3/4 cup plain Greek Yogurt
1/2 tsp. vanilla
1 cup any kind of Gluten Free Flour (I used 1/2 cup almond flour and 1/2 all-purpose Betty Crocker)
3 tbsp. ground flaxseed
1/2 tsp. baking soda
1/2 cup sugar (any kind!)
1 cup fresh blueberries
Preheat oven to 375 and line a baking sheet with parchment paper.
In a large mixing bowl, combine the yogurt, egg, and vanilla, and mix until a smooth consistency. Add the flour, flaxseed, baking soda, and sugar and mix until a thick paste like consistency forms.
Fold in the blueberries, careful to not break too many of them.
Spoon about 1 1/2 to 2 tbsp. of the batter out for each cookie. Should make about 12.
Bake for 15-18 minutes and enjoy!!
Preheat oven to 400 degrees.
In an oven safe frying pan, add all ingredients but the eggs. Bake for 35-40 minutes, stirring every 10-15 minutes.
Once the carrots are soft, take the pan out of the oven and make 2 "cups" for the eggs to go in. Crack one egg in each cup, and put pan (covered now) on the oven over medium high heat. Cook the eggs for about 5 minutes, until the whites are cooked and the yolk is still a little runny.
Season with more pepper before serving.
Makes 2 servings. Enjoy!
Preheat oven to 350 degrees and place paper liners in a 3 by 4 regular sized muffin tin. (I greased the tin instead of lining it, big mistake, the clean-up was a nightmare)
In a medium sized skillet, cook the bacon over medium high heat for about 5 minutes. Add the zucchini, red pepper, and a healthy pinch of black pepper and continue cooking until bacon is cooked all the way through and begins to get crispy.
Spoon 1/12 of the bacon veggie mixture into the bottom of each muffin tin (about 2 tbsp.) and set aside to cool.
In a 2 cup liquid measuring cup, whisk the egg and milk together. Fill each muffin almost to the top with the egg mixture and sprinkle with a little cheese.
Bake for 18-20 minutes.
I recently started making these to go with my smoothies in the morning because I felt I needed a little more protein to kickstart my day. I'll make a batch over the weekend, and then individually wrap each one in plastic wrap and store in the fridge. When it comes morning, I'll unwrap it and pop it in the microwave for 45 seconds and its perfect! They last through the whole week with no issues.
Coat a large frying pan with olive oil, and add the vegetables. Saute until the zucchini and red pepper are soft. The broccoli will likely be a little undercooked at this point, but I like the crunch it adds. Add the thyme.
While the vegetables are cooking, in a small mixing bowl, whisk the eggs with the milk. Add the whisked eggs to the vegetables and scramble until the egg is cooked through. Add salt and pepper to taste.
Serve with cheese and/or a dollop of plain greek yogurt (or sour cream). Makes 4 large servings.
Preheat oven to 350 degree fahrenheit.
In a gallon zip lock bag, add peeled bananas, seal again, and mash. The whole recipe will be made in the zip lock back, so there will be very little clean up, plus I think its a great recipe for children because they can get involved and mash the bananas and mix up all of the ingredients.
Once the bananas are mashed, add the remaining ingredients and shake everything up to combine it. Cut a small corner off of the sealed bag, and use it like a pastry bag to fill a greased muffin tin (or paper liners) 2/3 of the way full. Bake for 13-15 minutes.
Makes 12 muffins.
In a non-stick pan, cook onions and bacon over medium heat until onions become soft and bacon begins to get crispy.
While the onions and bacon are cooking, place peeled sweet potato in microwave and cook for 2-3 minutes until it becomes softer. This will speed up cooking in the pan. Once the potato is done in the microwave, cube it and add to the soft onions and bacon. Continue to cook over low-medium heat for 5 more minutes, stirring regularly.
Add the kale to the mixture and salt and pepper and cook until the kale starts wilting.
Serve hash topped with a sunny-side up egg. Makes 2 servings.
Set oven to broil (if you have a low setting, select this one)
In a small bowl, mash the avocado, add about 1/2 tsp of salt, and a splash of lime juice. Make sure to taste during this step, more/less lime and salt may be needed.
"Butter" your toast with coconut oil and sprinkle on a dash of salt and a dash of pepper. Plot on 1/2 of the avocado mash on each piece of toast, and then top with a few slices of tomato. Sprinkle a small amount of salt over the top, and place both pieces of bread on a baking sheet.
Place in the oven on broil for 5-10 minutes, checking regularly. I have learned my lesson the hard way many times, when using broil it can burn quickly. Once the tomatoes begin to "shrivel up" its ready to take out and enjoy!
I've made this for breakfast before but its also great for lunch or just an afternoon snack!