Paleo Egg-in-the-Hole

posted in: Recipes | 0

Egg-in-the-Hole-9Ingredients:

  • 2 acorn squash
  • 6 whole eggs
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • 5-6 pitted dates
  • 8 walnut halves
  • Fresh parsley to garnish

Instructions:

 

  • Preheat oven to 375F
  • Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4″ inch thick.
  • Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
  • While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
  • Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
  • Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
  • Return to the oven for 8-10 minutes or until the eggs are done to your likin
  • Garnish with fresh parsley and serve immediately.
  • Drizzle with maple syrup if desired.

 

5-Minute Oatmeal Power Bowl

posted in: Recipes | 0

powerbowlIngredients:

  • 1 ripe banana, mashed (the more ripe/spotty the better)
  • 2 tablespoons chia seeds
  • heaping 1/3 cup rolled oats (use certified gluten-free if necessary)
  • 1/4 teaspoon cinnamon
  • 2/3 cup almond milk
  • 1/3 cup water
  • 1 tablespoon ground flax (optional, see note)
  • For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)
Instructions:
  • The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
  • In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).

Sweet Greens Smoothie Bowl

posted in: Recipes | 0

unspecified-2-300x336Ingredients:

  • 1 cup unsweetened almond milk
  • 1/2 cup frozen mango
  • 15 g (about 1 scoop) vanilla pea protein powder
  • 1/2 avocado
  • 1 cup kale
  • 1 cup spinach
  • 2 ice cubes
  • 1/4 cup cold water, more as needed

For the toppings:

  • 1/4 cup sliced banana
  • 1/4 sliced kiwi
  • 2 Tbsp. unsweetened coconut flakes

Instructions:

 

  • Place all of the smoothie ingredients in blender and mix until everything is smooth and well blended.
  • Add the cold water as needed, to desired thickness.
  • Pour into a serving bowl and top with fruit and coconut flakes.