Spaghetti Squash Crust Quiche

Ingredients:

1 medium sized cooked spaghetti squash, you will use 2 1/2 to 3 cups of it's meat for this recipe

2 tbsp butter (or coconut oil or ghee)

6 large eggs, beaten

1 cup coconut or almond milk

1 bunch of green onions chopped, about 1 cup

1 tomato thinly sliced and halved

Salt and pepper to taste

Optional: 1/4 cup goat cheese

- Preheat oven to 400 degrees

- Add 2 tbsp butter to 2 1/2 - 3 cups spaghetti squash meat and mix well. Salt and pepper to taste

- Press spaghetti squash into a crust form in a pie dish, patting up the sides and across the bottom

- Bake 8-10 minutes, until slightly crispy and golden. Set aside

- Whisk eggs, milk, salt and pepper together

- Pour mixture on top of spaghetti squash crust. Add green onions and goat cheese throughout, evenly. Place tomato slices on top decoratively (You can get super creative with your fillings!)

- Bake for 30-40 minutes until eggs baked through and golden browned. Enjoy!

Breakfast Egg Muffins

Ingredients:

1 lb ground pork/turkey/chicken breakfast sausage

Diced veggies of your liking. We used muhrooms and spinach

1 dozen eggs

Olive oil or coconut oil

salt and pepper to taste

- Preheat oven to 350 degrees F.

- Crumble and brown  sausage in a frying pan, sauté veggies in same pan

- In a medium/large bowl scramble one dozen large eggs and season with salt and pepper.

- Liberally grease the cups of one muffin tin with oil. You can use muffin/cupcake paper cups if you'd like

- Place equal amounts of browned sausage  and veggies in the bottoms of the muffin tins

- Pour the scrambled eggs evenly (almost to the top of the tin) on top of the sausage

- Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.

- Use a knife to loosen the egg muffin from the sides of the pan

No Dairy, Gluten, Grain, Sugar Ridiculously Easy PANCAKES!

These are too good to be true. They are overwhelmingly easy to make and so tasty! You could get creative with the toppings and fillings; they are very crepe like! These are very likely going to become a staple in my house!

Makes about 14 pancakes

Ingredients:

2 medium size bananas

3 eggs

1 tsp cinnamon

1 tsp vanilla extract

Coconut oil (or butter)

Sliced cherries and strawberries

- Add bananas, eggs, cinnamon and vanilla to blender. Blend for at least 2 minutes.

- Heat pan to medium heat and add about a tablespoon or so of coconut oil

- Once oil and pan are heated, pour mixture directly from blender into pan to create about 2-3 inch pancakes (I fit 4 in a pan at a time)

- Let cook almost all the way through before flipping. They will bubble through and should not be too hard to flip. Note that they will be darker than "regular" pancakes

- Once all pancakes are made, toss the sliced fruit in the heated pan and stir frequently until fruit is heated. Serve ontop

Quick Banana Breakfast To Go For 2!

This recipe is so yummy and so easy! Breakfast is so important in firing up your metabolism, managing hunger throughout the day, and can help reduce binging later in the day.

Ingredients:

2 cups fresh or frozen blueberries

1 scoop of your favorite vanilla protein powder

2 bananas sliced

1/2 cup old fashioned (gluten free) rolled oats

1/3 cup pomegranate juice

2 tablespoon chopped walnuts

1 tablespoon sunflower seeds raw

- Combine/stir together all in microwave bowl

- Heat in microwave 3 minutes

- Enjoy hot or cold