Detoxing Mushrooms w/Wilted Spinach and Eggs

Turmeric is an ancient Ayurvedic herb.  It promotes healthy digestion, joint comfort, supports healthy blood sugar levels that are already in range, supports heart function.

The liver is the largest organ in your body responsible for detox.  Anytime you are trying to clear toxins it is important to support your liver for optimal results.  Milk thistle is one of the top herbs to support healthy liver function. It also has a positive impact on bone health and cholesterol levels. 

Yucca is another key herb to support the elimination of toxins, it also supports comfortable joint function, can ease joint pain, promotes healthy cholesterol levels. 

This is one of my favorite quick meals for breakfast or lunch. It takes about 10 min to make and it is so tasty and satisfying.

2 Tbls Olive Oil or grass-fed Ghee
1 cup fresh Mushrooms (or a 4oz can organic mushrooms)
1 cup baby spinach (packed)
1-2 Free-range Eggs
3/4 tsp Detox Support - Golden Pepper
Real Salt to taste ( you can mix it up a bit by using Braggs liquid aminos)

Heat ½ the oil or ghee into the pan on med-high.  
Add mushrooms and sprinkle with ½ teaspoon Detox Support and a pinch of salt.  
Saute until mushrooms start to get golden around the edges.  
Turn off the heat and add your Baby Spinach to the pan fold the Spinach into the mushrooms until just wilted.  
Adjust salt to taste and put them on your plate. 
Add the rest of the oil or ghee to the pan and break open the eggs.  
Add ¼ tsp Detox Support Golden pepper blend and a pinch of salt to the eggs.  
When eggs are finished place on top of mushrooms and spinach

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