Breakfast All Day!
Energy Bites
Basic Green Smoothie
To-Faux Quiche
Energy Bites
Serving size 1 Bite 120 cal Protein: 3 g Carbs: 19 g Fat: 4 gIngredients
- 1 C Old Fashioned Oats
- ⅔ C Unsweetened Coconut , toasted
- ½ C Pumpkin Seed Butter Plus 2-3 Tbsp Coconut Oil (omit for other kinds of Nut Butters)
- ¼ C Flax Seed
- ¼ C Hemp
- ¼ C Honey
- Vanilla Extract
- Chai Masala
- Sea Salt
Directions
- Mix all ingredients together. Refrigerate for up to 2 hours and scoop into balls. This recipe makes approximately 25 1” balls.
- There are infinite versions of these bites –different nut butters, sweeteners, spices, and even chocolate can be added in a variety of ways!
Basic Green Smoothie
Serving size 8 oz 86 cal Protein: 4 g Carbs: 11 g Fat: 3 gIngredients
- 2-3 C Greens
- ½ Banana or ½ C (6-8) Frozen Cherries
- ½ C Almond Milk or Coconut Water
- 1 Tbsp Hemp or Flax Seed
- Vanilla Extract
- Sea Salt
Directions
- Blend all ingredients together and serve.
- Low to No Calorie Flavor Boosters: Fresh Herbs, Chili peppers, Fresh or Pickled Ginger, Fresh Garlic, Extracts (Vanilla, Almond, other), Spices (Chai Masala, Cinnamon, Nutmeg, and so many others), Cocoa Powder, Coffee/Espresso, Citrus Zest. Even ICE can completely change the flavor of your smoothie.
To-Faux Quiche
Serving size 1/8 248 cal Protein: 12 g Carbs: 18 g Fat: 16 gIngredients
- 1 Tbsp Olive Oil
- 1 Leek , or yellow onion diced
- 3 Cloves Garlic , minced
- 1 Lb Cremini Mushrooms, sliced
- 1 Tbsp Olive Oil
- 2 C Spinach
- 1 Block (14 oz) Tofu
- ½ C Basil , finely chopped
- ½ C Oil Packed Sun Dried Tomatoes
- 2 Tbsp Nutritional Yeast
- 1 Tsp Oregano
- Sea Salt & Pepper
- 1 Tbsp Olive Oil
- 1 C Frozen Hash Browns
- ½ C Chives , finely chopped
Directions
- PreHeat Oven to250F.Cut tomatoes in half and place on parchment lined baking sheet. Drizzle with EVOO, garlic, salt & pepper. Bake 3-4 hours (depends upon size of tomatoes) until most moisture is evaporated. Set Aside.Adjust Oven to 375F.
- In cast iron pan over medium heat, add oil. When hot, add onions and garlic and cook until soft and fragrant. Add mushrooms, salt & pepper and cook until most of the water cooks off the mushrooms (appx 10-12 minutes). Set aside.In same cast iron panover medium heat, add oil. When hot, add spinach and cook until soft and fragrant. Set aside.
- Break apart Tofu into 4 pieces and add to food processor. Blend until smooth. Add a splash of almond milk if it remains chunky.Stir inbasil, sun-dried tomatoes, nutritional yeast, oregano, salt & pepper. Combine with mushrooms and spinach. Set aside.
- In same same cast iron pan, brush pan with EVOO. Press seasoned Hash Browns intopan. Cook until crispy on the bottom. Transfer to oven andbake until golden and crispy(appx 15 minutes). Remove from oven and allow to cool.Add Tofu Mixture into potato crust. Smooth out and top with more oven-dried tomatoes.Adjust seasoning, if needed, and place back in the oven.
- Bake quiche, uncovered, for 33-37 minutes, or until quiche is firm to the touch. Remove from oven, allow to cool for 15-20 prior to serving.
