Avocado and Egg Breakfast Hard-Boiled Eggs With Avocado 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Peel your hard-boiled eggs and run under cold water. Transfer to a cutting board, and slice into quarters. Combine your chopped eggs with the diced avocado in a small bowl or mug. Top off with garnishes of your choice, and enjoy. Almond Protein Pancakes With Banana Cream Sauce High-Protein Protein Pancakes For pancakes: 3/4 cup coconut/almond flour 3 ounces vanilla protein powder 1 tablespoon baking powder 1/4 teaspoon salt 1 egg 1 tablespoon maple syrup 1/2 teaspoon almond extract 1 cup vanilla soy milk (or almond milk) 1 tablespoon canola oil 1/4 cup sliced almonds Cooking spray for pan For the sauce: 1 banana 6 ounces nonfat vanilla Greek yogurt For the topping: 1/4 cup sliced almonds In a bowl, mix the whole wheat flour, protein powder, baking powder, salt, egg, maple syrup, and almond extract. Stir in the soy milk and oil. Mix in the sliced almonds. Place a skillet or griddle on medium heat. After spraying the pan, pour batter into circles (using about 1/4 cup of batter). Once the pancakes begin to bubble, flip them, and cook for another minute or so on the other side until golden brown.
Overnight Breakfast Casserole Softened ghee, for greasing the slow cooker 1/2 pound bulk breakfast sausage, crumbled 6 ounces bacon, chopped 1/2 cup yellow onion, diced 1 pound white sweet potatoes, peeled and shredded 1 red bell pepper, seeded and diced 1 orange bell pepper, seeded and diced 16 large eggs, beaten 1/2 cup almond milk 1/4 cup full-fat coconut milk 1 teaspoon sea salt 3/4 teaspoon dry mustard 1/4 teaspoon cracked black pepper Green onions, for garnish Grease a slow-cooker insert well with palm shortening or softened ghee. Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat. Place the shredded sweet potatoes in the slow cooker, and press them down slightly. Add the meat and onion mixture and the bell peppers to the slow cooker. In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker. Cover and cook on low for 6 to 8 hours. Metabolism-Boosting Smoothie 6 ounces vanilla nonfat Greek yogurt 8 almonds 1/4 cup broccoli florets, stems cut off 1 cup frozen strawberries 1/4 cup cannellini or garbanzo beans 3/4 cup iced green tea 1 teaspoon flaxmeal 1/4 teaspoon cinnamon Pour all ingredients into a blender and mix until smooth. Pour into a glass and sprinkle a dash of cinnamon on top. Enjoy immediately.
Quinoa Egg Bake With Thyme and Garlic 1 teaspoon butter or butter substitute 1/2 cup uncooked quinoa 8 eggs 1 1/4 cup nonfat milk 1 tablespoon garlic, chopped 1 teaspoon thyme, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups packed baby spinach, roughly chopped 1 cup finely shredded romano or parmesan cheese Preheat oven to 350 F. Grease an 8-by-8-inch glass or metal baking dish with butter; set aside. Put quinoa into a fine-mesh strainer and rinse under cold running water until water runs clear; drain well. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa. Stir in spinach, then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve. Poached Eggs With Tomato, Swiss Chard, and Chickpeas 1 tablespoon olive oil 4 cloves garlic, minced 1 white onion, diced 1/2 cup chickpeas, drained 1 can diced tomatoes 1 teaspoon cumin 1 1/2 teaspoons cinnamon 2 teaspoons paprika 1/2 tablespoon red pepper flakes 2 cups Swiss or red chard, chopped 6 eggs Fresh basil, for garnish Preheat oven to 400 F. Heat oil in ovenproof skillet over medium heat. Add onion and garlic and sauté for five minutes. Add chickpeas and sauté for another three minutes. Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes, and bring to a boil. Turn the heat down to simmer for 10 minutes. Add Swiss chard and cook down for about one minute. Make six little wells in the tomato and chard mixture, and add eggs to the skillet slowly. Move the skillet to the preheated oven, and bake for 15 to 20 minutes or until the whites are set. Remove from oven, sprinkle with basil, serve, and enjoy.
