Archive | December 2012

Collard Green Breakfast Burrito

Image=Serves 2=


6 Collard Green Leaves

4 Slices Bacon (Chopped up)

2 Eggs

1/2 Cup Leeks (Chopped up)

1/2 Cup Quinoa (Cooked)

Coconut Oil (For cooking)


Prepare the collard green leaves by washing them and cutting the stem in half and as flat as possible.  Then bring a pan of water to a temperature right under boiling and dip the leaves into it until they get a little more tender

Prepare the burrito scramble by cooking the bacon, then adding in the other ingredients and cook until mixed and hot

Assemble the collard wraps by lining 2 next to each other (facing the opposite direction of each other) and put some of the scramble into the middle.  Then roll the wrap up by folding in the sides and tucking in at the same time. (Its hard and takes practice to get a nice wrap)

Complete the other two wraps



Caramel Cookie Patty Cake

Image Coming Soon!

=Makes a full cookie pan of cookie cake=


1 1/4 Cups Almond Flour

1/4 Tsp Baking Soda

1/4 Tsp Salt (I use Himalayan Pink Salt)

8 Tbsp Grass Fed Butter (a little thawed)

3/4 Cup Coconut Sugar

1/4 Tsp Caramel Flavoring Extract

1 Tsp Vanilla Extract

1 Large Egg

1 Cup Chocolate Chips (dark and organic)


Preheat oven to 350 degrees and prepare a cookie tray with parchment paper

In a medium bowl, combine almond flour, baking soda, and salt

In another bowl, cream the butter with a mixer

Add in the sugar and cream again

Beat in the vanilla, caramel, and egg

Add in the dry ingredients to the mixture

Add in the chocolate chips and mix

Scoop onto the cookie tray, the cookies will melt together into one big cookie!

Bake for 9-12 minutes


Chocolate Shell Banana Ice Cream


=Serves 2=

Ingredients (for the ice cream)~

2 Bananas (frozen)

1/2 Avocado

1 Tbsp Almond Butter

Directions (for the ice cream)~

Put the frozen bananas into a food processor and pulse until chopped up

Add in the avocado and pulse until creamy

Add in the almond butter and pulse until creamier

Ingredients (for the Chocolate Shell)~

1 Tbsp Coconut Oil

1 Tbsp Chocolate Chips (dark and organic is always good)

Directions (for the Chocolate Shell)~

Melt the coconut oil and chocolate chips in a small pan over medium heat

Pour over the ice cream

Put in the freezer for a couple minutes until a shell is formed


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