Ingredients: (1 serving)
• 1/2 cup oats
• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon chia seeds
• 1 tablespoon chopped nuts (I used almonds)
• 1/3 cup blueberries or berries of choice
• 1/2 -1 cup almond milk • 1 teaspoon vanilla extract (optional)

Directions: Mix all of the ingredients in a mason jar the night before. Store in the fridge overnight. Just pull out and eat in the morning. SO easy!

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Ingredients: (2 servings)
• 1 cup almond milk
• 1/2 cup oats
• 1/2 cup almond pulp (or almond flour or finely ground almonds)
• 4 tablespoon chia seeds
• 2 tablespoon raw honey • 1/4 teaspoon almond extract • 1/4 teaspoon vanilla extract
• Stevia, to taste (optional)
• Chopped almonds, to garnish (optional)

Directions: Divide all ingredients between 2 mason jars. Stir until incorporated. Place in refrigerator and let sit overnight. Remove and garnish with chopped almonds. Enjoy! (save the second serving for another day)

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(6 Servings, serving size = 2 muffins (makes 12 muffins.) Keep in refrigerator on hand for breakfast in a hurry. Inspired by
• 4 tablespoon coconut oil
• ½ medium onion, finely diced
• 3 cloves of garlic, minced
• 230 grams button mushrooms, thinly sliced
• 230 grams frozen spinach, thawed & squeezed dry
• 8 large eggs
• ¼ cup coconut milk
• 2 tablespoon coconut/almond flour
• 1 cup of cherry tomatoes, halved
• 140 grams of Parma Ham or streaky bacon
• Himalayan Pink Salt & Fresh Ground Pepper
• 12 cup muffin tin

Directions: Pre-heat oven to 180°C. Heat coconut oil over medium heat in a large cast iron skillet and sauté onion until soft and translucent. Add garlic and mushrooms and cook until the mushroom moisture evaporates. Season with salt and pepper and spoon to a plate to cool to room temperature.

In a large bowl, beat the eggs with coconut milk, coconut/almond flour, salt, and pepper until combined. Then, add the sautéed the mushrooms and spinach and stir to combine.

Brush the remainder of melted coconut oil onto a muffin tin and line each cup with Parma Ham or streaky bacon, covering the bottom and sides.

Spoon the egg mixture into the Parma ham cups and top with halved cherry tomatoes. Bake in oven for 20 minutes- rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!!

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Ingredients: (Serves 1)
• ½ cup egg whites (need about 4 eggs)
• ½ cup mashed banana
• 1 scoop vanilla protein powder
• Cinnamon, to taste

Directions: Blend together and cook in a pan.

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Ingredients: (Serves 1)
• 1/2 tablespoon coconut oil
• 1/2 cup broccoli, chopped
• 1/2 cup onion, diced
• 1/3 green pepper, diced
• 2 Eggs
• 1/2 tomato, diced,
• 1/4 Avocado, sliced, for garnish

Directions: Heat coconut oil in a sauté pan over medium heat. Sauté the vegetables for 3-4 minutes or until tender. In a small bowl, whisk eggs.
Pour the eggs over the vegetables and stir. Stir frequently and scramble them in with the veggies. Season with salt and pepper, top with tomato and avocado. Enjoy!

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Hash Ingredients: (serves 2)
• 2 strips bacon
• 2 tablespoon olive oil
• 1 sweet potato, peeled & cubed in small pieces
• 1/4 red onion, diced in ½ pieces
• 1 cloves garlic
• ¼ teaspoon ground cumin
• Pink Salt and pepper, to taste
4 Eggs (make 2 eggs per serving. Save half the hash for following day.)

Directions: In a sauté pan over medium-high heat, add onions, garlic, bacon and olive oil. When the bacon begins to sizzle, add sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Cook for about 5 minutes or until potatoes start to brown.

Toss potatoes until all sides of potatoes are browned and bacon is crisp. (about 3-5 min) while potatoes are cooking in a separate pan, cook 2-4 eggs to your liking.

Add cumin, and season with salt and pepper. Allowing everything to sit in the heat of the pan for a minute or 2. Once the eggs are done, add them over the top of the skillet or on the side. Enjoy!

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