BREAKFAST
We've all heard the excuses that we are too busy to make breakfast let alone eat it! From smoothies to energy packed pancakes gluten-free pancakes we have you covered! Get rid of the cereal boxes... REAL food here we come!

Baby Step Smoothie
This is a great smoothie for those that are just starting. If you can add in a tablespoon of greens mix, more power to you!
Ingredients:
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1 1/2 cups unsweetened almond milk or vanilla almond milk
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2 scoops of Epic Vanilla Protein
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1 cup of organic frozen blueberries
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1/2 ripe banana, peeled and cut into chunks (best if the banana is frozen)
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1 packet of powdered stevia
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3/4 cup of ice cubes
Directions:
Place all ingredients and “add-ins” into a Vita-mix or strong blender and blend for one minute. Pour into a tall glass or mug for breakfast on the go!
Optional Add-ins:
1 teaspoon of pure vanilla extract
1 Tablespoon of Maca Powder
1 Tablespoon of Greens Mix (We like Vitamineral Green)

Gluten-Free Veggie Frittata
Ingredients:
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2 Tbsp. olive oil
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6 large eggs
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1/4 cup of grated Parmesan OR substitute 1/4 cup of nutritional yeast to make it dairy-free.
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1 garlic clove – minced, salt and pepper to taste
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1 tsp of oregano
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1 large tomato or 5-6 Roma tomatoes – sliced thin (1/4″ thick)
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1 medium zucchini – sliced in coins 1/4″ thick
Directions:
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Preheat oven to 350 degrees and oil a large stainless skillet over medium-high heat.
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In a medium bowl whisk eggs together along with garlic, salt and pepper
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To the hot skillet lightly saute the zucchini then pour egg mixture into pan and cook until eggs are set on edges. In a single layer place tomatoes on top of mixture.
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Sprinkle the Parmesan cheese or nutritional yeast over the top of the tomatoes. Place skillet in oven and bake until eggs are set in the middle (8-10) minutes
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Loosen frittata from pan and slide onto a serving plate.
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Serve warm or at room temperature.
Note: If you do not have an oven proof skillet, saute the zucchini first then add the garlic, salt and pepper. Then add this mixture to a greased pie or tart dish (the one shown in the picture is actually a tart dish) topping with the tomatoes and cheese. Bake in 350 degree oven for 18-20 minutes until eggs are set in the center.

Coconut Pecan Paleo Pancakes
Makes 4, 4" pancakes
Ingredients:
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1/4 cup ground flaxseed (flax meal)
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1/2 teaspoon baking powder
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1 teaspoon ground cinnamon
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Pinch of Himalayan pink salt
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2 tablespoons chopped pecans (reserve 1 tablespoon)
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2 tablespoons unsweetened shredded coconut (reserve 1 tablespoon)
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1/4 cup unsweetened almond milk
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1 large egg
Directions:
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In a small bowl, whisk together ground flaxseed, baking powder, cinnamon pecans and coconut with a fork until combined.
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Top with egg and milk and mix it all together thoroughly with a fork.
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Heat a little bit of coconut oil in a large skillet over medium-low heat When the skillet is hot, drop batter into the pan (about 3 tablespoons of of batter per pancake) and cook for 2-3 three minutes on each side, or until golden brown.
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Stack 2 pancakes per serving and sprinkle with reserved pecans and coconut.
Idea: if you want to do blueberries and walnuts, substitute equal amounts for the coconut and pecans.