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3 eggs
1/4 c grape seed oil
1/4 c honey
1 tbsp vanilla
2 tbsp vinegar
1/2 tsp sea salt
1 tsp baking soda
2 1/2 c almond flour
2 c diced strawberries

1. In a large bowl whisk eggs.
2. Add oil, honey, vanilla, salt and soda. Whisk well.
3. Add vinegar, mix, and allow to sit for a couple of minutes (this will help activate the baking soda).
4. Stir in almond flour.
5. Fold in strawberries.
6. Place heaping tablespoons into a lined muffin tin.
7. Bake at 350 for 20-25 minutes.

*** Alternate version***
Keep everything the same except use only 3 tbsp honey and add 2 tbsp coconut flour. This makes a denser, less moist muffin.

1 can coconut milk
1/2 c almond flour
1/3 c shredded coconut
1 tsp baking soda
pinch of sea salt (optional)
1 tbsp vanilla
5 eggs
Coconut oil

Whisk together all ingredients in a large bowl. Add a little coconut oil to a skillet and cook over medium heat.

**This makes a lot, so I usually save some batter and put it in the fridge.

8 eggs
1/4 onion, diced
1 small zucchini, sliced into moons
Few ounces of cream cheese

1. Sauté onion in a little oil until just starting to turn golden.
2. Toss in zucchini and cook for 3-4 minutes.
3. Add eggs and scramble.
4. When eggs are almost done and in cream cheese.
5. Give it a good stir and then serve! (Season with salt/pepper if desired.)

1 pound ground breakfast sausage or other ground meat
3 turnips, peeled and grated (a food processor works well for this)
4 eggs, beaten
3 scallions, chopped

Instructions: Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through. Mix the sausage with the rest of the ingredients. Spoon into a 8×8 baking pan. When ready to cook, heat oven to 400 degrees. Bake for 45 minutes then cover the pan and bake for 25 minutes more. Let cool 15-20 minutes so the casserole sets before cutting into it. Approximately 4 servings

§  1 small handful of walnuts
§  1 small handful of pecans
§  2 tablespoons ground flax seed
§  1/2 – 1 teaspoon ground cinnamon
§  1 pinch of ground nutmeg
§  1 pinch ground ginger
§  1 tablespoon almond butter
§  1 banana, mashed
§  3 eggs
§  1/4 cup unsweetened almond milk or coconut milk (add more if you prefer it a little runny)
§  2 teaspoons pumpkin seeds
§  1 handful of goji berries or fresh berries

Directions: Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

Whisk together eggs and almond/coconut milk (May use a Blender Bottle) until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.

Sprinkle pumpkin seeds and berries on top. Add more almond/coconut milk if you want. Lick the bowl clean!

• 1 1/2 cups almond meal
• 3/4 cup canned organic pumpkin
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 3 eggs
• 1/4 cup honey
• 1/2 cup dried cranberries (or fresh if you desire)
• 1/2 cup pecans

Heat oven to 350 degrees.  Mix all of the dry ingredients, then add the vanilla, eggs.  Add the pumkin and then mix/fold in the nuts and cranberries.  The batter will be a little wet, but that’s ok…it makes the muffins super moist.  Place batter in cupcake liners and bake for 20-25 minutes.

Let them cool a little and enjoy!

I also did some adaptation and instead of pumpkin used very ripe bananas, fresh raspberries, and walnuts.  Sub cinammon for pumpkin pie spice and you are all set.