Veggie and Egg Breakfast Bowl

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Breakfast bowls are the best!  They are healthy and easy to throw together, and they are tasty and filling, so they make for a perfect meal to start your day!  To create a breakfast bowl, you basically cook some veggies of your choice in a way that you choose, add another ingredient like cheese, plain yogurt, or lentils, and top it with an egg.  Easy peasy and delicious!

Like I said, you can choose whatever veggies you want to create your breakfast bowl.  This one consists of roasted sweet potato, spaghetti squash, and broccoli.  I then added in some shredded goat cheese and topped it with a soft yolked fried egg.  Delish, and it’s got some great health benefits thanks to all those healthy veggies!

broccoli

spaghetti squash

sweet potato

Uh, yeah, I’d say that all those health benefits make for a pretty great start to your day!

SPAGHETTI SQUASH, BROCCOLI, AND SWEET POTATO BREAKFAST BOWL

Ingredients (makes two servings):

  • 1 medium sweet potato, peeled and cut into bite size pieces
  • 1/2 small spaghetti squash, seeds taken out
  • 2 cups broccoli florets
  • Olive oil
  • garlic granules
  • 2 eggs
  • shredded cheese of your choice (optional)
  • sea salt and pepper for seasoning

Directions

1.) Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper.  Toss the sweet potato with a bit of olive oil and garlic granules.  Lightly spray the spaghetti squash with olive oil and sprinkle with garlic granules.  Place the prepared sweet potato and spaghetti squash on the prepared baking sheet leaving room for the broccoli, but don’t add the broccoli yet.  Bake the sweet potato and squash for 15 minutes at 400 degrees.

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2.) While the sweet potato and squash are baking, toss the broccoli florets in a bowl with a bit of olive oil and garlic granules.

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3.) After the sweet potato and squash have baked for 15 minutes, take the baking sheet out of the oven and add the prepared broccoli to it.  Put back in the oven and bake for an additional 25 minutes at 400 degrees.

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4.) While the veggies are baking, shred your cheese and set aside.  Heat a bit of olive oil in a frying pan.  Add the eggs and cook on each side for 1-2 minutes.  For a hard yolk, break the yolk.  For a soft yolk, take care not to break the yolk (ps…soft yolk = easier on digestion and more nutrients absorbed). Place on a plate until the veggies are done baking.

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5.) When the veggies are done, arrange them in a bowl along with the cheese, and sprinkle with a bit of sea salt and pepper.

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6.) Top with the eggs, and sprinkle a bit more sea salt and pepper on top of the egg (only a teensy tiny bit so as not to overwhelm)

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Ta-da!  A beautiful breakfast bowl that makes for a PERFECTLY DELICIOUS AND HEALTHY breakfast!  Enjoy! 🙂

Loaded Carrot and Apple Muffins

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So, I’m sure you’ve heard of loaded baked potatoes, but what about a loaded muffin?  Oh. My. Gosh. Guys!  This muffin is SO SO yummy, and it is beyond loaded with gobs and gobs of good-for-you ingredients that make it into a perfect way to start your day.

Seriously, when I say it’s loaded, I am so serious!  Of course, there are the apples and carrots (yep, carrots, I was even able to sneak a veggie in there), and these two ingredients alone provide tons of nutrition and are loaded with health benefits.

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And that’s just the tip of the iceberg!  These guys also have walnuts, raisins, coconut flakes, coconut oil…see?  When I say loaded, I mean LOADED with goodies!  Another bonus?  They are super easy to make, and they make your house smell fabulous while they are baking!  Oh, and did I mention that they are gluten free?  Whaaaaat?  Um, yeah, so what are we waiting for?  Let’s get to the recipe!

LOADED CARROT AND APPLE MUFFINS

Ingredients

  • 1 3/4 cups oat flour (gluten free)
  • 1 Tbsp. Baking Powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. sea salt
  • 1/2 cup raw honey
  • 3/4 cup applesauce
  • 1/2 cup melted coconut oil
  • 1 Tbsp. alcohol free vanilla
  • 1 apple shredded
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts

Directions

1.) Preheat the oven to 400 degrees, and grease a 12 muffin muffin tin with coconut oil.  In a large mixing bowl, mix together the oat flour, baking powder, baking soda, cinnamon, ginger, and sea salt.

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2.) Add the honey, applesauce, coconut oil, vanilla, and shredded apple.  Stir to mix well.

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3.) Fold in the carrots, raisins, coconut flakes, and walnuts.  Stir to mix well.

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4.) Fill the prepared muffin tin evenly with the batter.  Bake in the oven at 400 degrees for 10 minutes.  Reduce the heat to 350 degrees and bake for an additional 10-15 minutes, or until a toothpick in the center of a muffin comes out clean.

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5.) Allow to cool in the muffin tin for about 5 minutes, then remove the muffins and allow to cool to desired temperature before serving.

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So yummy and loaded with nutrition!  Seriously makes for the perfect breakfast!

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Enjoy! 🙂