Breakfast

  Ingredients:  

• 1/2 peeled and cubed Sweet Potato
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 2 Avocados - sprinkled with salt & lemon juice 
• 3 strips of nitrate free bacon

Directions:   The only preparation is the sweet potato. Dice them up in a large julienne style, and then fry with coconut oil. Add a tsp of vanilla while cooking. Don't over crowd the pan, and stop cooking when they are tender. 

Drain the oil off of the sweet potatoes and then sprinkle with a little cinnamon

Ingredients

• 2 Ripe Bananas
• 1 Egg
• Pinch of Vanilla

Directions
Blend all ingredients and Cook on a Griddle!

 Ingredients:  

• 1 C Org. Rolled Oats
• 1 Can of Coconut Milk
• 1 C Water 
• 1/2 tsp Salt
• 1 Tbsp Almond butter
• pinch of chia seeds
• pinch of flax seeds
• Optional: organic granola, raisins, honey, blueberries

 Directions:   

Combine all ingredients and bring to a simmer.  As soon as it is firm, you are ready to serve!

Summer time I like to get a mix of fresh fruit and frozen fruits in the freezer. 

Seasonal Fruit - apples, berries(all), bananas, grapes, berries, pineapple, peaches, etc.

Plain Organic Whole Milk - Active Culture Yogurt - buy the plain!!!  You can always sweeten with your own honey and a dash of vanilla (which my kids enjoy)

Granola - Homemade or Organic Purchased

Raw Nuts- I always keep nuts out as snacks on the table. Almonds, Pistachios, Cashews, and Pine Nuts are my families favorites!

Serves 4 

 Ingredients:  

• 6 Eggs - beaten
• 1 C of diced ham
• 3/4 C zucchini
• 1/4 C shallots
• 1/4 C tomato
• 1/2 C spinach
• 1 C sweet peppers

 Directions:   

With 2 Tbsp of avocado oil, sauté vegetables for 5 minutes, add ham, and when vegetables are fully cooked, pour in eggs.  Flip

Breakfast/Brunch

Serves 4-6

Ingredients:  

• 4 eggs - whisked
• 4 oz Sausage - cooked and broken up
• 1 C Black Beans
• 1/2 C Cheddar Chees, 
• Optional: chives, sour cream, salsa, hot sauce, lettuce

Directions:

Make a sausage and egg scramble and mix in black beans. Place all ingredients on the tostada and slip in the oven to toast for 4 minutes.

Add Garnishes 

Recipe Created by my son, Brady Porro

Left-overs are fun to put together for Mexican lovers to start the day!

Ingredients:

• 2 C chopped spinach - fresh
• 1 C Ground Meat, Grilled Chicken or Shrimp
• 1 C Rice
• 1 C Guacamole
• 1/2 C Salsa
• 1 C corn
• 1 C Plain Yogurt
• 4  Scrambled Eggs

Directions

Scramble your eggs, then add in your meat and salsa.  Combine all ingredients and enjoy!

Ingredients:

• 2 pieces of Whole Grain Live Sprouts Toast or GF Toast
• 1 avocado diced
• 1 Tbsp lemon juice
• 2 slices of Bacon
• Freshly shredded parmesean

Directions

Toast the bread.  Combine all ingredients for Avocado and spread and stack!

Instant Recipe & Silicone Egg Bites mold | Makes 10 Small Sausages 

Ingredients:  

• 1 lb ground chicken
• 1 Tbsp poultry or steak seasoning
• 1 Tbsp paprika
• 1 tsp garlic powder 
• 1 tsp onion powder
• 1 tsp dried sage
• 1 tsp cinnamon/nutmeg
• Salt and pepper
• 3 Tbsp pure maple syrup
• 1/2 shredded zucchini
• 1 egg
• Optional: Add black beans (drained)

Directions:

Mix ingredients together and fry. 

Porro Homemade Recipe

Instant Recipe & Silicone Egg Bites mold | Makes 14 Egg Bites 

Ingredients:  

• 9 eggs - whipped
• 4 slices Canadian bacon - diced
• 1 cup packed chopped spinach
• 1 cup diced broccoli 
• 1 cup onion & sweet peppers - chopped
• 1/2 C Cheddar Cheese 
• Salt and Pepper
• Optional: chicken diced, mushrooms, bacon, chives

Directions:

Sauté the raw vegetables (except spinach) for 5 minutes. Set to side. Mix cheese with eggs.

Pack each sous vide holder with 1/4 spinach, 1/4 cooked vegetables. Then fill the remainder of the holder with egg/cheese mixture. Mix each mold slightly.

Add 1 cup water to the bottom of the instapot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles Set to pressure cook on LOW for 6 minutes. 

After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then quick release of the remaining pressure.  Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute.

Recipe Inspired by Starbucks.

Serves 10

  Ingredients:  

• 1 Onion Diced
• 4 Cloves of Garlic
• 3 LB Ground Turkey or Breakfast Chicken Sausage
• 3  C Coconut or Regular Milk
• 3  C Bone Broth 
• 1.5  C Grits
• 3  C Grated Cheddar
• 8  Large Eggs

 Directions:   

Preheat Oven to 375 degrees   In a 10” cast-iron (preferred) skillet over medium heat, sauté garlic  (2 min), add onion (5 min) , then brown mean (10 min) breaking up the chunks with the back of a wooden spoon.  Remove & Set aside.   

Add 2 C of Milk and 2 C Broth to Skillet and bring to boil.  Whisk in grits slowly until smooth and no lumps remain.  Reduce heat and continue to cook, whisking until very thick, (5 minutes). Remove from heat, sprinkle with salt and pepper, stir in about ½ the grated cheese.
In a medium bowl (or blender), whisk together the eggs with the hot sauce and remaining 1 C of milk. (Often I typically throw in a handful of spinach for color variation and . it’s just one more way I get greens in my kids daily!)  Slowly stream the egg mixture into the skillet with the grits continuously whisking. 

 Fold in the sausage.  Sprinkle with remaining cheese on top.

Cook uncovered for 50 minutes, you should be able to poke a knife in the  center and it comes out mostly clean (50 min).    

Recipe I created from combining all our favorite country breakfast items growing up as a girl in the country.