soak chia seeds overnight in chocolate almond milk. In the morning, add coconut milk, sliced banana and raspberries.

Ingredients:

• Maple Grove Farms gluten-free pancake mix

• 1 tablespoon pure maple syrup

• scrambled eggs

• pink sea salt

• kiwi, sliced

• organic, unsweetened coconut flakes

Directions:

Make Maple Grove Farms gluten-free pancakes according to the package directions. Pour on some pure maple syrup. Add your eggs, scrambled eggs in nothing but pink sea salt. Add on sliced kiwi and sprinkle with coconut flakes over the top!

Ingredients:

• Pre-made millet grits

• gluten-free steel cut oats

• chocolate almond milk

• banana, sliced

• cacao nibs

Directions:

Mix millet grits with gluten-free steel cut oats. Pour chocolate almond milk over the top. Add sliced bananas and sprinkle home-made cacao powder over the top (made by grinding cacao nibs in the coffee grinder).

Ingredients:

• steel cut oats

• cherries

• 1 tangerine

• 1 tablespoon chia seeds

Directions:

In a bowl, combine steel cut oats with cherries and a tangerine. Add in chia seeds sprinkled over the top.

Ingredients:

• eggs

• coconut oil

• arugula

• cherries

• 1/2 nectarine

• oyster mushrooms

• pink salt and fresh cracked pepper

Directions:

Scrambled the eggs in coconut oil. Plate your eggs with the arugula, cherries, nectarine. Saute the oyster mushrooms in the same pan you just slid the eggs out of and season with pink salt and fresh pepper. SO AMAZING!

Ingredients:

• 1 cup steel cut oats

• coconut flakes

• ground cacao nibs (I put them in the coffee grinder to make real cacao powder.)

• chia seeds

• chopped apples

• strawberries

• bananas

Directions:

Combine your ingredients in a bowl and dig in!

Ingredients:

• 3 tablespoons chia seeds

• chocolate almond milk

• 1/2 banana, sliced

• 1/3 cup frozen blueberries

• goji berries

Directions:

In a container soak chia seeds over night in the fridge in chocolate almond milk (as much as you like). Then add sliced banana, frozen blueberries (my kids like the crunch) and as many goji berries as you like.

Ingredients:

• steel cut oats

• freeze dried blueberries

• chia seeds

• almond milk

Directions:

For kids or parents. Top steel cut oats with freeze dried blueberries, a sprinkling of chia seeds and a little almond milk.

Ingredients:

• 2 eggs sunnyside up

• kale

• Napa cabbage

• 1/2 an apple

• gluten-free toast

• 1/4 avocado

• lemon juice

• pepper

Directions:

Arrange the bed of kale and Napa cabbage on a plate with the apple and gluten-free toast. Spread the toast with avocado sprinkled with lemon juice and pepper. Prepare the eggs. Slide them on top of the greens and enjoy!

Ingredients:

• 1 tablespoon coconut oil

• 1 shallot, chopped

• 6 eggs

• 1/2 red onion, chopped

• 1/2 tomato, chopped

• 6 basil leaves, chopped

• pink salt and fresh pepper to taste

Directions:

Place a pan on the stove over medium heat. Melt coconut oil, then add chopped shallot to saute, then add the 6 stirred up eggs. Once the eggs are less liquid, add chopped red onion, chopped tomato, 6 fresh chopped basil leaves, pink salt and fresh pepper to taste. Fold 1/2 over to cook for 2 minutes, then flip to cook other side for about 2 more minutes.

Serves 4.

We have ours with gluten free toast with avocado and fresh strawberries.

Ingredients:

• gluten-free steel cut oats

• 1/2 banana, sliced

• 1 tangerine

• frozen blueberries

• hazelnut milk

Directions:

I pre-made gluten-free steel cut oats in my rice cooker (oats and water plus 30 minutes and done!) then added sliced banana, tangerine, and a handful of frozen bluberries (yes frozen, my kids dig the crunch). Then poured hazelnut milk over the top.

Ingredients:

• 3 tablespoons chia seeds

• 1 tablespoon goji berries

• 1 cup almond milk

• 1/4 cup hazelnut milk

• 1/2 box fresh cherries, cut

• 1/2 banana, sliced

• unsweetened coconut flakes

Directions:

Soak chia seeds and goji berries overnight in almond milk and hazelnut milk. Keep it in the fridge. In the morning, add fresh cut cherries, sliced banana and a handful of unsweetened coconut flakes for a cherry bliss breakfast.

Note: I pre-make grains in the rice cooker to use throughout the week for meals.

Ingredients:

• quinoa

• goji berries

• apple, chopped

• unsweetened coconut flakes

• hazelnut milk

Directions:

Layer pre-made quinoa in a bowl with goji berries, chopped apples and unsweetened coconut flakes. Pour hazelnut milk over the top.

Ingredients:

• 3 tablespoons chia seeds

• 1 tablespoon goji berries

• almond milk

• mango

• banana

• unsweetened coconut flakes

Directions:

Soak chia seeds and goji berries overnight in almond milk then, before you eat, add mango, banana and a handful of unsweetened coconut flakes.

