Scrambles.

All scrambles and skillets are conveniently served in bowls.

NOTE: If going plant-based: for scrambles you can substitute oil for ghee or butter, organic, silken tofu for your eggs, and tempeh for bacon.

Kyra’s Soulful Sedona Scramble, “Red Looks Good on You”

This gets a full-body, “Hell yeah!” and YES, from my quality checkers. Have fun and make it with love. I wanted to bring as much red light and love into this dish. Created for someone I adore. While I always use the freshest seasonal ingredients in my recipes, I’m also feeling and emanating a high vibration of joy and love when I’m cooking. I always have, and it shows in the delivery and taste of the food I make and serve. It’s how I seal the deal. This one’s for you Beautiful Kyra.

Serves 2

Ingredients:

2 tablespoons grass-fed ghee or butter

1 tablespoon olive oil

½ cup yellow squash, small-diced

½ cup, sweet onion, small-diced

½ cup roasted corn (or good fresh corn off the cob)

1-4 ounce can diced, hatch green chilis, drained

¼ cup pinto beans, (canned, drained)

¼ cup tortilla chip, broken up

¼ teaspoon chipotle or smoked paprika

1 teaspoon, garlic gold™ granules

4 beaten eggs (or one cup organic silken tofu)

Garnish/Toppings:

1/2 cup red enchilada sauce, heated (Santa Fe Style)

Grated Cheese

Instructions:

In a 10-inch or larger, slope sided, non-stick skillet or sauté pan, heat ghee and oil over medium heat.

Add yellow squash and onions and sauté about 2-3 minutes. Stir with rubber spatula.

Add remaining ingredients and continue cooking, while continuously stirring, until mostly cooked and shiny, not over-cooked, for about 2 more minutes.

Transfer to bowls. Garnish and serve immediately.

Sacred Scramble “Lisa, Lisa, Lisa”

Made for a mystic, sacred soul friend.

Serves 2

Ingredients:

2 tablespoons grass-fed ghee or butter

1 tablespoon olive oil

¼ cup small-diced celery

2 scallions, sliced thin

Handful of cremini or button mushrooms (sliced thin)

Handful of frozen peas and carrots (defrosted)

1 and ½ cups steamed brown rice (more if you like)

3 eggs, beaten (or ¾ cups, organic, silken tofu)

1 Tablespoon Tamari

1 teaspoon, garlic gold™ granules

Garnish:

Tahini sauce. A drizzle or two. Or my tahini-turmeric & dill sauce.

Micro greens or sprouts for garnish (sunflower sprouts preferred)

Instructions:

In a 10-inch or larger, slope sided, non-stick skillet/or pan, heat ghee and oil, then add celery, scallions, and mushrooms.

Sautee about 2-3 minutes to soften veggies. Stir with rubber spatula.

Add peas and carrots, rice and eggs and continue cooking, while stirring until mostly cooked and shiny, not over cooked. About 2 more minutes.

Transfer to bowls. garnish and serve immediately

Nut and Seeded Granola “Go Coach Mulk”

Yields: 7+ cups

Ingredients:

Coconut oil for spraying

¼ cup coconut oil, melted (extra virgin, cold-pressed. Or liquid version)

¼ cup raw honey or pure maple syrup

Juice of 1 orange

Zest of 1 orange

½ teaspoon cinnamon

Dash of sea salt

1 teaspoon pure maple or vanilla flavor

2 cups mixed raw nuts: skinned hazelnuts, whole almonds, cashews, pecans, macadamia, or walnuts

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

1 cup dried apricots, plums, cherries, strawberries, or cranberries (or a mixture, unsulphered)

1 cup coconut flakes (reduced fat, Let’s Do Organic brand™)

Instructions:

Preheat convection oven to 325°F. Generously spray a large baking sheet pan with coconut oil, then line with parchment paper. Prepare ingredients as suggested above.

In a small saucepan, over low heat: heat coconut oil, honey, juice, zest, cinnamon, salt and flavor until just melted and uniformly combined when stirred. Reserve.

In a food processor, pulse: your mixed nuts and until slightly broken (do not pulse seeds). Set aside.

In your food processor, pulse your dry fruit until slightly broken. Reserve.

In a large mixing bowl, combine the mixed nut and seeds, with your heated oil mixture. Stir to uniformly coat all ingredients.

Transfer mixture to your paper-lined sheet pan and bake on middle rack of oven for 20 minutes. While baking, check granola halfway through, and mix it up a little to ensure an evenly golden, toasted and a dry crispy granola.

Remove granola from oven. Add your chopped dried fruit and coconut flakes. Toss to uniformly combine. And return to oven for 5 more minutes.

Remove from oven, and cool completely.

Store in airtight container in the refrigerator or freezer for up to two months.

Divine Esther Scramble “You Are Goat to Me”

So says my dear soul friend, badass, Rockstar Chef Esther, after a long weekend and professional retreat in beautiful Orlando, Florida. I can be quite the energy vampire at times. I don’t mean to be. Thanks for putting up with me. Thanks for supporting me and this cookbook.

Esther. You’re a Rockstar in the kitchen and in my heart. You inspire me to be and do my best. “To Do What I Love and Love What I do.”

