Cheezy Scrambled Eggs

EggsEggs have become my main source of protein these days as I am experimenting with eating a no meat diet.  I am saying experimenting as I am not sure how long it will last.  I want to honor my body’s wisdom and if it needs meat I will eat it when and if the time comes.  So I decided not to make any declarations about becoming a vegetarian I would simply see how it goes.  It has been over two weeks at this point and I am enjoying the creativity this has spurred within me.

I am eating a lot of eggs and depending a lot on dairy for my protein sources.  I decided to step outside of my cheese box and try using nutritional yeast as a healthy alternative to dairy.

This is the recipe I came up with this morning.


2 eggs
1-2 tsp of nutritional yeast
1 -2 tsp full fat coconut milk
1/2 small tomato, chopped
1/2 ripe avocado chopped
smoked salt to taste

Serves 1

Blend the eggs, nutritional yeast, coconut milk and salt together.  I used a blender but hand mixing would work well too.  Heat 1 tsp ghee or coconut oil in a non-stick pan.  Once the fat has melted add the egg mixture.  Keep the heat at medium to low and slowly begin to scramble the eggs.  Right before the eggs set add the chopped tomato and the avocado and continue the cooking.  It should only take a few more moments.  Plate and serve with a Banana Chocolate Chip Flax Muffin.  Enjoy!

Della is a psychic, yoga teacher, artist, writer and healer.  Please visit her website for more information about her and her services.

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