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Spinach and Mushroom Frittata Cups


  • 2 tablespoons of ghee (clarified butter) or raw coconut oil
  • 2 tablespoons chopped shallot 
  • 1/2 cup finely chopped cremini (baby bella) mushrooms 
  • 1 1/2 cups fresh chopped spinach 
  • 2 tablespoons finely diced red bell pepper
  • 2 large eggs
  • 1 cup egg whites 
  • 1/4 cup unsweetened homemade almond milk 
  • 1 1/2 teaspoon baking powder 
  • 1/2 teaspoon smoked sea salt 
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup diced fresh mozzarella cheese



  1. Preheat the oven to 400°F. Grease six wells of a muffin tin with a little coconut oil or line them with paper liners.
  2. Wash and cut vegetables. 
  3. In a large skillet, melt 1 tablespoon of ghee over medium heat.
  4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off...
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Chef Jenny's Pancake Recipe


1 cup almond meal

1 cup coconut flour

2 scoops vegan protein powder

1/3 cup raw agave, raw coconut nectar or 4 drops stevia 

1 tsp baking powder

1/2 tsp vanilla 

1 tbsp ground flax seed or chia seed

1 1/3 cup water



1. In a measuring cup add the flax or chia seed and water, stir and let sit for 5 


2. In a mid sized mixing bowl combine the rest of the dry ingredients and fold 


3. Add the liquid sweetener to the water mix and pour into the dry ingredients, stir     

    until well combined.

This mix should be thicker than normal pancake batter but not like hummus. If your mix is too thick add water until it is more like a thick cake batter.

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