1 C frozen blueberries
1 handful = ~1 cup of organic baby spinach
1 heaping tsp of nut butter + extra for topping (I used Georgia Grinders Cinnamon Vanilla Pecan Peanut Nut Butter)
2 scoops of Vital Proteins Vanilla & Coconut Water Whey Protein Collagen
1/3 to 1/2 C full fat coconut milk (alternatively coconut water or almond milk)
dash of cardamom and cinnamon
Toppings: 1/4 C Forager Project Plain Yogurt, 1/4 C Purely Elizabeth Granola, that amazing nut butter, and a couple frozen blueberries
This is the perfect recipe for putting leftover potatoes to use! If you are anything like us, you roast up potatoes as part of your weekly meal rotation. Typically, we just reuse them as a side, throw them in an omelette, or add to a salad to beef it up. After enjoying some yummy egg bakes at Serious Biscuit over Easter weekend, we felt inspired to re-create this cast iron dish. This dish is sure to please for breakfast or dinner and easy to dress up with whatever you have on hand.
1/2 cup left over roasted and seasoned potatoes (mix of sweet and russet potatoes)
1 tsp ghee (or other oil)
sea salt and pepper
dash of red chili flakes
Toppings pictured above: 1/4 avocado, 1 tbsp mama's lil peppers, 1 tbsp Trader Joe's© Cowboy Caviar (corn and black bean salsa), 1 tbsp Forager Project® (or alternative non-dairy) yogurt mixed with 1 tsp Sriracha
1) In a small cast iron skillet (6 inch pictured here), melt ghee over medium heat and add potatoes. Sauté for 2-3 minutes until potatoes start to caramelize.
2) Crack eggs over the potatoes and season with salt, pepper, and chili flakes. Remove from stove top and place in oven under the broiler. Turn broiler to high and cook for an additional 4-5 minutes. Egg whites should be cooked and yolk partially cooked.
3) Remove from oven and dress that skillet up. Serve immediately.
Note: You can totally adapt this recipe to use butternut squash instead of potatoes. You can also use a large cast iron skillet and make this for a crowd. We did today and it was the perfect brunch for four.
12 oz package of ready to use butternut squash
(from Trader Joe's)
1 heaping tsp coconut oil
1/2 tsp cinnamon
dash of pink salt
Coyo Mixed Berry Coconut Yogurt
(or alternative non-dairy yogurt)
Toppings: Hemp hearts, flaxseed meal, almond butter,
raw manuka honey or other sweetener, and chopped nuts)
14 oz can garbanzo beans, rinsed thoroughly
1/2 C cacao powder
1/2 C unsalted almond butter
1/3 to 1/2 C maple syrup (alternatively honey or agave)
1 tsp vanilla extract
1/2 C chocolate chips (butterscotch, semi-sweet, or white chocolate chips)
All Breakfast Dairy Free Dairy-free Dessert Dinner Gluten Free Grain Free Grain-free Healthy Healthy Fries Juice Lactation Lunch Paleo Pregnancy Snack Snacks Sweet Potatoe Fries Vegan Vegetarian Whole30