If you're watching your carbs but want a filling, satisfying breakfast, this recipe will do the trick.
Fill a shallow pan with at least 3 inches of water. Add the white vinegar; bring the water to a boil and then reduce to a simmer.
Equally divide the microgreens among 4 small plates. Squeeze a touch of lemon juice on each pile of greens.
Lay 2 ounces of the smoked salmon on top of the greens.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut into thin slices. Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.
Crack an egg into a small prep bowl. Carefully slip the egg from the prep bowl into the poaching water. With a spoon, nudge the egg white together so the egg remains as close together as possible. Repeat this for the remaining 3 eggs.
Cover the pan with a tight-fitting lid and turn off the heat. Let the eggs cook for 3 to 4 minutes, then carefully remove each egg with a slotted spoon, letting any excess water drip off. Transfer the egg to the top of the avocado and smoked salmon.
Season with salt and pepper, and serve immediately.
Prep time: 10 minutes
Cook time: 5 minutes
Yields: 4 servings
Ingredients for Dressing:
Combine ingredients above and stir to mix. Combine with salad combo below.
First, wash and loosely chop the head of cauliflower and prep it to go into a food processor with a grater attachment. Shred it to rice sized pieces. If you don’t have a food processor you can chop the cauliflower into small rice sized bits (this may take a little longer).
Heat the olive oil in a large skillet. Toss in the onions and cook until translucent, about 3-5 minutes. Add the garlic, cooking until golden.
Then, add in the cauliflower “rice”. Cook for a couple of minutes to combine then add 2 cups of vegetable stock. Keep on medium heat and cover. Cook until cauliflower is soft but not mushy. By this time, most of the liquid should be absorbed (I had to drain a little stock out of mine so it wasn’t soupy). Stir in mushrooms and spinach, a little at a time to combine. Heat thoroughly so spinach wilts.
Serve topped with a sprinkle of Parmesan and a pinch of salt-if needed.
Chia Chocolate Almond Pudding
Combine milk, honey, almond butter, vanilla and cocoa powder in a bowl and blend with a hand mixer (or blender). Whisk in 2 Tbs of Chia seeds. Let it sit for 15 minutes and whisk briskly again to break up an chia chunks and refrigerate for 3 hours before serving.
Chia will expand to make a delicious pudding. Serve with your choice of healthy toppings: sliced bananas, shredded coconut, almond slices. The possibilities are endless.
Of all the recipes we have shared on our blog, this one comes the closest in taste to the wheat-containing original to satisfy even the most demanding wheat-lover’s craving.
Makes 8 to 10 servings:
Turkey Avocado Wraps
Here’s one of hundreds of ways to use flaxseed wraps for a tasty and filling breakfast, lunch or dinner. As an alternative to making this with a sauce, spread a thin layer of hummus or pesto on the wrap before adding the other ingredients.
Makes 1 serving:
*If you do not want to make your own wraps, you may substitute an organic wrap or tortilla. Gluten Free and Paleo wraps are available in many grocery stores. Fresh made tortillas are available at most Mexican grocery stores.
Dark Chocolate Tofu Mousse
You will be hard-pressed to tell this dessert from a conventional mousse and it provides a generous quantity of the healthy flavonoids that cocoa products are coming to be recognized for. For anyone with a soy sensitivity, substitute 2 cups (16 ounces) plain Greek yogurt for both the tofu and soymilk combined.
Makes 4 servings:
Egg and Pesto Breakfast Wrap
Struggle to manage a healthy breakfast in the morning? This delicious wrap can be prepared the evening before and refrigerated overnight as a convenient and filling breakfast.
Makes 1 serving:
These “breaded” wheat-free crab cakes are incredibly easy to prepare. If served with tartar sauce or other compatible sauce, and spinach or green leafy lettuce, this dish can easily serve as a main course.
Makes 4 servings:
Like most recipes made with healthy non-wheat ingredients, these muffins will be a bit coarser in texture than those made with wheat flour. Banana, a fruit known for its high carbohydrate content, gives the muffins some of its sweetness, but because it is distributed among 10 muffins, your carbohydrate exposure is kept to a minimum. Blueberries can be replaced by equivalent quantities of raspberries, cranberries, or other berries.
Makes 10 to 12 muffins:
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