Hard boil 6 eggs – Put eggs in a large pot and cover with water. Let come to a boil, cover and turn heat off. Let sit for 15 minutes. Drain eggs and fill pot with cold water to cool eggs for 5 min.
Whisk egg whites, salt and pepper until frothy. Whisk in 1 Tbsp Nutritional Yeast.
In medium skillet melt Ghee.
Add garlic and onions and peppers to soften.
Add spinach to soften and spread evenly in skillet.
Pour egg white mixture, top with halved tomatoes and remaining nutritional yeast. The cups will not be full, this leaves room for expansion.
Bake until done, about 10-15 minutes
Notes
I use silicone muffin tins and place it on a baking sheet for stability. You can easily make a double batch for thicker muffins and the serving would be only 1 muffin. Cook time will be a bit longer.
In medium bowl crack eggs and extract yolks [I just use my hands. LOL]
Add water and whisk together
Add in remaining ingredients. Fold in all ingredients using a fork
Distribute evenly in muffin tin
Bake 30 minutes [or until done]
Notes
This is a very versatile recipe. Should you want it a little more pepperminty…add a little more! If chocolate is not. your thing…use Vanilla Drink Mix with Apples and Cinnamon. Not feeling like a muffin? You can use this same exact mixture to make pancakes!
Keyword: Breakfast, less than 30 minutes, paleo, tomatoes, whole30
Prep Time: 5minutes
Cook Time: 25minutes
Total Time: 30minutes
Servings: 4
Ingredients
2tbspavocado oilor Olive Oil
1mediumsweet onion diced
1bell pepper dicedGreen or Red
2tspsweet paprika
1 tspcumin
1/2tspcrushed red pepper optional
1/2tspsea saltmore to taste if needed
128oz canwhole tomatoes
112 oz jarmarinated artichokesliquid drained
4-5large eggs
1/4cupfresh cilantro chopped
1/4cupfeta cheese for serving [optional]
Instructions
Set the oven to a broil and position the oven rack in the top position. Heat a large ovenproof skillet to medium heat. Coat with oil and toss in the onion. Cook for 3-4 minutes until softened, then add the bell pepper. Continue to stir and cook for another 3 minutes.
Add the paprika, cumin, crushed red pepper and salt to the vegetable mixture. Add in drained artichoke hearts and entire can of tomatoes with juice. Continue to cook for another 8 to 10 minutes over medium heat.
Create 4-5 wells in the tomato sauce with a wooden spoon. Crack and place an egg in each of the wells. Cover the pan with a lid and reduce the heat to a simmer. Cook for about 5 minutes until the egg whites are almost set.
Remove the lid and place the pan under the broiler for 1 minute, or until eggs are done to your liking (cook for at least 2 minutes for a hard yolk).
Serve hot with a sprinkle of fresh cilantro and feta cheese
1cupBerries of choice [slice any large berries]Fresh or frozen both work.
1/2 cupUnsweetened apple sauce OR Pumpkin [OPTIONAL]
Instructions
Heat oven to 350°
Separate eggs leaving whites In medium size bowl.
Add cold water to egg whites and whisk
Add reminder of ingredients to egg mixture and blend with a fork
Spray muffin tin well with Pam
Use 3/4 cup mixture per cup and bake 30 minutes
Notes
This recipe is so versatile. Play around with it using apples with apple pie spice, pumpkin with pumpkin pie spice, peanut butter, blueberry and chi spice. Go NUTS…and add a few of them in as well!Enjoy hot or cold. Great to make in big batches and toast.
Hard boil 6 eggs – Put eggs in a large pot and cover with water. Let come to a boil, cover and turn heat off. Let sit for 15 minutes. Drain eggs and fill pot with cold water to cool eggs for 5 min.
Keyword: Breakfast, cook in bulk, on the go, quick & easy
Prep Time: 10minutes
Cook Time: 20minutes
Servings: 6
Ingredients
2cupsspinach
1 roma tomatodiced
12egg whites
1/4tspsaltto taste
1/2 tspblack pepper
Instructions
Preheat the oven to 350 ̊F
Lightly grease muffin tin
Whisk egg whites, salt & pepper together
12 egg whites, 1/4 tsp salt, 1/2 tsp black pepper
Divide spinach & tomatoes into cups evenly
1 roma tomato, 2 cups spinach
Pour egg white mixture into cups evenly
12 egg whites
Bake 15 minutes or until the whites are set.
Eat hot or cold!
Notes
If using a 12- 1/2 cup muffin tin, 2 muffins are a serving. If you use a 6 – 1 cup muffin tin, 1 muffin is a serving and cooking may take a bit longer. Be creative, add other greens, onions, pepper, mushrooms as desired. *You can make homemade mayo with your egg yolks, lemon juice, avocado oil and salt!
Cool fennel seeds and mix well with other seasonings
2 tbsp fennel seeds
Knead seasoning into meat. Sprinkle nead, repeat until seasoning is gone
1 lb 90% lean Grass Fed Burger
Make 3 oz patties very thin, about 1/4 inch thick
Cook in skillet over medium high heat. Browning on each side
Notes
*Save time by mixing a large batch of dry ingredients and store with spices. *Make large batches of sausage patties and freeze using waxed paper between patties. *Leftovers great in scrambles or on pizza!
