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Kalecious" Pancakes



  • 4 eggs

  • 1 ripe plantain or banana

  • 2 tbsp coconut flour

  • 1 cup kale or other greens

  • 1 tsp vanilla extract



  1. Mix all ingredients in a food processor.

  2. Scoop 1/4 cup of the batter into a pre-heated pan and cook like any other regular pancakes.

  3. Enjoy as-is or top with butter or nut butter 

Breakfast Egg "Muffins"


  • 10 large eggs, grass fed ideally

  • 2 cup diced tomatoes

  • 2 cup chopped spinach

  • 1 tsp teaspoons Himalayan pink salt , or to taste

  • 1/4 teaspoon black pepper , or to taste

  • 1/2 teaspoon garlic powder

  • 1 tsp teaspoon Italian seasoning

Optional: grated raw cheese

                   coconut oil or olive oil


  1. Preheat oven to 400 F. Line a muffin pan with 12 silicone liners or coat with coconut or olive oil 

  2. In a large mixing bowl, crack in eggs and whisk together with salt, pepper, garlic powder and Italian seasoning

  3.  Stir in tomatoes and spinach. (if you are using cheese, you can add the cheese in this step also).

  4. Divide evenly into muffin cups

  5. Bake in preheated oven for 12-16 minutes, or until set.



Chicken salad 



  • 2 pounds chicken, cooked and cut into bite size pieces 

  • 1 large green apple, diced

  • 1/3 cup chopped green onion

  • 2/3-1 cup mayo

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 Romaine lettuce, green leaf lettuce or red leaf lettuce 


  1. In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. 

  2. Stir until evenly mixed and store in fridge.

  3. Serve over lettuce or out of a bowl.

optional: 1 cup sliced red grapes

Avocado Chicken Salad Wrap


  • 6 slices uncured bacon, sugar free preferred

  • 1 lb boneless. skinless chicken breast halved to make cutlets

  • salt and pepper to taste

  • 3 tablespoon avocado or olive oil based mayonnaise

  • 1 tablespoon lime juice fresh

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1 cup tomatoes diced (2 small or 1 large)

  • 2 green onion finely sliced with whites

  • 1 avocado chopped

  • 1 head of romaine or butter lettuce for wrapping


  • IN A LARGE SKILLET OR FRYING PAN, cook bacon over medium heat for 2-3 minutes each side, or until crispy. Remove the bacon from the pan and allow to cool on a paper towel lined plate.

  • SEASON THE CHICKEN BREAST CUTLETS, with salt and pepper and place into the pan with the bacon drippings. Cook 3 minutes per side, or until the internal temperature reads 165˚F and the inside is no longer pink. Remove from the pan and allow to cool.

  • IN A SMALL BOWL, whisk together mayo, lime juice, garlic and chili powder.

  • ONCE THE CHICKEN AND BACON are cool, chop into 1/2-inch pieces and place in a large bowl. Add the remaining ingredients (tomato, green onion, and avocado) to the bowl quickly toss to evenly distribute the ingredients. Pour the mayo mixture into the bowl with additional salt and pepper to taste and toss again to coat.

  • SPOON THE SALAD into 2-4 lettuce cups per person and serve cold.






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