©2017 by Chef Cheo

Yield: 2 servings

Ingredients:

1/3 cups Mozzarella Cheese

2 Large Eggs

2 tsp The Taste of Cheo Olive Oil

1 strips Bacon (chopped)

1/4 small Mid-Ripe Avocado (chopped) 

1 tsp Cheddar Cheese

The Taste of Cheo Pink Salt and Organic Black Pepper to taste

Directions:

1. Cook the bacon until it becomes medium crispy.

2. Then clean small pan, heat half the 1/3 cup of mozzarella cheese and  form into two    small rounds.

3.  Wait until the cheese is browned, but not dark.  (about 1 to 2 minutes)

4.  Use the tongs to remove the sheets from the pan and drape them over the wooden spoon to set.

5.  Beat the eggs until they are mixed well. Cook the eggs in olive oil. Stir until done.  Lightly season with pink salt and black pepper.

6.  Spoon equal parts of your scrambled eggs into the hardened cheese shells. 

7.  Then top with cheese, avocado and bacon.  Add hot sauce and cilantro for extra enjoyment.

Yield: 2 servings

Ingredients:

1 Mid-ripe Avocado

2 Large Organic Free Range Eggs

1/4 cup of Walnuts

2 tbsp Cheddar Cheese

1 tsp Fresh Thyme

The Taste of Cheo Pink Salt and Organic Black Pepper

 

Directions:

1.  Bring water to a low boil.

2.  Cut the avocado in half and remove the pit.

3.  Drop the egg in hot water until it is cooked, but leave the yolks runny.

4.  Remove the poached eggs. Set them on a paper towel to soak up the         

     excess water.

5.  Place the poached egg into the center of the avocado, then sprinkle  

     cheddar cheese on top.

6.  Season with salt and pepper; and, top it off with walnuts and fresh 

     thyme. For added flavor, drizzle The Taste of Cheo EVOO( Extra Virgin Olive Oil).

Yield: 1 serving

 

Ingredients:

3/4 cup Cucumber

1/4 cup Wheat Grass

1 cup Watercress

1 tsp The Taste of Cheo Coconut Oil

 

Directions:

1.  Put all ingredients through a cold press juicer.

2.  Liquify the coconut oil and add to the processed liquid.

3.  Pour into a glass and serve immediately.   

You can top it off with Mint; and, add a shot of distilled Aloe Juice

Yield: 2 servings

 

Ingredients:

5 cups Purified Water or Spring Water

2 bags Decaffeinated Organic Tea

2 tbsp  Blueberries

2  Mint leaves

 

Directions:

1.  Bring water to a low boil.

2.  Pour the boiling water over the tea bags in a separate container.

3.  Steep the tea for 3 to 4 minutes,then remove tea bags.

4.  Add blueberries; stir and place in the refrigerator for cooling.

5.  Pour chilled tea in mason jars and finish off with a mint leaf. 

Add ice for faster chilling. It is best to let it chill in the refrigerator for blueberries to infuse into the tea.  Add sweetener, if you desire.