The Most Refreshing Avocado Smoothie

I am a creature of habit.

So when I change up those habits, it’s a big deal!

For the longest time, those that follow along know I have had a slice of toasted Ezekiel bread with greek yogurt and strawberries on top for breakfast.

But then one day I created this gem, and since I have had this smoothie nearly everyday! It’s beyond refreshing, smooth, and creamy. Additionally, it fills me up for those first couple hours starting off long nursing shifts, and the healthy fats give me all the brain power (I also love pairing this with my oatmeal protein PB breakfast cookies, which I will share soon!).

My sister was super skeptical if she would like this when she visited, but she absolutely loved it. After a day or two she was also craving them! I promised her and a couple others I would share the recipe soon. And per everything I share- it’s so easy!

Grocery List:

  • 1/2 Avocado
  • 1/2 of 5.3 oz Toasted Coconut Vanilla yogurt (Dannon) container or 3 TBSP of plain greek yogurt
  • 2 oz. coconut water
  • 2 oz. milk of choice (I use cashew or an almond/coconut blend)
  • 1 packet Stevia
  • 4-5 ice cubes

Directions:

  1. Put it all in a blender (or Ninja), and blend that sun of a gun.
  2. Enjoy!

Nutrition:

Calories: 181

Fat: 11g

Potassium: 572.5

Carbs: 14g

Sugars: 7g

Protein: 8g

Enjoy!

xo ❤

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Avoca-JOES. Vegan Sloppy-Joes in Delicious Avocados!

Sloppy joes for many are associated with their childhood- the carefree days of summer, family BBQs, and just the “good times”. And really, who doesn’t love a good joe? Welllllll… I have a delicious, healthy, vegan recipe for you that will throw ya back to those times, but at the same time will fuel your health. A joe? And a healthy joe? I am avOKAY with that! Annnd this is carnivore husband tested + tried. Verdict: He LOVED them!

Grocery List:

  • 6 Avocados
  • Two 15 oz. cans (or 4 cups) of rinsed and dried cooked chickpeas
  • 1 teaspoon olive oil
  • 1/3 medium red onion,diced
  • 2 garlic cloves, minced
  • 1/2 green bell pepper, minced
  • 1 15-oz. can unsalted tomatoes with liquid
  • 1/4 cup tomato paste
  • 3 TBSP low sodium soy sauce
  • 1.5 TBSP Sriracha (omit if you don’t care for too much spice)
  • 1 TBSP all natural maple syrup
  • 2 tsp. oregano
  • 1 1/2 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. dried thyme
  • Plain vegan yogurt (or plain greek yogurt if you are OK with straying from the 100% veg.)

Directions:

  1. Chill avocados in refrigerator (trust me- they are much better cool than room temp.) for a few hours.
  2. Cut in half & de-pit the avocados, and scoop out about 1/4″ of the center
  3. Dice garlic, mince red pepper and onion
  4. In a mixing bowl, mash chickpeas with clean hands or a fork into small chunks, set aside. (If you notice the skins falling off the chickpeas, just go ahead and pull them out of the mix & discard).
  5. Heat the olive oil in a large sauce pan over medium heat.
  6. Add the onion and garlic and sauté until the onions are translucent/garlic is fragrant.
  7. Add the bell pepper and mashed chickpeas; sauté for about two minutes
  8. Add the tomatoes, tomato paste, soy sauce, Sriracha if desired, syrup, oregano, cumin, paprika, thyme, a touch of salt and pepper; simmer, stirring for about 15 minutes until heated through and thickened. (If it starts to stick too much, turn down heat a touch and add a little water to deglaze the pan).
  9. Scoop heaping 1/4 cup chickpea mix into avocados
  10. Serve immediately with 1/4 cup yogurt of choice!
  11. Bon appetite!

**Feel free to add the “joes” to a plain bun or butter lettuce wraps if you aren’t an avid-avo fan!

Nutritional Facts per 1/2 stuffed avocado: (makes about 12 halves).

