23 Dec


Happy Monday guys! Only two days until Christmas! So insane how quickly the year went by! And I’m glad I’ve got all my holiday shopping done and gift wrapped. But in the meantime, here’s lunch! 🙂


I definitely intend to keep it clean before feasting on Christmas day, however, even though some sinful indulgences are allowed, moderation is still important, especially since I leave for Paris a couple of days after! So sinful eating cannot be overdone 🙂


I know I post a lot of paleo dishes, and some of you might not be aware or quite clear about what a paleo diet is, so rather than write a long and possibly quite boring description, here’s a cute little chart I found which breaks it down perfectly. Have a great day!

Recipe: Serves 7-8

5 organic cage free eggs
1/2 cup organic red bell peppers (diced)
1 tbsp jalapeños (diced)
1/4 cup red onions (chopped)
1/2 tsp curry
1/4 tsp Herbamere (or sea salt)
1 tsp Mrs Dash salt free garlic and herb spice blend
1 medium sweet potato
1 tbsp organic extra virgin olive oil

Pre-heat oven to 400°F.

Dice sweet potato into small cubes and place on a baking sheet lined with parchment paper. Season sweet potatoes with salt and pepper and pour 1 tbsp of olive oil and mix until well incorporated.

Place in the oven and let it bake for 20 minutes.

Meanwhile, combine eggs, onions, red bell peppers, jalapeños, curry, Herbamere, and Mrs Dash in a bowl and mix together.

Place a skillet over low heat on a stove with 1 tsp of coconut oil. Pour egg mixture into the skillet and covet the top, then let it cook for 15 minutes.

When hash and frittata are ready, make your plate and eat!

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