Asparagus & Turkey Bacon Scramble

You can never go wrong with scrambled eggs. The possibilities are endless when it comes to adding healthy ingredients!

You’ll Need:

•  2 or 3 organic, cage-free eggs
•  2 or 3 Asparagus Speers, trimmed & chopped.
•  Fresh Organic Baby Spinach
•  Optional- 1 tbs water for each egg
•  1or 2 slices of turkey bacon cooked and chopped or crumbled (or nitrate free, uncured, all natural bacon)
•  2 tbs Grass Fed Butter (or Smart Balance Omega Butter) or Coconut Oil
•  A sprinkle of Sea Salt
•  A sprinkle of Ground Black Pepper
• Optional- A pinch of Nutmeg after whisking.

Next:

1.  Add 1 tbs of your fat of choice (butter, coconut oil, low cal cooking spray, etc.) to pan.
2.  Add veggies and cook over medium heat, until soft and then remove from pan and set aside.
3. In the meantime, roughly whisk the egg mixture with a mixer or fork. Make sure not to whisk too much, leaving some texture to the eggs.
4. Turn pan to low and add the remaining tbs of fat to pan. You may then add your whisked egg mixture.
5.  Once the mixture is in the hot pan, let the eggs set for about 10 seconds. After that, gently stir the eggs on low heat with a wooden spoon or spatula.
6. When the eggs are still slightly wet, add veggies and herbs of your choice and cook for another minute or two, fluffing them together.
7. Toss in cooked crumbled turkey bacon or add to the side for an extra punch of protein.
8. Top with your favorite hot sauce.

Keep in mind- You can use any veggie combo you like. I love adding avocado, peppers and fresh salsa. You just got to get creative!

2 Egg Turkey Bacon & Spinach Omelet

You’ll Need:

• 2 organic eggs
• 1 tablespoon coconut milk/almond milk or water
• 1/8 teaspoon sea salt
• dash ground pepper
• 2 teaspoons organic butter, grassfed butter, coconut oil or Smart Balance Omega butter
• 2 strips of turkey bacon or 1 strip of all natural uncured bacon
• 1/2 cup chopped fresh baby spinach
• 1/4-1/2 avocado
• Diced tomatoes
• Sriracha chili sauce (optional) I like to add a little spicyness to everything 😉

1. Crack the organic eggs into a mixing bowl and beat them until they turn an even pale yellow color.
2. Heat a nonstick pan over medium-low heat. Add the organic butter and let it melt.
3. Add the milk or water to the eggs and season to taste with salt and pepper. Grab your whisk or electric beater and whisk like crazy. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
5. With a rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
6. If your egg pancake sticks at all, loosen it with your spatula.
7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
8. If you’re adding any other ingredients, now’s the time to do it. I crumbled 1 strip of cooked turkey bacon and diced tomato across the center of the egg in a straight line.
9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh veggies and herbs and enjoy!

* There’s no limit to the number of healthy fillings you can use with this basic omelet recipe.

Some suggestions include:

• Fresh baby spinach
• Grated low fat, all natural cheese or feta
• Sautéed mushrooms
• Diced and sautéed peppers and onion
• Broccoli
• Asparagus
• Left over veggies
• Salsa
• Guacamole (homemade without mayo, of course!)

Black Bean & Veggie Burgers

Ingredients:

• 1 (16 ounce) can organic sodium free black beans, drained and rinsed
• 1/2 green or red bell pepper, cut into 2 inch pieces
• 1/2 onion (white or red), cut into wedges
• 3 cloves garlic, peeled
• 1 organic egg
• 1 tablespoon chili powder
• 1 tsp garlic powder
• 1 tablespoon cumin
• 1 tsp-tbs Sriracha hot chili sauce
• 1/2 cup gluten free or whole wheat bread crumbs

Directions:
1. If grilling, preheat an outdoor grill for med-high heat, and lightly oil a sheet of aluminum foil. If baking preheat oven to 375 degrees, and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a blender ir food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, garlic powder and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in gluten free bread crumbs until the mixture is sticky and holds together. Divide mixture into 4 patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Make 2 batches and freeze one of them for some healthy, delicious quick meals!

Topping options include: fresh spinach, onions, avocado, feta, peppercinis, tomato, grilled mushrooms, salsa, Sriracha, alfafa sprouts & other veggies!

Serve on: Ezekiel Sprouted Grain bread or Ezekiel Sprouted grain burger buns. Other healthy, yummy brands include Daves Killer Bread or Alvarado Street Bakery Bread.

For lower carbs. or Paleo Served open-faced or wrapped in lettuce (butter lettuce, romaine, cabbage)

Note: For a quick, on the go, delicious black bean burger try Garden Burger black bean burgers. They can be found in the “healthy food” Frozen section of most grocery stores.