Breakfast for dinner is always a good idea, just did this last night. Not only is this dish easy to whip up, but it’s also wallet-friendly. Incorporating eggs into your meal plan is a great way to add protein and nutrients like B vitamins and minerals.

This recipe is- anti candida, breakfast, dairy free, dinner,  gluten free,  grain free, ketogenic, low glycemic, lunch, nut free, one pan, paleo, pescatarian, soy free, sugar free

Ingredients:  2 servings, 15 minutes &  5  ingredients

• 1 1/2 tsp Extra Virgin Olive Oil
  
• 1 Red Bell Pepper (sliced)
  
• 2 cups Kale Leaves (chopped)
  
• 6 Egg
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the red bell pepper and kale leaves and saute until softened, about 5 to 7 minutes.
2. While the veggies are cooking, crack the eggs into a bowl and season with salt and pepper. Beat gently with a fork until well combined.
3. Push the veggies to one side of the pan, and pour the beaten eggs into the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.
4. Divide between plates and enjoy!
   

Side Notes:

More Carbs- Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free- Use mashed tofu instead of eggs.

This recipe is- anti-candida, breakfast, dairy free, dinner, gluten free, grain free, ketogenic, low glycemic, lunch, nut free, oil free, one pan, paleo,pork, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 10 Eggs
  
• 2 tbsps Basil Leaves (chopped)
  
• 1/4 tsp Sea Salt
  
• 8 slices Bacon (chopped)
  
• 1 1/2 cups Red Onion (thinly sliced)
  
• 4 Tomato (heirloom, sliced)
  

Directions:

1. Preheat the oven to 350ºF (177ºC).
2. In a small bowl, whisk the eggs together and add the basil and sea salt. Set aside.
3. Heat a small cast iron pan over medium heat and add the bacon. Cook until the fat renders off, about 5 minutes. Remove the bacon and set aside. Add the onion and cook for 2 to 3 minutes.
4. Add the bacon back to the pan along with the eggs. Cook over medium heat for about 4 to 5 minutes, careful not to disturb the setting egg. Add the tomato slices on top and place in the oven to cook for 20 minutes.
5. Remove from the oven and garnish with extra basil if desired. Let it cool slightly, serve and enjoy!
   

Side Notes:

Leftovers-Refrigerate in an airtight container for up to two days.

More Flavor-Add minced garlic and/or chili flakes.

No Pork-Use turkey bacon instead.

This recipe is- anti-candida, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  13  ingredients

• 1/3 cup Cashews
• 2 2/3 tbsps Extra Virgin Olive Oil (divided)
• 10 2/3 ozs Chicken Breast (cubed)
• 5 1/3 slices Bacon, Cooked (chopped)
  
• 2/3 White Onion (diced)
• 1 1/3 cups Mushrooms (sliced)
• 2 2/3 Zucchini (medium, spiralized into noodles)
• 2 2/3 tbsps  Nutritional Yeast
• 1/3 cup Unsweetened Almond Milk
• 1 1/3 Garlic (clove, minced)
• 1 1/3 tbsps Arrowroot Powder
• 1 1/3 tsps Sea Salt
• 1 1/3 tbsps Parsley (chopped)

Directions:

1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
6. Divide between bowls and top with fresh parsley. Enjoy!

Side Notes:

Refrigerate in an airtight container for up to three days.

More Flavor-Season with black pepper or chili flakes.

Make it Vegan- Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

This recipe is- anti-candida, beef, breakfast, dairy free, gluten free, grain free, ketogenic. low glycemic
lunch, nut free, one pan, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  14  ingredients

• 1 tbsp Extra Virgin Olive Oil
  
• 1/2 cup Red Onion (chopped)
  
• 1 lb Extra Lean Ground Beef
  
• 2 tbsps Chili Powder
  
• 1 tbsp Cumin
  
• 1/4 tsp Onion Powder
  
• 1/4 tsp Black Pepper
  
• 1/4 cup Nutritional Yeast
  
• 4 Egg
  
• 1/2 Tomato (chopped)
  
• 1/4 cup Black Olives
  
• 1/2 Avocado (cubed)
  
• 1 Jalapeno Pepper (sliced)
  
• 1/4 cup Cilantro
  

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add in the red onion and ground beef. Cook for 10 to 12 minutes or until the beef is completely cooked through.
2. Once the beef is cooked, add in the chili powder, cumin, onion powder, black pepper and nutritional yeast until well combined. Make little sockets in the beef mixture and crack an egg in one at a time.
3. Once the eggs begin to cook, add a lid on top for 3 minutes or until the yolk is cooked to your liking.
4. Remove from the stove and top with the tomatoes, black olives, avocado, jalapeños and cilantro. Divide between plates and enjoy!
   

Side Notes:

Leftovers-Refrigerate in an airtight container for up to five days. Eggs are best enjoyed the same day.

Serving Size- One serving is approximately one egg with one cup of beef and veggie mixture.

More Flavor- Add some grated cheese on top.

Make it Vegetarian-Use black beans and/or quinoa instead of ground beef.

This recipe is- anti-candida, autoimmune, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, nut free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes & 12  ingredients

• 1/2 head Cauliflower (large, chopped into florets)
  
• 1 tsp Avocado Oil (divided)
  
• 1 Yellow Onion (small, chopped)
  
• 2 Garlic (cloves, minced)
  
• 1/4 cup Nutritional Yeast
  
• 1/2 cup Canned Coconut Milk
  
• 2 tbsps Lemon Juice
  
• 3/4 tsp Sea Salt (divided)
  
• 1 1/4 lbs Chicken Breast (boneless, skinless)
  
• 1 tbsp Rosemary (fresh, chopped)
  
• 1/4 tsp Garlic Powder
  
• 4 Zucchini (medium, spiralized into noodles)
  

Directions:

1. Bring a large pot of water to a boil under a steamer basket. Place the cauliflower florets in the steamer basket and cook for 10 to 12 minutes, or until soft.
2. In a skillet over medium heat, add half of the avocado oil and the onion. Cook for 5 to 7 minutes, until cooked through, then lower the heat to low and add the garlic. Cook for 1 to 2 minutes more. Set aside.
3. In a blender, add the steamed cauliflower, onion, garlic, nutritional yeast, coconut milk, lemon juice and 3/4 of the sea salt. Blend on high until smooth and creamy. Set aside.
4. Season the chicken breast with rosemary, garlic powder and the remaining sea salt. In a skillet over medium heat, add the remaining avocado oil. Then, add the chicken breast and cook for 8 minutes per side. Remove, let it rest for 2 to 3 minutes and then slice.
5. Plate the zucchini noodles and top with sliced chicken and cauliflower Alfredo sauce. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.

More Flavor- Season with black pepper or chili flakes.

Additional Toppings- Add chopped fresh parsley and extra lemon slices.

Make it Vegan- Omit the chicken breast and top with a veggie burger or tofu.

Zucchini Noodles- If you prefer cooked zucchini noodles, you can lightly cook them in the same pan as the chicken after it's done cooking. Once they're done, add everything to the pan to re-heat it.