Keto Breakfast...On-the-Go

By now, unless you’ve been living under a really large rock on what used to be the planet, Pluto, you’ve heard some buzz about keto. Starting a Keto Diet pushes your body into a state of ketosis and turns it into a fat burning machine. The results:

  • Healthy Weight Loss

  • Balanced Cholesterol

  • Stable Energy Levels During the Day

  • Improved Mental Clarity

  • Sugar Cravings Gone

Give Keto a try. Don’t wait. I was pleasantly surprised with all of the food I was still able to eat while going keto.




  • 2 eggs 
  • 1 avocado

  • 4 slices of bacon

  • olive oil

  • shredded cheese

  • Sea salt



  1. Preheat oven to 425.

  2. Begin by cutting the avocado in half and removing the pit.

  3. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.

  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.

  5. Cook for 14-16 minutes. Serve warm.

Big Breakfast

The ultimate LCHF (low calorie, high fat) big breakfast. This will keep you full, pretty much all day. Add plenty of low starch vegetables.


  • 2 eggs - medium

  • 2 slices bacon

  • mushrooms

  • tomatoes

  • spinach



  1. Heat oil such as olive oil or coconut oil in the frying pan.

  2. Fry the eggs, bacon, mushrooms and tomatoes until cooked.

  3. Remove from the pan and add some leafy greens to the bacon fat, stir until wilted. Serve and enjoy.


Egg Roll-Up


If you’re already on the low-carb trail, you know that eggs are your new best friends. Having a few hard-boiled eggs on hand makes breakfast easy and quick, particularly with these roll-ups that you can munch on the go.


  • 2 hard-boiled eggs, chopped
  • 1/2 avocado, mashed
  • 1 dollop of fresh salsa
  • Your favorite hot sauce (optional)
  • 1 large lettuce leaf or low-carb tortilla


Combine the first four ingredients and load into your lettuce leaf or tortilla. Serve warm

Baked Breakfast Quinoa and Spinach Bites



  • 1 cup Cooked White Quinoa
  • 3 each Large Eggs
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Fresh Melissa's Produce Spinach
  • 1/4 tsp Sea Salt
  • 1/8 tsp Ground Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dried Italian Seasoning


  1. Preheat oven to 350°F

  2. Spray 12 mini muffin tins with nonstick spray. Set aside.

  3. Combine all ingredients and transfer to mini muffin tins

  4. Bake for 25-30 minutes or until browned.

  5. Immediately transfer to cooling rack.


Fruit a mason jar.  



  • Apple
  • Pineapple
  • Strawberry
  • Pixie Tangerine
  • Kiwi
  • Greek Yogurt 


Mix together. Enjoy.