Morning after cocktails


Because I had a couple of cocktails last night I wanted to make sure I replenished with lots of water and a big breakfast meal.

I sauteed raw baby spinach then mixed in 1 cup of egg whites. Topped it with homemade tomatillo salsa, avocado and beet & cabbage sauerkraut. I’m also having rolled oats with almond milk, PB powder and honey as well as 1/2c of blueberries.

This meal is loaded with:

🍃Spinach nutrients like Vit A & E, zinc & iron

😊Fermented beets & cabbage by @wildbrine provide probiotics, nitrates and immune boosting benefits

🥑Avocado provides Omega-3 fatty acids, lutein & beta-carotene

✳Blueberry nutrients like potassium, folate, & Vit C as well as flavonoids with potent antioxidant capacity

🍯Raw Unfiltered Honey is also loaded with antioxidants as well as riboflavin, manganese, and calcium

Happy Sunday ✌🏼
#breakfast #sundaymorning #fermentedfoods #nutrientdense #recovery #rehydrate #healthyfats #antioxidants

Cauliflower Tortilla


Made cauliflower tortillas tonight!  Soooo gooood!
Pre heat oven to 375 and line a baking sheet with parchment paper.  Break the florets off a small head of cauliflower and whip up in the processor til fine. Put in microwave safe bowl and nuke for 2min, stir and nuke for another 2min. Use a cheese cloth to squeeze out water (wear gloves, hot). Mix cauliflower with 2 eggs, cilantro, lime, salt & pepper. With your hands scoop a handful of the mixture and place on to the parchment paper. Mine could’ve made about 4. Bake for 10 – 12min and flip then bake for another 10min. To brown, place them in a pan for about 2min a side giving them a gentle press. Done. I put refried beans, taco meat, onions, chalula sauce and cheese on mine tonight.
If you love cilantro, add a ton of it, the flavor is amazing!

Plantain Tortillas


Plantain Tortilla recipe

1 lrg green Plantain,  roughly sliced
2 eggs
2 tbsp arrowroot powder
1 tsp garlic powder
2 tbsp melted coconut oil
1 tsp lime juice
1 tsp chili powder
himalayan salt & pepper to taste

Put everything in a food processor, blend until smooth & creamy.
Lay parchment paper on baking sheet and spoon mixture onto paper. Makes about 6
Flatten with spoon, about 1/8 inch thick and 4-5 inches in diameter.
Pop in over at 350 for 10-15min.
Allow to cool for a minute then peel them right off.

An unanticipated but delicious vegetarian dinner!

image I’m proud to say that I just whipped this all together last minute! I didn’t feel like doing extra cooking and adding some chicken or fish to this meal. So this is what we ended up with. The husband admitted that he really wasn’t looking forward to this dinner….but he was pleasantly surprised!

The ingredients (all organic):
3 Purple Potatoes – diced
8 Russian Kale Stems – leaves removed from stem
1c of diced Sweet Onions
1 Garlic Clove – finely chopped
1 Yellow Heirloom Tomato
3 Roma Tomatoes

Cut the heirloom tomato in half, scoop out the seeds and turn cut side down to “drain out”. Cut the Roma tomatoes in threes and let drain out on a paper towel. On a medium heat setting, heat the coconut oil then add the diced potatoes and cook for about 5-8 minutes. Add diced onions and garlic and cook for another minute or two. Add the chopped Russian Kale, a little sea salt & pepper and cook for another few minutes. Meanwhile, cover the tomatoes with EVOO (extra virgin olive oil) or try MCT oil…I didn’t have any EVOO….and it worked great! Sprinkle with a little sea salt & pepper and rosemary…again, I was out of rosemary so I used basil & oregano…place the tomatoes on a baking sheet cut side up and into the oven set on a hi broil for about 3-5min.

Serve you a plate and a glass of wine and enjoy! image Everything on this plate was full of amazing flavor! The potatoes really went well with the kale, garlic & onions! The heirloom was semi sweet, juicy and a little crunchy. The romas were naturally rich in flavor, tasted just like tomato sauce!

Sauteed Veggies with Rainbow Chard


I’ve been meal prepping for a while and the usual suspects in my sauteed veggies are zucchini, crimini mushrooms, yellow onions, garlic, poblano pepper and spinach or kale. I like adding herbs like cilantro or basil or fennel seed and spices like turmeric, pepper, sea salt, garam marsala or cayenne. 

Today, I’m switching things up a bit and cooking with Rainbow Chard for the first time this week! In the pic you’ll see a beautiful batch of a new kind of sauteed veggies along with protein! This includes:

  • 2tbsp of coconut oil
  • 6 purple potatoes
  • 1 Poblano Pepper
  • 3 garlic cloves
  • 1 red bell pepper
  • handful of baby carrots
  • 2 zucchinis
  • handful of crimini mushrooms
  • 2 bundles of scallions
  • 2 rainbow chard leaves
  • cilantro, sea salt & pepper

This yields about 6 cups. For protein, I’ve got 1lb of ground chicken (4 servings) & 1lb of shrimp (4 servings)!

An all organic meal for days!