Gluten-Free Chocolate Muffins

Ingredients

• 7 oz. Almond Meal
• 7 oz. Butter
• 7 oz. Dark Chocolate
• 4 Eggs
• 7 oz. Sugar

How to Make It

1. Preheat oven to 180C (350F). Grease and line 6 holes of a 1/2cup muffin tray with squares of baking paper.


2. Melt butter in a medium saucepan. Remove from the heat and add chocolate smashed into chunks. Stand for a few minutes.


3. Stir until the chocolate is melted, popping back on the heat for a few seconds if your chocolate isn’t melting easily.


4. Add sugar and eggs and stir. Then add almond meal.


5. Spoon the mixture into your prepared muffin holes.


6. Bake for 20 - 25 minutes or until the muffins are cracked on the top and feel firm, but the middle is still squidgy like a good brownie. Cool in the tin.

Baked Eggs with Spinach and Tomatoes

Ingredients

• 6 large eggs
• 12 tablespoons jarred pasta sauce
• 6 tablespoons half and half
• 4-8 fresh spinach leaves, torn
• 6 tablespoons of garlic and herb spreadable cheese

How to Make It

• Preheat oven to 350 degrees.
• Coat 6 (6 to 8 ounce) ramekins with vegetable cooking spray.
• Layer 1 tablespoon spreadable cheese, 8 torn spinach leaves, 1 egg, 2 tablespoons of pasta sauce, 1 tablespoon of half and half and 1/8 teaspoon of pepper in each ramekin.
• Place on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. And serve.

Scrambled Eggs with Bacon and Avocado

Ingredients

• 2 Slices of Bacon
• 2 Large Eggs
• 1/4 Avocado, diced
• Coarse Salt and Ground Pepper

How to Make It

• Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.


• In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.


• Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

3 Ingredient Pancakes

Ingredients

• 3 Large Ripe Bananas
• 6 Eggs
• 1/3 cup Coconut Flour
• Coconut Oil, for frying

How to Make It

• Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)


• Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.


• Brush the skillet lightly with coconut oil. Pour in a 3 inch circle of batter. Shake the skillet gently to spread the batter into a 4 inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.


• Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.

Rise & Shine Parfait

Ingredients

• 4 cups Fat-Free Vanilla Yogurt
• 2 Medium Peaches, chopped
• 2 cups Fresh Blackberries
• 1/2 cup Granola,without raisins

How to Make It

• Layer half of the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.