Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Ingredients:

2 slices of Mahler’s Low Carb/High Protein Flax & Soy bread
2oz smoked salmon
2 pieces turkey bacon
1 roma tomato – sliced
Handful of spinach
Stoneground/Dijon Mustard

Preheat broiler to high. Broil bacon on a foil lined baking sheet until crispy – flipping once or twice. While bacon is cooking toast the bread in a toaster. Spread the mustard on one or both pieces of toast and layer with spinach, smoked salmon, tomato & bacon.

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.

Turkey Pesto Panini – melted cheese makes me happy!

Turkey Pesto Panini - melted cheese makes me happy!

Turkey Pesto Panini – melted cheese makes me happy!

Ingredients:

2 slices of Mahler’s low carb flax & soy bread – it’s the best!
2 slices of reduced sodium deli turkey
1tbsp jarred pesto sauce
4 thin slices of roma tomato
2 slices of reduced fat mozzarella
Few pieces of spinach

Preheat panini grill (you could also use 2 skillets to press sandwich). Layer the bottom piece of bread with turkey, spinach, tomato and the cheese. Spread the pesto sauce on the top piece of bread and place pesto side down on sandwich. Press in a panini maker until cheese is melted & bubbling!

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!

Quick & Simple Margherita Pizza!

Quick & Simple Margherita Pizza

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.

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California Club Wrap & Strawberry Walnut Spinach Salad – 375cal/30carb/13fat/37pro

California Club Wrap & Strawberry Walnut Spinach Salad - 375cal/30carb/13fat/37pro

California Club Wrap & Strawberry Walnut Spinach Salad – 375cal/30carb/13fat/37pro

Ingredients:

3oz Raw Chicken Breast (I used Breast Tenders)

1 La Tortilla High Fiber/Low Carb Whole Wheat Tortilla

1 Slice of Jenny-O Turkey Bacon

20 grams of Avocado

2 Slices of Borden’s Fat Free Sharp Cheddar Cheese

3 Slices of Roma Tomato

50 grams of Fresh Strawberries

8 grams of chopped walnuts

2 Large handfuls of Spinach for wrap and side salad

Dijon Mustard

 

Directions:

Preheat oven to 400 degrees. Wash & dry chicken breast, season with some fresh ground pepper and bake on a lined baking sheet with the strip of bacon for 12-15 or until cooked through. While chicken is cooking, cut up the avocado & slice up the tomato. Once chicken is done layer the tortilla with Dijon mustard, spinach, chicken, bacon, cheese & avocado. Roll it up and pop it in the oven for a few minutes, just until the cheese is melted. Cut it on a diagonal and serve with a side salad of sliced strawberries & chopped walnuts on top of fresh spinach. I added some fresh ground pepper and lemon juice to mine.