Serves 2

Ingredients:

2 tablespoons grass-fed ghee or butter

1 tablespoon olive oil

1 cup, sliced cremini mushrooms

½ medium sweet onion, coarse chopped

½ cup yellow squash, small-diced

1 teaspoon, garlic gold™ granules

4 eggs, blended (or 1 cup organic, silken tofu)

2 tablespoons Chervil/French parsley (or a little tarragon and curly parsley, or chives and a little dill)

4 tablespoons goat Gouda, grated

Garnish:

Pico de Gallo

2 slices, Mario’s billion-dollar bacon steaks (chopped)

Instructions:

In a 10-inch or larger, slope sided, non-stick skillet/or pan, heat ghee and oil over medium heat, then add your onions, mushrooms, and sauté a few minutes till translucent.

about 2-3 minutes. Stir with rubber spatula.

Add remaining ingredients and continue cooking, while stirring until mostly cooked and shiny, not over cooked, for about 2 more minutes.

Transfer to bowls. Garnish and serve immediately.

Salads and Chili

I can’t say exactly what it is I love the most about my salads, but I can tell you why you’re going to love them, too. They are created to be majestic—the queen of all salads, with no limit to their uses. They’re fresh and delicious. A salad should also be nutrient-dense, flavor-packed, crunchy, and satiating on its own!

The large batch salad blends are perfect for very busy people under a time constraint in the kitchen, but who want a fresh salad every day? These make a great grab-n-run meal to accompany a protein. Most impressive are the ingredients’ amazing shelf-life that retains its flavor, texture, and vibrant colors a week after preparation.

I, too, have made a batch for myself on a regular basis for quite some time. From it, I make a variety of different salads, wraps, stir-fries, skillets, soups, fillers, and toppers for chili and even baked potatoes, just by adding an ingredient or two. It’s also good in my favorite bento box, in a garden miso soup, ramen, and tuna tostadas. Having it on hand guarantees that you eat a lot of good, clean, raw food all week and that you will have a table-ready vegetable side dish anytime. They also travel well.

Storage Note: All salad blends are stored with a piece of FreshPaper in their container on top of salad. FreshPaper is natural food saver sheets that extend the shelf life and quality of your produce. “It’s more than just a paper, it’s a movement to illuminate global food waste.”

Sassy Salad “Fit for A Garden Diva like MaryAnne”

Servings: 2 entrée size

Ingredients:

2 handfuls of Green Majesty Salad Blend (enough to halfway fill 2 salad bowls, large or small)

½ cup thinly sliced English or Persian cucumbers (unpeeled, please)

½ cup thinly sliced button mushroom

½ cup thinly sliced/julienned red onion

1 small yellow pepper, thinly sliced/julienned

½ cup, halved, sweet cherry or grape tomatoes

Optional Garnish

2 tablespoons of fennel fronds

Instructions:

In a medium to large mixing bowl, combine salad ingredients.

Transfer salads to bowls

Garnish and serve with desired dressing (may I suggest?)

Three Bean Chili “can you say Coach Amy”

Ok. I hope you love this as much as I do. It’s delish! You will be using this recipe in your nachos, over your burgers, maybe an omelet. Voila! Have fun. It freezes well too.

That said, you can make this large batch recipe for a big family event or other friendly gatherings such as a potluck or hostess gift, or have now, and freeze some for later.

Yields: 3 quarts

Ingredients and Instructions:

¼ cup light olive oil

1 - large white onion, small-diced

2 large green peppers, halved, seeded, coarsely chopped

2 stalks of celery hearts, small-diced

1 large carrot, peeled, small-diced

In a large stock pot, over medium to high heat. heat oil until just smoking. Add veggies and sauté until soft—about five minutes. Stir often, not to brown or burn.

2 tablespoons chili powder

1 tablespoon unsweetened cocoa

1 teaspoon granulated garlic

1 teaspoon oregano

1 teaspoon ground cumin powder

½ teaspoon cinnamon

¼ teaspoon all spice

¼ teaspoon cayenne

½ teaspoon sea salt

¼ teaspoon white pepper

Add spices to veggies and sauté for another few minutes until fragrant. No longer than 5 more minutes.

2 – 15-ounce cans fire roasted tomatoes

1 – 15 ounce can tomato sauce

3 tablespoons Worcestershire sauce

3 tablespoons raw sugar

Now add your canned tomatoes, tomato sauce, Worcestershire and raw sugar, to veggies and spice blend. Stir until uniformly combined.

1 – 15 ounce can white navy beans (rinsed and drained)

1 - 15-ounce refried pinto beans (or my pinto’s)

1 - 15 ounce can garbanzo beans (rinsed and drained)

Combine all rinsed and drained beans with refried beans. Stir to uniformly combine. And add to veggie mixture.

Bring to a simmer and continue to cook, loosely covered, for at least an hour.

Remove from heat and serve immediately, or,

Let cool a little. Transfer to your desired food storage containers and chill uncovered.

Cover. Label and date. Store in your fridge for up to one week. Freeze up to 3 months.

Reheat and serve as desired.