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HERBED BAKED EGGS

February 23, 2019

HERBED BAKED EGGS

Ingredients

½ tsp garlic, minced
½ tsp fresh thyme, minced
½ tsp fresh rosemary, minced
2 tbsp fresh parsley, minced
2 tbsp Parmesan cheese, grated
4 Eggs
2 tbsp Half and half
1 tbsp Butter
Salt
Pepper
2 Slices toasted bread

Directions

Preheat oven to broiler setting and place oven rack about 6 inches below the heat

In a small bowl combine garlic, thyme, rosemary, parsley and Parmesan cheese. Set aside

In 2 small bowls carefully crack 2 eggs in each bowl.

In 2 ramekin dishes add 1/2 tbsp butter and 1 tbsp half and half in each. Place ramekins on a cookie sheet and place under broil for few minutes until bubbly.

Quickly and carefully add 2 eggs to each hot ramekin. Sprinkle parm-herb topping evenly over eggs

Place back in oven under broiler for 6 minutes or until your desired doneness.

Remove eggs from oven and allow to set for 60 minutes. Eggs will continue to cook some. Serve with toasted bread

CRISPY CAESAR SPROUTS

February 23, 2019

CRISPY CAESAR SPROUTS

Ingredients

1 lb brussel sprouts, trimmed and halved
1 tbsp Greek yogurt, plain
½ tbsp dijon mustard
½ tbsp lemon juice
½ tsp anchovy paste (optional)
½ tsp Worcestershire sauce
2 garlic cloves, minced
2 tbsp olive oil , plus more for roasting
¼ cup parmesan cheese, shredded, plus more for serving
salt and pepper
Optional: chopped parsley for serving

Directions

PREPARATION

Preheat oven to 450 degrees

Using a rimmed baking sheet, toss brussels with olive oil, salt and pepper to taste. Roast for 20 minutes, shaking the pan occasionally

While sprouts roast, prepare dressing in a small bowl. Whisk together yogurt, mustard, lemon juice, anchovy paste (if using), Worcestershire sauce, and garlic. Slowly whisk in olive oil until emulsified. Stir in Parmesan cheese and salt and pepper to taste

Remove crispy brussels from oven, while warm pour dressing over brussels and toss gently. Sprinkle with remaining Parmesan cheese and parsley and serve immediately

NOTES:

Swaps: if you don’t have Greek yogurt you can use mayonnaise instead

This dressing is also fantastic on roasted carrots, potatoes and cauliflower

GLUTEN-FREE: make sure to use gluten-free Worcestershire sauce

JAM DOT COOKIES

February 22, 2019

JAM DOT COOKIES

Ingredients

1 cup Almond flour
½ cup Oats
¼ cup coconut flour
5 tbsp coconut oil, melted
¼ cup Coconut sugar
2 tbsp Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
Raspberry jam

Directions

Preheat oven to 350 and prepare baking sheet with parchment paper

Put all ingredients in a large bowl, mix well.
If dough seems dry, add a little more oil as needed for dough to stick together

Form dough into thick patties and using your thumb gently press an indent in the center

Bake 15 minutes, remove from oven and add 1 tsp of jam in the middle. Bake for another 4 minutes

Let cool completely to allow cookie to crisp up. I think these cookies are best left out to maintain crispness

EGG NEST

February 18, 2019

EGG NEST

Ingredients

Coconut oil or EVOO to coat muffin tin
4 medium yukon gold potatoes, peeled & grated
2 tbsp unsalted butter, melted
½ cup Parmesan cheese, shredded & divided
salt & pepper
12 large eggs
2 tbsp chives, chopped
1 tbsp fresh Italian parsley, chopped

Directions

PREPARATION:

Set oven temp to 425 degrees

Place grated potato in a cheesecloth or clean kitchen towel. Gently squeeze out the excess liquid

In a medium bowl, mix potatoes, melted butter, 1/4 cup of grated cheese, salt and pepper to desired taste

Form potato mixture into prepared muffin tin by gently pressing with your fingers a thin layer along the bottom and up the side of the muffin cup

Bake until potato is lightly golden, about 15-20 minutes. Remove from oven, decrease oven temp to 350 degrees

In each muffin tin gently crack 1 egg and sprinkle the tops of each egg with chives, parsley and remaining cheese

Bake until eggs are done to liking, about 13-15 minutes

TOPPINGS:
Top eggs with sour cream, avocado or salsa

MAKE AHEAD:
The day before, prepare the potato portion of the recipe by following steps 1-5 (skipping the egg part)
Once cooled. Remove potato nest from muffin tin and store in airtight container in refrigerator (potatoes will keep their shape)
When ready to prepare, place potato nest back into prepared muffin tin and continue steps 6-7