Overnight Quinoa 1 cup cooked quinoa 1/2 cup unsweetened almond milk 1/4 cup nonfat Greek yogurt 1 tablespoon chia seeds 1 teaspoon vanilla extract 1 teaspoon honey (optional) Mix all the ingredients together in a glass jar. Stir well, cover, and refrigerate for at least 4 hours or overnight. The next morning, remove from the fridge, top off with your favourite fruit, and enjoy. Tomato Frittatas 4 ripe tomatoes 2 pieces of bacon, cooked and diced 4 eggs 1 tablespoon ghee (clarified butter) Salt and pepper to taste Preheat the oven to 425ºF. Cut the tops of the tomatoes off. Using a paring knife, spoon, or fork, clean out the inside of each tomato think of it as creating a tomato ramekin. Evenly divide the diced bacon between the four tomatoes. Scramble four eggs separately and pour one by one into each tomato ramekin, right on top of the diced bacon. Divide the ghee evenly between the four uncooked eggs and top each egg in a tomato. Sprinkle salt and pepper over the tomatoes to taste. Place the tomatoes in a Pyrex baking dish and bake for 40 or 50 minutes until the eggs are cooked through. Enjoy hot.
Pumpkin Quinoa Parfait 1 cup quinoa, cooked 3 tablespoons pumpkin puree 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1/2 cup yogurt of your choice 1 tablespoon chopped apples, for garnish (optional) Mix cooked quinoa, pumpkin puree, cinnamon, and pumpkin pie spice in a medium bowl until well combined. Layer your parfait in a small glass of your choice. Begin with the pumpkin-quinoa mixture, then add the yogurt of your choice, reserving about 2 tablespoons. Then, layer the rest of your quinoa mixture, and top off with the remaining yogurt. Garnish with chopped apples or Fall fruit of your choice, and enjoy! Quinoa Egg Scramble Recipe 1/2 tablespoon extra-virgin olive oil 1 teaspoon garlic, minced 2 eggs 1 tablespoon water Pinch of salt Pinch of pepper 1 cup spinach 1/4 cup cooked quinoa Heat half tablespoon oil in a nonstick skillet on medium-low heat. Cook minced garlic in oil for about one minute. Meanwhile, whisk two eggs with low-fat milk, salt, and pepper. Set aside. Add spinach to skillet. Cook for about 30 seconds. Pour egg mixture into the skillet. Let it sit for about 10 seconds, then start beating the eggs quickly toward the center of the pan with a wooden spoon. When the eggs look nearly cooked, add cooked quinoa to skillet. Mix in well. Transfer to plate or bowl and garnish with sprinkle of Parmesan.
Chia Pudding Recipe 1/4 cup chia seeds 1 cup light or full-fat coconut milk, depending on preference 1/2 tablespoon honey Mix chia seeds, coconut milk, and honey together in a small bowl or glass mason jar. Let it set in refrigerator overnight. Remove it from the fridge, and make sure your pudding looks thick and the chia seeds have gelled. Top with fresh fruit and nuts (mango and pepita seeds), and enjoy immediately. Cinnamon Quinoa Bake 2 1/2 cups quinoa, cooked and cooled 4 eggs, beaten 1/3 cup milk 1/3 cup maple syrup (optional) 1 teaspoon vanilla extract 1 tablespoon cinnamon Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment. In a small bowl, whisk together eggs, milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it s even. Bake for 25 to 30 minutes until set and golden. Using parchment, remove bake from pan as soon as possible so that it doesn t steam. Cool completely and cut into squares. Serve with a dollop of nut butter.
