After my
workout today, I felt the need to make an egg breakfast…
Using “Happy eggs” (3) over easy, skillet cooked with grass fed beef tallow, gluten free toast (see picture below), grated sharp cheddar cheese( non hormone-Truly brand) from Whole Foods
and several spinach leaves. Simply seasoned with salt and pepper.
This really satisfied!
I stepped out and purchased fresh curry leaves had to find a way to cook them down into curry flavored sauce. Once I did that I added 5 ounces of coconut cream to sautéed vegetables. I started with onion, potato, then carrot, broccoli, sweet potato, and later, steamed red pepper and zucchini on top since they don’t need as long to cook! Sprinkled a little salt, pepper and turmeric to add color and flavor.
This turned out really yummy!
Is it spring time yet? Please,? Like a kid would say when you’re taking a long trip and you’re driving for hours – are we there yet? Are we there yet mama are we there yet daddy?
The daffodils are trying to make their way up from the ground and other greens and blossoms are beginning to emerge! This is the time of year that I really enjoy because it signifies new life!
Using some vegetables on hand, I am making a spring salsa with chopped tomato, red onion Zucchini slices, and red pepper. (You can use green pepper, but I only had the red pepper) . Add a little cilantro if you like it, & salt, pepper, and garlic to taste!
This is such a great topping or side dish for homemade tacos with organic corn shells 😋
You can even add black beans into the taco meat as I did – and top with shredded cheese!.
🧀 🧀🧀get creative!
Email your favorite spring recipe to Dana.
The first five people who do, will be put into a drawing for a half priced massage in the month of May! Deadline: April 20th.
