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!

Carrot Cake baked oatmeal with Egg whites!

Carrot Cake baked oatmeal with Egg whites.

Carrot Cake baked oatmeal with Egg whites.

Ingredients:

1/2 cup of oatmeal

1/2 cup of almond milk

1/4 cup of shredded carrots

1 egg white

1tsp of vanilla

8 pecans & handful of raisins

1/2 tsp baking powder

Spices: 1/8-1/2 tsp depending on personal preference Cinnamon, ginger, nutmeg

 

Directions:

I mixed most of this together before I took my son to school and popped it in the fridge because I like my oats to soak and get soft. I baked it post workout.  Mix oatmeal, almond milk, carrot, raisins, spices, baking powder and vanilla together and let rest.

Preheat oven to 375 degrees. Stir in egg white, top with pecans. At this point I dusted mine with a little coconut flour to get the top crispy when it bakes. Pop in the oven for about 25 minutes. I also had a side of egg whites with it!

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

 

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

50grams precooked extra lean ground turkey breast

6oz zucchini

1oz fresh mozzarella cheese

5grams grated parmesan cheese

50grams tomato sauce

1/4cup diced tomatoes

5 fresh basil leaves

Spices: fresh ground pepper, garlic, Italian seasoning mix, chili powder

 

Preheat oven to 450 degrees. While oven is heating up slice the zucchini into thin slices (mandolin recommended). 6 ounces of zucchini yielded 10 slices for me. Coat both sides with cooking spray & fresh ground pepper and roast in the oven for 20 minutes. Combine the tomatoes and tomato sauce in a small bowl and season to taste with the Italian seasoning, garlic & chili powder. Mix in the cooked ground turkey and set aside. Cut the cheese into 10 smaller pieces and the 5 basil leaves in half. Once the zucchini is out of the oven lower the temperature to 375 degrees. When the zucchini is cool enough to touch place a small amount of the turkey mixture at one end, 1 piece of cheese and half of a basil leaf. Carefully roll it up and place in oven safe dish. Repeat with 9 remaining slices. Top with the grated parmesan cheese and bake for 20 minutes.

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

175grams precooked polenta

1 serving precooked extra lean ground turkey

90grams tomato sauce

1/4cup diced tomatoes

5grams grated parmesan cheese 3

1grams of skim milk ricotta cheese

1/4clove of garlic

Spices: Italian seasoning mix, ground pepper

Preheat broiler to high heat. Add the garlic to a small frying pan over medium heat with a little cooking spray. Cook for 1-2 minutes and then add in the ground turkey (precooked), tomato sauce, diced tomatoes and season with Italian mix to taste. Cut polenta into 4 slices and season with some fresh ground pepper. Place on foil lined baking sheet sprayed with cooking spray and broil 5 minutes each side. (Optional – quickly warm up ricotta cheese in the microwave for 10-15 seconds.) Once polenta is done, layer 2 pieces (still on the foil) with half of the ground turkey mixture, and then the ricotta cheese. Place the two remaining polenta pieces on top of the ricotta and layer with the rest of the ground turkey. Top each stack with parmesan cheese and place back under broiler just long enough to start to melt the parmesan cheese.