Recipes
Recipes
by Dr. Kellyann
on Feb 27 2023
If you love fresh ginger, carrots, garlic and turmeric, then this Carrot Ginger Soup is for you! With an appetizing aroma and a vibrant color, this creamy and hearty soup has a spicy taste that will leave you craving more. It's a recipe perfect for cold autumn days, or anytime you need a bowl of comfort.
Prep time: 15 min | Cook Time: 25 min | Yield: 4-5 servings
Ingredients
12 carrots, peeled
2 tablespoons avocado oil
2 teaspoons powdered turmeric
3-inch piece of ginger, peeled and sliced
1½ teaspoons cinnamon
¼ - ½ teaspoon ground cloves, optional
2 or more cups chicken bone broth
14 -ounce can full fat coconut milk
½ teaspoon Celtic or pink Himalayan salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400 degrees F. Line a sheet pan with parchment for easy cleanup.
Cut the carrots in half vertically and horizontally unless they are very thin. Place carrots on prepared pan and toss with avocado oil. Roast 20 – 25 minutes until tender.
When carrots are done, place in a food processor and add all remaining ingredients. Blend until smooth and creamy. If needed, warm soup on the stovetop. If you like your soup a little thinner, add more bone broth.
Recipes
by Dr. Kellyann
on Feb 27 2023
Though it's usually served on a carb-loaded bagel with cream cheese, lox can make an amazing low-carb, high-protein breakfast too! This Quick & Easy Lox recipe is served on bibb or iceberg lettuce with savory capers, sweet tomatoes, and crunchy red onion.
Ingredients
3-4 ounces lox
1 ripe tomato, sliced
Several thin slices red onion
1-2 teaspoons capers, drained and rinsed
Bibb or romaine lettuce leaves
Dill (optional)
Lemon
Directions
Serve lox on lettuce leaf (or as a roll-up!) with tomato, red onion and capers. If desired, sprinkle with fresh dill, and/or spritz with fresh lemon juice.
Recipes
Arugula Salad with Pomegranate Vinaigrette
by Dr. Kellyann
on Feb 23 2023
If you love arugula, then this is your salad. The clean, crisp bite of arugula combined with a sweet pomegranate vinaigrette and the earthy crunch of the veggies is really unique and delicious. It's amazing as a main dish paired with a or a side to your favorite protein. Best of all, it only takes 10 minutes to make!
Prep time: 10 min | Makes: 4 servings
Ingredients
For the Pomegranate Vinaigrette:
½ cup pomegranate juice
½ small shallot, minced, about 1½ -2 tablespoons
1 - 2 cloves garlic, smashed
½ cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 – 3 teaspoons honey or maple syrup
1 teaspoon Dijon mustard
Pinch Celtic or pink Himalayan salt
For the salad:
1 5-ounce box baby arugula
1 apple, sliced or diced
1 medium beet, grated or spiralized then coarsely chopped
1/3 English cucumber, cut into half moons
¼ cup walnuts or pistachios, toasted and very coarsely chopped, divided
2 tablespoons pomegranate arils, optional
4–6 ounces sheep or goat milk feta or shaved Manchego cheese (optional)
1 avocado, sliced or diced (optional)
Instructions
For the Pomegranate Vinaigrette:
Pour pomegranate juice, shallots, and garlic into a small saucepan over low heat and very gently simmer for 10 – 15 minutes until it is reduced by half. Keep the heat low and do not boil. When done, remove from heat, and set aside to cool for about 30 minutes on the countertop.
For the salad:
Toss ingredients.
Recipes
Greek Style Beef or Bison Burgers
by Dr. Kellyann
on Feb 23 2023
These delicious Greek style burgers will hit the spot. They are easy-to-make, hearty, and loaded with healthy delicious ingredients like garlic, oregano, marjoram, and kalamata olives — to name a few. You can wrap them in leaf lettuce or a roasted portobello "bun."
