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Can we just all agree that this is the most heavenly breakfast idea, like EVERRRRR? Creamy mashed sweet potato, melt in your mouth thick and moist Focaccia bread with poached eggs. Especially free run range eggs from happy chickens to boot! I say YUP.

INGREDIENTS:

2 eggs

focaccia bread, sliced in half

bunch of arugula

1 cooked mashed sweet potato

DIRECTIONS:

On the stove top, add 2 cups of water. Bring to a boil. Add the eggs poaching for 2 minutes.

Toast the focaccia bread.

To assemble, place the bread on the plate.

Spread the mashed sweet potato over top.

Top with arugula.

Finish by adding the poached eggs on top.

Sprinkle with some sea salt.

Optionally spread some mashed avocado with the sweet potato for a creamier mix!

enJOY 😊

What babe doesn’t love an extra hit of collagen, right? This super easy snack is filled with collagen powder PLUS chia seeds which help to increase collagen production. With dark cherries added in, you are increasing collagen production with that hit of Vitamin C. Grab a spoon and dive in!!! Perfect post workout snack too.

INGREDIENTS:

• 1 1/2 cups dairy free milk – I used coconut milk for a creamier texture, but you can also use almond, soy or cashew milk
• 1/2 cup chia seeds
• 1-2 Tbsp maple syrup
• 1 tsp vanilla extract
• handful of fresh dark cherries, chopped finely
• 1 scoop of collagen powder
• 1 scoop of Chocolate Protein Powder
• few tbsp of nut butter of choice
• sprinkle of dark chocolate shavings

DIRECTIONS:

• To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
• Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
• When ready, layer bottom of jars with cherries, chia seed mix and top with some nut butter. Will keep covered in the refrigerator up to 5 days. I used a mix of mason jars and little individual ones.

enJOY 🤩

Srsly its the tofu, the fresh ginger and those added dumplings that make this soup so satisfying and good for your belly, especially on a cold rainy day!

Make this anytime to boost up your immune system, when you feel run down or want a nourishing soup that feels like a meal.

Make it in under 30 minutes and grab that spoon!!!!

Shredded Sesame Tofu Ingredients:

1 lb block extra firm tofu

1 1/2 tbsp tamari sauce

1 tbsp rice vinegar

1 tbsp cornstarch

1 tbsp black sesame seeds

1 1/2 tbsp avocado or grapeseed oil

Ginger Mushroom Miso Broth Ingredients:

2 tsp avocado or grapeseed oil

1/2 medium yellow onion

5 thin slices of fresh ginger root

2 cloves garlic, thinly sliced

3 scallions or fresh leeks, thinly sliced with white and green ends separated

3 cremini or shittake mushrooms, sliced

4 1/2 cups hot water

2–3 tbsp white or yellow miso paste

1 tbsp of tamari sauce

5-6 dumplings of choice

2 tsp sesame oil, plus more for serving

Himalayan salt, as needed

Cooked sticky rice and fresh cilantro, for serving

Optional: lime wedge

Directions:

1. Preheat the one to 425 degrees and line a baking tray with parchment paper. Place a box grater over the tray and grate the tofu over the largest holes to create tofu shreds. Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with the oil. Toss to coat then spread the shreds into a single layer on the tray. Bake in the oven for 15 minutes.
2. Then toss the shreds using tongs and bake again for 5-8 minutes until crispy.
3. Heat the oil in a large pot over medium low heat. When hot, add the onion/leeks with a pinch of salt.
4. Saute for 5 minutes or until the things have started to soften and become golden in color. Add the ginger, garlic and continue to saute until fragrant, about 2 minutes.
5. Add in the sliced mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
6. While the soup is simmering, add the miso paste and the remaining 1 cup of water and sesame oil to a large glass measuring cup.
7. Whisk together until the miso is fully dissolved with no lumps.
8. Add in the miso broth to the pot. Use an immersion blender to blend the broth a bit but not fully smooth.
9. Add the dumplings and simmer another 5 minutes.
10. To serve, add a scoop of rice and the dumplings to a serving bowl. Then ladle the soup around the rice. Top with the crispy tofu, fresh ginger and garnish with extra sesame oil and fresh cilantro!!!

enJOY!!!!!