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What many people don’t know is that breakfast is the most important meal of the day. Moreover, it is important to eat a high-quality protein at breakfast. Ideally, you're eating quality protein at every meal, but, if you need to prioritize one meal, choose breakfast. Studies show that waking up to a healthy protein, such as eggs, nuts, seeds, nut butters or a protein shake help people lose weight, reduce cravings and burn calories. Protein digests very slowly and therefore glucose is released into the blood slowly. Your blood sugar stays even and doesn’t spike like when you are eating carbs and sweets.


Since many of our patients are gluten sensitive and so are we, we want to share with you some of our tips and tricks to enjoy a healthy breakfast. Without using wheat or other grains. One of our recent new finds has been to experiment with almond flour. It makes great breads, muffins and biscuits, it tastes delicious, is high in protein, doesn’t need any gums AND it’s so easy and fast to use and get great results. I encourage you to try out some of the recipes below.



We want to start the day with a healthy habit. Every morning we drink a high-protein shake, with SP Whey Protein, SP Complete bio-available vegetable powder and additional vegetables to support our body’s metabolism and get rid of any toxins.  Here is an example recipe of the shakes we drink:

·         Ingredients for 4 shakes in a 6 cup blender:

o    3 cups of mineral water

o    8 scoops of Standard Process SP Complete

o    8 scoops of Standard Process Whey Pro

o    4 tbsp of Whole Food Fiber

o    1 small beet, scrubbed and washed, ends removed, chopped

o    1 big carrot, sliced

o    1 small zucchini, or piece of red cabbage, sliced

o    Either 1 ripe pear or 1 ripe banana or 1 apple, chopped

o    Either 1 tangerine or ½ orange, peeled/parted or 1 handful of blue berries (frozen or fresh) or strawberries

·         Add all ingredients into blender and blend until smooth (about 3x).

·         We store 2 shakes in sealable tumblers in the fridge for max 24 hours.


EGGS - not allowed during detox

Eggs are really your best bet. You can eat eggs in different ways, but eggs with runny yolks are the most nutritious. Add a fresh avocado which contains healthy fats.

Here are just some ideas:

·         Eggs sunny side up

·         Scrambled eggs with onion, zucchini, pecorino romano cheese

·         Scrambled eggs with onion, red bell pepper, feta cheese

·         Eggs and bacon



·         Ingredients:

o    1+ lb of organic ground turkey

o    1 small finely chopped onion or shallot

o    Pepper, salt, oregano, garlic salt, turmeric (add other spices you like)

o    If you have at hand: fresh chopped parsley or fresh chopped cilantro

·         Mix all ingredients in a large bowl until thoroughly combined. Heat 2 tbsp of olive oil in a large skillet on medium heat. Form small patties with your hands and add to skillet. Bake 4 minutes on each side. Remove and make another batch of patties. Store covered with wrap or in an airtight container in the fridge.

·         Reheat for 10 min on 325F.



The following recipes are modified from Elana Amsterdam’s “The Gluten-Free Almond Flour Cookbook”.

Check out her blog for more recipes at Elana’s Pantry. However, make sure to substitute grape seed oil with melted butter or olive oil; agave nectar, sugar and stevia with xylitol; vegan butter spread with real butter.



From Elana Amsterdam

·         Ingredients:

o    ¾ cup creamy roasted almond butter at room temperature

o    4 large eggs

o    ¼ cup blanched almond flour (buy in bulk at Whole Foods)

o    ¼ arrowroot powder (buy in bulk at Whole Foods or at Amazon)

o    ½ t. sea salt

o    ½ t. baking soda

o    1 tbsp. ground flax meal

·         Preheat the oven to 350F. Grease a 7.5 by 3.5-inch loaf pan (see Parrish Magic Line Loaf Pan at Amazon) with olive oil and dust with almond four.

·         In a large bowl, mix the almond butter with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine all the dry ingredients. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Pour the batter into the loaf pan.

·         Bake for 40-45 min on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

·         After it cools, wrap the bread in a paper towel, place in a re-sealable plastic bag and refrigerate (up to 6 days).



Modified from Elana Amsterdam’s recipe.

Same as sandwich bread above. Fold the following into the batter: ½ cup of chopped walnuts, ½ cup raisins. Bake 45-50 min.



Modified from Elana Amsterdam’s recipe.

·         Ingredients:

o    2 ½ cups blanched almond flour

o    ½ t. sea salt

o    ½ t. baking soda

o    ¼ cup melted butter

o    ¼ cup xylitol sweetener (From Emerald Forests, buy in 32 oz. container at Whole Foods or Amazon)

o    2-3 large eggs

o    1 t. freshly squeezed lemon juice

·         Preheat the oven to 350F. Line a large baking sheet with parchment paper.

·         In a large bowl, combine the almond flour, salt, baking soda and xylitol. In a medium bowl, blend together the eggs, butter and lemon juice. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Drop the batter, in scant ¼ cups 2 inches apart, onto the baking sheet.

·         Bake for 15- 20 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let the biscuits cool briefly on the baking sheet. Serve warm.

·         Makes 8 biscuits. I make a double batch and store in a re-sealable plastic bag in the fridge and reheat for breakfast.



Modified from Elana Amsterdam’s recipe.

·         Ingredients

·         2 cups of blanched almond flour

·         ½ t. sea salt

·         ½ t. baking soda

·         ¼ cup of arrowroot powder

·         1 t. ground organic cinnamon

·         ¼ cup melted butter

·         3/8 cup xylitol sweetener

·         2 large eggs

·         1 tbsp. organic vanilla extract

·         2 large apples, peeled, cored and diced into ¼ inch cubes

·         Preheat the oven to 350F. Butter a muffin pan to hold 10 – 12 muffins.

·         In a large bowl, combine the almond flour, salt, baking soda, arrowroot powder, xylitol and cinnamon. In a medium bowl, whisk together the eggs until volume has multiplied, add vanilla extract and the butter. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the apples. Spoon the batter in the buttered muffin cups.

·         Bake for 30 – 35 min until the muffin tops are golden brown and a tooth pick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 min, then serve.

·         Store in a re-sealable plastic bag in the fridge. Reheat for breakfast or snack.



During your 21-day purification program, breakfast is very simple: a delicious shake. Below is our recipe we use every morning. We make 4 shakes at once in a 6-cup blender. Since we both drink a shake in the morning, we store two shakes in a closed tumbler in the refrigerator.


Since eggs and almond bread are not allowed during the detox, eating some leftovers from dinner can be a great breakfast: eat lean protein, fish and vegetables.

Another option is to eat small turkey patties and an avocado which contains many great fats.


In addition, drink plenty of mineral water and maybe a cup of herbal or fruit tea e.g. Peach Passion from Celestial Seasonings.















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