Healthy Brunch Casserole

(gluten free + paleo) 

serves 12  


  • 16 large eggs, beaten
  • 1 1/2 lb ground turkey
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 2 green onion, finely sliced
  • 1 can, 14 oz artichoke hearts, chopped
  • 2 cups packed fresh baby spinach, plus extra for the top
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • salt and pepper


1. Preheat your oven to 375 degrees Fahrenheit. Heat the oil in a sauté pan on medium heat. Add the onion and bell pepper and give it a quick stir. Add the ground turkey and use a large spoon to break up the turkey.

2. Add the spices, salt and pepper and stir to combine everything. Cook for approximately 10 minutes, or until there's no liquid in the pan and the meat is cooked through and browned.

3. Add the spinach to the meat mixture and stir for 1-2 minutes or until the spinach just starts to wilt.

4. Transfer the meat to a 9x13-inch casserole dish and evenly cover the bottom. Top with the artichoke hearts and beaten eggs. Optional: you can add some cheese at this stage.

5. Sprinkle the green onion and a handful of spinach on top.

6. Cook the casserole in the oven for 40-45 minutes, or until cooked through.

7. Before serving, garnish with parmesan cheese (optional) and an extra sprinkle of pepper.

 CALORIES: 184.7kcal, CARBOHYDRATES: 6.2g, PROTEIN: 13.9g, FAT: 11.7g, SATURATED FAT: 3.1g, CHOLESTEROL: 265.5mg, SODIUM: 233.8mg, FIBER: 2.5g, SUGAR: 1.1g


Baked Eggs in Avocado

serves 4


  • 2 avocados
  • 4 large eggs
  • salt and pepper, to taste
  • goat cheese
  • cilantro
  • bacon
  • chives


1. Heat the oven to 425 degrees Fahrenheit

2. Slice the avocados in half, lengthwise and twist to separate. Remove the pit and scoop out 1-1.5 tablespoons of avocado, creating a larger cavity.

3. Place the avocado halves in a baking dish, to keep them upright, and gently crack one egg on top of each half.

4. Bake for 15-20 minutes.

5. Sprinkle with salt and pepper and add toppings.


Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon and Poached Egg

serves 2


  • 1 sweet potato
  • 1 avocado, peeled and sliced
  • 2 eggs
  • 1 cucumber, peeled and sliced
  • 5oz package smoked salmon
  • 1 tbsp avocado oil
  • salt and pepper
  • dill, for garnishment


1. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a sharp knife or mandoline.

2. If using a toaster, place the sweet potato slices in the toaster and toast several times, or until cooked through.

3. If using the oven, preheat the oven to 400 degrees fahrenheit. Lightly oil both sides of the sweet potato slices, then place them on parchment paper on a baking sheet.

4. Bake for 30 minutes or until slightly toasted.

5. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).

6. Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon and a poached egg.


 CALORIES: 442kcal, CARBOHYDRATES: 25g, PROTEIN: 22g, FAT: 29g, SATURATED FAT: 5g, CHOLESTEROL: 179mg, SODIUM: 663mg, POTASSIUM: 1095mg, FIBER: 9g, SUGAR: 5g, VITAMIN A: 195.5%, VITAMIN C: 19.9%, CALCIUM: 8.5%, IRON: 14.7%


Dijon Baked Salmon

serves 5


  • 1 1/2 lbs salmon King, Sockeye or Coho salmon
  • 1/4 cup fresh parsleyfinely chopped
  • 1/4 cup Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • 3 garlic cloves finely chopped
  • salt and pepper


1. Preheat your oven to 375 degrees fahrenheit.

2. Place the salmon on a parchment lined baking tray and set it aside.

3. Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.

4. Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

 CALORIES: 249.7kcal, CARBOHYDRATES: 1.9g, PROTEIN: 30.5g, FAT: 13.4g, SATURATED FAT: 1.7g, CHOLESTEROL: 87.1mg, SODIUM: 371mg, FIBER: 0.5g, SUGAR: 0.3g


Berry Spinach Salad

serves 4


  • 6 cups baby spinach
  • 1 cup strawberries, halved
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup red onion, thinly sliced
  • 1/4 cup pecans, roughly chopped
  • 1/2 recipe Raspberry Vinaigrette


1. Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans to a large mixing and toss together.

2. Serve the salad with the raspberry vinaigrette dressing.

Raspberry Vinaigrette  

serves 12


  • 1 1/2 cups raspberries, fresh or frozen
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 small shallot, diced (about 2 tbsp)
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • pepper, to taste


1. Add all ingredients to a food processor and blend for 30 seconds.