Day 1 Breakfast

Day one will probably feel pretty consistent to how you already eat. Enjoy these delicious recipes! It might be hard to skip the coffee, some people like to keep one cup of coffee but they lose the sugar or cream. Try to substitute one cup of herbal tea instead. 

Start your day with a glass of warm lemon water, this will help to alkalize your body. Wait a half an hour and then prepare your breakfast.

1 cup kale

1 tablespoon toasted pinenuts

One squeeze of lemon juice

Two scrambled eggs, adding only a pinch of Himalayan sea salt

One piece of whole-grain bread toasted

For the kale, heat a skillet to medium and place the kale inside. Cook for four minutes so that the Kayle is not completely wilted. sprinkle with lemon juice, Himalayan sea salt and pinenuts that you have toasted lightly in a dry skillet.

Pancakes -gluten free/paleo friendly

Ingredients

1 ½ cups Otto’s Cassava Flour

2 ¼ tsp baking powder

1 tsp real salt

~ 1 3/4 cups almond milk ( I use unsweetened vanilla flavor)

2 eggs

2 tbsp coconut oil

2 tsp pumpkin pie spice.

Preparation

Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat for about a minute and a half per side. Pancake batter will bubble just like traditional ones.

Eggs with Spicy Tomato Sauce

If it has an egg in it I probably will love it​!
I just made this for the family for breakfast but it would make a great dinner with a small salad to go with it as well.

Ingredients: (per serving)

Two large eggs

Four large tablespoons of puréed tomato

One half medium size tomato

1 teaspoon Ghee (or butter)

Two small baby yellow potatoes cooked and peeled (I always cook extra potatoes and then throw them in a freezer bag and store them until I need to use them for another recipe)

Two corn tortillas

Half teaspoon garlic powder

Half teaspoon onion powder

Half teaspoon Himalayan pink salt

1/4 teaspoon red pepper

1 tablespoon or more of chopped pepperoni or spicy sausage such as chorizo

Directions :

In a small sauce pan add tomato purée and chopped tomato, ghee, seasoning and pepperoni. Cook on medium low for 5 to 10 minutes until the whole tomato breaks down.

In the meantime in a ramekin, place two corn tortillas and top with sliced potatoes. Season this layer with a little bit of salt. Next add the tomato mixture and then crack two large eggs on top.

Bake at 350° for 30 minutes.

Note: it can be super hard to get the right consistency that you want for your eggs. After 20 minutes look at your dish. You want the yolk to be slightly runny and the white to be mostly cooked and white, not translucent. If you are in a rush make the dish without the eggs and make a quick Friday egg and put it on top when you’re ready to serve but if you have the time making it all together is very yummy.

  

Bacon, Egg Breakfast Cups

Sunday mornings in our house are spent in our jammies drinking coffee taking our time and relaxing. This morning I decided to do something easy and invited my seven-year-old sous chef to help in the kitchen. I hope you enjoy this recipe as much is my family does.
Ingredients:

For each cup you will make you will need:

Bread, cut in around shape large enough to fill the bottom of a muffin cup (I use a biscuit cutter)

One medium size egg

2 tablespoons cheddar cheese

One piece of bacon or turkey bacon cooked

1 teaspoon butter

Salt and pepper to taste

Directions:

Spray your muffin pan with cooking spray

Place a piece of bacon in the muffin pan wrapped in a circle

Add your round piece of bread that is already buttered and push it down to the bottom

Top bread with cheese

Next gently crack medium size egg into muffin holder

Salt and pepper to taste

Bake at 400° for 20 minutes

You want the egg yolk to still be runny and I find 20 minutes to be perfect.
Now go get cooking!

   
    
 

Baked Egg Cups Topped With Cotija

I don’t know about you but on a relaxing Sunday I like to get into the kitchen and make something warm and comforting for my family for breakfast. Baked egg cups are not only easy to make and no fuss but they are delicious.

I usually cook one or two per person depending on how hungry everybody is.

You will need a large muffin tin, one egg per muffin and I like to use Bays English muffins because they are buttery and fluffy when they cook, some cooking spray and of course butter.

Also, you can get creative with toppings that you like. Sometimes we like to make homemade tomatillo salsa, chipotle salsa , Cotija cheese or cheddar cheese.

I have also put salsa in the bottom of the cup before I place the egg inside and that is also very yummy.

To make:

In each muffin pan spray with cooking spray and place a teaspoon of butter. Next, place your English muffin, one half, into the muffin cup. You will need to press it down so that it begins to look like a cup inside the muffin pan. Add a half a tablespoon of butter in the center of the cup. Next, crack one medium to large size egg directly into the center of each of the cups. Sprinkle with salt and pepper.

Bake at 350° for 20 minutes. Them sit for a few minutes before you serve topped with whatever toppings you like.

Yummy Lemon Bread With Blueberries

 

Lemon is one of my all time favorite favorites! My husband and I even had a lemon /blueberry cake at our wedding. Try this recipe and share how yummy it is!

 

Lemon Blueberry Bread – 

Ingredients for the bread:
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

Ingredients for the lemon syrup:
1/3 cup fresh lemon juice
1/3 cup sugar

Ingredients for the lemon glaze:
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.