Laura Farnsworth, MS, CNS®, CN

Certified & Licensed Functional Nutritionist

Office or Telehealth, by appointment only:

29970 Technology Drive, Suite 105D

Murrieta, California 92563

(951) 428-4116  or Email

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Green Eggs

Green Eggs


A fun breakfast idea for St. Patrick’s Day, or for any day that kids (big or small) prefer not to see their vegetables.




6 pasture-raised eggs
Approx. 1 cup of greens (kale, spinach, chard, etc.), without the stems
Approx. 1/8 cup unsweetened coconut milk (carton)
1 clove of garlic & 1/2 of yellow onion (optional)
Olive oil for stainless steel pan

Sea salt & pepper to taste


* I use organic ingredients whenever possible.




In a standard blender, mix greens with onion and clove of garlic and a small amount of coconut milk, approximately 1/8 cup or less, until the vegetables are blended well to create a smooth green mixture. Add 6 eggs to blender and mix. Add green egg mixture to hot, oiled pan on medium high, and stir until cooked.

Recipe created by Laura Farnsworth, MS, CNS