• 1 whole eggplant, grated and squeeze out water in cheese cloth or a clean kitchen towel.
• 1/4 cup flax seed meal
• 1/4 cup almond meal/flour
• 1 egg
• salt and pepper to taste
• 1 tsp coconut oil

-preheat oven to 350 degrees

-pour grated, squeezed eggplant into a large mixing bowl

-add flax meal and almond meal

-beat egg in a small bowl and add

-mix ingredients until well combined

-pour batter out onto a parchment lined baking sheet (I recently found that spraying the parchment with a good quality coconut oil

spray  makes the whole process a breeze)

-smooth it out with hands into a thin layer about 1/8th inch thick.

-bake for 30-35 minuts

-remove the crust from the oven. Lightly grease another piece of parchment and place onto crust.  Carefully flip the crust and then slowly peel off the parchment from the bottom side.

-brush the flipped side with coconut oil and bake for about 15 more minutes

-remove from oven  and apply toppings and spices

-Bake for an additional 7-10 minutes.

1/4 cup coconut flour

4 eggs

1 tbsp coconut milk

1 tbsp cinnamon

1/4 tsp nutmeg

1 tsp grade B maple syrup (optional)

-Blend all ingredients with a hand mixer

-you can make waffles or pancakes with this mixture

Enjoy!

1 medium zucchini grated, with water squeezed out

1 medium size green onion chopped

2 large eggs

salt

2 tbsp coconut oil for frying

Mix all ingredients together and drop into frying pan by heaping tablespoons to make patties.

• 3 bananas
• 3 eggs
• 1 tbsp vanilla extract
• 1 tbsp grade b maple syrup
• ¼ cup spectrum palm oil shortening, or coconut oil.
• 2 cups almond flour
• a pinch of Himalayan salt
• 1 tsp baking soda

– preheat oven to 350.
– Mix bananas, eggs, vanilla, maple syrup, and shortening in food processor.
– Add the rest of the ingredients. Mix until well blended.
– Put into a greased bundt pan.
– bake for 55-60 minutes or according to your oven.

This recipe is sooooo good and grain free!!!!

This wrap is so healthy and delicious. You can seriously get creative with it.  Substitute whatever you would like and have fun! And follow along with me in my video, “How to Make Collard Green Wraps“.

• 1 large or 2 small collard green leaves
• 1 omelet made with 2 organic eggs
• a few slices of organic tomato
• a few slices of avocado
• some alfalfa sprouts
• probiotic fermented cabbage
• 1 tsp soy-free healthy mayonnaise
• some chemical-free black pitted olives for garnish

– trim the stem and fold over the collard leaf so you can trim it down.
– lay it flat and layer omelet, tomato, avocado, sprouts, cabbage
– smear on mayonnaise

– roll up, cut in half
– garnish with chemical free black pitted olives
– Enjoy!!!!