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Mediterranean Scramble
INGREDIENTS:
2 large eggs
Scant 1/8 teaspoon kosher salt
1/2 tablespoon extra-virgin olive oil
A pinch of red pepper flakes
Packed 1/2 cup baby spinach
1 sun-dried tomato half, finely chopped
1 heaping tablespoon finely chopped roasted bell pepper (about 1/4 a pepper's worth)
1 tablespoon grated parmesan cheese, plus more for garnish
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish, optional
Toast, for serving, optional
DIRECTIONS:
Beat together the eggs and salt in a small mixing bowl until homogenous and frothy.
Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes and spinach and cook until the spinach is almost wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 more seconds, stirring occasionally. Add the egg and cook, stirring constantly for 30 seconds to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the parmesan, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. Serve with toast.
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Vanilla Protein Muesli Bowl
Ingredients:
1 bottle 1915 Organic Protein Vanilla
1/2 cup old fashioned rolled oats
1 Tbsp honey
fresh raspberries
fresh blackberries
1/2 banana
toasted almonds, chopped
raw chocolate, chopped
cacao nibs
toasted coconut
Instructions:
For the muesli bowl, put the oats in a bowl and add 1/2 cup of the protein milk, and honey. Stir to blend. Let sit in the refrigerator for at least 15 minutes to soften. Top with the fruits, nuts, coconut, and chocolate, and serve cold, with extra protein milk.
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Taco Egg Cups
INGREDIENTS:
6 small whole wheat (or corn) tortillas, halved
1 tablespoon olive oil
12 large eggs
1 medium bell pepper, chopped
2 scallions, thinly sliced
Pinch of Salt
Pepper
1/2 cup shredded cheddar
DIRECTIONS:
1• Heat oven to 350° and coat a 12-cup muffin tin with cooking spray.
2• Brush tortilla halves with olive oil on both sides, then place each half cut-side down in a cup of the muffin tin so that it lines the sides of the cup. (It won't fit all the way around, which is fine.)
3• Crack an egg into each cup and sprinkle bell peppers and scallions on top. Season with salt and pepper. Top with shredded cheddar.
Bake 20 to 25 minutes, until eggs are set and cheese is melted.
5• Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg cups will keep in an airtight container in the freezer for up to 3 months.
6• Reheat in a 400° oven or a toaster oven on high for 5 minutes.
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FRIED EGGS WITH ROASTED TOMATOES AND MUSHROOMS
INGREDIENTS:
For the slow-roasted tomatoes:
2 pints (about 1 pound) cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
Scant 1/2 teaspoon kosher salt
For the sautéed mushrooms:
1 tablespoon high-smoke-point oil, such as rice bran or grapeseed
2 (150 gram) containers beech mushrooms, trimmed
1/2 teaspoon kosher salt
For the fried eggs:
High-smoke-point oil, such as rice bran or grapeseed
1-2 large eggs per person
1/2 an avocado, sliced, per person
Flaky sea salt
Hot sauce, for serving
INSTRUCTIONS:
1• Roast the tomatoes: Preheat the oven to 300°F.
Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they've reduced in volume by about half.
2• Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned.
4• Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day's breakfast, if making breakfast for 2).
5• Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch.
6• Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.
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BANANA CHERRY SMOOTHIE BOWL (PALEO + VEGAN)
Ingredients:
1 banana frozen
1 cup frozen cherries
1 tablespoon almond butter
1 tablespoon unsweetened coconut flakes
1/2 cup almond milk or dairy free milk of choice
2 scoops collagen powder leave out to keep vegan
2 teaspoons maca powder
For the toppings
Fresh cherries
Almond butter
Granola
Chia Seeds
Flaked coconut
Instructions:
Combine banana, cherries, almond butter, coconut, almond milk, collagen and maca powder in a blender (I used my Vitamix). Puree until completely smooth - the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth.
Transfer to a bowl and add toppings as desired. Enjoy immediately!
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Oven Baked Sweet Potato Toast 4 Ways
INGREDIENTS:
1 large sweet potato, washed and dried
Toppings:
Avocado
Smoked salmon (Vital Choice is made without sugar)
Red Onion
Capers
'Everything But the Bagel' Seasoning (optional but awesome!)
Sliced Radishes
Red Pepper Flakes
Lime wedges
Cashew Butter
Almond Butter
Banana Slices
Crumbled Bacon
Blueberries
Ground cinnamon
INSTRUCTIONS:
Preheat oven to 350℉.
Place a wire rack on a large rimmed baking sheet.
Trim both ends from the sweet potato using a knife.
Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
Arrange slabs in a single layer on the wire rack.
Bake for 15-20 minutes or until potatoes are tender but not fully cooked (watch to be sure they don't burn!)
