Here's what's cookin'...

A variety of healthy, delicious recipes featuring cuisines from all around the world. They are simple to prepare and include ingredients that will help you to meet all of your requirements for protein and other essential nutrients.

Breakfast



Low-fat & Protein-rich French Toast



• 4 slices of whole grain cinnamon raisin bread
• 6 egg whites
• Tablespoon of margarine (or cooking spray)
• 1 tablespoon of maple syrup
• Cinnamon to taste


Place egg whites into a bowl and soak each side of the bread in the egg whites for aprox. a minute on each side.
Lightly coat a pan with either the margarine, or the cooking spray and cook each slice of egg white infused bread until golden brown on each side.
Place the toast on a serving dish and garnish with maple syrup and cinnamon to taste.

Gluten & Added Sugar-Free Primal "Oatmeal"



• 1 cup of unsweetened apple sauce
• 1/4cup coconut milk
• 1 banana sliced
• 2 tablespoons walnut or almond butter
• cinnamon to taste
• 1 tablespoon ground flax seed


Gently combine nut butter with apple sauce and coconut milk. Slice in bananas and stir gently a few times. Top with cinnamon and flaxseed and enjoy.

Rimonim Ambrosia Bowl



• 1 Pomegranate
• 1/4 cup Blackberries
• 1/4 cup coconut milk
• 1 cup unsweetened apple sauce
• 1/4 cup raisins, goji berries, or other dried fruit
• 1 teaspoon bee pollen
• 1 teaspoon finely ground flax or hemp seed
• 1 serving/packet of stevia
• Cinnamon to taste


Roll out whole pomegranate on a cutting board to loosen seeds. Slice pomegranate in half and gently squeeze out seeds and juice into a serving bowl. Add other ingredients to seeds & juice mixture. Combine and serve.

2:1 Shakshuka



• 1 ½ tablespoons of olive oil
• 1 can of diced tomatos
• ½ onion, diced
• 2 cloves garlic, chopped
• 3 slices of fresh jalapeno pepper
• 3 eggs
• 1 teaspoon of oregano
• ¼ cup of chopped basil
• ¼ cup of white wine
• Salt & pepper to taste
• Parsley for garnish
• 2 pieces of pita bread (optional)


Heat the olive oil in a medium sized pan over medium heat.
Add onions, garlic and jalapeno pepper. Cook until the onions have turned translucent, aprox. 4-5 min.
Add white wine (being careful to turn down heat if there is an open flame).
Cook for another minute while adding oregano, basil and salt and pepper to taste.
Stir the diced tomatoes into the pan and distribute evenly.
Cover, turn down heat and simmer for 10 minutes, add a small amount of water if necessary to avoid having the mixture stick to the pan.
After ten minutes open the the pan and add 2 egg whites and 1 whole egg to the pan. Make sure to crack the eggs in separate bowls and slip them into the pan to avoid getting any shells into the pan.
Cover and allow the eggs to cook at medium heat for 4 minutes.
Spoon the eggs and sauce into a deep serving dish or pan and garnish with parsley.
Optionally, serve with a side of freshly toasted pita bread.

Gluten-Free Banana Paleo Pancakes



• 2 heaping tablespoons coconut flour
• 1 ripe Banana
• 2 teaspoons raw almond butter
• 2 eggs
• 100% coconut oil or cooking spray
• cinnamon to taste


Whisk eggs and combine with banana, coconut flour and almond butter. Mash with a fork until an even consistency is met. Arrange the mixture into two pancakes and cook on a griddle or pan until golden brown on both sides. As these pancakes contain no flour or gluten, they are delicate, so use a good spatula and be careful when you flip. Sprinkle with cinnamon to taste and serve. Feel free to top the pancakes with the fruit of your choice. Our favorite is blueberries blended with a natural sugar-free sweetener such as stevia.




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