Home / Recipes

Kale, Roasted Mushrooms and Cottage Cheese Frittata

8 Eggs
½ cup cottage cheese
Black pepper
6 Tbsp avocado oil
Maitake mushroom
2 cups shredded kale
¼ cup diced red onion

Pre-heat oven to 400F.

In a medium bowl, whisk eggs, cottage cheese, salt and pepper together, set aside.

Over medium heat add 3 Tbsp of oil to a 10-11inch oven-safe sauté pan and sauté mushrooms until golden brown remove from pan and reserve. Return pan to heat and add remaining oil and kale and cook for 3-4 mins. Add red onion to the kale and sauté until soft. Combine mushrooms to kale mixture and continue to cook for 2 mins.

Add egg and cheese mixture and allow to cook for 30 seconds over med-high heat.

Transfer pan to oven and turn down heat to 325F let cook until the eggs are just set, 25-30 mins.

Once cooked, remove from oven and using a rubber spatula release frittata and turn out on to a large plate.

This recipe also works great for making individual portions by use of a muffin tin. Oil the tin and add ¼ cup of kale mixture to the bottom then pour the egg and cheese mixture on top. Follow the baking instructions above.

Bone Broth (Shitake Mushroom Stock) Quinoa and Egg

12oz of Bone Broth (Stock)
½ cup cooked Quinoa
½ cup roughly cut fresh spinach
2 Tbsp grated parmesan cheese (optional)
1 seven-minute boiled egg

In a small pot bring broth/stock to a low simmer add spinach and cooked quinoa and continue to simmer for 2 mins. Transfer to serving bowl and add peeled 7 min egg. Finish with parmesan cheese and season with salt and black pepper.

Bone Broth:
4 lbs chicken, beef or both bones with meat
1.5 gallons of cold water
2 Tbsp apple cider vinegar
2 medium chopped onions
3 large chopped carrots
3 stocks of chopped celery
2 garlic smashed cloves
sachet of desired herbs such as, parsley, thyme, bay leaves

Bring bones with meat still on them, water and a pinch of salt to a simmer in a slow cooker for 4 hours.

Add the vegetables, herbs and garlic and continue to gently simmer for another 2-3 hours.

Note: Some prefer to let the broth simmer for 18-20 hours.

Remove bones and vegetables, strain reserve broth and cool immediately.

Shitake Mushroom Stock:
1lb Fresh Shitake mushrooms, cleaned
1 large carrot
1 celery stock
2 peeled shallots
2 Tbsp avocado oil

Place cleaned mushrooms, carrot, celery, and shallots in a food processor and finely chop.

In a large stock pot heat oil over medium heat then add mushroom mixture, sweat until shallots are translucent but not browning. Add 3 quarts of fresh cold water, bring to a simmer for 2 hours. Strain, season with salt and cool.

Sautéed Summer Squash Quiche with Rosemary & Parmesan

1 cup sprouted spelt flour + more for rolling out
1 cup oat flour
1/5- cup flax meal

2 sticks (8oz) chilled diced unsalted butter
6 Tbsp ice water
1 tsp salt

Preheat oven 350F

Mix flours and salt. Cut in butter and mix with hand creating smaller sand size pieces of butter with the flour. Add enough ice water to bring mixture together and knead together to strengthen dough. Chill for about 30 min.

Roll out to about 1/8 or to your desired thickness. Place in tart tin and line top of dough with parchment. Use either pie weights or silverware something that can withstand heat on top of parchment to keep the dough from bubbling up during baking. Bake for 30 min or until done in the center.

1 medium diced yellow summer squash
1 medium diced zucchini
½ medium diced yellow onion
½ tsp minced rosemary
¼ cup parmesan cheese
3 Tbsp avocado oil

In a large sauté pan heat oil over medium heat, add onions and cook until lightly browned. Add both squash and zucchini cook for 2-3 minutes. Toss squash mixture with minced rosemary in and remove from heat and reserve.

6 whole eggs
1/2 cup of cream
1/2 milk

Heat cream and milk mixture until hot but not scalded. Take off heat and let cool. Remove skin that has formed on top.

Add the eggs and cooled milk mixture with a pinch of salt and pepper to a blender and blend on high for 2 mins.

Arrange squash on bottom of the crust. Pour egg/milk mixture over and finish with parmesan cheese. Bake in the oven for 45 min. Let cool, cut and serve.

Baked Sweet Potatoes with Vegetable Curry

Pre-heat oven to 350F

Wash skin of sweet potatoes well. Prick skin with a fork or knife and oil the skin with avocado oil and a pinch of salt. Wrap individual sweet potatoes in foil and place in 350F oven until done, 30-45 mins.

1 diced medium yellow onion
2 minced garlic cloves
1 sliced medium red bell pepper
3 Tbsp Avocado Oil
1 Tbsp curry powder
1 can coconut milk
½ cup cauliflower florets
½ cup broccoli florets
Salt to season

2 Tbsp sliced almonds
1 Tbsp chopped cilantro
Mix together

In a large sauté pan heat oil over medium heat then add onions and garlic with a pinch of salt. Sauté until tender and translucent, do not brown. Add bell pepper and continue to cook for 2 minutes, then add the curry powder and toast for 1 minute. Continue to add coconut milk, broccoli and cauliflower florets, turn heat down and allow to simmer for 10 to 15 minutes, stirring occasionally. Remove from heat and let stand.

Add curried vegetables to baked sweet potatoes and finish with almonds and cilantro. Serve immediately.

Date & Cashew Shake

½ cup raw cashews
4 fresh dates pitted
½ cup plain yogurt
1 banana
2 cups ice
½ tsp turmeric
½ tsp black pepper

Add all ingredients to a blender and blend on high until smooth. Poor in to glass and enjoy.

Strawberry-Walnut Yogurt (Cottage Cheese)

1.5 cups fresh strawberries
½ cup fresh walnuts
1 Tbsp honey

In a food processor add all ingredients and pulse lightly until combined. Top over yogurt or cottage cheese for a dessert or midday snack.