Eggs baked in avocado

This healthy and delicious breakfast is packed with “good for your body and soul” vitamins.
One egg contains 6 grams of high-quality protein and all 9 essential amino acids. Avocado provides your body with vitamins A, C, E, K and B6, along with an enormous amount of potassium and “healthy” fat. Kale is a good source of vitamin A, vitamin C, calcium, cancer-fighting phytonutrients, and fiber. One cup of this vegetable packs 90 mg of fiber and it is only 36 calories. Trader Joe’s turkey bacon is nitrate free, delicious, and 97% fat free with 6g of protein per slice. Carrots are rich with vitamin A and other powerful health benefits including beautiful skin, cancer prevention, and anti-aging. 

EGGS BAKED IN AVOCADO
Ingredients: 
4 avocados
8 eggs
1 lime or lemon 
Za’atar and salt to taste
Directions: 
Preheat oven to 450F. Cut avocado in half remove pit and scrape out some avocado from the center to fit the egg, about 1.5 tablespoons, Squeeze lime, add salt and za’atar over the avocado. Place avocado on a baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact. Bake in the oven for about 10-12 minutes until whites are set and yolk is runny. 

KALE AND CARROTS STIR FRY
Ingredients: 
1 cup of chopped organic kale
1 cup of organic baby carrots
1 tablespoon of butter, ghee or coconut oil
salt and pepper to taste 
Directions: 
In a wok heat 1 tablespoon of oil over medium-high heat add kale, baby carrots, salt and pepper mix well. Lower the heat and stir fry vegetables for about 3-5 minutes.