Orange Amaretto Eggs

This unusual but delicious combination is great for a Sunday morning!

Time: 10 minutes

• 3 eggs
• 2 tsp. coconut oil
• 1 Mandarin orange
• 1 Tbsp. slivered almonds
• 1 tsp. amaretto
• sea salt

Peel and segment the orange, and then cut the segments in half. Crack the eggs into a small bowl, add the amaretto and salt, and then beat well.

Heat the oil to medium in a small skillet, and then add the almonds. Toss until they just begin to turn brown, and then add the orange segments. Cook for around 2 minutes until they soften some. Add the egg mixture and scramble until done.

Nutritional info: 1 serving at 9g carb, 21g protein, 26g fat.



Orange Sweet Potatoes

This is a large batch recipe we recently made for a gathering at a friend's house. You can easily make half of this if you’d like. Many of the ingredients are also interchangeable based on your needs or restrictions. I am not too big a fan of almond milk, but for special occasions I'll use it if needed. The almond flavor is important in this recipe, so be sure to use almond extract if you use another kind of milk.

Time: 40 minutes

• 4 large Japanese Sweet Potatoes
• 1 1/2 oranges, squeezed
• 3-5 Tbsp. cinnamon
• ~3 Tbsp. brown sugar or turbinado sugar
• 2 cups almond milk (real milk or coconut milk will work as well, see note below*)
• 4 tsp. salt, divided

Peel and cut the sweet potatoes into 1/2-inch chunks. Place into a large pot, cover with 1 inch of water, add 2 tsp. of salt, then bring to a boil. Boil for 10-15 minutes until soft when pierced with a fork.

Drain the water and transfer the sweet potatoes into a large bowl. Squeeze the orange juice into the bowl, and then add the cinnamon, milk, sugar, and salt. Mash and mix well, taste and adjust the salt, cinnamon, and orange juice if needed.

*Add 1 to 1/2 tsp. of almond extract if you don't use almond milk; adjust to taste.

Nutritional info: 6 servings at 37g carb, 2g protein, .5g fat.


Sautéed Chard

Time: 15 minutes

• 1 bunch of Swiss or rainbow chard
• 1/2 cup onions, chopped
• 2 Tbsp. coconut oil or butter
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 2 tsp. molasses
• salt to taste

Wash the chard. Cut the stems out of each chard leaf, and then chop them crosswise. Heat the oil or butter, then sauté the chopped chard stems and the onions in a medium skillet. Meanwhile, medium chop the leaves, remembering to stir the sauté occasionally.

When the onions and stems are soft and translucent, add the leaves and remaining ingredients to the skillet. Cook until the veggies have become soft but not soggy, and then serve.

Nutritional info: 4 servings at 6g carb, 7g fat.