Egg-celent Breakfast

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Here’s an easy breakfast I threw together! Super easy, quick and yummy!

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Ingredients

New York Lox

2 eggs, hard boiled

1/4 cup lettuce

1/4 cup Spinash

1 avocado

Himalayan Pink Salt

Optional:

Capers

Lemon

Salad Dressing

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Take out a small pot, fill with water, add eggs. Let boil for 10-15 min. Take out lox, cut lettuce, and avocado. Sprinkle with salt. Add capers and squeeze lemon over it or add salad dressing, if desired. Once eggs are done, remove the shell, slice, and serve!

Nutrifetti Super Smoothie

confetti juice

A party in your mouth, this one is! Full of superfood and goodies, you’ll want to try this one out for sure!

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2 bananas

1/4 cup Vanilla Brown Cow Yogurt

1 tbsp Spirulina

2 tbsp Hemp Seed Hearts

3-4 tbsp Goji Berries

1/2-1 cup Orange Juice

Serves 1-2

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Blend baby blend ❤

Spaghetti Squash Pasta Alternative

pasta squash

Hello! As promised, here is a recipe for spaghetti squash spaghetti! It’s a healthy alternative to pasta and just as savory!

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Ingredients

1 Large Butternut Squash

Coconut oil

Salt

Pepper

1/4 cup yellow onion

3 cloves garlic

1 large portabello mushroom

1 head of cauliflower

1 small zucchini

1 can of tomato sauce

Toppings

Fresh basil

Pine Nuts

Parmesan

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Preheat oven to 375 degrees. Take out a large baking pan, cut the squash in half, grease pan with coconut oil, generously sprinkle salt and pepper over squash. Place the squash skin up and place in the oven for 40-45 minutes. Meanwhile, cut up onion and garlic and allow to simmer in frying pan with coconut oil in it for 2-3 minutes on medium/low heat. Add in zucchini, cauliflower, stir and let cook with a lid on for another 2-3 minutes. Add portobello, turn heat up to medium, season with salt and pepper, give your pan another stir and let sit for another minute or two. Be sure to watch your vegetables carefully, if they get to hot, feel free to turn the heat down. Once the mushroom and other veggies contents have softened, add tomato sauce. Put sauce on low heat until squash is ready. Stir occasionally. Once your squash is done, get out a big spoon and carve out the pasta-like strings and place into serving bowls. Add sauce and toppings of choice! ❤

Turnip the Beet: Salmon Salad Style

salmon salad

So if you haven’t figured out by now, I am addicted to Salmon. As a pescatarian, it is my favorite dish and one I make often. But I like to mix it up a bit and make it a little differently every time. So here’s a bit of a twist on the previous rendition.

Ingredients:

Salmon

Red Leaf Lettuce

Spinach

Beets

Feta Cheese

Cilantro

Salt

Pepper

Lemon

Add Dressing of your choice

Recommended: Balsamic Vinaigrette, Blue Cheese, Annie’s Goddess Dressing

To find directions for the salmon click here.

While the salmon is cooking, start steaming your beets. It is easiest to do this with a metal colander and a medium sized pot. Chop the beets into half inch pieces. Fill a pot with water, place the colander in the water, add your chopped up beets, and cover with a lid. Let the beets steam for about 15 minutes. If you don’t have a colander, you can still cut up your beets and place them in tinfoil. Wrap them completely and place in them in the pot.

While those are going, begin to cut up your lettuce. Add spinach, strained beets, cilantro, feta, and cooked salmon. Season with salt, pepper, and lemon. Add dressing.  ❤

Not Cha Mama’s French Toast

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Here’s a little twist to a favorite morning sweet tooth…

Ingredients:

1 Fresh Baguette

2 Eggs (One per cut of bread)

1 tsp Cinnamon

1 tsp Nutmeg

A pinch of Salt

1 tsp Vanilla Extract

Toppings

100% OrganicMaple Syrup (no high fructose corn –pardon my french– crap allowed!)

Arrow root Powder

THE NIGHT BEFORE

Prepare your batter by wishing together your eggs, cinnamon, nutmeg, salt and vanilla extract. Cut your desired amount of bread slices about 1 1/2 inches thick each. Stick in an appropriate pan and allow the bread to marinate over night in the fridge. This will make your toast extra soft and chewy!

In the morning, your slices should be fully soaked and most of the batter should have swelled up into the bread. Take out a frying pan, butter it up, and fry your slices like you normally would for french toast. While those are frying up, turn your oven to about 225 degrees Fahrenheit and stick your fried pieces of toast in the oven for 15-20 minutes. If you want to add fruit to your dish, now would be the time to cut them up. Once the timer goes off your toast will be soft, warm, and have a bit of crunch! Add your preferred amount of maple syrup and Arrow Root as a substitute to powdered sugar.

Bon Apetit! ❤