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recipe
2 SERVINGS | 5 MINUTES
carbs - 9g | fiber - 2g | fat - 27g | protein - 0g
¼ cup extra virgin olive oil
2 teaspoons lime zest
3 tablespoons lime juice
1½ teaspoons honey
kosher salt
freshly ground black pepper
ADD all ingredients to a blender and blend.
ADD two tablespoons of dressing to salad.
ENJOY!
1 SERVING | 5 MINUTES
carbs - 15g | fiber - 9g | fat - 22g | protein - 34g
2 large romaine lettuce leaves, washed
6 ounces deli turkey
2 strips cooked bacon
½ avocado, diced
½ cup tomato, sliced
PLACE romaine leaves on a plate.
DIVIDE remaining ingredients evenly between the lettuce.
ENJOY!
1 SERVING | 5 MINUTES
carbs - 17g | fiber - 11g | fat - 42g | protein - 17g
2 large eggs
2 tablespoons chopped onion
¼ jalapeño pepper, finely chopped (optional)
1 cup chopped spinach
1 tablespoon chopped green or black olives
2 teaspoons extra virgin olive oil
Salt, pepper, red pepper flakes and/or other seasonings of choice
Avocado slices or salsa (for topping)
Chopped mushrooms
Minced garlic
Chopped bell peppers
Sliced green onions
Chopped chives or parsley
HEAT olive oil in a skillet over medium heat. Add veggies to skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant. Create two holes in the center of the veggies and crack an egg into each hole.
COVER with a lid or baking sheet and let sit for 4–5 minutes, or until egg whites are cooked through.
SPRINKLE seasonings evenly over top.
TOP with avocado slices or salsa (both optional) and serve warm.
ENJOY!
1 SERVING | 5 MINUTES (WITH PRE-COOKED EGGS)
carbs - 7g | fiber - 1g | fat - 22g | protein - 28g
3 hard boiled eggs, rough chopped
2 cups arugula
3 links chicken or regular sausage
Salt and pepper (to taste)
COOK sausages according to package directions.
PLACE into bowl with chopped eggs and arugula.
MIX and add salt and pepper to taste.
ENJOY!
