Herb Meatballs


  • 1 1/2 lbs ground beef

  • 1 egg

  • 1/4 cup parmesan cheese or other hard cheese, grated

  • 3 Tbs fresh chopped sage

  • 3 Tbs fresh chopped mint

  • 3 tsp fresh thyme

  • 2 tsp sea salt

  • black pepper

  • Dash of hot sauce (optional)

  • Grapeseed or sunflower oil


  1. In a large bowl, mix all the ingredients well.

  2. Form 20 golf-sized balls and lay them on a plate or pan.

  3. In a shallow pan, heat the oil on medium-high until it sizzles. Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to cook on all sides.

  4. Set aside on a plate and repeat.

  5. Serve with the maple drizzle and some sea salt flakes.

Kale and Onion Flip Omlette


  • 6 eggs

  • 2 Tbs heavy cream

  • 150 g of cheese, grated (any kind of cheese you like – feta works nicely)

  • 2 medium onions, chopped

  • about 3 cups sliced kale

  • 4 Tbs butter

  • salt

  • ground black pepper


  1. In a medium skillet, melt 2 tablespoons of butter, and cook the onions on medium heat until they are soft, for about 5-7 minutes.

  2. Add the remaining 2 tablespoons of butter, the kale and season with salt. Cook the kale for an additional 5 minutes, stirring often.

  3. Meanwhile, whisk the eggs with the cream and season them with salt and pepper.

  4. Once the kale is done, spread the onion-kale mixture evenly in the bottom of the pan.

  5. Add the cheese on top, and pour the eggs over and cover, lower the heat to low, and let cook for 10-15 minutes, until the eggs are set.

  6. Flip over onto a plate, slice, and serve!

Breakfast in a Mug


  • 1 slice whole-grain bread, cubed

  • 2 Tbs finely chopped ham

  • 2 Tbs seeded and diced tomato

  • 2 Tbs shredded Cheddar cheese

  • 1 Tbs finely chopped green onion

  • 1 egg, beaten

  • 2 Tbs milk


  1. Toss bread with ham, tomato, cheese and green onion.

  2. Transfer to a microwave-safe mug.

  3. Whisk egg with milk; pour over filling.

  4. Microwave on High (100%) for 60 seconds; let stand for 10 seconds.

  5. Microwave on High (100%) for an additional 60 seconds or until set.

TIP - Chopping up the ingredients the night before will make this recipe even faster!

Kale Pizza Crust


  • 1 1/4 cups frozen kale, thawed

  • 3 large eggs

  • 1/2 tsp sea salt

  • 1 tsp garlic powder (optional)


1.      Place the thawed kale in a colander and place a large mixing bowl nearby.

2.     Take heaping fist-fulls of kale in your hands and squeeze thoroughly to drain the water. Transfer the squeezed kale to the mixing bowl. Repeat with the remaining kale.

3.      Beat the eggs then pour into the mixing bowl with the kale. Add the sea salt and garlic powder. Mix well until well-combined.

4.     Preheat the oven to 375 degrees Fahrenheit and line a 9.5” x 7” baking sheet with parchment paper.

5.      Transfer the kale mixture to the parchment paper-line baking sheet. Use your hands to firmly press the kale mixture into the baking sheet, forming a firm even layer.

6.     Bake for 30-35 minutes or until edges are golden brown and the crust feels firm to the touch.

8.      Remove the kale pizza crust from the oven, raise the oven temperature to 400 degrees Fahrenheit and add your favourite toppings. Bake the pizza for another 10-15 minutes at the higher temperature or until the cheese is melted and starting to bubble.

9. Allow the pizza to cool 5 minutes before slicing and serving.