2 Ingredient Pancakes!

PREP TIME: 2 MINS

COOK TIME: 5 MINS

TOTAL TIME: 7 MINS

INGREDIENTS

1/2 small-medium ripe banana

1 egg

Coconut/Avocado oil spray

DIRECTIONS

1. Spray pan with oil of choice and take to medium heat

2. Mash/beat banana and egg together until fully combined

3. Pour into pan in either small circles or one large pancake

4. Wait until fully formed then flip and cook through- will be more of a crepe consistency

5. Option to add in cinnamon, tbsp of hemp, flax, or chia seeds or a mix of all 3!

**RSN Hot Tip- Add a dab of REAL maple syrup and a side of berries! Can also add a tbsp of almond flour into batter for a thicker texture.

Cheesy Scrambled Eggs with Spinach

PREP TIME: 2 MINS

COOK TIME: 8 MINS

TOTAL TIME: 10 MINS

INGREDIENTS

1 tbsp grass fed butter or olive oil

2-3 pasture raised organic eggs

3/4 cup of fresh organic spinach chopped

1/4 cup of organic cheddar cheese

1-2 slices of Food for Life Ezekiel sprouted grain bread

Salt and chili flakes to taste

DIRECTIONS

1. Heat butter or olive oil in a pan until warmed and add spinach, sauté until wilted

2. Scramble eggs in a bowl and add to pan on a very low heat

3. Start to scramble and add in cheddar cheese throughout, continue to stir slowly on low heat adding salt and chili flakes evenly until eggs are fully cooked

4. Toast bread until golden brown

5. Serve with some fresh berries or a side salad!

Paleo Sweet Potato Pancakes

PREP TIME: 10 MINS

COOK TIME: 10 MINS

INGREDIENTS

1 medium cooked sweet potato

½ cup almond flour

1tsp baking powder

2 organic eggs

1 tsp vanilla

¾ teaspoon pumpkin pie spice

pinch of salt

1 tbsp coconut oil

DIRECTIONS

1. Mix all ingredients together except coconut oil.

2. In a pan heat coconut oil over medium-low heat.

3. Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.

Spicy Chicken Lettuce Wraps

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

1 lb ground chicken

1 tbs peanut oil

1/2 onion minced

1 cup red or green pepper diced

1 (8 oz) can water chestnuts drained and minced

Bibb lettuce for serving, optional

Crushed peanuts for garnish

For the Sauce:

2 tbs tamari

2 tbs sesame oil

2 tbs rice vinegar

1.5 tbs peanut butter

2 tbs maple syrup

2-4 tsp sweet chili sauce (depends how spicy you like it!)

1/2 tsp garlic powder

1/4 tsp powdered ginger

DIRECTIONS

1. Whisk together sauce ingredients until well combined.

2. Heat 2 tbs peanut oil in a frying pan. Once hot, add ground chicken.

3. Cook until some pieces are starting to brown.

4. Add onion and cook for 5 minutes or until the onion is translucent.

5. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.

6. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

7. Serve in lettuce leaves and crushed peanuts!