Needed ingrediencies

1.       Cooking spray

2.       6 slices of bacon

3.       8 large eggs

4.       1 cup of cherry tomatoes, halved

5.       2 tablespoons chopped green onion

6.       1 pinched ground black pepper

1.       Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.

2.       Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.

3.       Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.

4.       Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

Recipe Link

Needed Ingredients: 

1. 2 tbsp Ghee or coconut oil
2. 8 eggs
3. 1 large sweet potato, peeled and cut in slices
4. 2 sliced zucchinis
5. 1 sliced red bell pepper
6. 2 tbsp fresh parsley

1. Salt and pepper to taste.
2. Heat a pan over a medium-low heat;
3. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
4. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
5. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
6. Season the egg mixture with salt and pepper and add to the cooking veggies;
7. Cook on low heat until just set, about 10 minutes;
8. Finish the frittata until golden under a heated broiler.
9. Cut the finished frittata into wedges and serve with fresh parsley.

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Needed Ingredients:

1. 1 lb. boneless skinless chicken breasts, cut into strips
2. 1 cup almond flour
3. 3/4 cup unsweetened coconut flakes
4. 1 egg, beaten
5. 1 tbsp paprika
6. 1/2 tsp cumin
7. 1/2 tsp garlic powder
8. 1/4 cup honey
9. 2 tbsp spicy Paleo mustard
10. 2 tsp apple cider vinegar
11. Salt and pepper

1. Preheat oven to 375
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine the almond flour, coconut flakes, paprika, cumin, and garlic powder.
4. Season both sides of the chicken strips with salt and pepper. Take a piece of chicken, dip it in the egg, and then dredge it in the almond flour mixture. Lay the chicken on the prepared baking sheet and repeat with remaining pieces. Bake for 15-18 minutes until cooked through.
5. While the chicken tenders are baking mix together the honey, mustard, and apple cider vinegar for the dipping sauce

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Needed Ingredients:

1. 1 very ripe banana and a few slices for garnish
2. 3/4 cup unsweetened plant-based milk e.g. rice milk
3. 1 teaspoon maple syrup and more for drizzling on top
4. 1 teaspoon coconut oil
5. 1 cup all-purpose flour
6. 1 1/2 teaspoons baking powder
7. 1 tablespoon hazelnut meal and more for garnish
8. 1/4 cup chocolate chunks or chocolate chips

1. In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and coconut oil. Give it a quick whisk.
2. Add the flour, baking powder, and hazelnut meal to the wet ingredients. Whisk until incorporated. Fold in the chocolate chunks. 
3. Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop or small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 5-6 pancakes out of the batter. 
4. Stack the pancakes, top with banana slices, drizzle with maple syrup and sprinkle with hazelnut meal. Enjoy!

Recipe Link

Needed Ingredients:

1. 1 tbs canola oil
2. 1 medium size yellow onion finely chopped, approximately 8 oz
3. 2 cloves garlic minced
4. 3 tbs chili powder
5. 2 tsp cumin powder
6. 2 cups cooked black beans
7. 1 tsp salt
8. 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
9. ½ cup + 1 tbs chopped fresh cilantro
10. 1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
11. 8 oz vegan cheese Mexican style GoVeggie preferred
12. 12-14 5.5-inch corn tortillas (gluten-free if desired)

1. Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
3. Preheat oven to 350 °F.
4. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
5. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
7. Garnish with the remaining cilantro before serving.

Recipe Link

Needed Ingredients:

1. 2 cups Dried Lentils, rinsed                                        
2. 1 large Onion, chopped                                       
3. 2 cloves Garlic, chopped
4. 2  large Carrots, chopped
5. 1 stalk Celery, chopped
6. 2 cups Fresh Spinach 
7. 1 14 oz can Diced Tomatoes
8. 8 cups Water
9. Salt and Pepper to taste

Place all ingredients, except spinach in the slow cooker. Cook on high for 4-5 hours or on low for 8-10 hours. Add the spinach the last 10 minutes of cooking. Serve with additional fresh spinach, hot sauce, or a squeeze of fresh lemon, if desired. Makes 6 Servings.

Needed Ingredients:

1. 1 can Black beans, drained
2. 1 Tbsp.Olive Oil
3. 1 can Corn, drained
4. 2 Tbsp. Lime Juice
5. 2  Tomatoes, diced
6. 2 Tbsp. Cilantro, chopped
7. ½ cup Onion, chopped
8. ½ Jalapeno, chopped
9. ½ cup Bell Peppers, chopped
10. 3 Radishes, chopped
11. 1 cup Zucchini, chopped

Simply mix all ingredients together and enjoy!

Tip: Always rinse & drain canned beans to reduce sodium

 A great main dish salad, side-dish for chicken or fish, in burritos, tacos, quesadillas, or wraps, and as a dip with tortilla chips.

Needed Ingredients:

1. ½ cup Rolled Oats
2. 2 Tbsp. Peanut Butter
3. ½ cup Milk- dairy or plant based
4. ½ cup Fresh Berries (blueberries, strawberries, or blackberries)

Mix oats, peanut butter and milk. Cover, and refrigerate overnight. Serve with fresh berries.

Tip: Any fruit of your choice can be served with this. Frozen berries can also be used!