use a cheese grater to shred a few chunks of sweet potato. Grease a muffin tin with coconut oil. Mush the potato shreds into the tin, going up the sides. Slice avocado and place in the potato cup. Add salsa on top of the avocado. Crack an egg in the potato cup. Bake at 400 degrees for 20-30 minutes, depending on how you like your eggs. Comes out nice with red potatoes too.
Honey Dijon Dressing! An upgrade from classic Honey Mustard dressing, this version features a complex blend of ginger, garlic and honey– an unexpected combination that makes my taste buds rejoice with each bite.
Chicken Stock Healthy Chef 2.5 kg free-range chicken wings or 3 whole chicken carcasses. 2 brown onions, peeled and quartered 3 carrots, washed and cut into chunks 1 leek, washed and cut into large dice (white and light green parts only) few sprigs of thyme, parsley or 1 bay leaf