Calories: 213

Fat: 10g

Carbs: 25g

Sugar: 4g

Protein: 7g

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xo ❤

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Nutrient and Flavor-Packed Sweet Potato

Happy Tuesday! I finally have some time to post one of my all-time FAVORITE recipes!!! I went through a stage where I think I ate this every night for dinner for almost two weeks straight. AKA it is CRAVE-WORTHY and delicious with 20 g of protein, healthy fats, complex carbs, and it’s vegetarian! Also- it’s basically one giant multi-vitamin-all the health packed into one tasty meal! This recipe is written as a single servings, so for however many people you are feeding, just multiply it! And you know me, it’s ridiculously easy to make.

Grocery List

1 Sweet potato of choice (purple is my favorite)

1/2 C Meatless crumbles (Lightlife, Morning Star, Boca are all great brands)

1/4 C Daiya cheddar cheese shreds

1/4 C yogurt of choice (to keep entirely vegan do plain Silk yogurt). I personally like Chobani or Siggi’s!

1/3 Avocado, sliced (HINT: keep the pit inside the avocado to preserve freshness while you store the leftover)

Chives to top

Directions

  1. Bake the sweet potato:
    • Oven: Preheat oven to 400F, pierce sweet potato all around with a fork, bake about 45 minutes-1 hour.
    • Microwave: Pierce sweet potato and place in a microwave safe dish with 1/2 cup of water. Cook 6 minutes, then flip (with a fork, it will be incredibly hot) and cook for an additional six minutes.
    • While the sweet potato is baking, move to step 2
  2. In a small pan over medium heat, add meatless crumbles and cheese. **Cheese withstands high temperatures. Stir in the pan until meat is fully cooked- about 4 minutes.
  3. Cut your sweet potato in half and stuff with meatless crumbles/cheese mixture and top with yogurt/chives/avocado

THAT’S IT!

Nutrition

Calories: 389

Fat: 15.5 (great source of mono/polyunsaturated fats)

Carbs: 44

Fiber: 11.2g

Sugars: 7.3g

Protein: 20g

**Great source of vitamin A and iron

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ENJOY!

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Loaded Vegan Nachos & Lightlife Winner Announced!

Today I am announcing the winner of the LightLife Giveaway!!!! Drum roll…..Congratulations to Melissa V! You have some delicious Lightlife and Nasoya free product coupons coming your way! Thank you to everyone who participated 🙂

So about that recipe… You know how some healthy food substitutes are “good enough”, but just not quite the same? Hold all presumptions about these loaded vegan nachos. I made these for the Super Bowl party I went to yesterday, and not only were they gobbled up in no time, but people were shocked that they were vegan. Something I loved about them is I just kept eating them without feeling weighed down- that’s the beauty of veggie-based eats!

So without further adieu, I present Loaded Vegan Nachos: **Adopted based on Lightlife Recipes

Grocery List

1 large bag Tortilla chips of choice (I used Simply Balanced Organic white corn tortilla chips with black bean and flaxseed)

1 can fat-free refried beans

2 Cup Lightlife  Smart Ground Crumbles

1.5 Cup Low sodium black beans, rinsed and drained

1 Cup corn

1 Cup Daiya cheddar flavor shreds

1 Cup Daiya pepper jack shreds

1 jalapeño pepper, thinly sliced

1/4 cup green onion

A couple cilantro sprigs

1.5 Cup pico de gallo (optional)

Directions

  1. Heat oven to 400F.
  2. Place one layer of chips on the bottom of a 9×13 or 10x15x1 pan (usually uses about half the bag)
  3. Layer with refried beans (place dollops of beans around the chips and then use spatula to spread across the chips).
  4. Continue to layer with LightLife Smart Ground, black beans, corn, cheese, and jalapeños.
  5. Transfer pan to oven and bake until cheese is melted. About 20 minutes. **Daiya cheese doesn’t have the appearance of melting- but it tastes melted when you eat it!
  6. Top with green onions and cilantro and leave a bowl of pico de gallo to the side as an optional add on!
  7. Place the rest of the chips in a bowl next to the dip
  8. Enjoy the best loaded vegan nachos of your life!

