Healthy Carrot Potato Egg Cups


These are great for meal prep. Makes for a quick grab and go breakfast, or would be a good brunch gathering. I love to top these with Cholula hot sauce. You can also just make these without the carrot puffs and do basic egg cups with any veggies you have like peppers, onions, spinach, etc.



Carrot Potato Egg Cups (Serves 6) 
Ingredients:
1 box Dr Praegers carrot puffs (available at most stores - similar to a tator tot, but a healthier option)
1 tsp olive oil or coconut oil, divided
● small pinch Sea salt, 1/8 tsp ground black pepper, and 1/8 of garlic powder. 
● 1 small onion, chopped (approx 3/4 cup)
● 1 cup broccoli florets, chopped
● 11 large eggs
● 1⁄4 cup shredded cheddar cheese
Directions:
1. Preheat oven to 375° F.
2. Lightly grease muffin pan. Set aside.
3. Cook carrot puffs and mash in a bowl
5. Divide carrot potato mixture evenly between 12 lightly greased muffin cups, and
press into bottom and sides of cups. Set aside.
6. Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.
7. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until
onion is translucent. Remove from heat and set aside.
8. Place eggs in a large bowl and whisk. Add onion/broccoli mixture; mix well.
9. Evenly pour egg mixture into muffin cups and sprinkle with cheese.
10. Bake for 15 to 22 minutes, or until a toothpick inserted into the center comes out
Clean.

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Sriracha Carrot Hummus Recipe

Sriracha Carrot Hummus Recipe



Ingredients 

3 Carrots, peeled and sliced in large chunks to speed up roasting
1 clove of garlic, peeled
1 small jalapeno, sliced open and seeded

Roast carrots, jalapeno and garlic at 400* for 30-40 min or until roasted.

1 can navy beans, drained
1 tbsp sesame seeds or tahini
1 tsp olive oil
1/4 tsp pepper
1/2 tsp salt
1 tbsp fresh lemon juice
1 tsp h20 (if needed to thin it)
1 tsp sriracha (or more if needed)
1/4 tsp cumin
1 tsp honey (optional) or you could even use a date

Directions: 

Place all items into the food processor, or if you have a really good blender like a vitamix, blendtec, or ninja you can use the blender. Blend. Scrape the sides if needed and continue blending until pureed and creamy. I prefer the vitamix because it has the tamper tick to help blend it.

It does freeze well. It's so good! You can enjoy with celery for an extra veggie snack.

I eat 2 tbsp for a snack usually with celery, or you can even make a hearty snack/meal with some lettuce wraps, hummus, a slice of nitrate free lunch meat, tomato, and small slice of cheese.

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Blender Apple Banana Muffins

Yields 9-10 muffins. You can easily half this recipe. I have modified this recipe to be even tastier, while still keeping the calorie count the same. I added vanilla, cinnamon and stevia. Gives them a lot more flavor!

Ingredients:
  • 2 ripe bananas mashed
  • 2 large eggs, beaten
  • 1 1/2 cups almond flour (make your own in the Vitamix, ninja or Blendtec blender - do 1 cup at a time. This is preferred as your flour will still have some small crunchy bites!)
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • Dash of himalayan pink salt or sea salt
  • 3/4 apple grated
  • 1 Tbsp butter (could probably use coconut oil)
  • 2 tiny scoops of pure stevia (like the sweetleaf brand)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
Directions:
  1. Preheat oven 350 degrees
  2. Spray muffin tin with cooking spray (a silicone tin is wonderful. Makes it much easier to clean and pop out)
  3. Combine eggs, banana, & butter into a bowl and mix well. Stir in grated apple. 
  4. Combine almond flour, baking soda, and salt in a medium bowl, mix well.
  5. Combine both bowls of ingredients together and mix until blended
  6. Divide batter evenly into muffin tins
  7. Bake 15-18 minutes or until golden brown
  8. Cool and Enjoy!

    You can also refer back to my blog here for this recipe or pin it for easy access! 

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