Tag Archives: breakfast

Deviled Eggs

Deviled eggs are an easy yet classic party appetizer! I decided to make these in lieu of the traditional hard boiled eggs served at the passover seder in order to spice things up. You can also make them ahead of time for a quick breakfast, lunch or midday snack.



  1. 6 eggs
  2. 1/4 cup mayonnaise (make your own mayonnaise for paleo!)
  3. 1 teaspoon white vinegar
  4. 1 teaspoon yellow mustard
  5. 1/8 teaspoon salt
  6. Freshly ground black pepper
  7. Smoked Spanish paprika, for garnish


  • Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.
  • Heat on high until water begins to boil
  • Remove from heat and leave covered for 10 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water.
  • Gently dry with paper towels.
  • Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  • Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Peach Strawberry Smoothie Bowl

Smoothie bowls are seriously trendy right now, but way too expensive to buy out! Today I made a Peach Strawberry one and decorated it with some of my favorite toppings like shredded coconut, kiwi, chia seeds, and almond slivers. The hardest part about making this is that it looks so pretty you almost don’t want to take that first bite!



  • 1/2 cup frozen strawberries
  • 1 frozen banana
  • 1/2 cup frozen peaches
  • 1/2 cup almond milk
  • 2 Tbsp flaxseed meal
  1. In a blender, mix together the frozen strawberries, peaches, banana, almond milk and flaxseed (add more milk or ice if needed to get your desired consistency, however smoothie bowls are typically thicker like ice cream)
  2. Pour into a bowl, and top with your favorite add-ons!

Apricot-Date Nut Bars

These fruit-nut bars are the bomb. Containing very few raw ingredients, you can mix up the fruit and nuts to be whatever you like! I chose apricot & date and added some cocoa and shredded coconut on top to make it taste even more like a chocolate treat. 


  • 1 tablespoon shredded coconut
  • 2 cups mixed nuts
  • ½ cup apricots
  • ½ cup soft dates (remove pit)
  • ¼ cup cocoa powder
  • 2 tbsp coconut oil


  1. Add nuts to food processor and process until fine.
  2. Add in fruits, cocoa, and oil, and process until mixture forms a sticky dough
  3. Spread the dough like fudge into a lined 8 – inch baking pan
  4. Sprinkle coconut over the bars evenly
  5. Refrigerate or freeze to set and then cut
  6. Store in fridge or freezer (I like them frozen, they stay soft enough to eat without defrosting!)


Lemon Rosemary Potatoes

This is a super quick and cheap recipe for a wonderful side potato dish. I served this alongside some scrambled eggs for breakfast.

Ingredients  (1-2 Servings) 

  • 1 tablespoon olive oil
  • 1 potato
  • 1 small onion
  • 2 cloves or about 1/2 tbsp of garlic
  • 1- 2 tbsps of fresh squeezed lemon juice
  • 1 tbsp of chopped sun dried tomatoes
  • garnish with rosemary, salt and pepper


  1. Add 1 tablespoon of olive oil to large pan
  2. Slice 1 potato in pieces .5-1cm thick so that it can all cook rather quickly
  3. Chop .1/2 – 1 small onion, and add both potatoes and onions to pan
  4. Drizzle about 1 tablespoon of fresh squeezed lemon juice over vegetables
  5. Cook covered for about 5 minutes over medium heat
  6. Flip potatoes and add in minced garlic, sun dried tomatoes, rosemary, salt and pepper
  7. Cook for another 3-5 minutes or until tender
  8. Serve with extra lemon or olive oil to liking


Mango Pineapple Smoothie Bowl

Smoothie bowls are like eating ice cream for breakfast, except contain only the best ingredients and vitamins your body craves to keep you feeling young and looking beautiful. Today I chose Mango – Pineapple. Mangoes provide you with Vit A, Vit. B6, Vit. C, Vit. E, beta-carotene, and potassium. While Pineapples contain Vit. C and bromelain, an enzyme with anti-inflammatory and anti-cancer properties that is known to help digest food.