Nutrition

per 1 serving: 12 servings total

Calories: 244

Fat: 7.9g (only 1.5g saturated)

Carbs: 30g

Protein: 11g

Sugars: 2g

Fiber: 6.6g

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The Daniel Fast: A Quick lil’ Guide

Hey guys! Considering it’s the twelfth of January, it’s probably time for a recap. Honestly, not too much has been going on. Just settling in after the holidays, a lot of applying for jobs and hiring events (for DJ and I), cleaning out house, and cooking.

Our church is participating in the Twenty-One Day Daniel Fast, and I was all unsure about if I should even mention that here because, you know,…. (Matthew 6:16-18), but since we are doing this as a church I think a lot of these food ideas can help someone looking for ways to recreate meals using DF ingredients. We also have created new meals that are actually pretty doggone delicious, so I wanted to record them for future reference! Fasting is a very personal conviction, so the purpose of this post is not to make any kind of statement about fasting, but simply to share some ideas with those who may be doing the fast (or just others who want to consider some new healthy ideas!!!) Everyone does the fast differently too, so some of these items may need to be tweaked based on what parameters you have established for yourself! Did I make enough disclaimers and use the word “fast” enough in one paragraph?! 😉

On the first day of the fast we had zero food in the fridge and everything in the pantry was not “fast approved” so this required a fun little trip to Whole Foods!

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The Daniel Fast Approved List

from TheUltimateDanielFast

    • All fruit – fresh, frozen, dried, juiced, or canned.
    • All vegetables – fresh, frozen, dried, juiced, or canned.
    • All whole grains – amaranth, barley, brown rice, oats, quinoa, millet, and whole wheat.
    • All nuts & seeds – almonds, cashews, macadamia nuts, peanuts, pecans, pine nuts, walnuts, pumpkin seeds, sesame seeds, and sunflower seeds; unsweetened almond milk. Nut butters are also included.
    • All legumes – canned or dried; black beans, black eyed peas, cannellini beans, garbanzo beans (chickpeas), great northern beans, kidney beans, lentils, pinto beans, and split peas.
    • All quality oils – avocado, coconut, grapeseed, olive, peanut, sesame, and walnut.
    • Beverages– distilled water, filtered water, and spring water.
    • Other – unsweetened almond milk, coconut milk, rice milk, or soy milk; herbs, spices, salt, pepper, unsweetened coconut flakes, seasonings, Bragg’s Liquid Aminos, soy products, and tofu.

    Foods to Avoid on the Daniel Fast

    • All meat & animal products – bacon, beef, buffalo, eggs, fish, lamb, poultry, and pork.
    • All dairy products – butter, cheese, cream, milk, and yogurt.
    • All sweeteners – agave nectar, artificial sweeteners, brown rice syrup, cane juice, honey, molasses, raw sugar, syrups, stevia, and sugar.
    • All leavened bread & yeast – baked goods and Ezekiel bread (if it contains yeast and honey).
    • All refined & processed food products – artificial flavorings, chemicals, food additives, preservatives, white flour, and white rice.
    • All deep-fried foods – corn chips, French fries, and potato chips.
    • All solid fats – lard, margarine, and shortening.
    • Beverages – alcohol, carbonated drinks, coffee, energy drinks, herbal tea, and regular tea

Personal Recommendations/Tips:

