Women Who Rock with Success

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BREAKFAST WRAP Stephanie Dodier Ingredients: 1 egg per wrap 1/2 tbsp. grass fed butter 1 tbsp. full fat organic coconut milk Pinch of sea salt Pinch of pepper to taste Filling Options: Sliced tomato Avocado Spinach or any leafy greens Zucchini Onion Cucumber, etc.
Instructions: 1. Whisk the egg, coconut milk, sea salt and pepper in a bowl until there are no lumps and you cannot see any separate egg yolk or white pieces. 2. Heat some grass-fed butter in a smaller frying pan. 3. Pour the egg mixture into the frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps. 4. Once cooked on one side, flip over and cook for only 30 seconds on the second side. 5. Remove each wrap as they cook and leave on a plate and allow to cool. 6. Repeat the entire recipe until you have made enough wraps. 7. Place your favorite filling inside and roll up.
Page 1: magazine APRIL 6, 2018 | ISSUE no 6
Page 5 and 6: How To St ay Fit f or t he Hol iday
Page 7 and 8: 6. Treat yourself No, not to that e
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