

Fabulous Frittata
2 teaspoons extra virgin olive oil
1 onion, chopped
2 cups red bell peppers, chopped
1 cup mushroom, sliced
4 eggs, slightly beaten
2 cups zucchini, sliced
1 teaspoon dill
½ teaspoon sea salt
Black pepper to taste
½ avocado, sliced
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Heat oil in 8-inch nonstick skillet over medium-high heat.
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Add onion, peppers and mushrooms. Cook until soft.
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Add eggs, zucchini, dill, salt and pepper. Stir often and cook until eggs are done.
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Divide mixture equally between two plates and top each with ¼ avocado.
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Serve warm.
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Serves 2.
Berry Banana Oatmeal
2 cups unsweetened almond milk
1 cup oatmeal
1/8 teaspoon salt
2 teaspoons cinnamon
1 banana, sliced
1 cup fresh blueberries
1 tablespoon ground flaxseed
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Warm milk in saucepan over medium heat for three minutes.
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Add oatmeal and salt.
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Cover and simmer for 20 minutes.
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Remove from heat and stir in cinnamon, banana, blueberries, and flaxseed.
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Divide evenly into two bowls and serve warm.
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Serves 2.
Coconut Chai Tea Smoothie
1/2 cup green tea, cool
1/2 tablespoons unsweetened plain coconut milk
1/3 cup plain coconut yogurt
1 scoop plant-based protein powder
¼ teaspoon cardamom
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon stevia (optional)
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Combine all ingredients in a blender and process until smooth.
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Serve chilled.
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Serves 1.


