1 teaspoon coconut oil or olive oil
4 large egg whites
1/2 teaspoon coarse salt
A few leaves of baby spinach, chopped
Fresh herbs of choice, chopped
- Heat oil in a skillet over low heat.
- Whisk together egg whites and salt.
- Pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
- Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with baby spinach and herbs.
- Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion.
- Lightly press down on omelet with the spatula to seal omelet together.
- Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the omelet slide onto the plate.
- Don’t worry if your omelet never looks like one, mine rarely does, but I enjoy it all the same!
2 cups of kale, chopped
2 cups of baby spinach
2 Roma tomatoes, roughly chopped
3 Tablespoons of fresh dill, chopped1/2 an English cucumber, sliced
- Wash and prepare kale, baby spinach, dill and vegetables.
- Place kale and baby spinach in a large salad bowl.
- Add in chopped tomatoes and cucumber.
- Prepare creamy avocado dill dressing and drizzle on top.
- Serve and enjoy!
1/2 cup of unsweetened almond milk
1 small clove garlic, peeled and minced
1/8 teaspoon dried or 1/4 teaspoon fresh dill
2 grinds black pepper
2 tablespoon freshly squeezed lemon juice
Place all ingredients in a blender and process until smooth.
1 turkey breast (approximately 3-4 pounds)
1/4 cup olive oil
Fresh cayenne pepper
2 cloves of garlic, chopped
salt and pepper
1/2 cup water
- Using a small amount of olive oil, grease a shallow roasting pan.
- Place the turkey breast in the center. Brush it with olive oil.
- Sprinkle with cayenne pepper, dried oregano, salt and pepper.
- Add chopped cloves of garlic in and around the turkey breast.
- Pour 1/4 cup of water around the bottom of the breast with any left over oil.
- Cover with aluminum foil.
- Bake at 350F for 2 hours and 30 minutes.
- For the last 30 minutes, remove the aluminum foil and add another 1/4 cup of water.
- Turkey is cooked when the center registers 170F on a meat thermometer.
- Soak, scrub, and dry potatoes. Add a little bit of vinegar in your washing water to cut through dirt.
- Cut potatoes into wedges.
- In a large bowl, coat potatoes with olive oil, a pinch of salt and extra pepper.
- Place evenly on a baking sheet.
- Bake at 350F for 20 minutes, then flip them and bake another 20 minutes (total: 40 min).
- You can also use broil for the last 5 minutes, to makes them extra crispy.