3 jalapeños, finely chopped
1 small yellow onion, chopped
8 clove garlic, crushed
1 teaspoon cumin seeds
1 tablespoon paprika
1 28 oz. can crushed tomatoes, save the juice
1⁄2 cup crumbled goat cheese
1 cup fresh baby spinach, loosely packed,
1 tablespoon parsley, chopped
1 tablespoon sea salt
Warmed pita bread, no pocket
For this recipe, a cast iron skillet will work best.
1. Heat your oven to a low broil.
2. Heat the skillet over a medium high heat and saute onions and peppers in one tablespoon of olive oil until caramelized, then add the garlic and continuously stir until soft and fragrant.
3. Stir in the cumin, paprika and salt, then, add the tomatoes and its juices to the skillet on a reduced, medium heat.
4. Stir until the sauce thickens slightly, or 15 minutes.
5. Spread the spinach across the top of the skillet and form five evenly spaced pockets for the eggs to be cracked into.
6. Evenly spread the parsley and goat cheese and place under the broiler for 10 minutes or until the yolks of the eggs are slightly runny (think medium poach).
7. Serve with the warmed pita bread.
1 teaspoon vanilla extract
1 teaspoon honey
4 egg whites
1 teaspoon lemon juice
1/2 cup coconut milk
1 sweet potato, small and mashed
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon cocoa powder
1/2 cup coconut flour
1/4 teaspoon baking soda
1. Place all dry ingredients in one mixing bowl and the wet in another. Mix separately then add the wet to the dry and combine thoroughly.
2. Heat a skillet over medium-low heat and melt a small amount of coconut oil — or any other neutral cooking oil. Scoop 1/4 cup of batter into the skillet.
3. Cook pancake for about 3 minutes on one side. You should see a nice burnt orange color (hook 'em Horns) on the bottom of the pancake before flipping, then flip the pancake and cook for about 2 minutes.
1 teaspoon matcha powder
3 tablespoons hot water
1 cup soy milk, sweetened
2 each cinnamon sticks
2 each cloves
3 each cardamom pods, crushed
1 piece fresh ginger, 1-inch and crushed
1 tsp black peppercorns
1 tsp pink peppercorns
1 each vanilla bean, split (1 teaspoon vanilla extract works too)
1 tsp turmeric, ground
Whipped cream (optional)
1. Whisk the matcha and water together in a glass and froth it up!
2. On a medium heat, warm the soy milk together with the spices (minus turmeric) for about at least 30 minutes. The longer the better!
3. Top with whipped cream and dust with ground turmeric or stir the turmeric into the drink after the spices have lent its flavors.
4. Enjoy it hot or chilled–it's your call!