6 eggs
1 t salt
1 t sage
2 t cumin
1/2 C coconut oil
1/2 t ginger
4 garlic cloves, minced
2 T chives
Mix all ingredients well. Bake in a 9x12 baking dish greased with coconut oil at 375 degrees for 30 minutes.
4 C shredded carrots
6 eggs 1 t salt 1 t sage 2 t cumin 1/2 C coconut oil 1/2 t ginger 4 garlic cloves, minced 2 T chives Mix all ingredients well. Bake in a 9x12 baking dish greased with coconut oil at 375 degrees for 30 minutes.
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2 sweet potatoes peeled and cut in circle slices
1 large beet (2-3 medium) peeled and cut in circle slices 1 large papaya peeled and diced 1/2 - 1 t salt 1 t oregano 1 t sage 1 T dried onion 2 (14.5 oz) can diced tomatoes 1 C shredded cheese (optional) Generously grease a 9x12 baking dish with coconut oil. Layer the sweet potato and beet circles. Put papaya on top. Sprinkle with salt, oregano, sage, dried onion. Pour diced tomatoes over the top. Bake for 350 degrees for about an hour. Sprinkle with shredded cheese, if desired, while still hot. |
Eating Healthy on the Go recipes are gluten-free! Lorie King Trotter
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