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.
Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil – only 330 calories!
2 slices of Mahler’s low carb Flax & Soy bread
80grams fresh strawberries
62grams skim ricotta cheese
2 egg whites
1oz unsweetened almond milk
1/4tsp lemon zest
1/2tsp vanilla extract
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 Margherita Pizza
14oz refrigerated whole wheat pizza dough
4oz fresh mozzarella
1 tomato – sliced thin
75grams tomato sauce
1/2 clove of garlic – minced
1/2tsp Italian seasoning mix
1.5tsp olive oil – divided
6-8 fresh basil leaves – thinly sliced
Flour (for working surface)
Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Add tomato sauce to a small bowl with the Italian seasoning and set aside. Add a 1/2tsp of olive oil to a preheated small sauce pan over medium heat. Once oil is hot, add in the garlic and quickly sauté until fragrant. Pour in the tomato sauce and reduce heat to low. Allow tomato sauce to lightly simmer for 5-8 minutes or until slightly thickened, remove from heat. Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil. Using the same brush, add the tomato sauce. Slice or tear pieces of the fresh mozzarella and spread out evenly over dough. Top with tomato slices, a little more Italian seasoning and the basil. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking.
Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro
5oz raw salmon
4grams chopped walnuts
10grams cut up roasted red pepper –
grams panko crumbs
115grams fresh asparagus
Small handful of baby spinach
1 large fresh basil leaf cut up
Juice & zest from half a lemon
Spices: Fresh Rosemary, thyme, ground pepper
Directions: Preheat oven to 400 degrees. Remove the zest from half a lemon and set aside. Place the salmon in small bowl and cover with lemon juice and allow to marinate while oven is preheating. <Optional: brown the panko in a small frying pan over medium high heat and set aside> Using the same frying pan, cook the spinach with the lemon zest for about 1-2 minutes until wilted and set aside to cool. Chop up the fresh rosemary & thyme and mix together with the panko crumbs. Once the spinach has cooled mix it with the red pepper, walnuts & basil. Cut a small slit lengthwise in the side of the salmon, making sure to not go all the way through & carefully stuff in the spinach mixture by hand. Arrange salmon & asparagus on a foiled lined baking sheet. Season the salmon & asparagus with some fresh ground pepper. Top the salmon with a thin layer of Dijon mustard. Using your hand, press the panko/herb mixture into the mustard. Spray everything with a little cooking spray & bake for 15 minutes.