Avocado Egg Toast

  • 1 slice of toast of choice (I use Ezekial, higher protein)

  • 1/2 avocado

  • 1/2 oz feta cheese

  • 1/2 T fresh herbs (I used dill)

  • 1 Tsp finely chopped red onion

  • 3 slices either ham or turkey (Applegate, Plainville, True Story, Diestel)

  • 1-2 fried eggs (pasture raised)

  • Salt & Pepper, Crushed red pepper flake

Avocado Mash: mix the red onion, fresh herbs, pinch of salt and pepper, and feta cheese together until mashed well. Toast your bread to your liking. Spread the avocado mash on the toast. Then add your meat of choice. Fry your egg and add to the top. Sprinkle with salt and crush red pepper flake.

Pumpkin Protein Pancakes

Makes 8- 4 inch pancakes.

  • 2 Eggs

  • 1/2 Cup Canned Pumpkin

  • 3/4 Cup Greek Yogurt or Dairy Free

  • 1 Tablespoon Coconut Sugar

  • 1/2 C Gluten Free Flour Blend

  • 1/2 Cup Vanilla Protein Powder

  • 1 Tsp Baking Powder

  • 1 Tsp Cinnamon

  • 1/4 Tsp Nutmeg

  • 1/4 Tsp Clove

  • Pinch of Salt

  • 1 Tsp Vanilla

  • 1 T of Milk of Choice (add more for desired consistency)

Mix the dry ingredients in a bowl and then add all of the wet ingredients to the dry. Mix and then if consistency is too thick, add another tablespoon of milk (or water). Let sit while your pan heats. Heat to medium low heat. Grease with your choice of avocado oil, butter, or ghee. Use 1/4 cup to scoop batter onto the hot pan. Cook 3-4 minutes each side. They tend to be a little on the thick side, so they take a little longer than a normal pancake. Top with your favorite toppings.

Leek & Swiss Chard Egg Bake

  • 1 cup chopped swiss chard

  • 1 large leek sliced and washed (About 2 cups)

  • Salt & Pepper

  • 1/8 tsp ground nutmeg

  • Healthy cooking oil ( such as: avocado, olive, ghee, or grass fed butter)

  • 8 pasture raised eggs

  • 6 slices of cooked bacon chopped

  • 1/2 cup organic whipping cream or dairy free milk

  • 1/4 c freshly grated parmesan cheese (can omit)

Preheat oven to 350 degrees (f). Grease a large pie pan or an 8x8 glass baking dish. Cook your bacon, set aside to cool. Thinly slice the leek about an inch or 2 after the green begins, then rinse thoroughly to remove dirt. Heat a large pan on medium heat and drizzle with cooking oil of choice, while you chop the swiss chard. Add the leeks to the heated pan and stir until soft, about 5 minutes. Then add the swiss chard. Season with salt and pepper. (I cover with a lid and stir often to steam them) Cook until soft and remove from heat and let cool. Chop bacon into fine pieces. Crack eggs in to a large bowl. Add milk of choice, and 1/4 teaspoon of salt and pepper and the nutmeg. Mix well. Add the leek chard mixture and bacon to your egg mixture. Mix well and pour into your baking dish. Sprinkle the cheese on the top. Bake for about 35 minutes or until the center is no longer wet.

Pumpkin Protein Fluff Bowl

  • 1/2 Cup Yogurt of Choice

  • 1/4 Cup Canned Pumpkin

  • 1 Scoop Vanilla Protein Powder

  • 2 Tsp Cinnamon

  • 1/4 Tsp Clove

  • Pinch of Salt

Mix the yogurt, pumpkin, and protein powder until fluffy. Then add your spices and salt and mix. Top with pumpkin seeds, pecans, and any other desired topping. Can also drizzle with maple syrup.

Protein Yogurt Bowl

  • Plain Vanilla Yogurt of Choice

  • 1 Scoop Favorite Protein Powder (my favorite is Organifi)

  • Fresh Fruit

  • Nuts

  • Pumpkin Seeds

  • Chia Seeds

  • Flaxseeds

These protein yogurt bowls are an amazingly delicious way to get your protein in and can be made with any of your favorite ingredients. Mix about 1/2 Cup- 3/4 Cup your favorite plain yogurt with 1 scoop of vanilla protein powder. I have tried a lot and Organifi is my favorite for this, but any will do. Top with your favorite healthy nuts and seeds and fruit! Easy and delicious.

Protein Egg Biscuits

Makes 9- 10 Biscuits.

  • 1 Cup Almond Flour

  • 1 Tsp Baking Powder

  • 1 Tsp Salt

  • 1/2 Cup Cooked Ground Sausage

  • 1/2 Cup ( 3-4 Strips) Cooked Bacon

  • 1 Green Onion Chopped

  • 1/2 Cup Cheese Of Choice

  • 6 Eggs

Pre-heat the oven to 375 degrees Fahrenheit. Mix the dry ingredients in a medium sized bowl, then add all of the remaining ingredients and mix well. Use 1/4 cup to scoop egg mixture onto a silicone mat or parchment paper lined baking sheet. Bake for 10-12 minutes or until there is no raw egg on the top of each biscuit.

Banana Protein Pancakes

Serving Size: 3 pancakes (4 inch) Serves 2

  • 1 Scoop Vanilla protein (I used Organifi)

  • 1/4 cup gluten free flour

  • Pinch of Sea Salt

  • 1/4 tsp baking powder (aluminum free)

  • 1 pasture raised egg

  • 1/2 cup mashed banana

  • 1/4 cup + 2 T water (or milk)

Preheat pan or griddle to low medium heat. Mix all the ingredients together. Grease your pan with approved cooking oil or butter. Scoop two spoonful’s of batter and spread out a little from the center so it makes a flatter cake. Cook 2-3 minutes each side. Top with your favorite nuts, nut butters, and fruit.

*Note: the banana does make a slightly wet consistency even when cooked.