Ingredients:

• olive oil or coconut oil

• 6 egg whites

• 1 Roma tomato, chopped

• 8 fresh basil leaves, chopped

• pink salt and pepper to taste

Directions:

In a pan on the stove that has pre-heated on high, use a little olive oil or coconut oil in the bottom of the pan then pour in egg whites. Turn the heat down to medium. Chop and add the Roma tomato, fresh basil leaves, pink sea salt and fresh pepper to taste. Once the egg whites are pretty firm (a little still floats around the pan), fold half of it over cook for another minute or two then flip cook for another minute or two and serve. I served ours with alfalfa sprouts!

Tip:

The trick to omelets is getting the pan super hot BEFORE you put the oil and eggs in.

Note: My quickest breakfast yet!

Ingredients:

• chia seeds

• any alternative milk (or a mix)

• pineapple

• mango

• banana

Directions:

Soak chia seeds in any alternative milk overnight in the fridge. I used 3/4 hemp milk and 1/4 coconut milk. I added precut pineapple, mango and banana to it. You can grab and go with this one. If your fruit is cut small enough, you just drink it. If you have the time, spoon it out like cereal. Kids dig it too.

Ingredients:

• 3 small potatoes

• 1 shallot, sliced

• rosemary

• pink sea salt and pepper to taste

• olive oil

• 6 egg whites

• spinach

• chopped red pepper

• strawberries

• gluten-free bagel

• avocado

• juice of 1 lemon

Directions:

Grate the potatoes (I used golden potatoes), throw them in a pan on the stove preheated on medium heat. Add shallot, rosemary, sea salt and pepper to taste and cook until crispy brown. Set them out to serve.

Then, in the same pan, add olive oil and pour egg whites, adding spinach and chopped red pepper. When you see the egg whites are 1/2 'soupy' fold one side over, cook for 2 minutes then flip to the other side.

This makes approximately 3 servings in the smaller size pan I use.

Serve with strawberries and half of a gluten-free bagel with avocado mashed on top, then 1/4 lemon squeezed on the top of the avocado and pink sea salt and pepper to taste.

Ingredients:

• quinoa

• 1 teaspoon pure maple syrup

• almond milk or other alternative milk

• unsweetened coconut flakes

• strawberries

• kiwi

• 1 tablespoon chia seeds

Directions:

Put pre-cooked quinoa (I made a batch the day before in the rice cooker and kept it in the fridge) in a bowl, add maple syrup and pour almond milk over the top (no measuring and any alternative milk will do). Then add unsweetened coconut flakes, strawberries, kiwi and chia seeds.

Ingredients:

• 1 tablespoon coconut oil

• 3 eggs

• 1 tomato, chopped

• 8-16 fresh basil leaves, chopped

• pink sea salt and cracked pepper to taste

Directions:

Heat a pan on the stove on high heat, then turn it down to medium. Add coconut oil, let it melt, then pour in 3 scrambled eggs. Chop and add the tomato, fresh basil leaves, pink sea salt and cracked pepper to taste. Let the egg cook until there is just a small amount of 'soupy' or uncooked egg, then fold one half over like an omelet for about 2 minutes then flip for another 2 minutes on the other side.

Serves 3-4.

I garnished with alfalfa sprouts and fresh basil leaves.

Note: This is shared by guest foodie Michael Nicholas, a fabulous friend of mine.

Ingredients:

• about 2 tablespoons chia seeds

• any alternative milk (almond, coconut, flax, hemp etc)

• banana, cut up

• 1/2 box blueberries

• 1/2 box raspberries

Directions:

In a cup, glass, or jar, cover the bottom with chia seeds. Then pour in any non-dairy milk. Leave it to soak over night. In the morning it 'plumps' into a bit of a pudding.

I did mine with almond milk then added about 1/2 cup of coconut milk, a banana, bluberries and raspberries. It was AMAZING!

I've also been told you can indugle it with chocolate coconut or almond milk. ;)

Ingredients:

• Bob's Red Mill millet grits

• fresh chopped mango

• papaya

• banana

• apple-pear/asian pear

• 1/3 cup organic homemade almond milk

• cinnamon to taste

Directions:

Prepare the millet grits as directed on the package or do as I do - pop 2 cups in a rice cooker with 3 cups of water and walk away for 20 minutes. When it's done, portion out 4 equal servings of the millet grits, add on the fruit, drizzle on almond milk and add a sprinkle of cinnamon.

Serves 4.

Ingredients:

• millet grits

• pumpkin seeds

• kiwi

• papaya

• apple

• goji berries

• raw unsweetened coconut flakes

• almond milk

Directions:

In a bowl, serve up your millet grits and add pumpkin seeds and the fruits. Sprinkle with coconut flakes and pour in some almond milk.

Ingredients:

• Mom Bars (found in recipes under the 'Snacks' tab)

• rice or almond milk

Directions:

Crumble the Mom Bars up to make something like a muesli and pour on some rice or almond milk.

Ingredients:

• Maple Grove Farms gluten-free pancake mix

• 1 bag of organic frozen berries

Directions:

Prepare the pancakes as directed on the box (yes, you can use a homemade mix or any other gluten-free mix that works for your belly).

Defrost the entire bag of frozen berries in the microwave for 2 minutes then add to your pancake batter.

Pour or scoop 1/3 cup amounts onto your hot pan (no oil), cook till you see them bubble then flip and cook the other side approximately 2 minutes then serve.

Gorgeous AND delicious!