First of all, pardon the picture! I couldn’t hold back-this smoothie was too delicious!
1 cup frozen sweet potatoes
2 cups loose spinach
1 cup almond milk
2 drops stevia (opt)
1 tbs cacao powder
1/2 tbs cinnamon
1/2 tbs ground ginger
1 tbs hemp protein powder
Mix together in a blender and yums abound!
This is an easy way to dress up an otherwise plain breakfast! We had a bunch of extra prosciutto after the holidays and have been trying all sorts of recipes. This one was a hit! It was just the two of us, so double for the full 12!
Enough prosciutto to line the muffin tin (we cut our to make it fit better)
Spinach to line the prosciutto cup
1/4 tsp turmeric
1/4 tsp cayenne
1/2 tsp pepper
1 lemon juiced
1/4 tsp salt
Take a muffin tin and line the cups with prosciutto. Add spinach on top to prevent the egg from seeping through.
Here you can make some choices. Either scramble the eggs and pour into the cups or add one egg per cup. We did both and they honestly turned out the same… Regardless-fill the cups with eggs.
Bake at 375 degrees on a middle rack for about 15 minutes.
While it is cooking, chop your slaw ingredients and mix them together. This gets better the longer it sits! Top Your finished eggs with the slaw and Voilà!