Spicy Bell Pepper Eggs

Spicy Pepper Egg
Who says you can’t eat eggs without toast and feel full? If you’re looking for light but filling dish for breakfast; look no further, because this dish rocks! In this recipe I use green and red peppers. However, you can use any colored peppers you wish and if you like it really spicy, along with cayenne pepper, add a few chopped jalapeno peppers slices!

Here’s a couple nutritional tidbits about peppers: They contain a lot of vitamin C; however, red peppers have the highest vitamin C concentration of the pepper family. It’s also important to know that the capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol and has many health benefits for diabetics who need to control their blood sugar levels.


  • 1 small red pepper, thinly sliced
  • 1 small green pepper, thinly sliced
  • half of 1 small red onion, thinly sliced
  • 2 cups of baby spinach
  • 3-4 slices of tomatoes
  • 4 organic eggs
  • 1 tbsp coconut oil
  • sea salt
  • cayenne pepper to taste


  1. Melt coconut oil in frying medium to large frying pan on high heat. Add onions and peppers. Satay until the peppers and onions are lightly browning. Sprinkle with salt and pepper
  2. Add spinach and cook until slightly wilted
  3. Crack eggs on top and between the spinach and peppers. Let the eggs cook for approx 8 minutes or until the whites are slightly firm and the yolks are the way you like them
  4. Slice tomatoes and lay on top and between the eggs. Cook ingredients with tomatoes for the remaining 3  minutes and sprinkle with sea salt and pepper

Serves: 2-3



The Green Chunky Monkey Smoothie

I’ve had a sudden craving for kale lately, particularly in smoothie’s. It’s a perfect blend of ingredients. With the taste of almond and cinnamon mixed with kale, creates a really nice balance. It’s not too bitter or sweet. Perfect to sip on after spending an afternoon at the driving range 😉


  • 2 handfuls of baby kale
  • 2 tbsp chunky almond butter
  • 1 banana
  • 1 tsp cinnamon
  • 2 cups almond milk
  • 1 cup crushed ice


Use a good quality blender, one that can crush ice. Add all ingredients into blender in the order as they appear above. Start on a low setting for about 1 minute, then increase speed to create a nice smooth liquid. Pour into your glasses and enjoy!

Yield: 2- 8 oz glasses



Quinoa Puff & Goji Berry Granola Cereal

photo (3)This cereal makes a perfect nutritious breakfast or an early mid afternoon snack. The quinoa puffs are high in fiber and Iron, with goji berries that are loaded with vitamins and antioxidants.  You can incorporate the granola and goji berries anyway you like – whether it’s from a store already packaged or  using my quick and easy recipe for granola. See below for the recipe.


  • 1 cup quinoa puffs
  • 1/3 cup granola / goji mixture
  • 1 cup basmati rice milk
  • half of banana, sliced
  • 1 tbsp pure maple syrup ( optional)


Combine all ingredients into a medium size bowl – quinoa, granola and milk and top with bananas and syrup


Recipe for Granola

  • 1 tbsp hemp seeds
  • 1 tbsp sprouted buckwheat
  • 1 tbsp oat flakes
  • 1 tbsp goji berries
  • 1 tbsp raisins



Mexican Breakfast Supreme

Are you looking for a filling but healthy breakfast to carry you over until lunch? I was craving something spicy in the morning one day, almost feeling like mexican food, but with eggs. I decided to combine the two – using rice, eggs and mexican spices. This was so tasty and it didn’t take even take that long to make. Nice thing about this recipe is; you can make more rice to have for lunch later that day or even for dinner.


  • 2-4 eggs (preferably organic)
  • 1 cup wild rice
  • 1 can black beans, washed & rinsed (preferably organic)
  • 1 tomato, chopped
  • handful cilantro, chopped
  • 2 sprigs green onion, thinly sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tbsp coconut oil
  • 1/2 tsp olive oil
  • 1 1/2 cup water
  • 1 lime, juiced
  • 2 tsp hot sauce
  • 1 tbsp sea salt


  • 2 avocados
  • 2 limes, juiced
  • 1/2 handful cilantro, chopped
  • 1/2 red onion, chopped
  • sea salt


Combine all ingredients in a bowl, using a fork to mash the avocado until smooth with the other ingredients.


  1. In a medium sauce pan, on high heat on the stove top, add onion and chili powder with 1 tsp melted coconut oil. Heat until fragrant, add rice, while stirring bath the rice in spices and oil. Add 1 1/2 cup water, cover and  turn down to medium heat.
  2. While the rice is coming to a boil. Add beans to medium size frying pan on medium heat, add cumin, lime juice and 1/2 tsp sea salt. Let the beans cook for 15 minutes, or until beans are soft.
  3. Once the water evaporates and is just past the level of rice, turn down heat to low, cook for another 15 minutes or until rice is tender.
  4. Chop tomatoes, green onion and cilantro and combine all ingredients with a pinch of sea salt and olive oil into a small bowl. Set aside. Cook eggs in frying pan, sunny side up.
  5. When the rice, eggs and beans are cooked. Serve with the eggs on top of rice with beans, guacamole and salsa on the side. Top with hot sauce. Enjoy

Yield: 2

Blueberry Flax Pancakes

There are so many different ways to prepare pancakes. In this recipe, I’ve chosen to use coconut flour and ground flax-seed. You don’t have to use the fruit that I’ve selected, however; blueberries are a great source of vitamin C , are high in antioxidants and make the experience that much more delicious and fun! One last thing, sweeten your pancakes by drizzling some maple syrup. Enjoy!


  • 1 cup ground flax-seed
  • 3 tbsp coconut palm sugar
  • 1 tbsp coconut flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • pinch sea salt
  • 4 eggs
  • 1/4 cup chia oil
  • 1/2 cup almond milk
  • 1/2 cup blueberries
  • Coconut oil for cooking the pancakes


  1. In a large bowl, whisk together the ground flax-seed, coconut flour, baking powder, cinnamon and salt
  2. Stir in the eggs, chia oil and almond milk. Mix until well combined using a spatula. Stir in blueberries
  3. Heat a large frying pan over medium heat. Add 2 tsp of coconut oil and swirl to cover the bottom of the pan
  4. Pour batter onto pan and spread into approx 4 inch circles
  5. Cook until bottom is golden brown and top is set around the edges. Flip and continue to cook until second side is golden brown. Remove from heat and keep warm on a plate in oven covered

Yield: 6 pancakes ( 2-3 people)