- 1/4 coconut flour
- 1 Tbsp unsweetened almond milk
- 2 tsp cinnamon
- 1 Tbsp Trivia baking blend
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 Tbsp coconut oil
- 4 eggs
- Nonstick cooking spray
Heat a skillet on medium-high and add a drizzle of olive oil. Meanwhile, season the fish with salt and pepper on both sides. When the oil is hot, but not smoking, add the fillet and cook for 3 minutes, then turn and cook for another 3 minutes. Heat the corn tortillas in a skillet, then to pewit fish, cheese and vegetables. Season with salt and pepper.
Heat skillet on medium-high and cook bacon, drain on paper towel. On one half of the tortilla, spread the cream cheese and top with crumbled bacon, spinach, cheddar cheese and salt and pepper. Fold tortilla in half and add to the killet where you cooked the bacon. Cook each side until brown and cheese is melted.
Put a deep skillet over high heat: add half the olive oil and swirl it around, then add the garlic and ginger. Cook for about 20 seconds, then add the onion and cook for 2 minutes more. Add the broccoli and carrots and cook until crips-soft, about 5 minutes. Turn the heat down to low and remove the vegetables to a bowl.
In a small bowl, mash the avocado, stir in the lemon and salsa, and season with salt and pepper. Heat a skillet and melt about 2 tsp of butter. While skillet is heating, build your sandwich in this order: slice of toast, slice of cheese, avocado mixture, tomatoes, salt and pepper, the final slice of cheese and the last slice of toast. Put the whole thing in the skillet, and heat each side until the cheese is melted. Don’t be afraid to press down slightly with spatula while grilling. You can also do this in a panini press.