Putting this how-to style recipe up for the mega babes at Stax Cycle Club . Clean eatin breakfast after a bumpin’ spin class…? Doesn’t get much better than that! No rigid rules to this, just a combination of amazing healthy foods that work well together. Enjoy! Xx

Gluten-free, dairy-free, vegetarian, paleo, low-carb, high-fat and f*cking delicious!

Ingredients:

• 7 or 8 Brussels Sprouts, washed and thinly sliced
• 2 leaves of Lacinato Kale (aka Dinosaur Kale), stems removed and chopped fine
• 2 Tbsp. Roasted Sunflower Seeds
• 2 Tbsp. Phoney Baloney’s Coconut Bacon – YUM!
• 1 Large Organic Egg
• ½ Avocado
• Coconut Oil, or Butter or whatever heat stable oil you use
• ½ sprig of green onion, thinly chopped
• 1 Tbsp Udo’s Oil
• Salt & Pepper

How-To:

1. Heat frying pan or skillet and add cooking oil
2. Over med heat sauté Brussels sprouts until soft and a bit brown in some spots
3. Add kale to the pan and sauté together a minute or two, just until kale is soft. Season with S&P.
4. Remove from heat and stir in coconut bacon and sunflower seeds – transfer to your serving bowl.
5. Heat more cooking oil in pan and gently fry your egg. If you use organic eggs keep the yolk as runny as possible to preserve all the delicate nutrients inside.
6. Meanwhile peel and slice your avocado. Fan it into your serving bowl.
7. Transfer egg to serving bowl as well.
8. Top with S&P and green onion and drizzle with Udo’s Oil. (You can also pour a tsp or so of lemon juice over your avo, if available).
9. Love your life!

*Serves one