**Serves 5 (double the recipe)**
Follow this link for the recipe!
I added vanilla protein powder to the recipe and they turned out super super moist and tasty, they did not need any syrup! So yum!
6 Collard Green Leaves
4 Slices Bacon (Chopped up)
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
**Top: Quinoa, Zucchini, Brussel Sprout Egg Bake~ Bottom: Onion, Spinach, Brussel Sprout Egg Bake
=Makes 1 Serving=
1-2 Cups Vegetables of your choice (cooked)
Sprinkle of Cheese (your choice)
1/2 Cup Quinoa (cooked)
Herbs/Salt/Pepper for seasoning
Coconut oil or olive oil for cooking vegetables
Preheat oven to 400 degrees F
Heat oil in a small pan over medium heat
Cook vegetables until tender
Put quinoa and cooked vegetables into a ramekin
Crack the egg in the ramekin on top of the vegetables
Season with the herbs, salt, and pepper
Sprinkle on cheese
Bake for 15 minutes, a little more or less depending on how cooked you want your egg to be
=Makes 2 Pepper Eggs=
2 Eggs (cage free is best)
1 Bell Pepper (slice two 1/4 – 1/2 inch slices, try to cut as evenly as possible)
Salt and Pepper
Coconut Oil for frying
Heat a pan on medium heat and put coconut oil on the pan
When the oil is heated, put the bell pepper slices on the pan, let them brown a little
Then crack the egg inside the bell pepper ring and let sit until the egg yolk is clear and it is settled enough to flip over
Season with salt and pepper while cooking
(If the egg leaks out of the ring, just press down on the ring until the egg is cooked enough to stay in place)
Flip the bell pepper egg over gently and let the other side cook for a little until it is slightly browned
=Makes a 9 x 9 sized dish, about 4 servings=
1/6 Cup Grass-Fed Butter
1/2 Cup Almond Milk
1/6 Cup Arrowroot
1/8 Cup Coconut Flour
1/4 Tsp Salt
Preheat oven to 425 degrees
Put the butter in a 9 x 9 pyrex dish and stick it in the preheating oven
Put eggs in a bowl and use an electric mixer, mix for 15 seconds on a high speed
Add the rest of the ingredients and mix for 30 more seconds
Pour the batter into the melted butter
Bake for 20-25 minutes
Cut up and top with fruits
**No Syrup Needed**
=Makes 11 Pancakes=
2 Ripe Bananas
1/3 Cup Coconut Flour
1/4 Cup Coconut Milk
1 TSP Vanilla Extract
1 TSP Cinnamon
In a medium bowl mash the bananas until smooth.
Add the remaining ingredients and whisk until blended.
Grease a skillet and heat with medium heat then put around a fourth cup of batter and let cook for a couple minutes on each side.
—They fall apart when they are flipped to early
—Adding fruit into the batter won’t work because the fruits are too heavy
<From Paleo Magazine>
**I tried this with blueberries too but I liked the strawberries better**
=Makes 1 Pancake=
3 Large Eggs [I only used one egg for a mini one]
2 Tbsp Unsweetened Applesauce
2-3 Fresh Strawberries (chopped)
Cinnamon (however much you desire to put in)
Vanilla (just a splash of it, enough to add some flavor)
Heat up a skillet on medium heat. When hot, add Ghee or coconut oil to coat the pan so the omelet does not stick.
Beat up the eggs and then add in the vanilla and cinnamon.
Pour the egg mixture into the skillet. Cook until most of it is cooked and then flip.
Spread the applesauce and chopped strawberries onto half of the omelet.
Fold it in half and slide onto a plate.
<From Paleo Magazine>