Servers: 2 Ingredients 20 oz. red potatoes, 1/2″ dice 2 oz. red onion, chopped 2 ½ oz. mushrooms, sliced 3 oz. cheddar cheese, shredded 2 oz. olive oil 1 Tbsp. butter 2 tsp. rosemary, chopped 1 tsp. salt 1 Fresh California Avocado 3 oz. cherry tomatoes, halved 2 Tbsp. sour cream fresh salsa for serving Instructions Place diced potatoes in a heavy pot and cover
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    In honor of Father’s Day, I created this recipe for my Pop. He’s a lifelong fan of breakfast sausage and eggs…and, um, English muffins. But who needs bread when the filling’s the best part? To make this breakfast sandwich resemble those from a certain fast-food joint (you know: the one with the freaky
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I’m always looking for new, paleo-friendly breakfast recipes that could be eaten quickly and taken along in the car if needed. Getting my 7 and 5 year old ready for school while still making time for a healthy breakfast is pretty challenging. Recipes like this Baked Avocado & Egg are godsends on those busy mornings.
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Ahhh, it’s everything I love in one place: eggs, salsa, cheese, chips, and cilantro. Oh, and black beans, too! Just feed me this every day for the rest of my life and I’ll be straight. This super quick Southwest Breakfast Scramble is reminiscent of migas because of the tortilla strips, but I just ended up
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Crab Cake Eggs Benedict – Everyday Paleo. However, we all have to eat and we want to eat WELL and I personally want my meals to be paleo and DELICIOUS so with that being said, I hope you enjoy  my latest creation (thank you to our very own Dana Post for your inspiration for this
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