Egg-celent Breakfast

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Here’s an easy breakfast I threw together! Super easy, quick and yummy!

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Ingredients

New York Lox

2 eggs, hard boiled

1/4 cup lettuce

1/4 cup Spinash

1 avocado

Himalayan Pink Salt

Optional:

Capers

Lemon

Salad Dressing

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Take out a small pot, fill with water, add eggs. Let boil for 10-15 min. Take out lox, cut lettuce, and avocado. Sprinkle with salt. Add capers and squeeze lemon over it or add salad dressing, if desired. Once eggs are done, remove the shell, slice, and serve!

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Persimmons & Quinoa: Breakfast From Heaven

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Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Cabbage Salad

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This is by far one of the quickest, cheapest, most delicious, and nutritious recipes!

Cabbage is loaded with Vitamin C, K, B6, Manganese, Calcium, Thiamin, beta-carotene, flavonoids, along with other nutritive properties!

In fact, there is research out there that states that cabbage is helpful for Heart Disease, Cancer, Diabetes, boosting Immune Function as well as Obesity.

Raw Cabbage, especially, is a high prana food, so eat up!

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Ingredients

Raw Cabbage

Coconut oil (melted) or Olive Oil

Nutritional Yeast

Lemon Juice

Cilantro

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If using coconut oil, turn on low and melt oil. Let cool and then pour over chopped cabbage. Toss salad and squeeze lemon juice over your cabbage. Add nutritional yeast and cilantro. ❤

Brussel Sprout Chips

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Such a quick and easy snack that is great for kids, apps, or as a side dish!

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1 lb Brussel Sprouts

3-4 tbsp Olive Oil

A pinch of Himalayan Pink Salt

A Pinch of Garlic Powder

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Set the oven to 360 degrees. Pull out a baking pan, line with either tin foil or cooking paper. Cut the bottom of your brussel spouts and begin the peel the layers off to make your “chips”. Drizzle olive oil over brussel spouts, add salt, and himalayan pink salt, and mix together with your hands to evenly coat. Pop in the oven for 10-15 minutes. When done, taste, and season more if needed. And then you’re done. It was that easy ❤

Super Smooth Blueberry Peach Smoothie

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Can’t get enough of a good smoothie, so here’s one to try out!

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1 Banana

1/4 Cup Blueberries

1/4 Cup Peaches

1/4-1/2 Cup Brown Cow Vanilla Yogurt

1 Cup Orange Juice

Add

2 Tbsp Flax Seed Oil

2-3 Tbsp Chia Seeds

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Pretty Basic. Throw it all in a blender for 15-30 seconds and you’re good to go! I love smoothies because they are so simple and so easy! Blueberries are a great source of energy and help keep focus through out the day. They are also full of medicine quoteantioxidants which kill free radicals in the body and promote healthy aging and can help prevent cancer. Tag teaming with peaches and you’ve got an unbeatable combination: they are so, so delicious — definitely one of my favorite fruits — and they are also full of antioxidants and Vitamin C. In addition to inhibiting free radicals, the Vitamin C found in peaches, blueberries, and orange juice promote healthy skin and youthful properties because it increases collagen production. Furthermore, both peaches and blueberries promote a healthy heart ❤ Peaches and Blueberries both contain fiber and Vitamin C, the bananas and peaches contain potassium, all of which can dramatically reduce risk of heart disease if taken regularly and with a low salt diet. And if that’s not enough, the yogurt will help your gut’s micro biome and promote good gut bacteria and healthy flora which will help with your digestive processes. Enjoy! Please leave a comment bellow and let me know what you think or if you have any requests for recipes ❤

Sources:

Feature, Carol SorgenWebMD. “Heart-Healthy Diet: 5 Foods for Your Heart.” WebMD. WebMD, 2015. Web. 10 Oct. 2015.

“6 Healthiest Berries for Women’s Hearts.” Health.com. Health.com, n.d. Web. 10 Oct. 2015.

“Peaches: Health Benefits, Nutritional Breakdown.” Medical News Today. MediLexicon International, 11 Sept. 2015. Web. 10 Oct. 2015.

Not Cha Mama’s French Toast

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Here’s a little twist to a favorite morning sweet tooth…

Ingredients:

1 Fresh Baguette

2 Eggs (One per cut of bread)

1 tsp Cinnamon

1 tsp Nutmeg

A pinch of Salt

1 tsp Vanilla Extract

Toppings

100% OrganicMaple Syrup (no high fructose corn –pardon my french– crap allowed!)

Arrow root Powder

THE NIGHT BEFORE

Prepare your batter by wishing together your eggs, cinnamon, nutmeg, salt and vanilla extract. Cut your desired amount of bread slices about 1 1/2 inches thick each. Stick in an appropriate pan and allow the bread to marinate over night in the fridge. This will make your toast extra soft and chewy!

In the morning, your slices should be fully soaked and most of the batter should have swelled up into the bread. Take out a frying pan, butter it up, and fry your slices like you normally would for french toast. While those are frying up, turn your oven to about 225 degrees Fahrenheit and stick your fried pieces of toast in the oven for 15-20 minutes. If you want to add fruit to your dish, now would be the time to cut them up. Once the timer goes off your toast will be soft, warm, and have a bit of crunch! Add your preferred amount of maple syrup and Arrow Root as a substitute to powdered sugar.

Bon Apetit! ❤

Gourmet in 20: Lemon Salmon and Side Salad

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I, myself, am a salmon junkie. For a pescatarian it’s my version of a steak. So here is my super easy, 6 ingredients or less, 20 minutes recipe:

Ingredients

1/4-1/2 lb salmon per person

1/2 a lemon for each person

A pinch of Salt

Side Salad

(Make it how you want! Pick as many or as few as you choose)

Head of lettuce             Cilantro             Avocado

Carrots                         Salt

Onion                           Pepper

Pine nuts                     Bell Pepper

Cabbage                     Parmesan

Add: Choice of Salad Dressing

To start: Turn the oven to 365 degrees. Get out a baking pan ( 8″ by 8″ or 9″ by 9″), pull out some handy, dandy tin foil and roll out enough to cover the base of the pan, but also to create a makeshift cover over the salmon. Place the Salmon on top of the tin foil, squeeze 1/4 a lemon on top of each slice, and sprinkle salt over each cut. Then, fold tin foil over salmon so that it is not touching it, but creating a bubble around it. This will keep the moisture in and help it to bake faster. Once the oven is ready, stick it in, and set the timer for 10 minutes. While the Salmon is cooking, pull out salad fixings and begin a choppin’! Salads can be as fun or as boring as you’d like! In this go round, I made the salad with red leaf lettuce, white onion, cilantro, avocado, pine nuts, cabbage, with a sprinkle of salt and pepper. Once your 10 minute timer goes off, open the open and open up the tin foil, exposing the salmon. It should look about halfway cooked: some parts cooked and some not. Place it back in the oven, with the tinfoil open and set oven on broil for another 10 minutes. Once the 10 minutes has gone by, your salad should be done and so should your salmon! If the salmon needs a little while longer, turn on oven and let it coast until it’s reached desired finish. Once you’ve taken the salmon out, squeeze the rest of you lemon over it and sprinkle a bit more salt.

Enjoy ❤