*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.
SCRAMBLED EGGS WITH BROCCOLI
3/4 head broccoli
1/3 cup water
3/4 teaspoon coarse sea salt
ground black pepper, to taste
1 1/2 tablespoons extra virgin olive oil
1. Finely mince the broccoli. Whisk eggs, water, salt, and pepper in bowl until uniform.
2. Heat the oil in a skillet. Add the finely minced broccoli and sauté until bright green.
3. Pour in the egg mixture.
4. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
5. Remove from heat while eggs are still slightly runny as they will continue to cook in the pan for another minute or two.
BANANA CHIA PUDDING
1/2 cup chia seeds
1 1/2 teaspoons cinnamon
2 1/4 cups almond milk
1 1/2 tablespoons protein powder (collagen protein or pea protein)
3 tablespoons chopped walnuts
Mash half of the banana in a small bowl. Add in the chia seeds, cinnamon, milk, and protein powder, and mix to combine. Allow the chia seeds to rest for 10 – 15 minutes, or overnight.
When ready to eat, slice remaining banana.
Divide the pudding evenly between bowls. Add slices of banana and garnish with some chopped walnuts.
Heat a stainless steel skillet or a wide bottomed sauce pan. When hot add the coconut oil and then add the onion and garlic. Saute for 2 mins and then add the sliced mushrooms. Saute for 2 more mins on medium heat stirring frequently. Then add the italian seasoning, thyme, sea salt and the balsamic vinegar. Stir to mix and then add in the cooked mussel meat. Add the coconut milk and the water and let the mixture come to a boil.
Next mix the arrowroot starch with the water in a small bowl and add this slurry slowly into the mussel mixture stirring continuously with your other hand. Within a min or so, the stew will thicken. Turn heat off and serve stew warm with some steamed veggies or over cauliflower rice.
1/2 lb. cassava root, peeled and cut up into 1 inch cubes (about 2 cups) – you can use fresh or frozen cassava root
1/2 tsp sea salt
Enough water to immerse the cassava pieces completely
2 tbsp extra virgin coconut oil, melted
1 tbsp shallot or red onions, finely chopped
1 tbsp finely minced garlic
1 tsp grated fresh ginger
1/4 tsp turmeric powder
6-8 fresh curry leaves
1/4 cup shredded coconut or frozen grated coconut (that has been thawed to room temperature)
In a large cooking pot, add the cassava pieces along with the salt and add enough water to immerse all the cassava pieces completely.
Place pot on stove and heat until the water starts boiling. Then turn heat to low and cover the pot leaving a slight opening. Cook for about 15-20 minutes until the cassava is tender and cooked all the way through. Check periodically throughout the cooking period to make sure there is enough water and adding more water if necessary.
Turn heat off. Strain through a strainer to drain the excess cooking water reserving about 1/4 of the water. Add the reserved water back to the pot with the cassava and using a potato masher, mash the cassava completely while it is hot. Keep aside.
In a small pan or sauce pan, heat the coconut oil. When hot, add the shallots (or the onions) and saute for 2 minutes on medium heat until they turn golden. Then add the garlic, the ginger, turmeric and the curry leaves.
Stir fry for another 30 seconds and turn heat off. Pour this flavored oil mixture onto the mashed cassava. Add the coconut too and mix everything well together. Serve warm.