Breakfast Burrito in Lettuce Wrap

Melt 1 tbsp natural organic unsalted butter in pan. Add diced organic potatoes on medium heat, cover, and cook for 5 minutes. Stir potatoes, and cook for 10 minutes. Continue this process until potatoes are tender. Scramble 2 organic cage-free eggs. Place potatoes, eggs, Organic Valley Shredded Cheddar, diced organic tomatoes, organic spinach, sea salt, and 100% natural ketchup with no high fructose corn syrup on a large piece of organic lettuce. Wrap into a burrito and enjoy!!

For those who can’t stand long, sit while waiting for the butter to melt, and in between stirring the potatoes.
 
If you prefer a tortilla, then I suggest Sonoma All Natural Gluten Free Wraps.
 
If you are dairy free, then you can substitute organic tofu for the eggs, and Daiya Shredded Cheddar for the Organic Valley Shredded Cheddar.
 
More ingredients to stuff your burrito…

• Diced organic bell peppers
• Diced organic jalapenos
• Diced organic onions
• Amy’s Salsas
• 505 Organic Green Chile Sauce
  

Healthy Eggplant Parm

Peel and slice eggplant, dip in eggs, coat in bread crumbs. Lay them out on a baking sheet and bake at 350 until bread crumbs are golden brown. While they're baking, put one can of crushed tomatoes, chopped onion and garlic, and italian herbs in a pot. Stir and boil until breaded eggplants are done. Pour a layer of sauce in a casserole dish, then a layer of the bread crumbs, and keep layering. The top layer should be sauce. Bake for 20 minutes at a time until cooked. I like the edges of mine to be a little burnt, but it's up to you. This served with the tomato and avocado salad is a great meal for guests. It's healthier then most eggplant parmigiana because there it no cheese and it's all baked, not fried. You can add a layer of mozzarella cheese on top if you prefer.

Ingrediants
1 Can Crushed Tomatoes
2 Eggplants
3 Eggs (battered to coat)
Italian Bread Crumbs
1 Chopped Onion
4 Cloves of Garlic (chopped)
Italian Herbs

Shredded Mozzarella (optional)

Tomato and Avocadoes

I went to my mom's for dinner yesterday, and we had this amazing salad! It was just cubed avocado, tomatoes, and mozzarella cheese. She just cut it all into cubes, and mixed it with Balsamic Vinegar, Red Wine Vinegar, salt and pepper. It was delicious and simple!!! I think fresh parsley would add an excellent flavor too.

Ingredients
Avocado
Tomatoes
Mozzarella Cheese
Balsamic Vinegar
Red Wine Vinegar
Salt & Pepper

Kale Chips

An awesome snack is kale chips. just spread the kale leaves out on a baking sheet, sprinkle on some sea salt, and bake at 350 for 20 minutes. Just remember that it comes out to be less than it seems when you put it in the oven. I had the whole baking sheet covered but by the time it was done, only half the sheet was covered with the final product.

Ingrediants
Kale
Sea Salt

Potatoes & Veggies in Peanut Vinegar Sauce

This is an easy recipe that is fibro friendly. I just put the potatoes in a pot of water on the stove and set the timer for 30 minutes, then I rest. When the buzzer goes off I check to see if the potatoes are soft. If they're soft enough then I add a bag of frozen veggies and set the timer for 20 minutes, and rest! When the timer goes off, just drain the water and cut up the potatoes. Put a stick of butter in a pan and let it melt. Once it's melted add the potatoes and veggies. Put a couple spoonfuls of peanut butter and mix on medium heat until the peanut butter is melted and all of the foods are coated. Add sea salt to taste, and serve with balsamic vinegar for everyone to mix into their own. I like to let everyone put their own balsamic vinegar on it because if you put it on ahead of time the potatoes absorb it and the flavor is different.

Ingredients
Potatoes
Frozen Veggies
Peanut Butter
Butter
Balsamic Vinegar
Sea Salt

Eat More

Here is a list of things that can help you lose weight, alkalize, and digest better than ever before! This is Super Foods List...

Avocadoes
Chick Peas
Cucumbers
Tomatoes
Fresh Basil
Fresh Parsley
Onions
Garlic
Ginger
Green Teas
Carrots
Kale
Salmon
Rosemary
Dill
Broccoli
Yogurt (Organic)
Granola (Gluten Free)
Raw Unfiltered Honey
Spinach
Pumpkin
Cinnamon

Salmon Spinach Salad

Frozen Wild Alaskan Salmon is my favorite to use for this recipe. I just put the salmon on a dish that is safe for the oven, place it on the rack, set the oven to 350 and the timer to 20 minutes. Then I rest for those 20 minutes. When the timer goes off, I check to see if it's cooked, and it usually is. Every once and a while I need to put it in for 5-10 more minutes, but I just cut it in the center to make sure it's not still raw. Once it's cooked all the way through, I pull a handful of fresh spinach from the package and put it on a small dish. The spinach goes on top with fresh dill and lemon juice squeezed from one whole lemon. You can add any fresh or dried herbs you want, as long as it's not processed. Sometimes I like to add Soy Sauce or Bragg's Liquid Aminos.  Bragg's Liquid Aminos has a great flavor, and it's really good for you!


Ingredients
1 Filet Salmon
1 Cup Fresh Spinach
1 Lemon
Fresh Dill

Bragg's Liquid Aminos (Optional)