MATCHA ENERGY BITES

February 4, 2019

MATCHA ENERGY BITES

Ingredients

2 cups oats
2 cups shredded unsweetened coconut
½ cup peanut butter
½ cup honey
¼ cup chia seeds
1 tbsp flaxseed, ground
1 tsp Matcha powder
¼ tsp salt
½ tsp vanilla
½ cup dark chocolate chips

Directions

PREPARATION

In a food processor, pulse oats and coconut to course grounds

Add peanut butter, honey , chia seeds, flaxseed, matcha, salt, vanilla, and chocolate chips into food processor with oat mixture. Pulse until chocolate chips are tiny & dispersed and mixture is well mixed

Roll mixture into small balls and place on cookie sheet. Once balls are rolled, place cookie sheet in freezer and freeze until solid. Store in zip lock baggie or airtight container in freezer or refrigerator

OMLETTE WAFFLE

February 4, 2019

OMLETTE WAFFLE

Ingredients

6 eggs
1 tbsp half and half
¼ cup shredded cheese (provolone or cheddar)
1 ½ cups frozen hash brown
1 tbsp chives, chopped, extra for topping
½ tbsp olive oil
¼ cup medium onion, diced
¼ cup bell pepper, diced
½ tsp garlic powder
salt and pepper, to taste
cooking spray
OPTIONAL: sour cream, avocado, chives

Directions

PREPARATION

In a small skillet add ½ tbsp olive oil. Add diced onion, bell pepper, and garlic powder. cook 5-8 minutes. Season with salt and pepper. Set aside

Whisk 6 eggs. To eggs add half and half, chives, cheese and onion/pepper mix

Slightly thaw frozen hash browns 1-2 minute in microwave, stirring halfway. Add hash browns to egg mixture, mix well, add salt and pepper as needed

Heat up waffle iron on low. Once heated coat with cooking spray

Using 1/3 cup measuring cup, pour egg mixture into each waffle square. Cook 3-4 minutes or longer if you want a crispier waffle

Serve hot. Top with avocado, sour cream and chives

VARIATIONS:
1. Goat cheese, sun dried tomatoes and basil
2. Cheddar, cooked broccoli , and diced Field Roast sausage
3. Add in cooked spinach, mushrooms, asparagus or any veggies you have on hand!
4. Toppings: salsa, avocado, pesto, sour cream….possibilities are endless!

DAIRY-FREE
Recipe works great without milk and using a dairy-free alternative. Same goes for the cheese, feel free to swap in vegan cheese instead

LOADED LENTIL KALE SOUP

February 4, 2019

LOADED LENTIL KALE SOUP

Ingredients

1 tbsp extra-virgin olive oil
½ white onion, finely chopped
3 carrots, finely chopped
3 ribs celery, finely chopped
3 cloves garlic, minced
6 sprigs fresh thyme
1 cup French green lentils, rinsed
cup flat leaf parsley, finely chopped
½ tsp salt, plus more as needed
½ tsp ground black pepper, plus more as needed
3 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 bunch of curly kale, washed, tough stems removed and leaves shredded
Splash of balsamic vinegar, plus more as needed
Optional: grated Parmesan and freshly cracked pepper

Directions

Preparation

1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes

2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times

3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes

4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes

5. Remove the thyme and season with salt, pepper and vinegar to taste

OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup

NOTES

Refrigerate in airtight container for 3 days or freeze for up to 2 months

CRUNCHY CINNAMON GRANOLA

February 3, 2019

CRUNCHY CINNAMON GRANOLA

Ingredients

Mix the following ingredients in a large bowl:
2 cups oats
½ cup raw buckwheat groats
½ cup walnuts, chopped
½ cup unsweetened coconut shreds
¼ cup pumpkin seeds
¼ cup dried cranberries
1 tbsp cinnamon
¼ tsp nutmeg
Put the following ingredients in the blender:
¼ cup dried dates
¼ cup maple syrup
1 tbsp coconut oil
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp warm water

Directions

PREPARATIONS

1. Mix the blender ingredients in the blender until mostly smooth (some of the dried dates may not fully blend and that’s okay)

2. Pour the liquid mixture over the oat mixture, mix well

3. On a parchment paper lined baking sheet, spread out granola in an even layer

4. Bake in a 300 degree oven for 25-30 minutes or until edges start to get golden

5. Allow granola to completely cool before breaking it into clusters

NOTES

STORAGE: Store the granola in an airtight container for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. If freezing, allow granola to sit out at room temperature for 5 to 10 minutes before serving.

GLUTEN-FREE: Make sure to use certified gluten-free oats, buckwheat groats are gluten-free.

NUT-FREE: use seeds like sunflower or pepitas instead of nuts. Also, swap in sunflower butter instead of peanut butter.

SERVING SUGGESTIONS:
1. On Top of a smoothie for a little crunch
2. Over yogurt
3. As cereal with milk or dairy-free milk
4. Grab it by the handfuls to enjoy as a snack or preworkout fuel