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A little meal prep goes a long way.
1. Preheat the oven to 375˚F (190˚C).
2. Beat the eggs in a small bowl and season with salt and pepper.
3. Pour the egg mixture evenly between 3 muffin cups, filling halfway. Divide the spinach, mushrooms, tomato, and scallion evenly between the 3 cups and sprinkle with the cheddar cheese.
4. Bake for 20 minutes until eggs are set.
5. Eat one immediately, and store two in an airtight container for in the refrigerator for up to 3 days, or freeze in an airtight zip-top bag for up to 3 months.
6. Enjoy!
1 large egg, beaten
Kosher salt, to taste
Freshly ground black pepper, to taste
2 6-inch corn tortillas
2 tablespoons refried black beans, warmed
⅙ large white onion, chopped
⅕ beefsteak tomato, diced
3 ounces shredded cheddar cheese, divided
Nonstick cooking spray, for greasing
¼ avocado, sliced
Salsa, to taste
1. Beat the egg, then season with salt and pepper and set aside.
2. Spread the refried beans over the tortillas.
3. In a small pan, sauté the onions, spinach, and tomato until soft and fragrant, about five minutes. Then add the egg and cook until set. Add the cheddar cheese and cook until melted, about one minute.
4. Top the tortillas with the egg, sautéed vegetables, and avocado then fold the tortillas over the filling, pressing gently.
5. Grease a medium pan with nonstick spray. Add the quesadillas and toast for about 2 minutes on each side, until golden-brown on the outside and the cheese is melted. Top with salsa or use for dipping.
6. Enjoy!
Olive oil, to taste
2 chopped scallions, white and light green parts only
1 12-ounce bag of frozen cauliflower rice
Kosher salt, to taste
Freshly ground black pepper, to taste
2 chicken bone-in, skin-on thighs
Cayenne pepper, to taste
Handful roasted button mushrooms
½ sweet potato, peeled, chopped, and roasted
Handful of fresh spinach, torn
½ avocado, sliced
1. Preheat the oven to 425˚F (220˚C).
2. Make the cauliflower rice: Heat the olive oil in a medium pan over medium heat. Add the scallions and sauté until fragrant, about two minutes. Add the frozen cauliflower rice, season with salt and pepper, and cook until tender and warmed through, about 6 minutes. Remove from the heat and set aside.
3. Make the chicken: Pat the chicken thighs dry and season with olive oil, salt, pepper, and cayenne. In a cast-iron skillet over high heat, sear the chicken thighs, skin-side down, until the skin is crispy, about 10 minutes. Flip the chicken over and transfer the skillet to the oven. Roast for 15 minutes, until the chicken is cooked through.
4. To assemble, divide the cauliflower rice between 2 bowls. Top with the mushrooms, sweet potato, spinach, avocado, and chicken. Store one serving in an airtight container.
5. Enjoy!