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      • Avocado Egg Salad
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      • Spinach & Mushroom Omelet
      • Tuna Nicoise
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Spinach & Mushroom Omelet

Serves 1


Ingredients

  • 1/2 teaspoon grapeseed oil 
  • 1/2 teaspoon coconut aminos 
  • 1 tablespoon chopped shallot 
  • 1 tablespoon minced garlic 
  • I tablespoon green hatch chilis
  • 1 1/2 cups chopped organic baby spinach 
  • 1/2 cup sliced fresh mushrooms 
  • 1 large egg 2 large egg whites 
  • Pinch of sea salt and black pepper 
  • ½ grapefruit 
  • 1 slice sprouted grain bread, toasted 


Directions

  • Heat a skillet over medium heat and when hot, pour in the grapeseed oil and cook the coconut aminos, onion, shallot, garlic, chilis, and mushrooms for about 5 minutes or until the shallots are lightly browned, and the mushrooms begin to soften. 
  • Add the spinach and stir well. 
  • In a small bowl, whisk the egg and egg whites, and a dash of salt and pepper. 
  • Pour the egg mixture over the veggies and cook 2-3 minutes until the eggs set. 
  • Serve with the grapefruit half and a slice of sprouted grain toast.

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