Egg White Frittata 2 tablespoons olive oil 1 red pepper, chopped 1 green pepper, chopped 1/4 yellow onion, chopped 1 teaspoon kosher salt 1 teaspoon black pepper 8 egg whites (either separated or in a carton) 1/2 cup feta cheese, crumbled 2 cups fresh spinach Preheat the oven to 375 F. In a heavy skillet, add olive oil and bring to medium-low heat. Saute onions and peppers until vegetables are tender, about 7 minutes. Sprinkle the mixture with salt and pepper. Pour egg whites into the skillet and cook for 3 minutes. Sprinkle the top with feta and spinach. Put skillet in oven and bake, uncovered, for 8 to 10 minutes. (If you use whole eggs instead of egg whites, bake at 400 F.) Loosen the edges of the frittata with a rubber spatula, and then invert onto a plate. Cheddar Egg Muffins 1/2 lb cooked heated sausage of your choice 2 cups broccoli, finely chopped 1 cup shredded cheddar cheese 1/4 cup sun-dried tomatoes (soaked in oil), finely chopped 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon sea salt 8 large eggs 1 tablespoon chives Preheat the oven to 350 degrees. Grease a 12-cup muffin pan. Crumble sausage into bite-size pieces. In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt. In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives. Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Carrot Cake Smoothie 2 medium carrots, peeled and chopped 1/2 frozen banana 2 cups spinach 1 cup unsweetened soy milk 1/2 scoop vanilla protein powder (I used Sunwarrior [2]) 1/8 cup golden raisins 1/2 teaspoon cinnamon Dash of ground nutmeg Dash of ground cloves 3 ice cubes Throw everything into the blender, and mix until smooth. Baked Eggs in Avocado 2 ripe avocados 4 fresh eggs 1/8 teaspoon pepper 1 tablespoon chopped chives/whatever fresh herbs or other toppings you have available Preheat the oven to 425 degrees. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center. Place the avocados in a small baking dish. Do your best to make sure they fit tightly. Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set. Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
Paleo Breakfast Bowl Easy Paleo Breakfast 1 teaspoon ghee [2] 2 fresh eggs 2 ounces wild smoked salmon (roughly 2 thin slices) 1/2 cup arugula 1/4 avocado, diced Squeeze of fresh lemon Pinch of freshly ground pepper Heat your ghee over medium heat and swirl around in a nonstick pan. Slowly put 2 (unscrambled) eggs into the pan and cook until done, about 6 minutes. While your eggs are cooking, assemble your arugula, avocado, and smoked salmon in a shallow bowl. Squeeze lemon juice over everything, and sprinkle with pepper. Once your eggs are fully cooked, slide them into your bowl, and enjoy immediately. Southwestern Scramble 6 eggs 2 tablespoons grape seed oil 1 small onion, chopped 1 small green bell pepper, finely chopped 1 small red bell pepper, finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1-1/2 teaspoons ground turmeric 1 15-ounce can black beans, rinsed, drained 1/4 cup coarsely chopped fresh cilantro Kosher salt, freshly ground pepper Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional) Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in eggs, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper. Serve scramble garnished as desired.
Protein Pancake Recipe 1/2 cup coconut flour 1/2 cup low-fat cottage cheese 3 egg whites 1 tablespoon vanilla protein powder Nonstick cooking spray Fresh blueberries, optional 2 teaspoons maple syrup, optional Combine flour, cottage cheese, egg whites, and protein powder in a blender. Mix well until it resembles traditional pancake batter. Heat a large pan over low heat, and lightly coat with nonstick cooking spray. Pour in all the batter to the center of the pan. Let it cook for approximately 3 minutes until the sides easily lift. Flip pancake and cook for an additional two minutes. Serve with fresh fruit, maple syrup, or the topping of your choice. Baked Eggs in Ham Cups 12 slices of ham (free of preservatives) 12 eggs Salt, pepper, and paprika Preheat oven to 375ºF. Line a muffin tin with slices of ham. Crack an egg into each muffin spot, and season with salt, pepper, and paprika. Bake for 20 minutes. Allow to cool for two to three minutes, remove slowly from muffin tin, and enjoy!