• 1 beet
• 2 cups oats
• 1 banana
• 1 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 cup cocoa powder
• 1 tsp baking powder
• 3 tbsp honey

– Mix all ingredients well.
– Cook in a medium temperature frying pan
– Enjoy!

Perfect for breakfast or snack!

• 1 cup water
• 1 cup frozen mixed berries
• 1 tsp flax oil
• 1 scoop protein powder
• 1 cup spinach

– Blend it all up and enjoy! 🙂

Great option for breakfast or snack!

• 1/4 cup oats or oat bran (gluten-free or regular)
• 1/2 cup coconut or almond milk (just water works too!)
• 1/4 cup vanilla whey protein powder
• Cinnamon to taste
• Blueberries, strawberries or almonds for toppings
• Stevia drops or a teaspoon of honey if you like it sweeter =)

– In a nonstick pot, bring your milk and oats to a boil. Allow it to simmer for 3-5 minutes until you get a thick and “porridgy” consistency.Remove oatmeal from
– the heat and let it cool before adding the rest of the ingredients. Add the whey after you cook the oats, or it will curdle.
– If you like your oatmeal thicker, add a bit less milk. If you like your oats runnier, add a bit more milk.
– Add cinnamon and other toppings. Enjoy!

Completely gluten-free and low-carb.

Perfect for breakfast or brunch!

• 1 tablespoon coconut oil for cooking the mushrooms
• 1 (10 oz) package fresh baby spinach
• 4 eggs (if yolks are quite small, use 5 eggs)
• 1 cup shredded cheese ( aim for low fat types – Fetta, Goat)
• 1 (8 oz package) mini bella mushrooms chopped
• ½ teaspoon oregano
• ½ teaspoon salt
• Pepper to taste
• ¼ cup chopped onion

– Preheat the oven to 375F or 190C.
– Heat the coconut oil in a large skillet. Sauté the mushrooms until they are soft, about 5-6 minutes. Set Aside.
– Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well
– In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheese to the eggs. Mix well. Season to taste.
– Divide evenly among the 12 muffin cups.
– Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
– Leave in the pan for a few minutes or just until it’s cool enough to handle.

Enjoy it with a side of veggies and brown rice or quinoa!