PREP TIME: 15 Minutes | COOK TIME: 10 Minutes | Makes: 8
Ingredients
2 pounds ground sirloin, lean ground beef or ground bison, pasture raised/grasss-fed
2-3 cloves garlic minced
½ onion, finely chopped
1 teaspoon dried oregano
1 teaspoon dried marjoram
¼ cup chopped fresh flat-leaf parsley
½ cup kalamata olives, pitted and chopped
1 jar (10 ounces) roasted red peppers, drained well, blotted with paper towels and chopped
1 egg
1 teaspoon Celtic or pink Himalayan salt
½ teaspoon ground black pepper
Instructions
In a large mixing bowl, combine meat, garlic, onion, marjoram, oregano, parsley, olives, red peppers, egg, salt and pepper. Form into 8 patties, making them thicker around the outside edge. (Burgers puff up in the center when cooked; forming them with a thinner center makes them cook evenly)
Spray or brush a grill pan or grill rack with coconut oil and heat to high. When the pan or rack is hot, add the burgers. Turn the burgers once to cook on both sides, grill 4 to 5 minutes per side, or until an instant read thermometer inserted in the center registers 160 F and the meat is no longer pink.
Serve on either a roasted Portobello Burger Bun (below) or wrapped in lettuce. Enjoy with optional tomato, cucumber, or other veggies.
Pro Tips: You can also cook these in a skillet or broil them in the oven. Timing should be the same. You can also add in 2 tbsp. of my Greek Lemon Chicken Bone Broth for a protein boost!
Roasted Portobello Burger Bun
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Gently wipe mushroom caps clean. Break off the stems and reserve for another use. Using a spoon, carefully scoop out all the gills on the underside of the mushroom caps. Place the caps on a prepared pan. Bake for 5-7 minutes on each side, or until the caps soften.
Recipes
by Dr. Kellyann
on Feb 23 2023
Craving a little spice? Try this warm and delicious soup, bursting with flavor from Thai red curry paste. You'll throw out all the sweet potato soup recipes you have in your cookbooks! Bone broth makes this soup healthier and more nutrient-dense.
Prep time: 15 min | Cook time: 40 min | Servings: 5 - 6
Ingredients
3 tablespoons ghee or coconut oil
1 small onion, diced (about ½ cup)
2 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 5 cups)
2 cloves garlic, minced
1-inch piece of ginger, peeled grated
1-2 tablespoons Thai red curry paste (to taste)
1 quart (4 cups) chicken bone broth
1 stalk lemongrass, cut into 1-inch pieces
14-ounce full fat can coconut milk
1 teaspoon Celtic or pink Himalayan salt
½ teaspoon black pepper
¼ cup cilantro, stems removed, coarsely chopped, divided
1 small-medium jalapeno pepper, thinly sliced, for garnish, optional
Instructions
In a stockpot over medium high heat, add ghee/coconut oil and sauté the onions for about 4 minutes. Add the sweet potatoes and sauté for another 5 minutes. Add the garlic and ginger and sauté for another 2 minutes. Stir in 1 tablespoon Thai red curry paste, bone broth, and lemongrass, and bring to a simmer. Reduce heat to medium low and simmer for about 30 minutes until the sweet potatoes are soft.
Remove lemongrass and puree with an immersion blender or in batches in a blender or food processor until smooth. Return to stock pot if blender or food processor was used, stir in coconut milk, season with salt and pepper, and warm through. Add half of the cilantro and save the rest for garnish. Taste to determine if you want to add more red curry. Add by the teaspoonful until you get the desired spiciness.
Recipes
Spaghetti with Chicken, Arugula, and Bacon
by Dr. Kellyann
on Feb 14 2023
There's nothing like a fresh, home-cooked, Italian meal — and this pasta dish delivers everything you're craving, without all the gluten and butter.
Buon appetito!
Prep Time: 15 Min | Cook Time: 20 Min | Makes 4 Servings
Ingredients
4 oz uncooked gluten-free spaghetti
6 strips sugar, nitrate-free bacon, diced
¾ pound boneless, skinless, chicken breast (about 2 large or 3 medium breasts) cut into ½ inch cubes
½ tsp Celtic or pink Himalayan salt
½ tsp freshly ground black pepper, plus more for serving
1 or 2 garlic cloves, minced
4 to 6 cups baby arugula
Handful of cherry tomatoes (optional)
¼ to ½ tsp crushed red pepper, plus more for serving
Instructions
Cook the pasta according to the package instructions.
Meanwhile, in a large skillet, cook the bacon over medium-high heat, for about 8 minutes, until crispy. Remove from the pan and place on paper towels to drain. Keep the pan on the heat.
In a medium bowl, season the chicken with the salt and black pepper and add to the pan. Sauté for about 5 minutes, add the garlic, and cook, stirring, for 2 to 3 minutes more, until the chicken is fully cooked. Transfer the chicken and garlic to a plate and set aside. Reduce the heat to medium.
