Avocado Grilled Cheese

Ingredients

• 1 egg
• 1 tbs. milk
• 2-4 slices of bread
• 1/2 avocado, mashed
• 1-2 slices cheese of choice
• 1 tbs.butter

Instructions

1. In a bowl, scramble egg and add milk, set aside
2. In another bowl, mash avocado, set aside
3. Place mashed avocado onto bread, top with cheese, then add second layer of bread (like a sandwich)
4. Carefully, cut the filled sandwich into strips
5. Dip each strip in the egg mixture
6. In a pan, on medium add butter and cook strips. Brown all sides of strips and serve

Spinach + Mushroom + Bacon Breakfast Frittata

Makes 4 servings
Ingredients:
8 large free-range eggs
1/2 cup coconut milk
8 slices of high quality nitrate-free bacon, chopped
8 ounces mushrooms, sliced
2 1/2 cups fresh baby spinach
1 yellow pepper, diced
Intructions:
Preheat oven to 425 degrees f.
In a large bowl, whisk eggs with coconut milk, season with
sea salt and pepper to taste.
Set aside.
Heat a large oven-proof skillet over medium high heat. Add
bacon and cook until brown and crispy, about 6-8
minutes.
Add mushrooms and peppers to the skillet and cook, stirring
occasionally, until tender and browned, about 3-4
minutes.
Stir in spinach and cook until it begins to wilt, about 2 minutes.
Stir in egg mixture and place the skillet into the preheated oven. Bake
until top is set and golden, about 14-15 minutes.
Serve immediately.

Asparagus + Tomato Frittata

{A perfect Springtime weekend breakfast!}🌱
makes about 2-3 servings
Ingredients
6 free range eggs
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
3.5oz. fresh asparagus (about 5-6 stalks,
ends trimmed)
1 Tbsp avocado oil, or olive oil
1 shallot, diced
1 red pepper bell, diced
1/2 cup cherry tomatoes, halved
Instructions:
Preheat the oven to 350°f and grease a small rectangular baking tin with a little olive or coconut oil.
In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
Heat oil in a frying pan over a medium heat, then add the shallots and red pepper. Sauté for 5 minutes, until tender, and add the
asparagus and sauté for another minute or so. Transfer the vegetables to the greased baking tin and top with the
halved cherry tomatoes. Pour the beaten eggs over this mixture and pop it into the preheated oven for 20-25 minutes, until puffed, golden and set in the middle.

Chocolate Raspberry French Toast

serves 2-3

Ingredients:

• 1/4 cup almond milk
• 3 eggs, beaten
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup pecans, chopped
• Nonstick cooking spray
• 5-6 slices hearty Whole Wheat bread, I use Daves Killer thinly sliced power seed
• 2 tbsp chocolate hazelnut butter (We like Justin's), melted and thinned with almond milk
• 1/2 cup fresh raspberries 

Method:

1. In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
2. Coat a griddle with cooking spray. Heat to medium.
3. Dip each bread slice into egg mixture, turning to coat evenly on both sides. Let bread soak in egg mixture, about 10 seconds each side.
4. Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time. 
5. Cut slices in half diagonally and arrange on plates.
6. Melt chocolate hazelnut butter in a small bowl in the microwave for 20 seconds. Stir. Add a tbsp of almond milk and stir until syrup consistency, adjusting milk if needed.
7. Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!

Carrot Raisin Muffin

You'll need: 

1 cup carrot juice 

• 1/2 cup unsweetened applesauce 

• 1/2 cup raw honey 

• 2 egg whites 

• 1 cup rolled oats 

• 1 cup white whole-wheat flour 

• 1 tsp cinnamon 

• 1 tsp baking powder 

• 1/2 tsp baking soda 

• 1/2 tsp sea salt 

• 1/2 cup raisins {opt} 

• 1/2 cup pecans {opt} 

• 1 Tbs raw honey {opt} 

1⃣Preheat oven to 400 degrees. Place muffin liners in tin and spray with cooking spray. 2⃣Beat juice, applesauce, honey & egg whites. In a separate bowl, stir oats, flour, salt, baking powder, soda & cinnamon. 

3⃣Combine wet & dry ingredients. Add raisins if desired. Using 1/3 cup, scoop batter into liners. Makes 15 muffins. 

4⃣For optional topping, heat pecans and honey in a sauce pan over medium heat for 3 minutes. Stir constantly. Sprinkle over each muffin. 

5⃣Bake 15 minutes. 

About 145 calories each. Enjoy!!

Lean & Mean Cinnamon Crepes

You'll need: 

2 scoops @yummology Lean and Mean protein and waffle mix 

• 1 cup unsweetened cashew milk 

• 2 large eggs OR 4 egg whites 

• dash of cinnamon 

1⃣Heat a large frying pan to medium heat. 

2⃣Combine all ingredients. Spray pan with zero-calorie spray. Pour 1/3 cup mix into pan and swirl around until it covers the base of the pan. 

3⃣Cook until small bubbles form on the top. Go around all the edges with a rubber spatula to make sure it's not stuck. Flip. Cook until golden brown. 

4⃣Rollup with your favorite crepe toppings. 

{clean eating} German Pancakes

You'll need:
2 Tbs. coconut oil
6 whole eggs
1 cup milk {we used @califiafarms toasted coconut}
1 cup @kodiakcakes Power Cakes Mix
1/2 tsp. Sea salt
1/2 tsp. Vanilla extract
1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. We topped ours with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut 

Weekend Cinnamon Rolls

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• ROLLS: 2-1/2 tsp instant yeast • 1/2 cup warm water • 1/2 cup butter • 1/2 cup honey • 1 tsp salt • 1 cup mashed sweet potatoes • 1 cup scalded almond milk • 2 beaten eggs • 5 cups white whole-wheat flour FILLING: 2 Tbs. grass-fed butter, melted • 2 Tbs. Sugar in the Raw • 1 Tbs. cinnamon
  1⃣Beat eggs. Set aside. Dissolve yeast in warm water. Once dissolved, pour eggs into water with yeast. Set aside.
  2⃣Heat milk in a pot over high heat until small bubbles form around edges. Remove from heat. Add butter, honey, salt and potatoes. Stir. Add egg and yeast mixture. Mix well.
  3⃣Pour into a bread mixer with flour and knead for 10 minutes {I used my kitchen aid with the hook attachment}. 4⃣Store in fridge for 2 hours to let rise.
  5⃣Place dough on a floured piece of parchment paper. Flour your rolling pin and roll dough into a large, thin rectangle. Spread filling all over dough. Using a pizza cutter, slice the dough into 2" strips and roll up. Making 24 rolls. Place into 2 greased 9x13 pans. Cover with a dish towel and let rise for 5+ hours {I usually let them rise overnight}.
  6⃣Bake at 375 degrees for 20 minutes or until lightly browned. Top with your favorite frosting or glaze.

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Pepperoni & Cheese Crescents

• 30 min
• total time
• ingredients4
• servings8

Ingredients

1

(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

24

slices (about 5 oz.) pepperoni

2

oz. (1/2 cup) shredded mozzarella cheese

1

cup tomato pasta or pizza sauce, heated

Steps

• 1Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
• 2Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
• 3Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
• 4Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.