2 eggs
2 small button mushrooms, chopped
1/4 tomato, diced 
6 leaves of spinach, torn in half

Mix all ingredients together and put into a small microwavable dish or coffee mug
​Cook for 2 minutes 
Take out of the bowl/mug and put on a toasted piece of bread if desired

2 eggs
1 banana
3 dashes of cinnamon 
2 Tbsp of coconut or almond flour 

Put all ingredients into a blender or nutri-bullet
Put stove on medium heat
Lightly spray pan with Pam, and poor a pancake size of mix on the pan 
(keep in mind the first pancake will be a little softer/not have that darker/burnt color on it d/t it being the first made pancake with the PAM)
Once you see multiple bubbles forming on the mix in the pan, flip the pancake over and let the other side cook for about 60 seconds (depending on the size)
Top with diced apple and drizzle with peanut butter :) 

Plain greek yogurt
Drizzle of honey
Granola
​Blueberries

Mix all ingredients together in a bowl and enjoy! 
This recipe has no exact measurements, so feel free to add as much of one item as you please

2 large sweet potatoes, chopped with skin on 
1 pound of ground meat (beef or turkey)
4 eggs
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, diced
2 cloves of garlic or 2 teaspoons on minced garlic 
2 tablespoons fresh parsley, chopped
4 Tbsp Olive Oil
Salt and Pepper to taste

1. Preheat the oven to 350 degrees F
2. In a pan, put about 2 Tbsp of olive oil in the pan and cook the sweet potatoes with salt and pepper to taste (cover the pan); this should take about 15-20 minutes to soften -keep in mind, the smaller the potatoes are chopped the quicker they will soften
3. In a separate, large pan, put 2 Tbsp of  olive oil in the pan and brown the ground meat in a large pan (preferably cast-iron) on medium heat 
4.  Combine the onion and bell peppers into the pan and continue cooking until the vegetables have softened; sprinkle salt and pepper to taste and Paprika if desired
5.  Combine the sweet potatoes into the beef mixture, large pan and create four indentations, where you will crack an egg into each indent and bake in the oven for 10-15 minutes (if you do not want to cook the eggs, you can still bake the skillet to brown and give the mixture more of a crunch :))
TIP: to be sure I get the egg texture I enjoy, I will usually good the eggs separately and then place them on top upon serving!

1. Butter or oil  your skillet over medium heat
2. Cut out a circle of one piece of bread
3. Put the cut bread on the skillet and crack an egg into the circle
4. Pull off the heat once you think your egg is done, you will be able to determine this just as you would cooking a normal egg (over-easy or hard)!
5. Plate with a side of sliced avocado and fresh fruit for a healthy breakfast 

**Keep in mind, cholesterol is only found in animal products, so mixing eggs with bacon or sausage is not your best option if you are trying to watch your cholesterol. 

1 large avocado
2 eggs
Extra: chives, green onions, 4 grape tomatoes (halved), crumbled bacon

1. Preheat the oven to 400 degrees F 
2. Halve avocado, length-wise
3. Place halves avocado side up and crack one egg into each pit-removed hole 
4. Bake for 15-20 minutes (or until desired egg doneness)
5. Add extras if desired and serve!

Choose one: Omelet, scrambled eggs or over easy
Choose as many as you want: spinach, bell peppers, onions, mushrooms, cauliflower rice
Choose one: coffee, tea, water
Extra: toast, fruit and/or turkey bacon, but keep in mind cholesterol is found in animal protein, and you are already eating eggs.

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto (homemade or store-bought)
• 1 parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 4 – 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig rosemary (or 1/2 teaspoon dried)
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 1/2 cups zucchini, diced
• 1 1/2 cups tubular (ditalini) pasta
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, chopped
• Finely shredded Parmesan cheese, for serving (or Romano)

Directions:

1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

Snacks: Popcorn, apple ​​
Dinner: Egg noodles/rice and  vegetables with a side ginger salad from Japan House.  We had a lazy Sunday after a five hour drive home from my best friend's wedding, which meant for a Monday bedroom floor date night! Disregard the steak and shrimp -we saved that for lunch on Tuesday!

Directions: 
1. Heat olive oil over medium heat and saute onion, bell peppers and garlic until tender
2. Stir in the ground meat until brown
3. Add this mixture, the rinsed and drained canned vegetables and the remaining ingredients to the crock pot and stir
4. Cook on high for 3.5-4 hours
5. Serve with homemade cornbread or corn chips on the side 
Reminder: You can halve this recipe by buying the 7.5 ounce canned vegetables instead of 15 oz. cans, and by dividing the remaining measurements by two. 

Time: 4 hours              Serves: 8-10

Ingredients: 
1 pound of ground (turkey) meat
1 can corn
1 can black beans
1 can pinto beans
1 can diced tomatoes 
1 can of pumpkin puree
1 cup water
2 green bell pepper 
​1 medium onion, chopped
1 Tbsp olive oil
2 Tbsp garlic, minced
1 packet of low-sodium taco seasoning