Paleo Egg-in-the-Hole

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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.

 

Lemon Garlic Baked Halibut

halibut-lemon-18Ingredients:
2 Tbsp. olive oil 4 Tbsp. lemon juice Salt Pepper Halibut 2 cloves of minced garlic
8 cups of baby spinach

Instructions:
Preheat oven to 425 degrees. Whisk together 1 Tbsp. olive oil and lemon juice in small bowl. Add salt and pepper to season. Drizzle half of this dressing onto the halibut and bake for 12 minutes. Add remaining 1 Tbsp. olive oil and garlic to saucepan and sauté on medium heat for 1 minute. Add the spinach. Top baked halibut with spinach mixture and remaining half of dressing.

Sweet Greens Smoothie Bowl

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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.

 

Avocado Tuna

AvocadoTunaIngredients:
2 handfuls of fresh cilantro leaves (chopped)
1⁄2 jalapeno (sliced) 1 tsp. fresh ginger powder 1 clove minced garlic
2 limes juiced 2 Tbsp. liquid coconut aminos
2 Tbsp. olive oil 6 oz. tuna steak

Instructions:
Mix together all ingredients except tuna in small bowl. Heat skillet on med-high heat with 2 Tbsp. of coconut oil. Season tuna with salt and pepper and lay in hot oil for 1 minute on each side. Pour half of the cilantro mixture in the pan to cover the tuna. Serve with sliced avocado and drizzle remaining sauce over plate.