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.

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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.

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!

Cakey Double Chocolate Brownies with only 5tbsp’s of flour & no beans!

Cakey Double Chocolate Brownies with only 5tbsp's of flour & no beans!

Cakey Double Chocolate Brownies with only 5tbsp’s of flour & no beans!

Cakey Double Chocolate Brownies with only 5tbsp’s of flour & no beans! Did I mention, kid approved!

Ingredients:

5tbsp oat flour (regular oats ground into a flour, make sure to measure after they’ve been ground)

1/4cup cocoa powder

1/2tsp baking powder

1/4tsp baking soda

2tbsp Better Body Foods Agave Nectar

3tbsp Better Body Foods Coconut Palm Sugar

1tsp Better Body Foods Pure Vanilla Extract

1/2cup of creamy peanut butter

1/2cup of unsweetened applesauce

1 whole egg

1/2 cup of chocolate chips (dark or milk chocolate) – divided

 

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Don’t attempt to make this without the parchment paper. It WILL STICK even with cooking spray, ask me how I know! Let’s just say that picture is of my second batch! Hence the mini chocolate chips! I used all of my regular ones on my first attempt! HA

In a medium size bowl add the oat flour, cocoa, baking powder, baking soda and then set aside. In a large bowl combine the sugar, peanut butter, vanilla, agave and applesauce. Beat wet mixture using a hand mixer. I originally tried doing this with a spoon and it just wasn’t working. The hand mixer was perfect! After the mixture is smooth add the egg and beat lightly until combined. Add the wet mixture into the oat mixture and stir just until combined making sure not to over mix. Fold in all but a small handful of the chocolate chips and pour into the pan with parchment paper. Top with the remaining chocolate chips and bake about 20 minutes making sure not to over cook. I took mine out at 20 minutes and they were perfectly cakey!

 

 

 

Avocado Toast with sautéed Vegetables & topped with an Egg. Perfect 250 calorie breakfast

Avocado Toast with sautéed Vegetables & topped with an Egg. Perfect 250 calorie breakfast

Avocado Toast with sautéed Vegetables & topped with an Egg. Perfect 250 calorie breakfast

1 slice of low carb bread (I used Mähler’s flax & soy)

1 whole egg

40grams avocado

1oz red pepper

1oz zucchini

2 cherry tomatoes

Handful of mixed baby greens

Ground pepper

 

Preheat oven to 350 degrees. Wash, dry and cut up vegetables. Season with some fresh ground pepper and set aside. Lightly mash the avocado with a fork. Toast the bread and smear the avocado on the bread. Heat up an oven safe skillet over medium heat and carefully crack an egg into it. Cook just until egg white is set and then place in the oven to finish it, about 5 minutes. While the egg is cooking quickly sauté the vegetables starting with the zucchini and red pepper. After about 2 minutes add in the tomato and greens. Pour onto toast and top with egg & some more fresh ground pepper.