  • 3/4 cup unsweetened almond milk
  • 1 cup frozen mango
  • 1/2 cup frozen pineapple
  • 1 small frozen banana
  • Handful of ice
  • 1 Tbsp Flaxseed meal (optional)


  • 1 kiwi, peeled and sliced
  • 1 tablespoon chia seeds
  • 1/4 cup sliced strawberries
  • 1/4 cup walnuts


  • Add the almond milk, flaxseed meal and then the fruit and ice, and blend on high until the smoothie reaches a thick and creamy consistency.
  • Pour into a bowl and add toppings of choice!

Baked Egg Portobello Mushroom

Who says that eggs are only a morning food?! I am a huge fan of breakfast food at all times of the day. Try out these baked egg portobello mushrooms with organic chicken sausage and sundried tomatoes for a healthy and yummy meal!



  • 2 large Portobello mushrooms
  • 1-2 links sausage of choice (I used Bilinski’s organic sweet apple chicken sausage)
  • 1 tablespoon sundried tomato
  • 2 large organic eggs
  • salt, pepper, garlic powder
  • olive oil
  • rosemary & parsley sprinkled on top
  • side of avocado and red pepper flakes


  1. Preheat broiler and line a baking sheet with foil.
  2. Rinse, remove cap and scoop lining from inside of mushroom.
  3. Rub some oil on the back and front of mushroom caps and sprinkle with salt, pepper and garlic powder as desired.
  4. Broil 5 minutes on each side, or until tender.
  5. Remove from oven and dab up excess water from inside of mushrooms.
  6. Switch oven from broil to bake, setting temperature to 400 degrees F.
  7. Break an egg into each mushroom and set timer for 10 minutes.
  8. While baking, cook broken up sausage and chopped sundried tomato in frying pan until it’s a little crispy.
  9. After the timer is up, sprinkle the sausage tomato mixture on top of the eggs and bake for an additional 3- 5 minutes or until the egg whites are cooked
  10. Remove tray from oven and garnish mushrooms with parsley and rosemary
  11. Serve with side of avocado and red pepper flakes or a nice side salad

Veggie Avocado Omelet

My go to meal are organic eggs, they are so easy to make and versatile, that it is hard to get too bored of this staple food. One egg has only 75 calories and a whopping 6-7 grams of protein, leaving you filled through out the day. Not only this but eggs also have 13 essential vitamins and minerals, all nine amino acids, Vitamin D, B12, selenium, choline, phosphorous and riboflavin.

I decided to make an easy omelet with some ingredients I had on hand. Instead of using cheese, I mashed up an avocado and added some spices for a bit of a zesty flavor. Great for breakfast or dinner and add any variations of veggies you have on hand!



Ingredients: (Personal Size Omelet)

  • 3 eggs (1 whole egg & 2 egg whites)
  • ½ tomato
  • ½ cup steamed broccoli
  • diced onion
  • ¼ mashed avocado
  • Paprika, Salt, Pepper & other spices



Kiwi Pineapple Smoothie

Kiwi Pineapple Smoothie (2 Servings) 

I saw a sale on some kiwis so I brought a bunch of them home to eat! I almost forgot just how delicious they are & super nutritious. Kiwis have more vitamin C than oranges, along with Vitamins K, E, Potassium, Fiber, copper, manganese & folate. They give you the antioxidants your body craves & will help keep you looking younger and feeling healthier! So I decided to make a tasty Kiwi Pineapple Smoothie and pair it with a hardboiled organic egg for breakfast 🙂


Blend together:

  • 2 Kiwis
  • 1 /2 cup of Pineapple
  • 1 Banana
  • 2 Tblsp Flaxseed Meal
  • 3/4 cup Almond Milk
  • 1 Cup Ice

Banana Pancakes (GF)

This is a super easy recipe for paleo & gluten free flourless banana pancakes. Considering how few ingredients it takes to make these (bananas, eggs & baking powder), they are not only a healthier substitute for typical pancakes but also delicious! Perfect simple breakfast for 2. But if you are really hungry then definitely double the recipe for a more filling meal.

Ingredients (makes about 4 medium pancakes) 

  • 1 ½ large ripe bananas
  • 2 eggs
  • ½ tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • 1/8 tsp. baking powder 
  1. Mash banana in a bowl
  2. Whisk eggs and then stir into banana mixture
  3. Add vanilla, cinnamon & baking powder
  4. Add about 2 tablespoons of batter at a time (Use non-stick skillet or spread a bit of coconut oil on pan)
  5. Garnish with fruits & syrups as desired