Preheat oven to 450°. In a small saucepan, over low heat, combine honey, mustard, onion powder and pepper and stir until well combined. Remove from heat. Pat dry Salmon Steaks and place in a baking pan. Coat with 1/2 of the glaze and cook in oven for 12-15 min. Remove from oven, plate and finish with rest of glaze.
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Turn oven on broil. Combine eggs, cheese, pepper and salt with a fork. Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add broccoli and ham and saute for 2-3 min. Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom. Place in oven and broil for another 5-6 min, until fully set and fluffy.
Peel and slice bananas and freeze for at least 2 hours. Remove from freezer and add first three ingredients to a blender. Blend until fully combined and smooth. Pour into freezer safe container, stir in nuts and freeze for at least 1 additional hour. If you need extra sweetness you can add raw honey, stevia extract, or maple syrup to taste.
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Set oven to 350 degrees. Clean and pat dry shrimp. Get three shallow bowls for your prepping stations. In bowl 1 add your flour and seasonings, bowl 2 is your eggs, bowl 3 is your coconut flakes and bread crumbs. Coat shrimp in bowl 1 then bowl 2 then bowl 3. Place on cookie sheet that has been sprayed with cooking spray. Cook for 10-12 min, turn and cook and additional 7-10 min or until golden brown. Serve however you like shrimp, I prefer to dip them in my homemade bbq sauce lol
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Heat a skillet over medium heat. Add your butter. Take your two eggs and break them open in a bowl add the salt and pepper, beating until fully combined and a little fluffy. As the butter starts to lightly bubble, pour the eggs into the skillet. I like to make holes as it is cooking for the runny parts to drain into, so that I can flip the egg over once it is good and set. Quickly add your remaining ingredients to one side of the omelet and flip the other side over onto it. Remove from heat and place a lid over the skillet for about a minute to let the cheese get all nice and melty (I skipped this step in the omelet pictured above because I was too anxious to get started on it lol). Slide onto a plate and serve.
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6 eggs, beaten (farm fresh, free range)
1/2 c cheddar (raw)
1/2 t black pepper (organic)
dash sea salt
1 TBS butter (grass fed, organic)
1/2 c ham pieces
1/2 c cooked asparagus pieces (organic, fresh)
1/4 t dried parsley (organic)
Turn oven on broil. Combine eggs, cheese, pepper and salt with a fork. Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add asparagus and ham and saute for 2-3 min. Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom. Sprinkle parsley on top and place in oven and broil for another 5-6 min, until brown and fluffy.
OR… if you are like me and do not have an oven safe skillet (yet), you can cover the frittata as it is cooking on the stove and pull up the edges every so often letting liquid slide under and cook until the top is set…. fauxttata… 😉 you’re welcome.
Homemaker Gone Natural 