  • Hummus (look at long label ingredients to make sure there are no additives) is a MUST or make it from scratch!
  • PEANUT BUTTER- find an organic, unsweetened peanut butter like MaraNatha
  • Evoke Athlete Fuel Organic Muesli
  • 90 Second Brown Rice packs from 365- make sure there are no additives
  • Try a variety of potatoes! Small, sweet, regular, purple!
  • Get a combination of frozen fruit and fresh fruit. Frozen fruit is great to make mixes for “sorbet” and as a sweet treat for dessert.
  • Stock up on a variety of nuts & organic raisins or unsweetened dried cranberries to make your own trail-mix- we love pumpkin seeds, cashews, peanuts, pepitas, slivered almonds, and raisins for ours!
  • Whole grains: Quinoa, Farro, and Rice will add bulk to any meal! Get a variety and make it in bulk to eat for a couple of days.
  • Lemon juice makes a wonderful “dressing” for a salad when mixed with olive oil.
  • Bragg’s liquid aminos might sound scary… but it is a GREAT substitute for soy sauce and it’s great to cook tofu in.
  • When picking out tofu- go for the extra firm. (Firm is okay for tofu scrambles though). Before using it, wrap it in a towel, put it on a plate and put a heavy object on top (I actually use a giant nursing textbook!) and let it sit in the fridge for an hour. This helps get rid of the moisture and create a super dense, meat-like consistency.
  • Let me introduce you to Bob Mill. He is your best friend. Stock up on corn grits as substitutes to bake and “bread” food with.
  • Salsa!!! Make sure it doesn’t have vinegar added, or make your own!
  • Have a date with lotsa dates- they can add sweetness and texture to anything!!!
  • Most importantly- Don’t lose sight of what you are doing the fast for- don’t get caught up in the “dos” and “don’t”s of the fast
  • Watch God do some amazing things!

Breakfast

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Tofu scramble in olive oil with cayenne/garlic powder/paprika/turmeric/sea salt & avocado & hummus

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Coconut flour& oats & banana pancakes topped with a blueberry compote- 2 large bananas//1/2 cups of oats//splash of vanilla//splash of almond milk in a food processor to get a fluffy batter, cooked like a regular pancakes, some light syrup or blueberry compote on top, and you are golden as a goose. If you are feeding more people, just double the recipe! I also like to add a bit of plain Chobani or Fage on the side to add some protein. I tell ya what, I think I could live on this stuff.

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Oatmeal: This is SO versatile. There are endless combinations of oatmeal. Add some berries to your oats before heating them up and the fruit will turn into a nice compote. Top with cold, fresh berries on top to add a nice balance of temperature and texture.

Other oat add-ins: Unsweetened Coconut flakes, Unsweetened chopped date pieces, organic peanut butter, EVOLVE Athlete Fuel (store bought trail mix that is DF approved), nuts (almonds, walnuts, cashews, etc.), uncooked oats (add texture), unsweetened almond milk

Lunch & Dinner

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Packed lunches: Fruit of any kind (bananas, grapes, clementines), hummus and carrots, Mary’s Gone Crackers (Classic Flavor), and homemade trail-mix

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Tofu “Chicken Nuggets” crusted and baked with corn flour, salsa, carrots, & hummus.

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“Everything but the kitchen sink” vegetable salad topped with broccoli sprouts, hummus, and topped with lemon juice!

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Tempeh cooked in liquid aminos over a bed of farro, hummus, and tomatoes.

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Quinoa and mango salsa topped with avocado slices

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Purple sweet potato stuffed with pinto and kidney beans, broccoli sprouts, brown rice, and tofu sautéed in salt & pepper & liquid aminos.

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Purple sweet potato (or any potato)  stuffed with guacamole and SO delicious dairy free unsweetened yogurt.

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Peanut crusted tofu over mashed kidney/pinto beans with broccoli. I just put the raw peanuts in the food processor and crusted the tofu in them!

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Leftover tofu (that was sautéed in olive oil) and cooled in the fridge over a bed of mixed greens. Tofu is soo good the next day!

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This was one of our favorites! Zucchini “lasagna”. The tofu crumbles act like ricotta cheese and the ground corn flour acted like breadcrumbs- we were honestly surprised at how well you can trick your mind!

