Avocado Egg Toast

This is a simple quick fix meal.  Just toast your favorite whole grain bread, spread about 2 Tbsp Avocado, hard boil eggs, slice and voila!

Veggie Scramble

• Cook 2 servings:
• 3 Whole Eggs
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 1 cup mushrooms (white)
• Tbsp EVO
• Salt and Pepper

Slice veggies accordingly, Use 1tablespoon Extra Virgin Olive Oil. Medium heat. Saute onions and mushrooms first then add bell peppers half way through the cooking process. Crack 3 large eggs and add to pan.  Mix in eggs with vegetables until fully cooked add salt and pepper to taste. Serving is under 200 calories.  Rich in potassium.

Stir fried Eggs, Kale, Tomatoes, Onions

• 2 servings
• 3 large eggs
• 8 ounces of Kale (you will need a lot)
• 1/2 tomato
• 1/2 onion ( purple)
• 2 table spoons Coconut Oil
• Himalayan Sea Salt to taste

Under medium heat, coat pan with coconut oil.  Start with onions until near sauteed.  Add tomatoes, kale and eggs.  Keep stiring until eggs are fully cooked. Kale will shrinks.

Stir Fried Medley

• 3 eggs
• 2 Turkey Bacon Pieces
• 5 oz Broccoli
• 4 oz Sweet Potato
• 1/2 Onion
• 4 oz Asparagus
• 2 Tbsp Coconut Oil or EVO

Over medium heat coat with oil, start with onions.  Chop up Turkey bacon small strips, slice onions and asparagus into 3 inch sticks.  Throw all veggies in pan and Turkey Bacon.  Stir for approximately 5 to 7 minutes under medium heat.  Pre scramble eggs and add last.  Stir well and cook for another 1 or 2 minutes.