Sprouted Bake: 270 calories 5.6 g fat 4 g fiber 13 g protein 37 g carbs 226 mg Calcium PB GF Time to get the sprouts out of the sandwiches and into the breakfast.
1 two-oz egg ¼ c radish or alfalfa or mung sprouts 1/2 oz avocado 1 Tbsp low-fat cottage cheese ¼ cup blueberries blackish coffee or blackish tea or lemon in hot water 5-6 oz fruit smoothie, green smoothie or natural apple cider
Mash the avocado and mix with the cottage cheese. Heat the toaster oven to 350 degrees F. Spritz a 1-cup ramekin with cooking oil or spray and put the sprouts in it. Whisk the egg with the avocado mixture and pour over the sprouts. Season with salt and pepper to taste. Bake for 12-15 minutes. Portion the fruit and pour the beverages. Rich and smooth.
Santa Barbara Salad: 280 calories 13.3 g fat 5.7 g fiber 16.2 g protein 21.3 g carbs 105.8 mg Calcium PB GF From a Washington Post food column, this salad sings of California. Truly delicious. HINT: This amount serves 2 [two]. Invite a friend or save for lunch later in the week.
½ head Boston or buttercrunch lettuce 1 cup grape or cherry tomatoes, halved ½ medium apple, cored and diced ½ cup diced chicken breast ¼ cup chickpeas 1 oz soft goat cheese 1.5 tsp pinenuts 1 Medjool date 1 hardboiled egg, sliced in rounds per serving: 1.5 tsp cinnamon dressing**
**Cinnamon Dressing: makes 4.5 tsp [you will have some leftover] ½ shallot [¾ oz] 1 Tbsp olive oil 1.5 tsp balsamic vinegar or raspberry vinegar 1/8 tsp cinnamon Shake together in a jar. Refrigerate until needed.
First prepare the dressing and refrigerate. Next, toast the pinenuts in a heavy skillet until they just begin to brown. Take off heat and set aside. Shred the lettuce and put in a bowl along with all the other ingredients. Toss with 1.5 tsp dressing per serving, sprinkle with pine nuts, and arrange the sunny sliced eggs on top. Play a Beach Boys song and wear your sunglasses.