Eri's Favorite Recipes

    Avocado Egg White Salad


    • 4 large hard-boiled eggs, chopped
    • 4 hard boiled egg whites, chopped (discard the rest)*
    • 1 medium hass avocado, cut into 1/2-inch pieces
    • 1 tbsp light mayonnaise 
    • 1 tbsp fat free plain yogurt
    • 1/2 tablespoon finely chopped chives
    • 2 teaspoons red wine vinegar
    • 1/2 tsp Kosher salt
    • pinch freshly ground pepper
    1. Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.
    2. Mash with a fork.
    3. Combine with egg whites and adjust salt as needed.

    Banana & Blueberry Pancakes



    • 2 1/4 cups rolled oats gluten free oats if desired
    • 1 cup unsweetened vanilla almond cashew or coconut milk
    • 2 large ripe bananas
    • 1/2 cup blueberries
    • 1 tablespoon honey or pure maple syrup
    • 1 large egg
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1 1/2 teaspoons baking powder
    • Coconut oil or grass-fedd butter for cooking
    • Protein powder can be added 


    • Place all ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
    • Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup

    Chicken, Quinoa and Avocado Salad




    1 lb. Cooked chicken with Seasoning

    • 1/2 tsp. Chili powder
    • 1/4 tsp. Salt
    • 1/4 tsp. Cayenne pepper
    • 1/2 tsp. Cumin
    • 2 tsp. Olive oil Salad 

    Dressing (blend ingredients together)

    • 1/3 tsp. Lemon Juice
    • 1/4 cup Cilantro (finely chopped)
    • 1 clove garlic crushed
    • 1/4 tsp. Salt
    • 1/2 cup water
    • 1/2 avocado 
    • 1/2 ChobanI Plain Yogurt
    • 1/2 tsp. Olive Oil 
    • Sliced cherry tomato (optional)
    Seasoned Chicken
    5 cups of Spinach / Kale
    1/4 cup Red Onion
    1/4 cup Red Quinoa
    1/2 Avocado (cubed)
    Add dressing to taste!

    Chicken and Shrimp Fajitas




    * 4 tablespoons olive oil, divided
    * 2 tablespoons lemon juice
    * 1 teaspoon seasoned salt
    * 1-1/2 teaspoons dried oregano
    * 1-1/2 teaspoons ground cumin
    * 1 teaspoon garlic powder
    * 1/2 teaspoon chili powder
    * 1/2 teaspoon paprika
    * 1/2 teaspoon crushed red pepper flakes, optional
    * 1-1/2 pounds boneless skinless chicken breast, cut into thin strips (grill separate)

    * 1 pound of shrimp (grill separate)
    * 1/2 medium sweet red pepper, julienned
    * 1/2 medium green pepper, julienned
    * 4 green onions, thinly sliced
    * 1/2 cup chopped onion


    Mix cooked meat vegetables and spices together in skillet and grill until ready
    * Ezekiel wheat grain tortillas (grilled on kamal)
    * Shredded cheddar low fat cheese, taco sauce, salsa, guacamole and labneh or light sour cream.






    * ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
    * 1 small avocado
    * 2 whole eggs
    * ¼ cup honey
    * 2 Tbsp. coconut oil, melted
    * 3 Tbsp. coconut flour
    * ⅓ cup raw cocoa powder
    * 1 ½ tsp. baking soda
    * ¼ tsp. sea salt
    * ⅓ cup Enjoy Life Mini Chocolate Chips
    * ¼ cup walnuts, chopped* (optional)


    1. Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicone liners work great) or grease with oil.
    2. Mixed of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
    3. Blend the ingredients just until smooth.
    4. Fold in ¼ cup chocolate chips and optional walnuts.
    5. Fill each muffin well with batter. Top with remaining mini-chocolate chips.
    6. Bake in the oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.

    Glazed Baked Salmon



    * 2 Tbsp olive oil
    * Red potatoe
    * Asparagus
    * Atlantic salmon
    * 1 Tbsp salt
    * 1 Tbsp pepper


    Mix together in bowl
    * 2 Tbsp Lemon juice
    * 2 Tbsp honey
    * 2 Tbsp ginger
    * 2 garlic gloves
    * 1 Tbsp thyme



    After the mixture on skillet add salt and pepper (lemon optional) to Salmon, potatoes and asparagus . Add the mixture glaze only to salmon, you can also add two thin slices of lemon on top.

    Bake 400F/ 200C 25mins and flip after 15min
    Bon Appétit

    Eri's Protein Shake



    Protein shake:

    Dymatize gourmet vanilla/ plant fusion rich chocolate
    * 1 scoop of protein 30 grams
    * 1 cup unsweetened almond milk
    * 1 Tbsp organic powered peanut butter
    * 4 medjool organic dates
    * 1 Tbsp Sweet nibs cacao
    * 1 Tbsp organic hemp seeds
    * 1/2 banana or 1/2 cup blueberries optional
    * Crushed ice









    Eri's Detox DrinK




    * 2 tbs Lemon juice
    * 2 cups Kale
    * 2 tbs Ginger
    * 1/4 cup Apple cider vinegar
    * 1 tbs Turmeric
    * 2 stalks Celery
    * 1 Medium Green Apple


    Blend together (1/2 cup ice optional)


    Eri's Detox Smoothie



    2 cups baby spinach
    * 2 cups baby kale
    * 2 ribs celery, chopped
    * 1 medium green apple, chopped
    * 1 cup frozen sliced banana
    * 1 cup almond milk unsweetened
    * 1 tablespoon grated fresh ginger
    * 1 tablespoon chia seeds
    * 1 tablespoon honey
    * 1 scoop collagen peptides




    Eri's Protein Oatmeal Pancakes



    I cup of egg whites
    1 egg
    1 cup of oatmeal or 28 grams or grind if you prefer
    (Ground with coffee grounder)
    1 tbsp of peanut butter
    1 tbsp of baking powder
    1 Unsweetened cocoa powder
    1 tbsp of cacao nibs (optimal)
    1tbsp Vanilla extract

    Optional toppings:
    Sugar free syrup
    Unsweetened shedded coconut
    Butter or coconut

    Eri’s note: to make pancakes more moist I like to add 1/2 banana and can also be add I scoop of protein lean powder

    4-6 pancakes


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