Egg Salad

3 hard boiled eggs
1/4 cup celery
1 tbls onion flakes
1 tsp mustard of your choice
1 tbls parsley
1 slice cooked turkey bacon
METHOD: Chop and mix all ingredients
COOKING TIME: 10 Minutes


Cobb Salad

2 cups salad
2 spears steamed asparagus
1/2 cup chopped tomato
1 hard boiled egg, chopped
1 strip turkey bacon
4 ounces tuna, chicken or turkey
balsamic vinegar
METHOD: Arrange all ingredients in a salad bowl Top with tuna, chicken or turkey. Drizzle with vinegar
COOKING TIME: 10 Minutes


Red and Green Pepper Frittata

1/4 cup red and green peppers
1 tsp basil
3 egg whites
1 tbsp water
white pepper to taste
METHOD: Whisk eggs and water, add chopped peppers and pour into an oven proof dish, bake in oven at 350 degrees for 15 minutes, until center is firm.
COURSE: Breakfast
COOKING TIME: 15 Minutes


Vegetable Frittata

3 egg whites
1 tbsp water
1/2 cup spinach
12 cup cooked broccoli
METHOD: Whisk together egg whites and water. Pour into baking dish and arrange spinach and broccoli evenly over the eggs. Bake for 20 minutes or until the center is firm. Try them in muffin tins for variety, adjust baking time.
COURSE: Breakfast
COOKING TIME: 20 Minutes



6 eggs
3 tbsp onion chopped
2 tbsp parsley chopped
3 tbsp carrot chopped
1 tbsp olive or safflower oil
1 small red potato boiled cut into slices so that you have little circles
METHOD: Heat oven to 350. In an oven proof saute pan, cook the onion and carrot in the oil over med-low heat until soft. Remove from the pan and add to a bowl with the eggs. Place the potatoes into the pan and brown up just a bit on both sides so they get a little crunch to them. Leave them in the bottom of the pan. Whisk the eggs and vegetables together with about 1/4 cup of water and pour into the pan over the potatoes. Cook on stove until the eggs just begin to firm up and then transfer the pan into the oven to continue baking in there. It should take about 15-20 mins until the center is firm and cooked through. You can test with inserting a knife in the center to see if it comes out clean. To serve, flip the pan over onto a serving plate so that the potatoes are on the top. Serves 4
COURSE: Breakfast
COOKING TIME: 10 Minutes


Quiche with Quinoa Crust

1 cup or quinoa (pulse to a flour consistency in a blender or food processor, yields one cup)
1/4 cup of butter (or ghee)
1/2 tsp of baking powder
1 tbsp of water
4 eggs
1 cup coconut (or soy) milk
3 tbsp chopped chives (or onion)
1/2 cup of swiss cheese (or omit for the Shrink Detox)
1/2 cup chopped red pepper or a vegetable of your liking
salt and pepper to taste
1 tbsp of fresh dill or herb of your choice
METHOD: CRUST: Melt butter in pan and add 1 cup of the pulsed quinoa and the baking powder and work mix together with the back of a spoon. Add the water and mix together. Put into a pie plate and press flat into the bottom and up the sides of the plate.I used red quinoa and have not tried this recipe with the white type. Preheat oven to 350. Bake crust empty in oven for about 15 mins or until it browns up a bit. Let cool Add all of the ingredients for the filling together in a bowl and combine with a whisk. Pour over the baked crust and return to the oven for approximately 30 min or until the center is firm to the touch.
COOKING TIME: 30 Minutes