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Avocado Smoothie

Serving Size: 2

Macros Per Serving: 210 calories – 16g fat – 6g carbohydrates – 9g protein

Ingredients:

  • 1.5 cups almond milk
  • 1 oz spinach
  • 50 grams cucumber
  • 50 grams celery
  • 50 grams avocado
  • 1 tbsp coconut oil
  • 10 drops liquid stevia
  • 1 scoop Fermented Protein Supremefood
  • 1 tsp matcha powder (optional)

Directions:

  1. Into a blender, add your almond milk and spinach. Blend for a second to break down the spinach to make room for the rest of the ingredients.
  2. Add in the rest of your ingredients and blend for about a minute until creamy.
  3. You can add a teaspoon of matcha powder for added benefits.
  4. Enjoy!
Steak & Eggs

Serving Size: 1

Macros Per Serving: 514 calories – 34g fat – 5g carbohydrates – 45g protein

Ingredients

  • 1 tbsp butter
  • 3 eggs
  • 4 oz. sirloin
  • 1/4 avocado
  • salt
  • pepper

Directions

  1. Melt your butter in a pan and fry 2-3 eggs until the whites are set and yolk is to desired doneness. Season with salt and pepper.
  2. In another pan, cook your sirloin (or favorite cut of steak) until desired doneness. Then slice into bite sized strips and season with salt and pepper.
  3. Slice up some avocado and serve together!
California Chicken Omelette

Serving Size: 1

Macros Per Serving: 408 calories – 33g fat – 7g carbohydrates – 31g protein

Ingredients

  • 2 eggs
  • 2 slices bacon (cooked and chopped)
  • 1 oz. diced chicken
  • Handful of spinach
  • Onion, diced
  • 1/4 avocado
  • 1 tomato
  • 1 tbsp mayo
  • 1 tsp mustard

Directions

  1. Crack open and beat 2 eggs in a small bowl and add them to a hot pan. Pull the sides of the eggs towards the center to cook the omelet a bit faster. Season with salt and pepper.
  2. Once your eggs are halfway cooked (about 5 minutes), add your chicken, bacon, sliced avocado, spinach, onion and tomato along with a tablespoon of mayo and a squirt of mustard to one half.
  3. Fold the omelet over onto itself and cover with a lid. Cook for an additional 5 minutes.
  4. Once the eggs are cooked and everything is warm inside, you’re ready to eat.
  5. Enjoy!
Egg Muffins

Serving Size: 2 muffins

Servings: 6

Macros Per Serving: 185 calories – 14g fat – 2g carbohydrates – 12g protein

Ingredients

  • 1 tbs. extra virgin olive oil
  • 1/4 cup onion, finely diced
  • 2 cups fresh spinach
  • 1 garlic clove, minced
  • 6 eggs
  • 3 slices bacon, cooked and chopped
  • 3/4 cup cheddar cheese, shredded
  • 1 tbs. milk
  • 1/2 tsp. salt (to taste)
  • 1/2 tsp. pepper (to taste)

Directions

  1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
  2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
  3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin. If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water.
  4. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
  5. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.
Peanut Butter Breakfast Bars

Servings: 16

Macros Per Serving: 289 calories – 22g fat – 10g carbohydrates – 10g protein

Ingredients

  • 1 cup peanut butter (preferably organic and chunky)
  • ½ cup Stevia
  • ½ cup flax seed meal
  • ½ cup almond meal
  • ½ cup chocolate chips, sugar free (optional)
  • 2 eggs whites
  • ½ cup cashews
  • ½ cup almonds
  • ½ teaspoon chia seeds
  • ¼ cup pecans

Directions

  1. Preheat oven to 350. Line an 8×8 pan or baking dish with parchment paper. Leave a little extra on the sides to use as handles to removing the bars when finished
  2. In a large bowl, mix all the ingredients until well combined
  3. Pour the mixture into 8×8 pan and press it into the pan so that it’s flattened
  4. Bake for 10-15. Let cool then refrigerate for at least 30 minutes
  5. Cut into bars, serve and keep remaining bars refrigerated
Baked Eggs With Asparagus

Servings: 1

Macros Per Serving: 472 calories – 31g fat – 11g carbohydrates – 35g protein

Ingredients

  • 8 thick asparagus spears
  • 4 eggs
  • 2 tsp. olive oil
  • salt and fresh-ground black pepper (to taste)
  • 2 Tbsp Parmesan cheese

Directions

  1. Preheat the oven to 400F and spray two baking dishes with non-stick spray or olive oil
  2. Break each egg into a small dish and let eggs come to room temperature while you roast the asparagus
  3. Put half the asparagus pieces into each baking dish and put dishes into the oven to roast the asparagus, setting a timer for 10 minutes
  4. When the timer goes off after ten minutes, remove baking dishes from the oven one at a time and carefully slide two eggs over the asparagus in each dish
  5. Put back in the oven and set the timer for 5 minutes
  6. After 5 minutes (or when the egg white is starting to barely look set), remove baking dishes one at a time again and sprinkle each with a tablespoon of coarsely-grated Parmesan
  7. Put dishes back in the oven and cook 3 minutes, or until the white is set and the yolk is still soft then you touch it with your finger
  8. Serve hot
Avocado Salmon Boats

Servings: 1

Macros Per Serving: 412 calories – 36g fat – 13g carbohydrates – 12g protein

Ingredients

  • 1 ripe organic avocado (about 2.5 oz)
  • 2 oz of wild caught smoked salmon
  • 1 oz onion
  • 1 oz tomato
  • 2 tablespoons of organic extra virgin olive oil
  • the juice of 1 lemon
  • a pinch of sea salt

Directions

  1. Cut the avocado in two and remove the seed – save the avocado skin
  2. Cut the avocado into small cubes
  3. Cut salmon into small pieces
  4. Mix all ingredients together
  5. Place mixed ingredients back in avocado skin and serve
Eggs, Bacon & Avocado

Ingredients:

  • 1 tbsp. butter
  • 3 large eggs
  • 4 strips of bacon
  • 1 medium avocado
  • Salt & pepper to taste

 

Directions:

Melt your butter in a pan fry 2-3 eggs until the whites are set, and the yolk is set as desired. Season with salt and pepper.

In another pan, cook your bacon till desired crispiness.

Slice up avocado, and serve together!

Strawberry Chia Smoothie

Ingredients:

  • 1 scoop of Living Chia With Probiotics
  • 3 strawberries
  • 1 tsp. of almond butter
  • 1 cup unsweet almond milk or coconut milk

 

Directions:

  1. Add all ingredients to blender plus one handful of ice
  2. Blend, serve & enjoy!