Pour off the excess fat from the pan, leaving about 2 tbsp fat. Return it to the stove and add the cooked pasta, tossing well. Add the chicken, bacon, arugula, tomatoes (optional), and crushed red pepper to the pasta and toss to combine. Serve with more black pepper and the crushed red pepper.
NOTE: With gluten-free pasta, this recipe is only approved as-is for the 80/20 plan, but those of you on the 21-day Bone Broth Diet or 10-day Belly Slimdown can enjoy this recipe with zoodles or cauliflower rice!
Recipes
by Dr. Kellyann
on Feb 13 2023
In a rush? Save time with this Grab-and-Go Avocado Egg Salad. These tasty egg cups are easy to pop in a container and bring with you to work, or for a quick lunch before you run out the door.
Ingredients
2-3 hard boiled eggs
¼ avocado, smashed
Paprika (optional)
Salt & Pepper (optional)
Directions
Cut 2 or 3 hard boiled eggs in half.
Scoop out the yolks into a small bowl, mix with ¼ smashed avocado & refill the eggs. Sprinkle it with paprika, salt and pepper, if desired.
NOTE: If you've got a few extra minutes, feel free to get creative. Try topping your avocado egg salad with chopped red onion or minced tomatoes.
Recipes
by Dr. Kellyann
on Feb 13 2023
Who says leftovers are boring? Not us! With this easy, grab-and-go recipe, you can use leftover meat and veggies to turn your daily serving of bone broth into a savory soup — perfect for lunch or dinner.
Ingredients
3 cups Dr. Kellyann's Classic Chicken Bone Broth
1 portion ground, chopped, or sliced chicken, beef, or pork
2-3 handfuls of leftover veggies
1 tablespoon of ghee
Instructions
Bring 3 cups of bone broth to a simmer and add your protein of choice. Add 2-3 handfuls of veggies and 1 tablespoon of ghee.
NOTE: Feel free to mix things up by using one of Dr. Kellyann's flavored bone broths. Enjoy Thai Lemongrass Bone Broth with chopped chicken and bok choy, or any combination that tickles your tastebuds.
Recipes
Orange-Rosemary Chicken Salad (with dressing)
by Dr. Kellyann
on Feb 05 2023
PREP TIME: 10 Minutes | Makes 4 servings
Ingredients
Chicken Salad
4 cooked boneless skinless chicken breast halves (About 3-4 ounces each) sliced in ½ strips
1 cup snap peas
½ English cucumber, sliced
½ small red onion, sliced
8 cups lettuce of choice
¼ cup orange vinaigrette (below)
Orange Vinaigrette
½ cup extra-virgin olive oil
½ cup fresh orange juice
1 tablespoon red or white wine vinegar
½ teaspoon orange zest
½ teaspoon finely chopped fresh tarragon or rosemary or ⅛ -¼ teaspoon dried
1 clove garlic, smashed
⅛ teaspoon Celtic or pink Himalayan salt
½ cup full fat coconut milk (optional)
Instructions
In a medium bowl, toss the chicken, peas, cucumber, onion with the dressing. Serve on a bed of lettuce.
In a bowl or a jar with a tight fitting lid, whisk or shake together the oil, orange juice, vinegar, orange zest, tarragon or rosemary, garlic and salt. Refrigerate. Remove garlic before serving.
To make the dressing creamy, add coconut milk with whisk or blend in a blender.
Recipes
by Dr. Kellyann
on Feb 05 2023
PREP TIME: 15 Minutes | COOK TIME: 15-20 Minutes | Makes 2 servings
Ingredients
¼ pound fresh asparagus, tough ends removed
2 (4-6 ounce) salmon filets
2 tablespoons or more fresh dill
1 tablespoon capers, rinsed (optional)
2 tablespoons ghee or grass fed butter
1 lemon + zest from ½ lemon
¼ teaspoon Celtic or pink Himalayan salt
⅛ teaspoon black pepper
Instructions
Preheat the oven to 325 degrees F.
Cut two 8 to 9 inch squares of parchment and cut two pieces of foil a little larger. Place foil on the sheet pan. Top each piece of foil with parchment, asparagus, salmon, dill, capers (optional), and ghee. Squeeze juice of half of the lemon over each and sprinkle with lemon zest. Season with salt and pepper.
