This breakfast is delicious and satisfying - it's quick to put together, too!
Ingredients (1 serving):
2-4 Free range eggs
1 cup spinach
3 slices turkey bacon (make sure there are no additives or preservatives)
1/4 - 1/2 diced sweet potato
1 Tablespoon coconut oil

Directions:
Heat oil in a large pan and add the sweet potato. Season with Himalayan pink salt, pepper and paprika. Cover and cook over medium heat for about 12 minutes until tender, stirring occassionally.  Remove from the pan.
Add another dollop of oil to the pan, if needed. Add the eggs and stir. Cook 4 minutes or so.  Meanwhile, cook the turkey bacon on a skillet on high heat until it's as crispy as you like it! Add the potato back to the pan and stir in the spinach. Cook and stir until spinach is wilted.  Serve with the turkey bacon in a bowl.   

After years of trying different diets and always coming up short, sometimes frustrated, we decided to try something different - changing the way we look at food, the way we buy food, and the way we think about food and eating. We decided to take the Whole 30 challenge, break our addiction to sugar and remove "foods" with harmful chemicals from our diet. We started our Whole 30 on Friday January 30th and will finish on February 28th. We will be blogging about our journey and posting some recipes for you to try yourself!  If you're interested in joining us, contact us and we'll help you get started!
Sincerely,
V & J

We all know that we should eat more vegetables, but what should you eat? Kale is a great vegetable to add to your diet with lots of nutritional value.  It's packed with fiber, vitamins A, B, C, and K, omega-3 fatty acids, Lutein and zeaxanthin.  But, how do you cook it and have it taste good?  Try this recipe to add kale as a staple to your diet:
Sauteed  Kale with Apricot and Almonds
Ingredients:
1 Head of dark green kale
1/3 cup of dried apricots, diced 
1/4 slivered almonds (unsalted)
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Directions:
Wash kale thoroughly, pat dry with a clean kitchen towel; allow kale to stay lightly damp. Chop kale into thin strips.
Heat olive oil in a large saute pan over medium heat. Add the garlic, apricots and almonds to the oil and saute for about 2 minutes.  
Add the chopped kale and stir to coat the kale with the olive oil mixture.  Cover and let cook until the leaves are a vibrant green, about 4 minutes.
Serve with your meal's protein, such as baked chicken.