Spinach & Sweet Potato Egg Muffins

Equipment Needed:

  • (1) Muffin Pan
  • (1) Large Skillet
  • (1) Large Mixing Bowl

Ingredients:

  • 1 Tbsp Avocado Oil
  • 1 Sweet Potato (Small, Peeled and Chopped Into Cubes)
  • 4 Cups Baby Spinach or Lacinato Kale
  • 8 Eggs
  • 2 Tbsps Water
  • 1/4 Tsp Sea Salt
  • 1/4 Tsp Black Pepper
  • 2 Chicken Sausage Links, Diced
  • ½ White Onion, Diced

Entree Directions:

Preheat the oven to 350 degrees F. Lightly grease a muffin pan with non-stick avocado oil.

Wash sweet potatoes and scrub under running water. Chop into cubes. Dice onions.

Dice chicken sausage.

In a large skillet, heat avocado oil over medium heat. Saute the sweet potatoes, onions and chicken sausage until lightly browned. Once lightly browned, add spinach/kale and cook until wilted and tender.

Divide sweet potatoes, sausage, onions and spinach into the muffin cups.

In a mixing bowl whisk the eggs until well scrambled. Whisk in water, salt and pepper.

Pour the whisked eggs into the muffin cups to cover the ingredients. Fill about 85% of the way full.

Bake for 15 – 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from the oven, let cool and enjoy!

Coconut Chia Seed Protein Yogurt

Equipment Needed

  • (1) Medium Mixing Bowl

Ingredients

  • 2 Cups Unsweetened Coconut Yogurt or Full Fat Organic Greek Yogurt
  • 1/2 Cup Chia Seeds
  • 2 Tsps Cinnamon
  • 1/2 Cup Strawberries (Chopped)
  • 2 Scoops Vital Proteins Collagen Peptides

Directions

In a medium mixing bowl, combine the yogurt, collagen (optional), chia seeds, and cinnamon. Add a splash of unsweetened almond milk as needed to achieve desired consistency.

Mix well and refrigerate for at least 30 minutes. You can also do this overnight for additional jelling effects.

Top with strawberries and enjoy!

Salmon Flax Toast

Equipment Needed:

  • (1) Bread Loaf Pan
  • (2) Medium Mixing Bowls

Ingredients:

  • 1 2/3 Cups Ground Flax Seed
  • 2 ⅓ Tsps Baking Powder
  • 2/3 Tsp Sea Salt
  • 5 Eggs (Room Temp)
  • 1/3 Cup Water (Room Temp)
  • 1/4 Cup Avocado Oil
  • ¼ Cup Full Fat Plain Greek Yogurt or Cream Cheese
  • 8 Slices Lox Salmon

Entree Directions:

Preheat the oven to 350 degrees F. Grease the inside of a loaf pan or line it with parchment paper.

In a medium sized mixing bowl, mix together flax, baking powder, and sea salt.

In another bowl, beat eggs with a whisk for 30 – 60 seconds. Add water and avocado oil, mixing until combined.

Add wet ingredients to dry and stir until combined. Let the batter sit for 1-2 minutes to thicken slightly.

Pour batter into loaf pan and smooth out the top with a spoon. Bake for about 50 minutes, or until the top feels set and the loaf is browned.

Once cooked, let cool slightly. Once cooled, slice into 8 pieces.

Top with 1 tbsp smear of yogurt per slice.
Then add 2 pieces of salmon lox on top of yogurt. Option to add dill or any spices you wish for additional flavor. Serve!