Florentine Omelet
Ingredients:
1 Tablespoon coconut oil
3 eggs (cage free, organic)
1 handful spinach
¼ small onion, sliced very thinly
½ cup mushrooms
1 Tablespoon garlic, pressed
½ cup sundried tomatoes
3 Tablespoons crumbled feta cheese
Directions:
In a bowl, beat the eggs. Stir in spinach, onion, mushrooms and garlic. Season with salt and pepper. In a small skillet coated with coconut oil, cook egg mixture over medium heat about 3 minutes, or until partially set. Flip with spatula and continue cooking 2 to 3 minutes. Reduce heat to low and cook for another 2 to 3 minutes, or desired doneness. Top with tomatoes and crumbled feta.
Recipe courtesy of Dr. Josh Axe (www.draxe.com)
Lemon Roasted Cauliflower
Ingredients:
2 Tablespoons grapeseed oil
1 large head cauliflower, broken into bite-sized pieces
1 clove garlic, minced
juice of ½ lemon
½ teaspoon sea salt
parsley, as garnish (optional)
Directions:
Grease baking sheet with oil. In a mixing bowl, combine cauliflower, garlic and sea salt. Spread on baking sheet. Bake for 20 to 30 minutes at 425 degrees Fahrenheit. Sprinkle lemon juice over top and garnish with parsley, if desired.
Recipe courtesy of Dr. Josh Axe (www.draxe.com)
Spicy Roasted Pumpkin Seeds
Ingredients:
1 Tablespoon grapeseed oil
1 pound raw pumpkin seeds
½ teaspoon cayenne pepper
4 teaspoons tabasco sauce
Directions:
Heat oil in a large pan over medium heat. Add pumpkin seeds and sauté for 2 to 3 minutes until they start to pop and turn golden brown. Add cayenne and tabasco, toss and continue to cook for another minute. Transfer to a sheet tray, carefully spread out in a single layer and set aside to let cool before serving.
Recipe courtesy of Dr. Josh Axe (www.draxe.com)