Quinoa Egg Muffins
1 cup of cooked quinoa
½ cup shredded cheese (feta, cheddar, jack)
½ cup chopped veggies any combination that sounds good (spinach, mushrooms, onions, peppers, green chilies, broccoli)
Salt and Pepper to taste
Preheat oven to 400 F
Line muffin tins with paper linings and spray with olive oil
Mix all the ingredients together. Fill the muffin tins to ½ way full.
Bake x 20-30 minutes (until slightly browned on top)
½ cup frozen fruit (blueberries, pear, plum or huckleberries are the best for keeping your blood sugar stable)
1 cup unsweetened, plain almond milk, whole fat cow’s milk, goat’s milk
½ cup raw green leafy veggie (like spinach or kale)
2 tablespoons flax seeds (use seeds if your blender can grind the seeds, if not then use ½ tsp of cold-pressed flax oil)
1 teaspoon spirulina powder (this is optional to add in but highly recommended)
cold water as needed to make the consistency you prefer
Take all the ingredients (except water) and put into a blender. Blend until smooth. Add water as needed to make the consistency you like.
Nutrient Dense Pancakes
1 cup of oats or quinoa
1 tbsp flaxseeds
½ tsp cinnamon
1 tbsp of baking powder
2 tbsp of whole fat milk (cow’s milk, goat milk, almond milk)
½ cup of pumpkin puree, applesauce, or banana
1 tbsp apple cider vinegar
1 tbsp of coconut oil
Take all the dry ingredients and place in a food processor or Nutribullet until a fine powder.
Then, add all the other ingredients and blend until smooth. Let it sit for about 4-5 minutes.
Warm up a skillet, use coconut oil on the pan and cook the pancakes until lightly brown on both sides.