Max Lugavere's 'Genius Foods' Recipes

Max Lugavere and The Doctors
Max Lugavere and The Doctors


Max Lugavere’s Cheesy Scrambled Eggs

Ingredients

  • Extra-virgin olive oil 
  • 3 whole pastured or omega-3 eggs, beaten 
  • 1 ½ teaspoons nutritional yeast 
  • 3 pinches of salt

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over very low heat
  2. Add the eggs to the pan and slowly scramble using a heatproof spatula 
  3. Sift the nutritional yeast over the eggs and stir it in 
  4. Add 2 pinches of salt
  5. Remove from the heat just prior to reaching your desired consistency (they will continue to cook for a few minutes) 
  6. Drizzle 1 teaspoon olive oil on top and finish with a pinch of salt 
  7. Serves 1


Max Lugavere’s Sautéed Greens 

Ingredients 

  • 2 tablespoons extra-virgin olive oil 
  • 1 onion, chopped
  • 4 cloves garlic, crushed and peeled
  • 1 bunch kale, center ribs and stems removed, leaves torn or chopped
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. In a large skillet, heat the oil over medium heat
  2. Throw in onions and cook until softened, 4-5 minutes
  3. Add the garlic and cook for 1-2 minutes until aromatic 
  4. Add the kale, salt, and pepper
  5. Reduce the heat to medium-low and cover
  6. Cook, stirring a few times, until softened (approximately 10 minutes) 
  7. Serves 2-3


Max Lugavere’s Crispy Gluten-Free Buffalo Chicken Wings

Ingredients 

  • 1 lb organic free-range chicken wings
  • Garlic Salt
  • Softened or melted coconut oil 
  • ½ cup hot sauce (like Frank’s Red Hot Original Cayenne Pepper Sauce) 
  • 2 tablespoons grass-fed butter
  • Serves 2-3 

Directions

  1. Pre-heat oven to 250 degrees Fahrenheit and grease a baking sheet with coconut oil 
  2. Place the wings on prepared sheet and sprinkle with garlic salt. Give them a nice, even seasoning (one side is fine)
  3. Bake the wings for 45 minutes (Be sure to keep at the 250 low temperature; it helps dry out the wings and melts away extra fat and connective tissue. Wings are NOT done after this step; do not eat yet)
  4. Turn the heat up to 425 degrees Fahrenheit and bake for another 45 minutes. Wings should have a nice golden brown color when done and will shrink
  5. Remove from oven and let them sit at room temperature for 5 minutes 
  6. While wings are resting, combine the hot sauce and butter (adding extra cayenne pepper if desired) in a small saucepan over very low heat just to warm the hot sauce and melt butter
  7. Whisk wing sauce, then transfer to large bowl or pot. Throw in wings and toss well to coat them with the sauce 

Recipes coursey of Max Lugavere