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Hempseed burger from Good Seed Burger over a bed of brown rice and steamed edamame with sea salt

Dessert 

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Fruit sorbet with 1 ripe banana, frozen strawberries, frozen peaches, & a dash of unsweetened almond milk.

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Cocoa Nibs with 3/4 cup unsweetened coconut, 6 medjool dates (de-pitted), & 2 TBSP cocoa (cocoa is slightly controversial- you may leave out!). Put in the food processor and then ball them up! Place in the fridge for a couple hours and then you won’t be able to resist 😉

Other ideas not pictured:

  • Sweet potato fries (or regular baked fries)
  • Roasted veggies: asparagus, brussels sprouts, root veggies, etc.(usually you can toss in olive oil/grapeseed oil and roast at 350 for about 35-55 minutes)
  • Mashed potatoes made with unsweetened almond milk and olive oil

I’ll continue adding ideas and recipes as we make them!!

Hopefully this helped someone trying to figure out how to navigate the fast, OR just sparked some healthy eats ideas for someone else! 🙂

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Happy Fasting!

xo ❤

Mack

Cranberry & Pistachio & Quinoa Stuffed Squash

Mouth watering yet?! I’m excited to share the ultimate healthy comfort-food dish for the holidays with you!! And if you have vegetarians or vegans coming to your holiday party, I’ve got you covered! Although, this is a crowd pleaser regardless of diet preference. Plus, it’s pretty darn nice to look at 😉 The savory sweetness of the squash, the crunch of the quinoa and pistachios, and tartness of the cranberries create a combination to die for.

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Grocery List

  • 4 Acorn Squash
  • Olive Oil
  • Sea salt and black pepper
  • 1/2 cup dry Red Quinoa
  • 1/2 cup dry White Quinoa
  • 2 Cups of Vegetable Broth
  • 2 TBSP Sage
  • 1 TBSP Thyme
  • 1 8 oz. mixed package of Baby Bella & Crimini mushrooms (coarsely chopped)
  • 1/2 package (about 1 cup) of LightLife Smart Ground original crumbles (or vegan crumble of choice)
  • 2 TBSP Sherry Cooking Wine
  • 3/4 Cup Reduced Sugar Dried Craisins
  • 1/2 Cup Pistachios (deshelled)
  • Fresh Cranberries

Instructions

  1. Preheat oven to 450 degrees
  2. Trim off the each end of the squash
  3. Stand the squash upright and halve lengthwise
  4. Scoop out the pulp and the seeds, discard
  5. Brush each squash half with 1 tsp olive oil, sprinkle with sea salt and black pepper
  6. Arrange cut sides down on a parchment paper covered baking sheet
  7. Roast the squash until tender (test with a fork) and the edges are golden brown, appx. 30-35 minutes
  8. While the squash roasts, in a medium saucepan add Quinoa and Vegetable Broth
  9. Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes
  10. Place the sage and thyme in a food processor until minced
  11. When the quinoa continues cooking, heat 2 tsp of olive oil in a large sauté pan
  12. Add mushrooms, sage, thyme to sauté pan
  13. Cook until mushrooms are softened
  14. Stir in the meatless crumbles and sherry wine, stir occasionally for about 2 minutes
  15. Remove pan from heat
  16. Add the quinoa, craisins,  pistachios, and a sprinkle of fresh cranberries
  17. Remove cooked squash from oven and flip over so cut side is up
  18. Fill the roasted squash halves with about 1/2 cup of stuffing and bake again for another 10 minutes
  19. Top with fresh cranberries for decor, and serve while warm!

Nutrition per 1 stuffed squash half:

Calories: 308

Fat: 10.6g

Carbs: 46.5g

Fiber: 7.5g

Sugar: 4.2g

Protein: 11g

**If you aren’t a fan of squash, the stuffing can be a great dish all on it’s own!

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**I must say the stuffing is even better day two, so don’t be shy about digging into the leftovers (if there are any!)

