Combine the spinach and water in a microwave-safe mug or ramekin. Microwave on full power for 1 minute. Drain off excess water.
Stir in the remaining ingredients with a fork until everything is combined. Microwave on high power for 30 seconds. Stir, then microwave for another 60-90 seconds or until eggs are set to your liking.
Use any vegetables you have on hand that you would typically mix in scrambled eggs or an omelet. Ideas: green onions, mushrooms, ham, sweet peppers, hot peppers, etc. I happened to be out of tomatoes when I made it, which is why you can’t find them in the photo. 🙂
If you avoid dairy, omit the cheeses and add in more vegetables or use a dairy free cheese.
Top with avocado slices or salsa.
8 ounces organic uncured turkey bacon, diced (I like Applegate brand)
2 green onions, including much of the green, diced
1 bunch asparagus, chopped into similar size pieces
8 large eggs
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
1 avocado, sliced
Preheat oven to 350°. Cook the bacon over medium-high heat until lightly browned, about 2-3 minutes. Add onions and asparagus and cook another 2-3 minutes or until onions are translucent. Remove from heat. Whisk eggs in a bowl. Slowly add bacon mixture to eggs. Season with salt and pepper. Pour egg mixture into a prepared pie pan that has been lightly oiled with coconut oil. Bake for 25-35 minutes until browned and cooked through. Let cool on a wire rack for about 15 minutes before serving. Sprinkle with paprika and garnish with avocado slices. Makes 4 servings.
You may substitute another vegetable if you can’t find fresh asparagus. Consider broccoli, spinach, mushrooms, or whatever looks good in the produce department.
These bars are good to have on hand in case you need to “grab and go,” or you need a pick-me-up snack during the day. Store them in the freezer so they stay fresh. This helps for portion control too. Protein from the peanut butter and protein powder, smart carbohydrate from the oats, and minimal sugar, make these a winner with me.
Preheat oven to 350°F. Grease an 8×8 inch pan and set aside. Microwave the peanut butter and honey in a large glass bowl until smooth, about one minute. Stir well. Let cool a bit while you mix together your dry ingredients.
In a separate bowl, combine the oats, oat flour, powdered peanut butter, vanilla protein powder, salt, baking powder, baking soda, and cinnamon. Mix well.
Add the vanilla extract and egg yolk to the peanut butter and honey mixture and beat well with an electric mixer. Pour the peanut butter mixture, almond milk, and mini chocolate chips into the dry oatmeal mixture. Stir until the ingredients are well combined. The dough will be thick. Press into the pan and bake until the edges are slightly brown and the mixture is set, about 20 minutes.
For the topping, melt the chocolate. Stir in the vanilla protein powder until smooth, and drizzle over the bars. If the mixture is a bit too thick to drizzle, add a bit of melted coconut oil until you reach the desired consistency.
Let cool and cut into bars. Makes 12 bars, unless you’re like me and cut them smaller, since I’d rather eat 2 small bars than 1 large bar.
Notes: To make these gluten free, I use gluten free oats and gluten free oat flour by Bob’s Red Mill. I use a vegan protein powder (Arbonne), which can be easier to digest than whey, and preferable in the case of a dairy allergy or dairy intolerance. For more information on, or to acquire Arbonne products, shoot me an email and I’ll hook you up.
2 Tablespoons almond butter
2 Tablespoons canned pumpkin
1⁄2-1 teaspoon baking powder
1⁄2 teaspoon vanilla
1⁄2 -1 teaspoon stevia
Sprinkle of cinnamon (optional)
Whisk all ingredients together until smooth. Drop by tablespoonful into a preheated skillet with a bit of coconut oil melted in it to prevent sticking. Cook on each side until nicely brown.
Serve with fresh fruit and/or eggs. You could also use the pancakes in place of bread or English muffins to make an egg sandwich.
(Any type of berry may be added for variety. If you are in the mood for a special treat, add a few chocolate chips!)
Freeze leftover pumpkin in pre-measured amounts in baggies and you are all set for for the next batch– or you could toss into your protein smoothie.
Here is a breakfast dish that can be prepared the night before and baked in the morning, making it a simple weekday treat. I cut back on the sweetener, so if it’s not quite to your liking, drizzle a bit of maple syrup over the top once it’s baked. Serving it with berries or another fruit will add sweetness without overpowering the oats. Alternatives are given to make this dairy and gluten-free.
1/3 cup melted butter or Soy Free Earth Balance
2 large eggs
1/2 cup pure maple syrup
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon salt
1 cup + 2 Tablespoons milk or reconstituted goat milk
3 cups gluten-free oatmeal
Grease 1 ½ quart baking dish. Drop eggs in and whisk until well beaten.
Add maple syrup, baking powder, vanilla, cinnamon, salt and whisk until there are no lumps. (This may take a minute or two, but keep whisking.)
Whisk in melted butter and milk. Stir in oatmeal and mix well.
Cover and refrigerate overnight. In the morning, bake at 350 degrees for 35-45 minutes, or until set in the middle. (If you need to bake it immediately, that will work fine too.)
Serve warm with sliced strawberries or fruit of choice.