Caprese Egg Sandwich!

Caprese Egg Sandwich!

Caprese Egg Sandwich!

Ingredients:

1 Thomas’ light whole wheat English muffin
1 large egg
2 roma tomato slices
1 slice of fresh mozzarella cheese
1tsp olive oil
1tsp balsamic vinegar
2 fresh basil leaves – chopped
1/2tsp Paleo Butter (@paleobutter)
Fresh ground pepper
Optional: balsamic glaze

Place sliced tomatoes in a small bowl with olive oil/balsamic vinegar, basil and top with some fresh ground pepper – set aside and allow to marinate while you prepare everything else. Heat the Paleo Butter in a small skillet over medium-low heat. Once hot, carefully crack the egg into the butter and place the muffin in the toaster. Allow the egg to cook for about 2 minutes and then flip and top with the cheese slice. Cover with a lid and cook for an additional minute. Remove from the heat but leave the pan covered to allow the cheese to melt. Layer the English muffin with the egg/cheese, marinated tomatoes and top with a dash of pepper and balsamic glaze.

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

It felt like an ‘egg for lunch’ kind of day today! Zucchini noodles with Harissa, yellow pepper & tomatoes!

6oz zucchini noodles (made with my Paderno spiralizer, love it!)
1 large egg
1tbsp Mina spicy harissa
1.5oz chopped yellow pepper
6 cherry tomatoes – halved
1tsp Paleo Butter
1tsp diced yellow onion
1/4tsp minced garlic
Salt/Pepper
Flat leaf parsley – chopped

Place 1tsp of Paleo Butter in a small skillet over medium-low/medium heat. Once the butter is hot, add in garlic and yellow onion. Cook for about 30-60 seconds and then add in the harissa, cherry tomatoes & yellow pepper. Continue to cook for another minute or so and then add the zucchini noodles into the pan, lightly season with salt & pepper. Stir the noodles until fully coated in the sauce. Make a ‘nest’ in the noodles and then crack the egg into it. Cover and cook until the egg white is fully set, roughly 5-6 minutes. Top with fresh ground pepper & chopped parsley.

Quick & Simple “Egg in a basket’ Bagel Breakfast BLTA!

Quick & Simple "Egg in a basket' Bagel Breakfast BLTA!

Quick & Simple “Egg in a basket’ Bagel Breakfast BLTA!

Ingredients:

1 Thomas ‘Everything’ Bagel Thin
1 large egg
2 pieces of turkey bacon
2 tomato slices
1/2 an avocado – sliced
Handful of spinach
Fresh ground pepper

Preheat broiler to high. Broil bacon until crispy on a foil lined baking sheet.

While bacon is cooking, cut out a circle in the top slice of the bagel and place in a skillet with cooking spray over medium heat. Carefully crack the egg into the hole, top with some fresh ground pepper and cook for about 2 minutes. Flip and cook for another 1-2 minutes. Layer the bottom bagel slice with the spinach, tomato, turkey bacon & avocado and top with the ‘egg in the basket’!

Egg White BLT – with Turkey Bacon!

Egg White BLT - with Turkey Bacon!

Egg White BLT – with Turkey Bacon!

Ingredients:

4 egg whites
2 pieces of Turkey Bacon
2 tomato slices
Few Pieces of Spinach
1tsp Paleo Butter (to cook eggs in)
Fresh ground pepper

Preheat broiler to high. Heat Paleo Butter in an oven safe skillet over medium heat with 2 silicone egg rings that have also been lightly greased with the butter. Place the turkey bacon on a piece of foil under the broiler. Crack 2 eggs into each silicone ring in the skillet, top with some fresh ground pepper and cook for about a minute and a half. Next place the skillet under the broiler with the bacon until eggs whites are set. Remove bacon when crispy. Layer egg whites with a few pieces of spinach, 2 slices of tomato and the turkey bacon!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta, topped with fresh basil – only 330 calories!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil - only 330 calories!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil – only 330 calories!

Ingredients:

2 slices of Mahler’s low carb Flax & Soy bread
80grams fresh strawberries
62grams skim ricotta cheese
2 egg whites
1oz unsweetened almond milk
1tsp honey
1/4tsp lemon zest
1/2tsp vanilla extract
1/2tsp cinnamon
1-2 packets stevia
1 basil leaf
Sugar Free Maple Syrup

Mix together the honey, lemon zest & ricotta in a small bowl – sweeten to taste with a little stevia. Cut up the strawberries and set aside.

