Recipes

Protein Packed Brunch 

Ingredients: 

6 to 7 free range eggs  

1/4 cup almond milk

1 Tb. ghee (grass feed butter)

6 organic grape tomatoes halved 

5 organic button mushrooms sliced 

2 handfuls of organic baby spinach 

1/4 organic vegetable or bone broth (beef or chicken)

Spices:

garlic salt 

cayenne pepper 

basil 

Directions: 

Place organic vegetable or bone broth and ghee (grass feed butter in frying pan and toss in spinach, sliced mushrooms, halved tomatoes, cook on medium low until wilted. 

In separate bowl mix eggs and almond milk, and pour over wilted vegetables and add spices to taste. 

Cook covered on low medium heat for about 8 to 12 minutes or until eggs become firm (do not overcook). Once firm turn off heat and add sliced parmesan. 

Cut in triangles and serve. 

Ingredients: 

3 tablespoons extra virgin olive oil

4 cups of mushrooms (wild preferred) but button mushrooms are fine 

Pre-made Pizza Crust, such as cauliflower crust, Rustic Pizza crust, gluten free pizza crust, your choice

2 garlic cloves (diced)

4 ounces fresh mozzarella or alternative cheese thinly sliced 

3 cups of loose arugula 

1 table spoon of lemon oil (or 1/2 of lemon squeezed in olive oil) 

1/4 himalaya salt 

3 tablespoon of Pecorino cheese 

Directions: 

1. Take pizza crust and rub 1 tablespoons of the extra virgin olive oil on the crust. Sprinkle 3 ounces of mozzarella on crust and bake in oven on 475 (per package recommendations until lightly brown). 

2. Heat 2 tablespoon of extra virgin olive oil and cook mushrooms and diced garlic cloves over medium heat for about 5 minutes until browned. transfer to a bowl and toss in the 3 cups of arugula, along with 1 tablespoon of the lemon oil (squeezed lemon in olive oil) and salt

3. Remove pizza crust from oven and top the arugula and mushroom mixture on crust, sprinkle the remaining 1 ounce of mozzarella and the 3 tablespoons of Pecorino cheese over arugula mixture. Serve immediately.