Breakfasts

easy breakfast bowl

Servings: 4-6

Ingredients:

• 3/4 cup black beans, drained and rinsed

• 3/4 cup quinoa or brown rice, cooked

• 1 lb. ground turkey or chicken breakfast sausage

• 2 diced bell peppers, chopped

• 1 onion, chopped

• 1/2 cup mushrooms, sliced

• 1/2 tbsp coconut oil

• salt and pepper, to taste

*Add any other “Unlimited Foods” that you enjoy to your bowl.

Directions:

In large skillet, heat coconut oil over medium-high heat. Add mushrooms, onion, bell peppers, and salt and pepper, then saute for 5-8 minutes until slightly softened and beginning to caramelize. Reduce heat to medium, then move all veggies to the outer edges of the skillet pan. Place sausage in the middle and cook until browned, breaking apart as you go.

Lastly, add the black beans and quinoa/brown rice to the skillet, stirring together until everything is heated together. Serve immediately or split into portions, cool, and refrigerate for the week!

Spicy cauliflower breakfast bowl

Servings: 4-6

Spicy Cauliflower: Make ahead.

• 1/2 tbsp coconut oil

• 1 onion, diced

• 2 tbsp garlic, minced

• 1 tsp turmeric

• 1 1/2 tsp paprika

• 1 tsp cumin

• 1 tbsp chili powder

• 1/2 tsp cayenne pepper, optional

• 1 large cauliflower, cut into bitesized pieces

Bowl: Add to prepped cauliflower to finish meal.

• 1 cup arugula

• Splash of lemon juice

• salt and pepper to taste

• 1/4 avocado, sliced

• Scrambled eggs and whites (I suggest 1/2 cup liquid whites and 1 whole egg)

*Add any other “Unlimited Foods” that you enjoy to your bowl.

Directions:

To prep the cauliflower, heat the coconut oil in a large skillet over medium heat. Add onion, garlic, and spices, cooking for 3-5 minutes. Add cauliflower and 2 tbsp of water to help soften the cauliflower. Cook for 8-10 minutes, stirring occasionally. Allow to cool and enjoy right away or store for the week.

When you are ready to eat, assemble your bowl ingredients in a large bowl or plate. Add spicy cauliflower and top with scrambled eggs to finish your plate. Enjoy!

Sweet potato salmon hash

Servings: 4-6

Hash:

• 1 1/2 cups sweet potatoes, cubed

• 1 1/2 cups brussels sprouts, quartered

• 1 onion, chopped

• 2 tbsp avocado oil

• 2 cups baby kale, chopped

• 2 cups spinach, chopped

• 1 cup grape tomatoes, halved

• 1/2 cup pecans or walnuts, chopped

• Salt & pepper to taste

• 10 ounces smoked salmon

• Avocado, optional topping

Directions

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Toss sweet potatoes, brussel sprouts, and onion in avocado oil and sprinkle with salt and pepper. Spread in a single layer on baking sheet and roast in the preheated oven for 20- 25 minutes or until soft and toasty.

Heat large skillet over medium heat. Add pecans or walnuts and toast lightly, stirring often so they don’t burn. Add tomatoes, kale and spinach , allowing the greens to wilt a bit. Set aside.

To assemble your plate or bowl, add roasted veggies on the bottom first, then the tomatoes and greens, then top with about 2-3 ounces of smoked salmon, finishing with toasted nuts, and salt and pepper to taste.

DELISH Warming cereal

Servings: 1

Ingredients:

• 1 tbsp raw pumpkin seeds

• 2 tbsp unsweetened shredded coconut

• 1 tbsp flax seeds

• 1/2 tbsp chia seeds

• 1 tbsp dried gogi berries

• 1/2 tbsp bee pollen, optional

• 1/2 tsp cinnamon

• 1/4 cup pear

Directions

Blend all ingredients (expect the pear) in small high speed blender, blend until fine. Add into a small bowl, then add about 2/3 cup boiling water (more or less depending on your texture preference). Stir until combined and comes together. Add pear on top and enjoy!

Raspberry chocolate chia pudding

Servings: 2

Ingredients:

• 1 cup plant milk of choice

• 4 scoops chocolate collagen peptides

• 1/2 tsp vanilla extract, optional

• 1 tbsp honey or 5-7 drops of stevia (or taste)

• 1/3 cup chia seeds

• 2 cups raspberries

Directions

Whisk all ingredients (except raspberries) together in small bowl. Top pudding with raspberries and place in refrigerator and allow pudding to thicken (at least 60 minutes). Enjoy!

Snickers chia pudding

Servings: 2

Pudding:

• 1 cup plant milk of choice

• 4 scoops chocolate collagen peptides

• 1/2 tsp vanilla extract, optional

• 1 tbsp honey or 5-7 drops of stevia (or taste)

• 1/3 cup chia seeds

Peanut Butter Caramel:

• 2 medjool dates, pitted

• Pinch of sea salt

• 1/2 tsp. vanilla extract

• 2 Tbsp. peanut butter

• 1/4 cup unsweetened vanilla almond milk

• 1 tsp. maple syrup or honey

• 1 Tbsp. peanuts, chopped for topping

Directions

Whisk all ingredients for pudding together in small bowl. Place in refrigerator and allow pudding to thicken (at least 60 minutes).

Once your chia pudding has set, it's time to make the Peanut Butter Caramel. In a small food processor, combine all caramel ingredients (except peanuts). Process until you get an almost smooth, thick “caramel”. Top the chia pudding with ooey-gooey caramel mixture and garnish with chopped peanuts. Enjoy!