​Ingredients:

• 1/2 cup of mashed ripe banana
• 1 1/4 cups toasted coconut almond milk
• 1/2 Tbsp flaxseed
• 1/4 tsp cinnamon
• 1/2 tsp pure vanilla
• 1 Tbsp almond meal for texture
• A loaf French bread ( Or you can get the raisin bread at Panera bread and soak for less time)

Top with fresh blueberry, fresh basil and maple syrup.

INGREDIENTS

• 18 large Eggs
• 1 lb sweet potatoes chopped, finely
• 1/2 Yellow Onion chopped
• 1 medium red Bell Pepper,diced
• 1/4 cup of chopped fresh cilantro and basil mixed
• 1 Jalapeno Pepper, diced
• 1 tsp. Himalayan Salt*
• 1 tsp. Ground Black Pepper 

INSTRUCTIONS

1. Preheat oven to 350°F. Use silicone muffin pans placed on top baking sheet. It is easier to get the baking sheet out of the oven then the silicone muffin pan. 
2. Cook the sweet potato in a skillet until completely cooked through.
3. Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.
4. Divide the sweet potato evenly between the 24 muffin cups.
5. Beat all the eggs in a large bowl and add cilantro and basil mixture, salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
6. Scoop 1/4 of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups.
7. Sprinkle the hot pepper on top of all the muffin cups evenly.
8. Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.

*You may want to use more or less salt its based on your taste.

Two eggs, golden sweet potato hashbrowns and turkey sausage.  This is a healthier version of the All-American Breakfast from George Webb.

Now that fall is here it is easy to get caught up in the Fall fat traps with lattes. Lattes are our fall favorites we drink pumpkin spiced lattes, apple cinnamon lattes and more. The receipe below helps with avoiding the fall fat trap of lattes.

You can enjoy lattes without the fat. This receipe eliminates most of the fat from buying lattes at most chain coffee shops. Not only does this latte receipt reduces the fat it also reduces the cost of going to get this latte everyday!!!

Here is a healthy breakfast for the meat eaters.  I took the Denver Scramble recipe from the chowhound and modified it.

Ingredients:

• 2 tablespoon ghee ( can substitute for olive oil, avocado oil or similar)
• 1/4 cup chopped onion
• 1/4 of bunch of fresh basil (chopped)
• 1 sweet potato peeled and diced
• 1 medium yellow or green bell pepper, cored, seeded and cut into medium dice
• 10 large eggs, beaten ( or you can use egg whites)
• a dash Himalayan salt
• a dash  ground black pepper

Instructions:

• In a large nonstick frying pan/skillet over medium high heat, saute onions with the ghee/oil. Stir in sweet potatoes and bell pepper. Cook, until sweet potatoes are soft to desired consistency.
• Add the eggs and basil,  stir the eggs to scramble, season to taste with salt and pepper.
• Continue to cook and stir until the eggs are cooked to your preference. 
• Enjoy!

​
*Store  any leftovers in a container and eat for breakfast the next day (this way you are not cooking and prepping food everyday)

Ing​redients:

organic small gold potatoes (24oz, about 1.5lb) washed and quartered
1 tbsp canola oil
1 tbsp coconut aminos teriyaki sauce
rosemary, to taste
sea salt, to taste
1 15oz can Cannellini beans, drained and rinsed
1 cup finely chopped Kale
1 cup cherry tomatoes, halved
1 tbsp dried parsley
1 tbsp diced chives
1 tbsp olive oil
1 lime, squeezed
black ground pepper, to taste
sea salt, to taste

Preparation:
1. Preheat oven to 400F.
2. In a mixing bowl, toss together the potatoes with the canola oil, coconut aminos teriyaki sauce, rosemary and sea salt. Transfer to a baking dish and bake for 30-35 minutes, until tender and gold brown.

3. Meanwhile, in a mixing bowl toss the beans together with the kale, tomato, parsley, chives, olive oil, lime, pepper and sea salt.
4. Once potatoes are cooked, remove from oven and top with the bean salad and enjoy!!