Citrus Cinnamon Salad
Sweet Potato Breakfast Bowl
2 small sweet potatos
½ large pink grapefruit
Cinnamon, to taste
½ blood orange
2 tbsp raisins
2 tbsp extra-virgin olive oil
2 tbsp chopped nuts
1 tbsp raw apple cider vinegar
2 tbsp almond butter
Pinch sea salt, sage and black pepper, to taste
Preheat oven to 375 ˚F. Wash and lightly dry sweet potatoes. Poke with a fork several times and wrap in aluminum foil. Bake for around 60 to 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool, then peel. Lightly mash with cinnamon. Top with raisins and chopped nuts. Drizzle with almond butter and enjoy!
1/4 tsp ground cinnamon, for dusting
Slice the grapefruit and the orange into thin rounds. Remove the peel from the perimeter of all the rounds. In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste. Add fruit to bowl and toss. Sprinkle with cinnamon and enjoy.
Avocado Toast
Mushroom and Spinach Omelet
2 eggs
1 avocado, peeled and seeded
½ cup fresh mushrooms, sliced
2 tbsp cilantro, chopped
2 tbsp green bell pepper, finely chopped
½ lime, juiced
1 tbsp onion, finely chopped
½ tsp red pepper flakes (optional)
½ cup baby spinach
Salt and pepper to taste
Garlic powder, salt and pepper to taste
2 slices whole grain bread
In a small bowl, beat the eggs. Mix in the garlic powder, salt and pepper. In a non-stick pan, saute the mushrooms, green pepper and onion in oil for four to five minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture and cook through. Enjoy.
2 eggs poached
Toast your bread. While the bread is toasting, in a small bowl, mash your avocado, then add cilantro, lime juice, salt, pepper, and red pepper flakes. Once bread is toasted, top with avocado mixture and cooked eggs. Enjoy!
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