Ingredients

• 2 TBSP coconut oil or ghee
• 1/4 C plus 2 TBSP olive oil
• 1/2 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 lb. cremini mushrooms, thinly sliced
• 1 package Organic Girl Baby Kale
• 8 eggs
• 1 large tomato, thinly sliced into rounds
• Two 4 oz. packages of Applegate Natural Prosciutto
• Sea salt to taste
• Cherry tomatoes for garnish

Instructions

• Preheat oven to 375 degrees. Grease a 12 cup muffin tin and set aside.
• Heat the coconut oil or ghee in a medium sized skillet, add the onion and saute until translucent. Add the garlic and mushrooms, cook until the mushrooms are soft and moisture has evaporated. Lightly salt the mushroom-onion mixture; spoon mixture into a bowl and set aside.
• Line the muffin tins with prosciutto, covering the bottom and sides completely.
• In a large bowl, beat the eggs and olive oil together. Add the kale and salt to taste, then stir in the mushroom mixture.
• Spoon the frittata batter into each muffin cup and top with halved cherry tomatoes.
• Bake for approximately 20 minutes - allow muffins to cool in tin for a few minutes before transferring to a wire rack.

Notes

Ingredients

• 2 packages turkey bacon
• 4 TBSP coconut oil

Instructions

• In a large skillet over medium heat, melt 2 tablespoons of coconut oil. Open one package of turkey bacon, separate bacon strips, and lay each in the pan. While cooking, turn bacon often, moving the pieces around to support even browning. As bacon becomes lightly browned, remove strips from the pan and set aside on a plate. Cover with foil to keep warm and cook the second batch.
• NOTE: Turkey bacon can be prepared a day or two before the brunch and warmed in the oven.

Notes

Ingredients

• 4 cups plain full-fat yogurt
• 2 1/2 C fresh or frozen berries
• 1 C toasted pecans, chopped
• 4 TSP vanilla extract or flavor
• 1 full dropper stevia

Instructions

• In a large bowl, stir together yogurt, stevia, and vanilla. Using 8 small wine or parfait glasses, spoon in a layer of yogurt, top with berries, then add toasted pecans. Continue alternating layers to fill glasses.
• NOTE: Stevia can be used in place of sweeteners for things like tea, lemonade, plain yogurt, smoothies and baked goods. Oftentimes the licorice aftertaste of the whole herb as well as the bitter aftertaste of the steviosides disappears when used in the proper amounts. Although stevia can enhance flavors in some dishes (Like yogurt), it may not work at all in others.

Notes

Ingredients

• 1/2 C hot water
• 3 green tea bags
• 10 drops stevia
• 1/4 C lemon juice
• 3 1/2 C cold water
• 1 can coconut water

Instructions

• Steep tea bags in hot water for 3-5 minutes. Add all other ingredients, stir and serve over ice.

Notes