Today's
Egg Cup combo of sausage, spinach, and cheese is one I make the most often.
Not exact matches
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2
cups cooked farro, brown rice, quinoa, or your favorite (a
combo is nice) 4 large hard - boiled
eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
1 flax
egg (1 tbl of flaxseed meal or a flax / chia
combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
1 medium (188g) cooked sweet potato 1 banana 1/2
cup liquid
egg whites 1/2
cup whey (unflavored) 1 tbsp coconut flour (or a
combo of ground oats + ground almonds)
This healthy french toast recipe begins with a low calorie Coconut Almond milk (50 calories /
cup), thinly sliced whole grain bread, a
combo of a whole
egg and
egg whites and lots of fresh tropical fruit.
1 lb of lean ground meat (I usually use extra lean ground beef or bison) 1/2
cup rolled oats 2
eggs 1
cup grated or chopped veggies (I use a
combo of grated carrot, chopped spinach, and grated zucchini) 1/4
cup parmesan cheese, grated 1/2 tsp garlic powder other dried herbs (optional)