Tightly wrap the parchment and foil over the salmon and create a sealed packet and set them on the rimmed baking sheet.
Bake for 15-20 minutes, depending on the thickness of the salmon. Remove from the oven and let the parcels steam for 2 minutes before serving.
Fish should be cooked to an internal temperature of 145 degrees F. Test with an instant read thermometer. You can also test fish for doneness with a fork. Insert the fork into the thickest part of the fish and gently twist the fork so you can see the internal flesh. The fish will flake easily when it’s done. The flesh will lose its translucence or raw appearance and appear opaque.
Notes
Great served with cauliflower rice!
You can also make this dish with any fish, but you’ll have to adjust the cooking time. You might want to omit or reduce the capers if you are using a more delicate white fish such as cod or halibut.
Recipes
by Dr. Kellyann
on Feb 05 2023
PREP TIME: 10 Minutes | COOK TIME: 10 Minutes | Makes 4 servings
Ingredients
1 onion finely chopped
1 red bell pepper, finely chopped
2 small apples, finely chopped
Leftover Balsamic Roast Pork Loin
Dash garlic powder
½ teaspoon Celtic or Pink Himalayan salt
⅛ teaspoon ground cinnamon (optional)
4 eggs
Instructions
Spray or brush a skillet with coconut oil. Cook the onion, pepper, and apples over medium-high heat for about 5 minutes, or until softened. Add the pork, garlic powder, salt, and cinnamon (if using) and heat through, about 5 minutes.
Meanwhile, poach or fry the eggs. Plate the pork and top each with an egg.
Recipes
by Dr. Kellyann
on Feb 05 2023
PREP TIME: 10 Minutes | COOK TIME: 45-60 Minutes
Ingredients
2 ½ - 3 pounds pork loin
4-6 cloves garlic, minced
¼ cup Balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon Celtic or Pink Himalayan salt
½ teaspoon black pepper
2 tablespoons fresh rosemary, thyme, or tarragon (remove leaves from stem and finely chop) or 2 teaspoons dried
Squeeze of lime (optional)
Instructions
Pat the pork dry with paper towels. In a small bowl or a food processor, mix or pulse the garlic, vinegar, mustard, salt, pepper, and herbs. Rub all over the loin. Or place loin and garlic mixture in a resealable plastic bag and shake to thoroughly coat. Let the coated pork sit at room temperature for 15-20 minutes, or cover and refrigerate for several hours or overnight.
Preheat oven to 350 degrees F
Generously spray or brush a large skillet with coconut oil and heat on medium-high heat. When the pan is hot, sear the pork for 3-4 minutes per side on all sides, or until browned. Place in a roasting pan and roast for 45-60 minutes, or until an instant-read thermometer inserted in the center reaches 145 degrees F and the juices run clear. Squeeze fresh lime over the cooked loin (optional) and let stand for 5 minutes before slicing.
Recipes
by Dr. Kellyann
on Feb 05 2023
Prep: 10 Minutes | Cook: 15 Minutes | Makes: 4 Servings
Ingredients
2 tablespoons coconut oil or ghee
1 onion, finely chopped
1 green or red pepper, finely chopped
1 can (28 ounces) diced tomatoes
2 tablespoons tomato paste
¼ teaspoon balsamic vinegar
1 teaspoon dried Italian seasoning
Dash of garlic powder
¾ teaspoon Celtic or pink Himalayan salt
⅛ - ¼ teaspoon ground black pepper
Pinch of parsley (optional)
8 eggs
Instructions
Warm the oil or ghee in a 10 inch (no bigger) skillet over medium heat. When the oil is hot, add in the onion and bell pepper. Cook for about 5 minutes, or until the vegetables soften.
Add the tomatoes, tomato paste, vinegar, Italian seasoning, garlic powder and salt and pepper and cook until the mixture is bubbling. It must be hot enough to poach the eggs. Crack the eggs into the mixture, leaving some of the yellow yolk exposed. Partially cover the skillet with a lid. Let the mixture bubble for about 5 minutes, or until the whites are set and the yolks are still runny. If you don’t like soft yolk, continue to cook. Optional: top with parsley.
Serve immediately.
Notes
The tomato mixture can be made ahead and refrigerated. Add the eggs when you reheat the skillet, just before serving.
