Organic eggs w/ Swiss Chard

Crack 3 organic, free to forage, antibiotic and hormone free eggs into a bowl. Wisk until creamy. set aside.

Roll and chop 2 Swiss chard leaves, cutting out the stems. Mix with 1 tbsp of sweet balsamic vinegar in a bowl w/ 1 tblsp of Extra Virgin Olive oil. Set aside.

slice one large purple Japanese sweet potato and add to a medium frying pan using coconut oil to pan sautée. cook potatoes until lightly brown

Pour the eggs over the potatoes and bring the heat to medium low.

Add pumpkin seeds just before the egg fully cooks, then let cook until the eggs are done.

remove from heat and plate it.

Finish the dish by topping with the chard. Lightly sea salt it and serve.

Lettuce wraps

I will be updating this page with patient focused helpful recipes and food preparation all summer long. Here is a recent lunch my wife and I made. Any questions, leave them here or contact me directly. Enjoy!

For the dressing-

Half a lime

One teaspoon of pesto

Two tablespoons of Extra virgin olive oil

Four mint leaves chopped fine

dash of sea salt

Toppings

Lettuce 🥬 5 leaves

Radish 2 sliced thin.

Japanese sweet potato 1

Avocado 🥑 1/2

Pumpkin seeds (sprinkle over each)

Fresh Mint 4 leaves

Cumin ( a dash or two)

Sea salt ( a pinch or two)

Slice Japanese sweet potato ( however you like! I did it long cut pieces)

use olive oil add cumin and salt

Bake or cook potatoes on stove until golden and cooked all the way through.

Let cool

Put your cups together and then drizzle your dressing.

(serving size 5 lettuce cups)

Flavor is important. I like a mild cumin.