Morning Scramble

April 1, 2015/in Vegetarian Main Dish black olives, broccoli florets, curry, eggs, Extra Virgin Olive Oil, feta cheese, garlic, green onion, Organic cow or soy milk, red potatoes, salt and pepper Breakfast/by GboLey7

Adapted from Deanna Minich’s book ‘Chakra Foods for Optimum Health’.

Morning Scramble

CourseBreakfast

Servings	Prep Time
3	30 minutes

Servings	Prep Time
3	30 minutes

Morning Scramble

CourseBreakfast

Servings	Prep Time
3	30 minutes

Servings	Prep Time
3	30 minutes

Ingredients

3 medium red potatoes
2 tbsp Extra Virgin Olive Oil
2 cloves garlic minced
1 green onion
1/8 cup black olives
1 cup broccoli florets
4 eggs organic free range
2 tbsp Organic cow or soy milk
2 tbsp feta cheese or chevre
1 tsp curry
salt and pepper

Servings:

Instructions

Boil red potatoes in a skillet until they are slightly soft but not mushy. Pour off any excess water from the skillet and add olive oil. Stir fry potatoes together with garlic, green onion, olives, and broccoli florets on low heat for 2 minutes. In a small bowl,whisk together eggs, milk, 1 Tbsp feta cheese, and curry. Pour egg mixture over stir-fry and heat, using spatula to help combine ingredients. Add salt and pepper to taste. crumble cheese on top.

Share this Recipe

Powered byWP Ultimate Recipe

Kale Quiche with Spaghetti Squash Crust

April 1, 2015/in Vegetarian Main Dish black pepper, cholula sauce, eggs, Elephant Garlic, Extra Virgin Olive Oil, feta cheese, kale, Organic cow or soy milk, Sea Salt, Spaghetti Squash Breakfast, Main Dish/by GboLey7

Kale Quiche with Spaghetti Squash Crust

CourseBreakfast, Main Dish

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Kale Quiche with Spaghetti Squash Crust

CourseBreakfast, Main Dish

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Ingredients

1 Medium Spaghetti Squash
2 cups kale roughly chopped
2 cloves Elephant Garlic sliced
4 tsp Extra Virgin Olive Oil
5 eggs organic free range
1 tbsp cholula sauce or any hot sauce.
1 cup Organic cow or soy milk
1/2 cup feta cheese
1/2 tsp Sea Salt
1/4 tsp black pepper

Servings:

Instructions

To Make Crust: Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel. Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges. For Quiche: Turn oven down to 375 degrees F. saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat. In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper. In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired. Bake at 375 degrees F for 20 to 25 minutes.

Share this Recipe

Powered byWP Ultimate Recipe

Orange Beet Salad with Dandelion Greens

March 26, 2015/in Gluten Free, Local Ingredients, Salad black pepper, Extra Virgin Olive Oil, feta cheese, Garbanzo Beans, ground cumin, iodized sea salt, Organic orange juice, Organic orange zest, Pickled Beets, pistachios, salad greens/by GboLey7

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Ingredients

1 16 oz jar Pickled Beets Drained
1 15 oz can Garbanzo Beans Drained and Rinsed
1 tbsp Organic orange zest
1/4 cup Organic orange juice Fresh squeezed
2 tbsp Extra Virgin Olive Oil
1/2 tsp ground cumin
1/2 tsp iodized sea salt
pinch black pepper
4 cups salad greens suggest try dandelion greens, spinach, arugala
1/3 cup feta cheese optional
1/4 cup pistachios

Servings:

Instructions

Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!

Share this Recipe

Powered byWP Ultimate Recipe

Fall Fruit and Kale Salad

January 22, 2015/in Salad, Veggies Do it All Dressing, feta cheese, grapes, kale, onion, oranges, pumpkin seeds/by TN57gb0

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Ingredients

8 cups kale kale, curly fresh, chopped
1/2 cup pumpkin seeds roasted, salted
1/2 cup onion red, chopped
5 ea oranges whole, fresh
2 cup grapes red, fresh
8 oz Do it All Dressing
1/2 cup feta cheese

Servings:

Instructions

Peel oranges and cut into bite size pieces. Cut grapes in half. Mix fruit with chopped kale, pumpkin seeds, feta cheese, and chopped onion. Add dressing, enjoy!

Recipe Notes

nutrition notes

Share this Recipe

Powered byWP Ultimate Recipe

Morning Scramble

Kale Quiche with Spaghetti Squash Crust

Orange Beet Salad with Dandelion Greens

Fall Fruit and Kale Salad

Contact Info

Appointments