Recipes
Broccoli Salad with Creamy Poppyseed Dressing
by Dr. Kellyann
on Feb 05 2023
Prep Time: 15 Minutes | Makes: 4 Servings
Ingredients
Salad
1 pound fresh broccoli, cut into small florets
1 cup fresh blueberries and/or apple
⅛ cup red onion, thinly sliced
¼ cup hulled sunflower seeds or pumpkin seeds, toasted
Dressing
¼ cup avocado mayonnaise
Stevia or monk fruit sweetener equal to 1 tablespoon sugar
1 tablespoon apple cider vinegar or red wine vinegar
1 teaspoon poppy seeds
¼ teaspoon Celtic or pink Himalayan salt
⅛ teaspoon ground black pepper
Instructions
If blanching broccoli, do that first. Toss all the salad ingredients together in a bowl. Combine all the dressing ingredients in a small bowl or a jar with a tight fitting lid and whisk or shake well to blend. Pour over the salad and toss.
Notes
To blanch: Set a pot of water to boil. Immerse the broccoli florets in the water for 1-2 minutes or until the color heightens to a bright green. Immediately drain and put into an ice bath to stop the cooking process.
To toast seeds: Heat a skillet on medium-low heat. Do not add any oil. Add the seeds, stirring or shaking the pan frequently until the seeds become fragrant and lightly browned. Sunflower seeds will brown in about 3 minutes. Pumpkin seeds will take longer, 5-7 minutes. Watch carefully because seeds, like nuts, can burn easily.
Recipes
by Dr. Kellyann
on Feb 01 2023
Roasted Salmon Gremolata
PREP TIME: 5 Minutes COOK TIME: 20 Minutes | SERVINGS: 4
Ingredients
1 pound salmon filet
2 tablespoons coconut oil or ghee, melted
Celtic or pink Himalayan salt
Ground black pepper
⅓ - ½ cup fresh lemon juice
½ C chopped flat-leaf parsley
Instructions
Preheat the oven to 425. Line a baking sheet with parchment paper. Rub both sides of the salmon with oil or ghee and place on the prepared baking sheet. (If the salmon has skin, place the skin inside down)
Lightly salt and pepper the filet, drizzle with the lemon juice, and sprinkle with the parsley. Bake for 20 to 25 minutes, or until the fish is opaque.
Notes
Perfectly done fish flakes easily, and the cooked inner flesh is opaque. Undercooked fish resists flaking, and the inside is translucent. To test fish for doneness, poke the tines of a fork into the thickest portion of the fish at a 45 degree angle. Then gently pull up some of the fish. If it easily flakes and the inside is opaque, it’s done. If it does not flake when you insert the fork and/or the inside is translucent, it is not done. If your fish is underdone just continue cooking until done. Keep in mind that fish cooks fast so 1-3 minutes can make a big difference.
Recipes
by Dr. Kellyann
on Feb 01 2023
PREP TIME: 10 Minutes | COOK TIME: 12 Minutes | SERVINGS: 8
Ingredients
2 pounds lean ground turkey
4 scallions, white and green parts, thinly sliced
2 teaspoons fresh ginger, grated
1 small jalapeno, seeded and finely chopped (wear plastic gloves when handling)
1 ½ teaspoons Celtic or pink Himalayan salt
⅛ - ¼ teaspoons ground black pepper
Pinch of cayenne
Toasted sesame oil (optional)
Instructions
Spray or brush a skillet with coconut oil. In a large bowl, mix together the turkey, scallions, ginger, jalapenos, salt and pepper and cayenne.
Heat the skillet over medium-high heat. Cook the burgers for 5-6 minutes per side (depending on how thick you make them), or until an instant read thermometer inserted into the center registers 165 degrees F and the meat is no longer pink. Brush the burgers with a few drops of toasted sesame oil (if using).
Notes
Burgers will be soft until fully cooked, so turn only once and do so carefully.
These are also great grilled. Clean the grill and brush the burgers with coconut oil before grilling.
These can be made ahead and refrigerated.
Recipes
by Dr. Kellyann
on Feb 01 2023
PREP TIME: 10 Minutes | COOK TIME: 6 Minutes | SERVINGS: 4
Ingredients
2 tablespoons coconut oil or ghee
8 eggs
1 zucchini, grated and strained well
2 large carrots, shredded
½ onion, shredded
1 clove garlic, minced, or a dash or garlic powder
1 teaspoon dried thyme
1 teaspoon Celtic or pink Himalayan salt
⅛ teaspoon ground black pepper to taste
⅛ teaspoon ground nutmeg (optional)
Instructions
Melt oil or ghee in a nonstick skillet over medium-high heat. Whisk the eggs in a large bowl. Add the zucchini, carrots, onions, garlic, thyme, salt, pepper and nutmeg (if using). When the skillet is hot, ladle batter into the pan to form 4 inch pancakes. Flatten slightly with the back of the spatula. Reduce the heat to medium and cook for 2-3 minutes. Turn the pancakes and cook for 2 to 3 minutes.
