Spaghetti Squash and Kale Quiche

INGREDIENTS:
2 cups cooked spaghetti squash

2 egg whites

1 cup chopped kale

2 tablespoons parmesan cheese

salt, pepper and garlic powder to taste

DIRECTIONS:
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Spray a non-stick muffin tin with organic cooking spray. Pour mixture evenly into muffin tins (makes 6). Bake for 20-25 minutes until set. Enjoy!

Avacado Boats

This recipe could be such a beautiful breakfast and it will be perfect for lunch as well . I could eat avocados every day and with an egg baked in to them.

Total Time: 5 min
Yield: 1 serving (8-10 oz)

INGREDIENTS:
1/2 avacado
1 egg
Fleur de Sel

DIRECTIONS:
Split the avocado in half and scoop out a little of the center. Crack an egg in the center and bake for 20 minutes. Sprinkle with fleur de sel and ENJOY! (I like it with a frisee salad dressed with a lot of lemon and a drizzle of Sriracha.)

Warm Shredded Brussels Sprouts Salad

INGREDIENTS:
Brussels sprouts
2 teaspoons olive oil
vegetable stock
pinch of salt
fresh black pepper
fresh lemon juice
1 tablespoon Pecorino Romano cheese
1 tablespoon toasted pine nuts
1 tablespoon raisins

DIRECTIONS:
Sauté shredded Brussels sprouts in 2 teaspoons olive oil until slightly browned. Add splash of low-sodium vegetable stock to deglaze pan. Take off heat; add a pinch of kosher salt, fresh black pepper, squeeze of fresh lemon juice and 1 tablespoon grated Pecorino Romano cheese and toss. Top with 1 tablespoon toasted pine nuts and 1 tablespoon raisins.

Almond Gluten Free-Pancakes

INGREDIENTS:
1/4 cup almond meal
2 egg whites
1/4 mashed banana
cinnamon
vanilla
1 tablespoon low fat milk

DIRECTIONS:
Combine all ingredients in a bowl. Spray a non-stick pan with organic cooking spray. Pour batter into pan and let it set. Once the edges bubble, flip over and continue to cook another1-2 minutes. Enjoy!

Spaghetti Squash Pancakes

INGREDIENTS:
Spaghetti squash
1 egg
1 ½ tbsp coconut flour
Salt
Pepper
Garlic powder
Paprika

DIRECTIONS:
Mix 2 cups cooked spaghetti squash with 1 egg, 1 1/2 tbsp coconut flour (or use flour of choice). Season to taste with salt, pepper, garlic powder and paprika. Make patties and cook in hot non-stick pan, with olive oil spray, about 4 minutes on each side.

Egg Muffin Cups

INGREDIENTS:
5 eggs
Milk
Broccoli
Skim mozzarella cheese

DIRECTIONS:
Beat 5 egg whites plus 2-3 yolks, with a splash of milk. Spray muffin tin. Chop broccoli, and add to the bottom of the tin. Add 1 tbsp part skim mozzarella cheese, and then pour egg mixture on top. Bake in a 350-degree oven for 20 minutes.

Also try different combinations of vegetables and cheese.

Energy Bites

A quick, healty snack – great at home or on the go!

Total Time: 30 minutes
Yield: 4 servings

INGREDIENTS:

1 cup old fashioned oats
1/2 cup unsweetened coconut
1/2 cup natural PB
1/3 cup chia
1/4 cup honey
1/4 cup dark chocolate chips
Sprinkle of cinnamon
1 tsp vanilla

DIRECTIONS:
Stir together and refrigerate about 1 hour. Roll into balls. Store in an air-tight container.

Green Soup

INGREDIENTS:
1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Vegetable stock (low sodium as needed)
Sea salt and ground pepper, to taste

DIRECTIONS:
Add olive oil to a dutch oven or soup pot. Cook onion and garlic until transluscent. Add remaining ingredients and bring to a boil. Bring to a simmer and cover until vegetables are soft. Add additional stock as needed to reach desired consistency. Puree with a hand mixer or carefully in a blender (allow soup to cool before blending).

Zucchini Noodles and Gluten-Free Meatballs

INGREDIENTS:
1 lb organic grass fed ground lean beef
1 tsp dried parsley
1 tsp dried basil
1/2 tsp garlic powder
1 organic egg
1/4 cup ground flax seeds
1 cup chopped kale, finely chopped, ribs removed
Salt and pepper to taste
1/2 cup grated Parmesan

DIRECTIONS:
Mix all ingredients together. Form into small meatballs using a tablespoon and transfer to a parchment lined baking sheet. Put into preheated oven at 350 degrees for 20 minutes or until cooked. Add to a skillet with your favorite tomato sauce and simmer in the sauce.

Spaghetti:
Spiralize 3 zucchinis
1/2 red onion, thinly sliced
Sauté in 1 tbsp olive oil