Remove pan from oven and allow potatoes to cool on wire rack completely before transferring to a lidded container storage container. Store in the fridge for up to 4 days.
To make Sweet Potato Toast
Place desired number of sweet potato slices into a toaster or toaster oven. Toast until hot and edges are crispy. Amount of time required will depend on your toaster.
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Mango Smoothie Bowl With Pistachio and Chia Seeds
INGREDIENTS:
1 medium mango, peeled, chopped, and frozen (or 1 cup frozen mango cubes)
1
1/2 cup plain 2-percent-fat Greek yogurt
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla extract
1 tablespoon chia seeds
2 tablespoons pistachios, chopped
DIRECTIONS:
1• In a blender, puree mango, yogurt, almond milk, and vanilla until smooth.
2• Top with chia seeds and pistachios.
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BLUE MAJIK "NICE" CREAM
Ingredients:
2 bananas, diced into 1-inch pieces, and frozen overnight on a sheet tray
1 teaspoon vanilla powder
1-2 teaspoons Blue Majik, plus more for dusting
splash of non-dairy milk, if needed
Optional Toppings:
coconut whipped cream
pitted and de-stemed cherries
freeze-dried cherries
pitted and diced strawberries
cherry chia jam (chia seeds reconstituted in cherry juice)
nut butter
dark chocolate shavings
edible flowers (optional)
Instructions:
1• In a food processor or blender, blitz banana, vanilla powder, and Blue Majik until smooth and creamy. Add a splash of non-dairy milk, if needed, to make ingredients come together. Serve immediately or transfer into an air-tight container (with a piece of parchment paper) freeze in an airtight container for at least 2 hours.
2• Scoop and serve. Quickly garnish with coconut whipped cream, fresh and freeze-dried cherries, strawberries, chia jam, a dollop of nut butter, dark chocolate shavings, and edible flowers (optional).
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SAVORY QUINOA BREAKFAST BOWLS
INGREDIENTS:
FOR THE QUINOA:
95 grams (1/2 cup) uncooked quinoa
240 grams (1 cup) water
1/2 tablespoon olive oil
1/2 garlic clove minced
salt and cracked black pepper to taste
FOR THE BLISTERED TOMATOES AND KALE:
1/2 tablespoon olive oil + extra for drizzling
100 grams (2/3 cup) grape tomatoes
120 grams (2 cups) shredded lacinato kale
1/4 teaspoon salt
FOR THE BREAKFAST BOWLS:
2 large eggs
1 ripe avocado halved, pitted and scooped from the skin
2 tablespoons plain Greek yogurt I used 0% fat
INSTRUCTIONS:
QUINOA:
Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.
When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is light and fluffy.
Add 1/2 tablespoon of oil and garlic to a pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the quinoa and cook for 2 minutes. Season with salt and pepper.
TOMATOES AND KALE:
In a skillet over medium-high, add the tomatoes, drizzle with oil and cook for 2 minutes, stirring once or twice until blistered.
Remove the tomatoes from the pan, add the kale, 1/2 tablespoon of oil, 2 tablespoons of water. Cover and cook, stirring once, for 2 to 3 minutes or until wilted. Season with salt.
EGGS
Bring a small saucepan of water to a boil. Carefully add the eggs, reduce the heat to medium-low and simmer for 6/7 minutes. Remove the eggs with a slotted spoon and place them in the ice bath.
ASSEMBLE
Divide the quinoa, kale, and tomatoes, evenly among 2 bowls.
When the eggs have cooled, peel them and add them to the bowl, sliced in half.
Top with the sliced avocado and 1 tablespoon of Greek yogurt.
Drizzle with oil, season with salt and pepper, and serve.
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PROTEIN-PACKED BREAKFAST BURRITOS
INGREDIENTS:
8 eggs, large
splash of milk
1 tablespoon EVOO
1 tablespoon minced garlic
1 red pepper, finely minced
1/2 red onion, finely minced
4 piece of thick-cut bacon, cooked until crispy
salt and pepper, to taste
4 Flatout Flatbreads (Multi-Grain with Flax)
INSTRUCTIONS:
1• Place EVOO and minced garlic in a medium sauce-pan. Turn to medium-high heat and cook until oil is heated. In a large bowl, whisk 8 eggs and a splash of milk. Set Aside.
2• Add in red pepper and onion to the pan and sauté for a few minutes or until onions begin to turn translucent. Then, add in eggs and sauté for 3-5 minutes or until cooked.
3• Place 1/4 of the egg mixture and a piece of cooked bacon.on top of a Flatout Flatbread. Then, sprinkle with cheese. Wrap tightly. EAT.