I love to make egg bakes. They taste delicious and they contain my protein, veggies, and good healthy fats all in one. It gives the pep in the step I need and gets my day off to a great start! This is also a great dish for Sunday brunch!
1 tablespoon of coconut oil
1 medium onion, thinly sliced crosswise
10 large eggs
1 cup diced zucchini
1 cup spinach
1 cup mushrooms
2 cloves of garlic
1 tablespoons chopped fresh dill
Dash black pepper
6 ounces smoked wild caught Alaskan salmon, skin removed broken into pieces
*Optional ¾ cup goat cheese, crumbled
- Preheat the oven to 350°F and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with coconut oil or coconut oil spray.
- Heat a large skillet over medium heat, then add 1 tablespoon coconut oil and garlic. Add the zucchini, onions, mushrooms, spinach, and pepper. Cook and stir until the veggies are wilted and lightly browned.
- Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. Next add zucchini mixture to the eggs and stir until everything is well combined. Pour the mixture into the baking dish top with goat cheese. Bake for 30 to 35 minutes or until the center is set and not liquid. If it is runny in the middle cut casserole in squares and place back in the oven for 5 to 10 minutes.
Here is such an easy breakfast treat, midday snack, or after dinner treat that you and the family will love.
The best part is it takes 5 minutes to make.
1 banana peeled and cut into 1′ rounds
1/4 cup of raw cashews ( i use cashew pieces)
1/4 cup of unsweetened coconut flakes
1/4 cup of diced apple ( I used gala but you can use green or red)
1 tsp of cinnamon
1 – 2 tablespoons of nut butter ( I used almond)
1/2 – 3/4 cup of unsweetened almond milk or coconut milk
In a cereal bowl place cut banana, apple, coconut, cashews, almond butter, and cinnamon. Pour the milk over the cereal and mix until the almond butter is evenly distributed.
Grab a spoon and indulge!
Wondering what to do with those left over Easter eggs?
Well here is the perfect way to put those eggs to good use!
What goes better than bacon and eggs!!
2 large hard boiled egg, peeled and sliced
2 1/2 cups chopped asparagus
1/2 cup of cooked mushrooms
1/2 cup of diced yellow onion
2 slices cooked and crumbled bacon
1 tsp Dijon mustard
1 tsp of garlic powder
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch pepper, to taste
- Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and chop into pieces and set to the side.
- In a small frying pan place mushrooms and onions in with a tablespoon of grass-fed butter or coconut oil. Cook on medium for 5 to 10 minutes or until onions are translucent.
- In a small bowl mix the Dijon, oil, vinegar, garlic and a pinch of pepper.
- Arrange the asparagus on a plate, top with egg and bacon and mushroom mix.
- Last drizzle with the vinaigrette and toss
Spring is in the air and so are Easter Eggs!
So many eggs, but what to do with them all?
Have no Fear Fit Chic is here!
Ahtra Elnashar from KDLT and I teamed up to show you fun recipes that will leave you feeling eggcellenf.
Check out the video here and put those eggs to good use!
Easter Brunch brings family, friends, and food … Sometimes you want to do something a little different than ham for an Easter meal. Here is the perfect recipe that still keeps you in Easter spirit, but brings a new twist the whole family will be talking about!
Pancetta-Wrapped Pork Roast
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth (free-range)
1 1/2 cups dry white wine
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat the oven to 400 degrees F.
Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
This is Perfect for Easter Brunch, it is one that the whole family will love. It is also very pretty to look at too! This recipe will definitely have everyone talking at this year’s Easter festivities.
Ingredients – Serves 8
– 1 Cup almond flour
– 1/4 Cup olive oil
– 1/4 tsp baking soda
– 1/4 tsp sea salt
1 onion diced
1 cup of broccoli
1 cup of spinach
2 cloves of garlic
3 tablespoons of sun-dried tomatoes
3 cups of mushrooms
2 Tbsp of Chives (chopped)
1 Tbsp of olive oil
Optional – 2 Tbsp of Goat Cheese
1. Pre-heat oven to 375
2. In a small bowl mix together the crust ingredients
3. Spread the crust in a thin layer over the bottom of the baking dish and bake in the oven for 10 minutes – until crust is brown and hardened. Remove and set aside.
4. While crust is baking, heat 1 Tbsp of olive oil in a skillet and add the garlic and onions, once onions have browned add mushrooms, spinach, sun-dried tomatoes, broccoli, and chives until cooked through.
6. Set aside.
7. In a bowl, whisk together eggs
8. Pour the skillet mix into the bowl with the eggs and stir together.
9. Pour the egg mixture into the baking dish. If you’re using goat cheese, sprinkle it over the top of the eggs and it will blend in during baking.
10. Bake in the oven for about 45 minutes – or until the eggs are cooked (stick a fork in and if it comes out fairly dry, it’s finished).
This recipe is delicious and perfect for a family brunch, or luncheon.
These delicious treats take 5 minutes to make, taste delicious, and leave you healthy and happy!
2 scoops of chocolate protein powder
1 tablespoon almond flour
1 tablespoon of coconut flour
2 tablespoons of nut butter (I used almond butter)
2 tablespoons of coconut creamer
1 tsp of cinnamon
1 tablespoon of unsweetened coconut flakes
2 tablespoon of cacao chocolate chips
1 tablespoon of grade B Maple Syrup or Raw Honey
In a large bow mix flours, protein powder, cinnamon, coconut, and syrup.
Next add in creamer, nut butters, chocolate chips, If it is not soft and sticky add a dash more of creamer.
Roll into balls and place in tupperware and place in fridge or freezer.
Eat whenever you get that sweet tooth craving.
People’s biggest complaint about breakfast is there’s not enough time,
Here is a no excuse delicious recipe that will give you the taste you love with the results you love even more.
The best part is this only takes 1 minute!
1 T almond flour
1 1/2 T coconut flour
1 tsp lemon
1 T coconut palm sugar
1/2 tsp baking powder
1 large egg
3 T of vanilla coconut creamer ( you can use unsweetened coconut or almond milk too)
Drop lemon extract
Scoop of vanilla protein powder
dash of coconut creamer or nut milk to thin out
Drop of lemon extract