1 lb Boiled Potato, chunky slices
3 Hard Boiled Egg, chunky slices
1 jar Hearts of Palm, chunky slices & drained
3 stalks Celery Heart, diced
1 medium White Onion, diced
3 stalks Green Onion, diced
Half Cup of Avocado Oil Mayonnaise
Two Tbsp sweet relish
Two tsp Wasabi Habanero
Chopped Italian Parsley topping


  • Potatoes & Eggs should be cooked & cooled before slicing
  • In a large bowl, toss in potatoes, eggs, heart of palm, diced celery, onion, green onion
  • In a separate bowl, mix the Avocado Oil Mayo w/ sweet relish, sprinkle in Wasabi Habanero (to individual taste) & mix well
  • Fold this wet mixture into the large bowl of Potatoes & Eggs etc.
  • Serve this XXX Potato Salad on a bed of red leave lettuce w/ dill pickle spears
  • Delicious as a sandwich, or with Fried Chicken, Hot Dogs, BBQ etc

Garden Veggie Omelet

1/4 chopped onion
1 zucchini diced
1 tomato diced
1 bell pepper diced
6 mushrooms sliced
2 tsp Apple Curry
1 tsp The Works
3 eggs beaten with 2 Tbsp of milk
1/4 cup shredded cheddar cheese
1 Tbsp butter


  • Put all of the veggies & spices in the skillet with butter over medium high heat.
  • Sauté until tender & heated through.
  • Pour the egg mixture into the skillet & allow it to cook evenly.
  • Turn heat down to medium, add cheese to center, and flip omelet over in half.
  • Continue cooking ’tillEggs done in center.
  • Garnish with tomato slices (with dashes of Black Truffle Cheese).
  • Serve with deli meats or smoked salmon as classic European breakfast.