Easy Feta Kale Eggs Florentine, recipe provided below (adapted from Well Plated)
- 2 slices English Muffin Bread, sourdough bread, multigrain bread, or English muffin, for serving
- 3 teaspoons olive oil, divided
- 3 cups chopped kale, stems removed
- 1 teaspoon minced garlic (2 cloves)
- 1/8 teaspoon salt, plus additional for seasoning
- 1/8 teaspoon pepper, plus additional for seasoning
- 1/8 teaspoon red pepper flakes
- 2 large eggs
- 2 ounces feta cheese, crumbled
- Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
- Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
- In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
- To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.
Healthy Homemade Granola Parfait, recipe provided below (adapted from Yummy Healthy Easy)
- 6 c. uncooked old fashioned oats
- 2 c. sliced almonds
- 1 c. shredded coconut
- 1 c. roasted and salted sunflower seeds
- 1 Tbsp. flaxseed (or more if you like it!)
- 1 Tbsp. wheat germ (or more if you like it!)
- ½ c. coconut oil, melted
- 1 c. honey
- Greek yogurt
- strawberries, sliced
- chopped dark chocolate, optional (I used chopped dark chocolate chips)
- Mix first six ingredients in a large mixing bowl.
- Melt your coconut oil in a small bowl in the microwave (about 30 seconds to 1 minute). Add the honey and mix. Pour over oat mixture and stir.
- Pour on a cookie sheet and spread into an even layer.
- Bake at 325 degrees for about 15 minutes, then stir it and let bake for another 10-15 minutes, until golden brown. (Your kitchen is going to smell SO GOOD!!)
- Let granola cool. Store in an airtight container. (FYI - makes many servings of granola)
- When ready to assemble, place yogurt in bottom of glass. Add a layer of granola, then chopped dark chocolate, then berries and repeat. Dig in and enjoy!
Chocolate Peanut Butter Smoothie Bowl, recipe provided below (adapted from Simple Vegan Blog)
- ½ cup rice milk (125 ml)
- 4 bananas (2 of them were frozen)
- 2 tbsp peanut butter
- 8 tbsp carob powder or unsweetened cocoa powder
- 8 dates
- Place all the ingredients in a blender and blend until smooth. If your blender isn't powerful, you can use only regular bananas or just blend the rest of the ingredients before adding the chopped frozen bananas.
- Add your favorite toppings. I added a sliced banana, shredded coconut, chopped dark chocolate, peanuts and sesame seeds.
- 1 Thomas’ Everything Bagel Thin
- ¾ cup egg whites
- 10-15 fresh spinach leaves
- 1 wedge Laughing Cow Herb & Garlic Cheese
- 2 slices tomato
- 2-4 slices avocado
- kosher salt
- Cholula hot sauce
- Toast bagel thin in the toaster or toaster oven. In a small bowl (I used disposable bowls at the office) add egg whites and spinach leaves, season with kosher salt. Place in microwave for 1 minute 30 seconds, keeping an eye on the eggs so they don’t overflow.
- Smear wedge of cheese on toasted bagel thin and add slices of tomato. Spoon egg out of bowl in a single patty and place on top of cheese and tomato, top with avocado. Season with more salt and hot sauce if desired.
Green Smoothie Bowl, recipe provided below (adapted from Kitchen Confidante)
- For the Green Smoothie Bowl:
- 1/4 cup kefir
- 1/2 ripe banana
- 1 cup fresh baby spinach
- 1/4 cup frozen mango
- 1/4 cup frozen pineapples
- For the Toppings:
- sliced bananas
- sliced kiwis
- shredded coconut
- chia seeds
- In a blender, add the keffir, banana, spinach, mango and pineapple, in that order. Blend on low speed until the mixture is thick and creamy. You may have to tamp it down to help it blend evenly. Transfer to a bowl and let it set in the freezer while you prepare your toppings.
- To serve, top with bananas, kiwis, coconut, chia seeds, and a good drizzle of honey. Enjoy immediately.
Smoked Salmon & Avocado Egg Sandwich, recipe provided below (adapted from Once Upon a Cutting Board)
- 1 tablespoon white vinegar
- 2 large eggs
- 2 slices whole grain rye bread, toasted
- 2 handfuls baby arugula
- Salt and pepper
- 1 ripe avocado, sliced
- 1.5 to 2 oz thinly sliced smoked salmon
- To poach your eggs, heat a few inches of water in a wide saucepan. Add a splash of white vinegar (this will help the egg whites stay together). Crack your two eggs into separate small dishes. When the water is just at the point of starting to simmer (but bubbles are not breaking the surface yet), gently slide the eggs into the water. Use a spoon to nudge the egg whites closer to the yolk, turn off the heat, and let cook, covered, for 3-4 minutes. Gently remove eggs with a slotted spoon. Smitten Kitchen and Simply Recipes both have great tutorials on poaching eggs if it's your first time!
- To prepare sandwiches, add arugula and avocado to toasted bread slices, season with salt and pepper, top with smoked salmon and poached egg. Feel free to add some chopped dill, capers, and/or red onion if you like! Eat immediately while egg is still warm.