Category Archives: Breakfast

Preheat the oven to 425 degrees. Place the cut butternut squash on a sheet tray lined with parchment paper and toss with olive oil, salt, pepper, garlic powder and rosemary. Bake for about 40-45 minutes until the squash is tender and charring. Remove from the oven. 

In a large bowl, whisk together the eggs, salt, and pepper.

Line a 13×9 pan with parchment paper. On the bottom, evenly spread out the cooked and chopped chicken sausage and the cooked squash. Pour the whisked eggs over the top. Dollop the goat cheese over the top.  Turn the oven down to 350 degrees and bake for about 45 minutes or until the eggs have set and are no longer jiggly. Garnish with chopped chives. Perfect for easter brunch with a side salad! 

Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with cooking spray.

In a large bowl, whisk together the eggs and seasonings. Stir in the tomatoes, spinach and cheese. Evenly distribute the egg mix among the 12 muffin cups. Bake for about 25 minutes or until the eggs have set and aren’t jiggly. Let cool then remove from the pan. Store in the fridge or freezer. Heat up before serving. Enjoy!

Put all of the ingredients in a blender and blend until smooth and creamy. Option to add protein powder or oats for protein.

Add all the ingredients to your blender and blend until smooth!

Place all the ingredients into a blender and blend until smooth. Heat a large skillet with 1 tbsp of fat (coconut oil, butter, cooking spray etc). Ladle 2 tbsp of batter (or more for bigger pancakes) to form 1 pancake on the greased pan. Cook for about 3 minutes, or until the bottom batter starts to form bubbles and the underneath is golden. Flip and cook for another 2-3 minutes until cooked through.

To serve:

Drizzle with maple syrup, a dollop of yogurt, pumpkin seeds or granola. Enjoy!

**You can make big batch and freeze the pancakes in a ziplock freezer bag to reheat whenever you need a quick breakfast.