Bon Appetite!!!

xo ❤

Mack

Vegan Tacos

So I made Tacos for the first time last week. I know, I know. Super late to that fiesta. Anywho, they smelled sooo good so I decided to whip up a vegan (vegetarian) version. I say vegetarian because the only non-vegan ingredient is the Chobani which acts as sour cream. This could easily be replaced with a vegan sour cream!

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My husband said he didn’t know if he liked these or the or regular beef tacos better. This is coming from a non veg-head, ya’ll. So that alone says just how delish they are 😉

Grocery List:

  • 1 TBSP Olive Oil
  • 1 Medium White Onion
  • 1 Jalapeño pepper
  • 11 oz. Beyond Meat Beef (Feisty Crumble)- I bet Boca Crumbles would work well too (Thank you Heather for the suggestion!)
  • Daiya cheese Classic Blend
  • (1) 8 oz. can of tomato sauce
  • Tomatoes (I like to use Wild Wonders, but any will do!)
  • Romaine Lettuce
  • Taco Shell of Choice (hard, soft, or butter/bibb lettuce)
  • Plain Chobani or vegan sour cream of choice **Optional
  • Cilantro *Optional

        Taco Mix

  • 2 TBSP chili powder
  • 1 TBSP ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons hot smoked paprika
  • 1/2 teaspoon cayenne pepper

Directions

  1. Wash all produce
  2. Dice onion
  3. Thinly slice and dice jalapeño
  4. Dice tomato and thinly shred lettuce
  5. Make taco mix
  6. In a large skillet, add 1 TBSP of Olive Oil over medium-high heat
  7. Add the onion and jalapeño, sautee until white onion and jalapeño are soft and fragrant (may take about 6-10 minutes)
  8. Stir in the beyond beef until evenly mixed with the onion and pepper.
  9. Stir in tomato sauce
  10. Allow the tomato sauce to evaporate and absorb into the meat, while stirring occasionally- may take up to 20-25 minutes
  11. When all tomato sauce is absorbed, add about 3 TBSP of taco seasoning and stir evenly
  12. Plate your taco shells/lettuce as desired (some may recommend heating in the oven prior)
  13. Add cheese first (Reason: with vegan cheese it is harder to melt, so add some on the bottom of the shell first and the hot “meat” melts it)
  14. Add taco meat on top
  15. Top with lettuce, tomato, cilantro, and “sour cream” if desired

Nutrition (per serving, 8 servings total)* Using Beyond beef, 1 TBSP chobani, 1/4 cup of Daiya cheese, and no shell per taco

Calories: 221

Protein: 13g

Carbs: 16g

Fiber: 3g

Sugar: 4g

Fat: 11.5g

Enjoy 🙂

xo ❤

Mack

Guac & Egg White & Toast

DJ asked me yesterday if I blogged this snack yet. I realized I hadn’t, but why the heck had I not?! This is one of our favorites. Something we crave. It also inspired my Halloween costume this past year. We eat it nearly daily, and I think you will enjoy it too! This is something else we will whip up for guests as a quick snack, and later when they are home I’ll get a text asking for how exactly to make them again. There is not much to it, but I promise the taste will blow you away!

Ingredients

  • 4 hard boiled eggs
  • Bread of choice (I prefer Dave’s Killer Grain Bread or Sprouted Flax)
  • Spicy Guacamole (Or plain avocado)- I like Wholly Guacamole, but it really doesn’t matter. I use whatever the store has.
  • Sea Salt and Pepper
  • Hot sauce of choice. *Optional

Directions 

  1. Using your perfectly hard boiled eggs and clean hands, open the egg by dividing it in half and popping out the egg yolk. **If having difficulty removing the yolk, just run the egg under a little cold water.

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2. Put your toast in the toaster and toast away!

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3. Spread 1 guac packet/avocado over the two slices of toast. I usually split a packet of Wholly Guacamole between the two pieces. If using a multi-serving pack, use about 2 TBSP per slice.