In another small bowl beat together with a fork the egg whites, milk, cinnamon, vanilla & stevia. Dip each piece of bread into the egg mixture and cook for 2:30-3 minutes per side over medium heat.

Cut the toast on a diagonal and layer with the ricotta and strawberries. Top with some fresh basil & sugar free maple syrup.

Quick & Simple Breakfast Sandwich with only 315 calories! Ready in less than 15 minutes with minimal clean up!

Quick & Simple Breakfast Sandwich with only 315 calories! Ready in less than 15 minutes with minimal clean up!

Quick & Simple Breakfast Sandwich with only 315 calories! Ready in less than 15 minutes with minimal clean up!

Macros: 315cal/31carb/7fat/35pro

1 Thomas ‘Everything’ Bagel Thin
5 Egg whites
2 slices of Borden’s fat free sharp cheddar cheese
2 slices of Jenny O turkey bacon

Preheat broiler to high. Line a baking sheet with foil. Broil bacon/bagel until crispy. Watch the bagel, it will cook fast.

While bacon is cooking separate the egg whites into a small bowl and lightly beat with a fork. Pour half of the eggs into a microwave egg cooker and cook for about 1 minute (my favorite is by Nordic Ware –  http://amzn.com/B001B2MRSE). Remove egg patty and repeat with the rest of the eggs. Layer bagel with egg, cheese & bacon!

Harissa baked egg in an avocado with toast – ready in 20 minutes from start to finish!

Harissa baked egg in an avocado with toast - ready in 20 minutes from start to finish!

Harissa baked egg in an avocado with toast – ready in 20 minutes from start to finish!

1/2 a large avocado

1 whole egg

1tsp Mina Harissa (any flavor)

Mina Harissa can be purchased in 3 different flavors online here: http://www.farmtopeople.com/collections/mina-harissa I found mine at my local AJ’s Fine Foods.

 

Preheat oven to 425 degrees. Halve an avocado and use the side without the seed (wrap up the seed side with plastic wrap for later use). Place avocado in a small baking dish/ramekin to prevent it from falling over while cooking. Depending on how big your avocado is you may need to use a spoon to hollow out some more of the avocado to make room for the egg. Once the hole is big enough smear the inside of the avocado with 1tsp of Harissa and crack an egg into the hole. Top with some fresh ground pepper and bake for 15 minutes or until egg white is set. Toast bread right before egg is finished cooking!

Nutella & Strawberry ‘Sweet’ Omelette!

Nutella & Strawberry 'Sweet' Omelette!

Nutella & Strawberry ‘Sweet’ Omelette!

Nutella & Strawberry ‘Sweet’ Omelette for my little guy! He had no clue he was eating eggs!

1 whole egg

1 egg white

1/4tsp Better Body Foods organic pure vanilla extract

1/4tsp stevia

Pinch of cinnamon

3 strawberries – cut up

Nutella

Better Body Foods can be purchased here: http://www.betterbodyfoods.com/

 

Lightly beat eggs, vanilla, stevia & cinnamon with a fork in a small bowl. Cook over medium heat like a regular omelette. Once cooked, smear with a little Nutella, add some cut up strawberries and fold over!

Gluten Free Banana Bread Cookies with Walnuts & Tri-Color Quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

*THIS CAN ALSO BE MADE AS A BREAD – SEE PICTURE BELOW. I BAKED THIS SAME DOUGH IN MINI LOAF PANS AT 350 DEGREES FOR 30 MIUNTES*

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30-60 minutes and it will firm up.

Pre heat oven to 350 degrees. Place heaping tablespoons of dough onto a parchment lined baking sheet. Form into desired shape as they will not change shape/size while cooking. Top with some additional banana if you choose, and bake in the oven for about 22 minutes. Allow to cool slightly before removing to a cooling rack as they will be very soft until they have cooled.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

 

 

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Ingredients:

1 Scoop (30grams) of Vanilla Plant Fusion protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams Dannon Light & Fit Vanilla fat free Greek Yogurt

12grams of unprepared Jell-O Sugar Free/Fat Free Vanilla Pudding mix

70grams of fresh blueberries

1 packet of stevia

Dash of cinnamon

1/2tsp Better Body Foods pure vanilla extract

1tbsp Sugar Free Maple Syrup

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, vanilla extract, dash of cinnamon, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 15 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I mixed the blueberries with 1tbsp of sugar free maple syrup and topped the crepes with them. Yum!