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.

Look what I made for dinner...

Zoodles with red sauce, meat and 2 cheeses... Yummy

What's for dinner at your house??

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- appetizer, barbecue, chicken, dairy free, dinner, egg free, gluten free,
grain free, low FODMAP, lunch,  nightshade free, nut free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 2 lbs Chicken Wings
• 2 tbsps Extra Virgin Olive Oil
  
• 1/4 tsp Sea Salt
• 1/4 cup Maple Syrup
• 1/4 cup Tamari
• 4 stalks Green Onion (sliced)

Directions:

1. In a bowl, combine the chicken with oil until well coated. Season with salt.
2. In a separate bowl, whisk together the maple syrup and tamari.
3. Grill the chicken over medium-high heat, turning frequently until golden brown, about 20 minutes.
4. Brush the maple tamari mixture onto the chicken and grill for 1 to 2 minutes per side. Divide onto plates, top with green onions and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to three days. For best results, reheat in the oven at 350ºF (177ºC) for 8 to 10 minutes.

Serving Size-One serving is equal to approximately seven chicken wings.

More Flavor- Add some chili flakes for spice. Use garlic-infused oil.

No Tamari- Use coconut aminos or soy sauce instead.

No BBQ- Cover the chicken wings in oil and bake in the oven at 400°F (200°C) for 35 minutes or until cooked. Glaze and broil the wings for 1 to 2 minutes per side.

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.