Caprese Egg Sandwich!
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!
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
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.
*NEW PRODUCT SPOTLIGHT – “Paleo Butter” by Paleo Fuel and Fire*
“Paleo Butter” is a rich, nutritionally full ‘GHEE’ made from 100% grass-fed cows cream. In other words, it’s an entirely new way to enjoy butter! It combines the centuries old tradition of Ayurveda with the incomparable taste of browned butter. But, what is ghee, and what’s the point of taking it further? Ghee -quite simply- is butter that’s had the milk solids and water removed through heat. The remaining product is pure butter fat; it’s a shelf-stable cooking oil. Ghee is dairy-free butter that’s nutritional and certainly applicable to all types of cooking.
This ghee is so creamy & sweet that not only can you cook with it, but you can even eat it on a piece of toast. The texture & taste are truly fabulous. This was my first experience with ghee and I’m happy to say that I LOVED it!
Head on over to their website and check them out. They get 2 thumbs up from me: http://www.paleofuelandfire.com/
Egg White BLT – with Turkey Bacon!
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!
Cinnamon & Sugar Tortilla Bowls filled with Strawberry Greek Yogurt & fresh Fruit!
Breakfast for my little guy!
1 Ole Xtreme low carb tortilla
1tsp Paleo Butter (stay tuned for a new product spotlight, it’s amazing!)
1 container of fat free strawberry Greek yogurt
Fresh fruit of choice
Preheat oven to 350 degrees. Cut two smaller circles out of the tortilla. Mix together the cinnamon and stevia on a small paper plate. Melt the Paleo Butter (@paleobutter) in the microwave for 25 seconds. Brush both sides of the tortillas with the butter and then dip them into the cinnamon sugar. Place in ramekins that have been sprayed with cooking spray and bake for 20 minutes or until crispy. Fill each cup with yogurt and top with fruit!