Recipes
by Dr. Kellyann
on Jan 27 2023
PREP TIME: 15 Minutes | COOK TIME: 60 Minutes | SERVINGS: 8 1 ½ C
2 tablespoons coconut oil
1 red bell pepper
1 green bell pepper
1 small jalapeno
3 cloves garlic
1 large sweet onion
2 ¼ lbs ground turkey
2-3 tbsp chili powder
1 tbsp smoked paprika
2 tsp ground cumin
1 can (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 cup Chicken or Beef Bone Broth
1 ½ tsp Celtic Salt
¼ tsp ground black pepper
Warm the oil in a large pot over medium- high heat. Add the bell peppers, jalapeno (if using) garlic and onion. Reduce heat to medium-low and cook for about 10 Minutes, or until tender. Add the turkey, chili powder, paprika, cumin and gently stir, trying not to break up the meat. Cover and cook for about 10 minutes, or until the meat is no longer pink. Add the tomatoes, tomato paste, broth, salt and pepper. Stir to combine. Cover and bring to a simmer. Reduce heat to low and simmer, partially covered, for at least 1 hour, stirring occasionally.
NOTE: This can be prepared ahead and refrigerated or frozen. The recipe is doubled to save cooking time.
You can also make this ahead of time in a slow cooker. Put everything together and cook for about 4 hours on high or 6 hours on low.
Recipes
Chopped Balsamic Chicken Salad
by Dr. Kellyann
on Jan 27 2023
PREP TIME: 10 Minutes | Makes 4 servings
Ingredients
4 cooked boneless skinless chicken halves (3-4 ounces each), cut into cubes (use leftover chicken or turkey)
½ C shredded carrots (about 2 medium)
⅓ C shredded beet (about 1 medium) (optional)
4 cups finely shredded purple or green cabbage (¼ large-½ small cabbage or 11/2-2 bags prepared shredded cabbage)
¼ cup balsamic vinaigrette (homemade recipe below if using)
Instructions
In a large bowl, toss together the chicken, carrots, beets, cabbage, and dressing. (Alternatively, put the cut chicken into the dressing and let it marinade for at least 15 minutes before tossing with the vegetables.) Season to taste with salt and pepper. Serve chilled.
Balsamic vinaigrette PREP TIME: 5 Minutes | SERVINGS:
8-2 tablespoon
½ C extra virgin olive oil
½ C balsamic vinegar
1 teaspoon mustard powder
½ teaspoon finely chopped fresh thyme or ¾ - 1 teaspoon dried
1 clove garlic, smashed
⅛ teaspoon Celtic or pink Himalayan salt
In a bowl or a jar with a tight fitting lid, whisk or shake together the oil, vinegar, mustard, thyme, garlic and salt. Refrigerate. Remove the garlic from the dressing before serving.
Recipes
by Dr. Kellyann
on Jan 27 2023
PREP TIME: 10 Minutes: COOK TIME: 15 Minutes | SERVINGS: 4
Ingredients
2 tablespoons ghee or coconut oil
2 small or 1 large bell pepper, any color, finely chopped
½ onion, finely chopped
2 Roma tomatoes, seeded and finely chopped
8 eggs
2 tablespoons cilantro, coarsely chopped
1 teaspoon Celtic of pink Himalayan salt
⅛ teaspoon ground black pepper
Pinch of cayenne
⅛ teaspoon ground cumin (optional)
Pinch of garlic powder (optional)
Instructions
Melt the ghee or oil in a skillet over medium-high heat. Add bell peppers and onion and cook for 4-5 minutes or until vegetables are softened. Add the tomatoes and heat through, about 2 minutes.In a medium bowl, whisk the eggs, cilantro, salt, black pepper, cayenne, and cumin and garlic powder (if using). Pour over the vegetables in a skillet. Mix with spatula until eggs are done to your liking.
NOTE: The can be made ahead and refrigerated.