4. Put two egg whites on each slice of toast. I break them apart so they can lay (lie?) on the toast evenly.

5. Add sea salt, pepper, and hot sauce (great without hot sauce as well)

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ENJOY!!!!

Nutrition per two slices: (Using Dave’s 60 Calorie Grain Bread and 1 packet of Wholly Guac)

Calories: 288

Protein: 21g

Carbs: 28g

Fiber: 9g

Sugar: 3g

Fat: 12g

xo ❤

Mack

The Perfect Hard Boiled Egg

Ok- Yes, this blog is like a box of chocolates- you never know what you are gonna get! And today you get a big ole’ hard boiled egg. I know making hard boiled eggs seems like one of the simplest things on planet earth to make, but there is a science behind getting the BEST hard boiled egg. I have had several people that have stayed with us ask how I get them the way I do, so why not share a post about it? That’s what this thing is for right? Share all the tips/tricks/thoughts/things that start with T.

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  1. Boil your water. Bring a big pot to a heavy boil. DO NOT put your eggs in before it starts to boil! Very important.
  2. Add your eggs one by one with a slotted spoon.

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3. Wait until the water comes back to a full boil, then set the timer to 10 minutes.

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4. Once ten minutes is up, drain the eggs in a strainer gently.

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5. Allow them to sit until they are cool enough for you to pick them up. I usually give them about 15-20 minutes.

6. Rinse them with cool water.

7. Put them back into the container. This allows the heat that is still in the egg to create condensation on the inside of the egg under the shell, allowing for easy peeling off of the shell when you are ready to eat them.

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When it comes time to crack open that bad boy, just crack the shell all around and it will slide right off.

Ta-da! You have the best hard boiled egg of your life. ENJOY!

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xo ❤

Mack

High Protein & Low Fat Scrumptious Pumpkin French Toast

When it comes to fall, I crave all things pumpkin. Specifically, I begin to crave this pumpkin french toast. You won’t even know it’s healthy- promise. The best part (besides the taste) is it’s so easy to make. Even my husband loves this, and he is pretty picky about his breakfast indulgences.

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Grocery List

  • 1/2 cup 100% Pure Pumpkin
  • 1/2 cup Liquid egg whites or egg beaters
  • 2 packets of Truvia
  • Hearty sprinkle of Cinnamon
  • Olive oil pan spray (or PAM)
  • 3 slices choice of healthy bread- I use Sarah Lee Delightful or Sprouted Grain. A bread that is light and airy is best.
  • 1/4 cup choice of syrup: I use Sugar Free, Lite, or all natural Log Cabin’s. **High fructose syrups upset my stomach so I tend to stick to the lighter ones. Just avoid anything with aspartame !

Directions

  1. In a medium sized mixing bowl, combine the pumpkin, egg whites, Truvia, and cinnamon (a pinch of nutmeg if desired- I prefer without).
  2. Heat a skillet or pan to medium-high heat, spray lightly with olive oil spray or pan spray of choice
  3. Dip one piece of bread in the batter until entirely covered.
  4. Place the bread on the skillet/pan and cook until browned, then flip and brown other side (usually only takes about a minute per side, first piece cooks slower than the next two). Place on a plate when done.
  5. While the first piece is cooking, begin preparing the next piece. Repeat step #3 and #4 for the last two pieces of bread. *You may want to re-spray the pan between flips and pieces.
  6. Add 1/4 cup of your favorite syrup and whipped cream if desired ( I like 365 non-dairy whipped cream from Whole Foods).

**If they are cooking too fast, simply turn town the heat!

Nutrition for the batch using Sarah Lee bread and Sugar Free syrup:

Calories: 275

Protein: 22g

Carbs: 47g

Fiber: 9g

Sugar: 7g

Fat: 2g

*Great source of vitamin A

Enjoy!!

xo ❤

Mack