Savory Breakfast Muffins

These are a great breakfast to make ahead of time and heat up in the morning when you need a quick and nutritious breakfast. They're also a great alternative to high sugar muffins and a great options for the kiddos!


  • 9 Organic, Pasture-Raised Eggs
  • 1/8 cup Unsweetened Almond or Coconut Milk
  • 1/2 tsp Himalayan or Sea Salt
  • 1/2 tbsp Extra Virgin Olive Oil or Organic Grass-Fed Ghee
  • 1/2 cup Red or Yellow Onion, diced
  • 1 cup Organic Mushrooms
  • 2 Garlic cloves, minced
  • 2 cups Organic Kale or Spinach Leaves, packed and finely sliced


  • Add roasted tomatoes.
  • Add organic chili or hot sauce.


  1. Preheat oven to 350. Whisk together eggs, almond milk and salt in a mixing bowl and set aside. You can sub coconut milk for almond if you like.
  2. Heat ghee or olive oil in a frying pan over medium heat. Add onion and mushroom and sauté for 5 minutes or until onions are translucent.
  3. Add garlic and kale and continue to sauté just until kale is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
  4. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
  5. Remove from oven and let cool before removing the liners. Enjoy!

Seedy and Spicy Protein Bars

These bars are a great DIY snack or grab and go breakfast option. Loaded with clean protein and healthy fats, these babies will keep you satisfied and energized for hours. Whip up a batch and let me know what you think.

• 1 cup toasted organic pumpkin seeds (for garnish) 
• ½ cup sesame seeds
• 1 TBSP raw honey
• ¼ cup raw organic cashews
• 1 cup medjool dates, pitted and chopped
• 2 TBSP unsweetened shredded coconut
• 1 tsp organic almond milk, unsweetened
• ½ cup vegan vanilla protein powder (I recommend Genuine Health Vegan Proteins+ or Sunwarrior Warrior Blend) 
• 1 teaspoon ground organic cinnamon
• ½ teaspoon each ground organic nutmeg, clove, ginger, allspice
• ¼ to ½ cup organic pumpkin puree, canned (no sugar added) or fresh
• 2 TBSP raw organic pumpkin seeds

For the Garnish: 

  1. Lay the pumpkin seeds on a cookie sheet in single layer; bake at 350o F for 5 minutes or until toasted light brown.
  2. Remove from oven and scoop into a bowl; set aside.

For the Bars:

  1. Blend the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl.
  2. Put all remaining ingredients in the food processor and pulse until chunky-smooth.
  3. Transfer to a medium bowl and mix in the sesame-honey mixture and combine until well-blended.
  4. Line an 8x8 glass baking dish with parchment paper OR coat lightly with coconut oil and spoon the batter into the baking dish. If the mixture is too sticky, add a small amount of water, about a teaspoon at a time. Make sure the batter stays thick, not runny!
  5. Spread the batter evenly onto the pan and press the top of the batter with the roasted pumpkin seed garnish.
  6. Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.