Welcome to Everyday Grain Free Eats—day 1! I will be sharing my favorite recipes from everyday life and challenging you to eat one meal each day that is grain free. So follow along for a whole lot of yum!

Mornings typically go something like this—the alarm clock always go off way too early, I struggle to find my glasses and finally force myself out of bed.  Lets just say I need a few minutes to be properly functioning in the morning! I usually make the husband this egg scramble, fried eggs and sausage or just put out a bowl of granola for him.  He heads off to work and the golden retriever and I go running.

All this time I have been dreaming about the cup of coffee I have been smelling and finally get to pour.  Coffee is something that makes me happy in the morning and I believe that life is meant to be lived well.  So yes, coffee and lots of it! I usually drink my cup with a few spoonfuls of coconut milk, a slice of grass-fed butter and a sprinkle of cinnamon.  I like it creamy and not at all sweet!

My days are always best when I start out with a good breakfast.  Many times breakfast is leftovers from my many photoshoots, but I feel the best when I make a big egg scramble in the mornings.  Breakfast is the most important meal of the day, and this egg scramble keeps me satisfied all morning.

I usually use leftover vegetables from dinner that were grilled or roasted or even scramble in some bacon crumbles or leftover meat from dinner.  Basically egg scrambles are a great and delicious way to use up leftovers.  Keep fresh spinach or chopped vegetables on hand in a glass container in the refrigerator and add a scoop to your eggs in the morning.  My favorite combination is this bacon, caramelized onion, spinach and cheddar scramble, but I also love mushrooms and goat cheese or red peppers and sausage.  Now I am generous with the spinach and cheddar because its a great way to keep some extra greens in your diet and well raw cheddar is just my favorite!

Here are some of my other breakfast favorites:

• Pete’s Paleo Bacon
• US Wellness Breakfast Sausage
• A slice of my grain & nut free sandwich bread with butter
• Fried Eggs with Arugula-Basil Pesto
• Crunchy Roasted Granola with yogurt

This delicious, simple breakfast is full of healthy fats and protein to keep you satisfied all morning long.  This breakfast scramble is whole 30 and 21 day Sugar detox friendly, simply omit the cheese for dairy free or Paleo.

Bacon, Caramelized Onion, Spinach and Cheddar Scramble

serves 1

Ingredients

• 2 eggs
• 1 tbsp coconut milk, raw milk or cream
• 1 small handful sliced red onions
• 3 slices bacon, crumbled
• 2 large handfuls fresh spinach or leafy green of choice
• handful of raw cheddar cheese, grated (omit for Paleo or dairy free)
• 1 tbsp butter, preferably grass-fed
• fresh salsa
• salt and pepper to taste

Directions

• Warm a skillet to medium-low heat.  Sauté bacon and onions in the pan for 5 minutes, keeping the bacon grease in the pan.  Add butter and spinach and sauté until soft.
• Whisk together eggs and milk—whisk them well as this will help keep the eggs fluffy.  Pour the eggs in the pan and turn the heat down to low.  Use a spatula to fold the eggs from the edge of the pan into the center until they are fully cooked.  This will help keep them light and fluffy.  They should only cook for about 30 seconds as this will keep the texture perfect.
• Sprinkle with cheddar cheese at the very end and let it melt together in the hot pan.
• Plate and garnish with salsa, salt and pepper.

This & That

Keep fresh vegetables on hand to scramble into your eggs in the morning to get some extra vegetables.  I usually roast extra vegetables the night before and use dinner’s leftovers for breakfast.  Any vegetables will work but my favorites for egg scrambles are spinach, green or red onions, mushrooms or red peppers.  Keep leftovers stored in glass containers and add a scoop to your scramble in the morning.