Turkey and Asparagus Crepe

Turkey and Asparagus Crepe

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INGREDIENTS

• 16 Cooked Asparagus Spears

• 4 Thin Slices of Turkey

• 4 Tsp. Grated Parmesan Cheese

• 4Eggs

• 1/2 Cup Milk (non dairy milk or reg. milk)

• 2/3 Cup Flour (might need a bit more depending on the type of

  milk, can use gluten free flour if needed)

• 4 Tsp. Oil (I prefer coconut oil)

DIRECTIONS

Dice asparagus and turkey into bite sized pieces. Put eggs, milk and flour into a blender. Blend until smooth. Put 1 tsp. of oil in pan over med. heat. Spread oil evenly around pan. Pour 1/4 of batter into pan or just a very thin layer of batter. Cook for about 3 min. and flip. Immediately put 1/4 of the turkey and asparagus on 1/2 of crepe. When crepe is done cooking fold 1/2 crepe over the half with asparagus and turkey. Sprinkle 1 tsp. of cheese ver crepe and serve.

Servings: 4 Crepes

No-Guilt French Toast

No-Guilt French Toast

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Ingredients:

• 1 tblsp coconut oil

• 2eggs

• 1/3 cup milk reg or non dairy

• 1 tsp cinnamon

• 2 tblsp orange juice

• 4 slices organic bread or gluten free bread

• 1 tsp vanilla

• 4 tblsp plain yogurt

• 1 cup strawberries, stems removed and sliced

Directions:

Put 1/2 of oil in a pan and meet over med. heat. in a large flat bowl. mix together, eggs, milk, cinnamon and orange juice. Place bread into egg mixture, flip and then place in pan. Do this with another piece of bread. Cook until browned on each side. Set aside and keep warm. Add removing oil into pan and melt. Put remaining 2 pieces of bread into egg mixture and put in pan and brown on both sides. Remove from pan and keep warm. In small saucepan place strawberries and cook covered until soft and juices are released. Add vanilla and yogurt and stir. Continue heating over low heat until warmed. Place french toast on 4 plates and top with strawberry and yogurt.

Serves 4

Frittata

Frittata

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FRITTATA

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Breakfast: Day 2

Ingredients:

• 1 tbsp. olive oil
• 1 cup cooked chicken breast
• 1 cup sautéed peppers and onions
• 6 eggs
• 1 tbsp. chopped fresh parsley
• salt and pepper to taste

Directions:

Preheat oven to 325 degrees. Heat pan and add 1 tbsp. olive oil and coat the bottom of the pan. Then add onions, peppers, and chicken in the pan. Crack eggs and beat them. Pour eggs over onions, peppers and chicken. Add parsley and put into preheated over. Cook for about 10-15 minutes.

Serves: 4

Muffin Tin Frittatas

Muffin Tin Frittatas

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MUFFIN TIN FRITTATAS

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Ingredients:

• 8 eggs
• ½ cup ricotta cheese
• 2/3 cup mozzarella cheese
• ½ cup black beans - drained
• salt and pepper to taste
• 1 cup tomatoes - diced
• Cooking Spray or Oil to coat muffin tin

Directions:

Preheat oven to 325°. Crack eggs into a bowl and mix well. Add ricotta, mozzarella, beans and salt and pepper. Stir well. Coat muffin tins with oil or use spray. Add a few tomato pieces into each tin. Spoon egg mixture into 12 muffin tins (make sure to get beans and cheese into each tin) Put muffin tin into oven and cook for about 12-15 min. (don’t over cook) 

Serves: 4

Toaster Spinach Bars

Toaster Spinach Bars

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TOASTER SPINACH BARS

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Ingredients:

• 4 cups packed power greens (kale, spinach & chard)
• ½ cup ricotta cheese
• 1/3 cup shredded mozzarella cheese
• 4 eggs
• salt and pepper to taste
• Cooking spray or oil to coat pan

Directions:

Preheat oven to 350°. Put greens, cheese, eggs, salt and pepper into blender. Blend a few minutes until smooth. Coat 9” square pan with oil and pour spinach mixture into pan. Cook for about 15 min. Do not overcook. Take it out just before it’s completely firm as it will continue to cook when you take it out.

My favorite is to cut into pieces and put in toaster to warm!

Serves: 4

Power Bites

Power Bites

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POWER BITES

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Ingredients:

• 2 ripe bananas
• 2 tbsp. flaxseed
• 1 cup oats(preferably organic)
• 1/4 cup shredded unsweetened coconut
• 1/4 cup chopped nuts, your choice
• 1/8 - 1/4 cup dried currants or cranberries
• 1/4 real peanut butter (make sure only peanuts and salt)
• 2 tbsp. pure maple syrup

Directions:

Preheat oven to 375°.  Place bananas in a bowl and mash until almost smooth. Add flaxseed, oats, coconut, nuts, currants, peanut butter, and maple syrup. Mix well. Form into balls about the size of a golf ball and place on cookie sheet. Cook about 15 min.

Makes about 8 - 9 power bites

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

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PUMPKIN PIE OATMEAL

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Ingredients:

• ¼ cup organic oats
• ¼ cup coconut, almond milk or regular milk
• ¼ cup plain greek yogurt
• 1 heaping tbsp. pumpkin (make sure pumpkin is the only listed ingredient)
• 1 tbsp. dried currants
• 1/4 tsp. cinnamon
• 1 tsp. pure maple syrup
• 1 tbsp chopped pecans (or nut of your choice)

Directions:

Add all the ingredients into a mason jar and stir well. Place overnight in the fridge. In the morning you can eat it cold or you can remove lid and warm in microwave. If you like a thinner oatmeal add additional milk.

Serves: 1

Tropical Oatmeal

Tropical Oatmeal

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TROPICAL OATMEAL

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Ingredients:

• ¼ cup coconut milk, almond or regular milk
• ¼ cup organic, plain greek yogurt
• ¼ cup organic oats
• ¼ cup blueberries (pineapple works great too)
• ½ cup strawberries
• 1 heaping tbsp unsweetened shredded coconut

Directions:

Add all the ingredients into a mason jar and stir well. Place overnight in the fridge. In the morning you can eat it cold or you can remove lid and warm in microwave. If you like a thinner oatmeal add additional milk.

Serves: 1