Course Outline
Back to: Eat
Breakfast :Â Smoothie
Lunch:Â Leftover dinner or salad recipe (in meal plans)
Dinner:Â Broccoli Spinach Frittata with Caramelized Onions and side salad or sated veggies
- 2 handfuls mixed greens
- 1 large tablespoon chia or flax seed
- 1 cup frozen berries or mangos
- 1-1/2 avocado
- 1-2 scoops protein powder
- 1 tablespoon greens powder
- 1-2 cups coconut milk, almond milk, or water
-
Large pinch of cinnamon to stabilize blood sugar for the day
- Bonus- add cilantro, celery, or peeled lemon.
4 cups broccoli florets, chopped into bite-sized pieces
1 large sweet potato
2 Tbs ghee, butter, or coconut oil
1 small onion, chopped into thin half rings
4 cloves garlic, minced
4 cups (packed) baby spinach, washed and roughly cut
1/2 tsp unrefined sea salt (or 1/4 tsp sea salt and 1/4 tsp Herbamare seasoning)
1/4 tsp oregano, dried
6-8 eggs, beaten (6 serves 4 people well and 8 is if you want a thicker frittata)
Preheat oven to 350’F
Lightly steam broccoli until starts to turn bright green (about 5 minutes), remove from heat, rinse with cool water, and set aside
Cut sweet potato into cubes
Melt coconut oil/ghee in a large skillet on medium heat. Saute onions and sweet potato cubes for 20-25 minutes until translucent and brown (stir occasionally to prevent sticking)
Add garlic and saute another minute or two
Add spinach and a pinch of sea salt and stir. Let cook until spinach is wilted (about 3-4 minutes)
Add rinsed and drained broccoli, oregano and rest of sea salt (and/or Herbamare). Stir until well combined and remove from heat
Pour eggs on top of veggies and shake pan slightly to get egg mixture to settle into the vegetables
Bake at 350? for 20-25 minutes until baked all the way through
Serve with avocado, salsa, and fermented veggies of choice