• 2 cups almond flour • 1/2 cup whole flaxseeds (not milled) • 2 heaped tbsp maca powder (can find it at any health food store) • pinch of sea or pink himalayan salt • 1/2 tsp gluten free baking powder • 1/2 cup melted coconut oil • 1/2 cup pure maple syrup (#2 amber is best, the darker kind) • 1/2 tsp pure vanilla extract • 1 egg
1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.
2. In a large bowl, whisk together almond flour, flaxseeds, maca powder, baking powder and salt.
3. In a medium bowl, melt your coconut oil. Allow to cool for a few minutes and then whisk in maple syrup, vanilla and one egg.
4. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms.
5. Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using a fork press the dough down slightly.
6. Bake for 15-18 minutes or until golden. Allow to cool and store in an airtight container for up to two weeks!
CLEAN BREAKFAST HASH
• 2 tbsp extra virgin olive oil • 1 sweet potato (cubed) • 1 handful of chopped kale • 1/2 red pepper (chopped) • 1/2 yellow pepper (chopped… you can also just use one whole red pepper) • 1/2 zucchini (finely chopped) • 1/2 red onion (finely chopped) • 1 garlic clove (finely chopped) • 2 eggs • 1/2 avocado (cubed) • 1 scallion (chopped) • pinch of red pepper flakes • pinch of paprika • squeeze of fresh lemon • 1 tbsp toasted pumpkin seeds (optional) • salt and pepper to taste
1. Chop all your veggies. Heat olive oil in sauce pan on medium heat. When hot, add onion and sauté until soft.
2. Add sweet potatoes and paprika. Cook sweet potatoes until they start to soften. (10-15 minutes depending on how small you cut them. (tip: if you have leftover sweet potatoes you can also use them and skip this step. Just add them at the end to your sautéed veggies.)
3. Once sweet potatoes have softened slightly, add your garlic, yellow pepper, red pepper, and zucchini. Stir well and spread mixture evenly in your pan. Allow to brown by cooking for 3 minutes before stirring. Repeat the same process. *** If you find the bottom of your pan is browning or getting dry, you may need to deglaze your pan by adding 1-2 tbsp of water. This will also help cook the sweet potato faster.
4. While this is happening, start frying your eggs. Poached, soft boiled, over easy will work great too!
5. Season hash with salt, pepper, red pepper flakes and a squeeze of lemon. Add kale and stir well. Remove from heat and add your avocado and pumpkin seeds. Divide the hash on two plates and place egg over top. Sprinkle over chopped scallions and more freshly ground pepper if you like. ENJOY!
PAN ROASTED DIJON SALMON
• Wild caught or organic salmon • 1 bunch asparagus • 1 tbsp fresh lemon juice • 1 french shallot • 2 tbsp avocado oil • 1 tbsp olive oil • fresh parsley • fresh dill • 1 tbsp stone ground dijon mustard • sea salt and pepper
1. Coat salmon in 1 tbsp of avocado oil, mustard, sea salt and pepper
2. Bring a large pot of salted water to a boil (for asparagus)
3. Heat avocado oil in a heavy skillet over medium heat. When the oil begins to smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done (about 3-4 minutes depending on how pink you like it.)
4. While the salmon is cooking, finely chop up dill and parsley (about 1/4 cup worth) and add to a small bowl.
6. Finely chop one shallot and add it to herbs.
7. Add olive oil, lemon juice and more stone ground dijon mustard if you like to the herbs and shallots and whisk. Season with a pinch of salt and pepper (add more olive oil if it looks too thick).
8. Check back on your salmon!
9. Boil asparagus for five minutes and drain.
10. Plate asparagus and salmon, drizzle with herb oil. Enjoy!