Monday, May 28, 2012

Breakfast on the Run...

Sometimes it's difficult to figure out what to make for breakfast and these Kale & Goat Cheese and Zucchini Sage Cups are perfect take on the run.  Make ahead on Sunday and keep in the fridge to grab, heat and go!

Sneaking vegetables into your meals is essential to achieve the health benefits they have to offer.  My approach to eating vegetable is to cook with them and make a variety of salads that are not the normal greens and dressing.

Kale and Goat Cheese Egg Cups

Makes 4 cups
2 Handfuls of Baby Kale, Chopped
1 Garlic Clove, Minced
2 Tbsp Red Onion, Chopped
2 Tbs Coconut Oil or Extra Virgin Olive Oil
1/4 ts Red Pepper Flakes
4 Large Eggs
3 Tbsp Coconut Milk
¼ tsp Himalayan Pink Sea Salt or Regular Sea Salt
Cracked Black Pepper
¼ tsp Dried Thyme
2 tbsp Goat Cheese, Crumbled Chunks

Preheat the oven to 400°F. 
I use baby kale that is pre-washed in tubs at my grocer.  But you can use regular Kale. Remove the leaves from the ribs, wash and dry the leaves and cut them into 1/2-inch-wide strips.
In a nonstick skillet, add the Garlic and Red Onion and cook in Coconut Oil or Extra Virgin Olive Oil over medium-high until onions are translucent.  Stir constantly so Garlic doesn’t burn. Add the Kale, Dried Thyme and Red Pepper Flakes and cook until wilted, 1 to 2 minutes.
In a medium bowl, beat the Eggs with the Coconut Milk, Sea Salt and Pepper. Add the Kale to the egg mixture and add the Goat Cheese crumbles.
Fill muffin tins with paper cups or grease with oil.  Pour egg mixture in cups and fill to the top, bake until they are set in the center, about 25 minutes.
Serve warm or leftovers can be kept refrigerated and reheated for up to 3 days.

Zucchini Sage Muffins
¼ Cup Brazil Nuts
8 Fresh Sage Leaves
1 Garlic Clove
½ Tbsp Olive Oil Extra Virgin
2 Eggs
2 Tbs Coconut Oil
2 Tbsp Water
¼ tsp Himalayan Pink Sea Salt or Regular Sea Salt
3 Tbsp Coconut Flour
¼ tsp Baking Soda
¾ Cup Zucchini, Coarsely Grated (approximately 1 zucchini)
Course Sea Salt

Preheat oven to 400 degrees. Grease or line a muffin tin.

In a food processor, combine Brazil Nuts, Sage, Garlic and Extra Virgin Olive oil.
 Blend until it becomes the consistency of a meal.   Set aside.

In a bowl, whisk the eggs. Melt Coconut Oil in microwave and stir in eggs with Water and Sea Salt. In another small bowl, combine Coconut Flour and Baking Soda. Blend the flour mixture into egg mixture until well combined. Stir in grated Zucchini and 1/4 cup of the Brazil Nut mixture.
Spoon batter into prepared muffin tin. 

Bake for 25 minutes, or until top are golden brown.


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