avocado 2 Eggs sea salt & pepper Cut avocado in half, remove pit. If necessary scoop out some avocado to make room for egg. Crack eggs into a bowl. Place yolk and some egg white (with a spoon) into the avocado’s hole. Bake in oven on 425 for 13-15 minutes. photo and recipe by bravoforpaleo.com
Peanut Butter Banana Smoothie
1 large banana, peeled [frozen, if desired] 1 cup ice cubes 1/2 cup almond milk 1/4 cup Greek yogurt 1 heaping Tbsp. peanut butter 1/2 tsp. vanilla extract In a blender, combine all ingredients. Blend until smooth, and serve immediately. photo and recipe by gimmesomeoven.com
Avocado Toast
adapted from recipe by missbuttercup.com 2 ripe avocados fresh bread lemon sea salt paprika extra virgin olive oil (optional) After you pit and scoop out the avocados, mash them in a bowl, add about a teaspoon of salt, and the juice of 1/2 a lemon. Continue to mash until the avocados are smooth and creamy….
Rosemary Roasted Almonds
2 cups whole almonds 1 tablespoon olive oil 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon chili powder 3/4 teaspoon kosher salt dash of ground red pepper Preheat oven to 325°. Line a large baking sheet with a silicone baking mat, parchment paper, or foil. Set aside. Combine all ingredients in a medium bowl…
Confetti Kale Salad
4-6 leaves curly kale 1/2 cup olive oil 1/4 head purple cabbage 1 cup yellow bell pepper, diced 2 tablespoons red onion 1 tablespoon agave 1 tablespoon dijon mustard 1/2 lemon juiced 1 teaspoon sea salt 1/2 teaspoon black pepper 1 teaspoon garlic powder Wash and dry kale. Strip leaves from stem and rip into…
Power Packed Quinoa Bowl
1/4 cup quinoa, cooked 1/2 Roma tomato, diced 1/4 kidney or black beans 1/4 cup bell pepper, diced 4 ounces tempeh 1/4 avocado, sliced 1 teaspoon chili powder 1 teaspoon cinnamon 1 teaspoon cayenne powder Spray a medium skillet with non-stick spray. Cook tempeh thoroughly until heated through and lightly browned. Add tomatoes and peppers…
Kale Chips & Guacamole
bunch of kale 1 tablespoon olive oil dash of sea salt Preheat oven to 325 degrees. Wash and thoroughly dry kale. Break into chip-sized pieces of desired size. Toss the kale with the olive oil, salt, and pepper in a large bowl then lay flat on the prepared baking sheets so that the leaves aren’t overlapping….
Sweet Potato & Beet Chips
2 large sweet potatoes 4 large beets 1/4 cup EVOO 1 tablespoon sea salt Wash and dry veggies. Use a mandolin to cut very thin, round pieces of sweet potatoes and collect in a large serving bowl. Do the same for the beets. Place in a separate bowl as beets will stain. Pour olive oil…
Colada Smoothie
adapted from recipe by toneitup.com 1/2 cup coconut meat 1/2 cup coconut water 3/4 cup pineapple 1 teaspoon agave or honey 1 teaspoon lime juice 1/4 inch peeled ginger knob 1/4 cup ice Blend all ingredients until mixed well. Protein powder can be added for an extra boost. Just increase ice to 1/2 cup and coconut…
Peach Pecan Quinoa Salad
adapted from recipe by toneitup.com 1 peach, sliced 1 cup spinach 1/4 pecans [or walnuts if it’s all you have on hand like me] 1/4 cup quinoa, cooked Combine ingredients in a bowl and toss thoroughly. *Mix 1 teaspoon of sesame oil, juice from one lemon, and a pinch of black pepper to use for dressing.
Quick & Spicy Pita
adapted from recipe by toneitup.com 2 ounces tempeh or 2 tablespoons hummus 1 teaspoon dijon mustard [or spicy mustard if preferred] 1/2 whole wheat pita wrap 1/2 Roma tomato 1/2 cup spinach Mix tempeh [or hummus] with mustard. Fill pita with mixture and remaining ingredients.
Sweet Potato Breakfast Cookies
adapted from recipe by toneitup.com 1/2 cup sweet potato puree [1 whole sweet potato roasted in over for 40 minutes] 1/2 cup peanut butter 1/2 cup agave or honey 2 tablespoons GF flour 1/4 cup flax meal in 3/4 cup water mixed up together first [egg replacement, so let sit a few minutes to thicken] 1…
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