Ingredients: 

2 cups Arrowmills pancakes mix
1/2 cup pumpkin puree
2 tbsp avocado oil
1 tbsp allspice
1 tbsp cinnamon
​1 tbsp vanilla extract
​oat milk to consistency

Add-ins: 
1 cup chocolate chips of choice
​1/2 cup chopped walnuts

Directions: 

• Place all ingredients into a bowl, leaving out your add-ins. Mix until creamy texture is achieved. 
• Add-in chocolate chips and walnuts 
• Using a 1/2 cup measuring cup, scoop batter into a medium frying pan. Cook until golden brown, then flip. 
• Once pancake is golden brown and fluffy with a bounce-back center, top with butter and local honey. Enjoy! 

Ingredients: 

3 whole brown eggs 
1/4 cup shredded chicken
3 asparagus stalks, chopped
2 tomatoes, quartered 
Vegan Mozzarella of choice
Spices of choice (I used tri-color peppercorn and blackening seasoning in my eggs) 

Topping: 

1/4 avocado sliced
1.5 tbsp Foragers sour cream 

Directions: 


1. Scramble up your eggs and spices in a bowl and set aside

2. in a small to medium frying pan, sauté your asparagus and tomatoes. Set them aside when bright. 

3. Place oil in your pan to better flip your omelette and then your eggs. Allow your eggs to cook about halfway through before adding your filling. 

4. Add your filling of cheese, chicken, and veggies and allow the bottom to continue to cook open faced for another minute or two before closing it over on itself. 

5. Flip to the other side after a minute or two. 

6. When golden brown on both sides then plate, top with avocado and sour cream and enjoy! 

Ingredients: 

2 cups Arrowmills pancake mix 
2 tsp almond extract
1 tbsp pumpkin pie spice
Oat milk for mixing
Walnuts, (or almonds) crushed to liking
1/4 cup small diced pineapple 
​1/4 cup oil of choosing 
Lemon zest, small lemon

Directions: 

1. After you have cut your fruit and crushed up your nuts, place all ingredients in a mixing bowl and mix well. Until smooth and blended. 

2. Using a 1/4 cup measuring cup, scoop batter into your pan and let stand until golden brown. Then flip. 

3. When finished, plate and top with local honey or agave! 

Ingredients: 

1 pork chop, cut into strips
1/2 bell pepper
1/4 cup goat cheese
3 brown eggs
2 tbsp refried black beans 
​2 southwest tortillas 

Directions: 

1. Cook your tortilla in ghee and set aside. 

2. Cook your eggs and bell pepper, set aside. 

3. The pork I used is from a batch of marinated meats we did for the week. Just reheat and cut into strips. 

4. Layer your taco! First beans, then pork chops strips, then your eggs and finally top with your goat cheese. 

​5. Enjoy! 

Ingredients: 


1/4 cup Foragers cashew yogurt
1/2 Dragonfruit, diced
​1/2 Peach, diced 

Directions: 

1. Place yogurt in your favorite bowl. 
2. Cut your fruits
​3. Place on top of yogurt and enjoy! 

Ingredients: 

2 slices of rosemary sourdough
2 brown eggs
1/4 cup Follow Your Heart parmesan cheze
3 tbsp red pepper hummus 
Drizzling of maple/honey syrup
1/2 medium avocado, sliced
​ghee for growing bread and cooking eggs in

Directions: 

1. with a small jar or cookie cutter cut a hole in the center or your bread slice. Set aside piece you've cut out. Butter the bread and place in a medium frying pan. 

2. Crack your egg in the center of the hole you've just made and top with desired spices and herbs. Brown on each side to desired egg yolk firmness. 

3. Once egg is done, place on a plate, top with cheese and hummus. Drizzle with honey/maple syrup, top with avocado slices and enjoy! 

Ingredients: 

2 slices of rosemary sourdough bread
2 slices of smoked gouda (follow your heart)
2 brown eggs scrambled
2 oz ground sage pork sausage
Butter for bread
​Maple syrup for dipping

Directions: 


1. Cook sausage first, then add egg once sausage has been browned. 

2. Once finished, set aside and begin to butter and cheese one slice of bread. Place on your griddle for grilling. 

3. Place egg and sausage mix on top of first slice, place another slice of cheese and second slice of bread. 

4. Grill until bread is golden brown. 

5. Remove from heat, slice in half, dip into maple syrup and enjoy! 

Ingredients for French Toast: 
2-3 slices of sourdough bread
2 organic brown eggs
1/4 cup oat milk (I use oatly)
1 tsp almond extract
1 tsp vanilla extract
Cinnamon for dusting

Ingredients for the rest: 
2-3 eggs scrambled 
2-3 slices of bacon with Mexican seasoning and 
cracked black pepper

Directions: 

1. Heat a medium frying pan or cast iron on medium heat. 
2. In a large enough bowl for your bread slices combine all French toast ingredients and mix into a bowl well. 
3. Dunk your slices and cook in your pan until desired crispiness. 
4. Plate and enjoy!
** Side note** I do not like that the cinnamon clumps, so instead I keep the cinnamon as a dusting for when the toast is cooking. 

Ingredients:

2 whole wheat (or gluten free) tortillas 
1 oz Sage ground pork
1 brown egg
1/2 cup follow your heart parmesan cheeze
​Avocado oil for the pan 
​

Directions: 

1. Heat a medium frying pan on a medium heat
2. Once pan is fully heated, place your sausage in the pan and fry until nearly golden brown. Add egg next. 
3. Scramble your egg with your pork. Once egg is cooked to your liking (soft scramble, hard scrambled.... choice is yours) set this aside in a bowl. 
4. Take your oil and put it in your pan if there is not enough from your sausage and eggs. Place one tortilla in the pan, layer with cheeze, then layer with your egg and sausage, another layer of cheeze, and finally your second tortilla on top. 
5. Brown tortillas on each side of quesadilla and let stand to cool for two mins before cutting and consuming. 

Ingredients:


2-4 slices Rudi's organic Rocky Mountain Sourdough (if you don't like sourdough, you can use whatever bread you prefer)

1 extra large brown egg
1/3 cup unsweetened vanilla almond milk
1 tsp ground nutmeg
1 tbsp ground cinnamon

Ingredients for Orange-cran "syrup"

1/2 cup organic coconut sugar (this keeps it diabetic friendly)
1/4 cup cranberries (fresh or frozen)
​1/2 orange

Directions for French toast:

1. In a bowl big enough to fit your bread slices in, mix together all ingredients and whip until smooth and fluffy. 
2. Use a medium frying pan and cook 2 slices at once until done on each side on a medium heat. 
3. Place on your plate, drizzle orange-cran "syprup" over top and enjoy!


Directions for orange-cran "syrup":

1. In a small sauce pan or small frying pan, place all ingredients in (squeeze your orange for juice and pulp only), sauté on medium-low heat for several minutes. It will thicken up a little forming a "syrup" like texture. 
​**I also smash my cranberries in the pan after they have heated up a bit.