The best things are born out of necessity. Like this morning when I ran out of fat to bake with ( no butter, coconut butter etc) and decided to use avocado instead. OH. MY. YUMMMMMM!! Yes, all of those exclamation points are necessary.
Pre-heat oven to 400 degrees. & grease 3 cups in muffin tin
1/2 cup GF biscuit mix from Red Mill
1/4 avocado cubed
Pinch of sea salt
Pinch of rosemary, dried or fresh (optional)
1/2 cup unsweetened almond milk
Blend flour mix with avocado and salt until well mixed.
Add egg and milk and blend.
Scoop into muffin tray and bake for 22 mins until golden brown and test knife comes out dry.
Eat them all because they’re delicious. Wait, what?! 😉
Raw eggs shake from this week
Half a diced papaya
Half a cucumber
1 tsp of lime juice
And mmmm FRESH!
Just completed 35 mins of speed work (sprint intervals) and this was my yummy recovery treat!
2 raw eggs
8-10 oz unsweetened vanilla almond milk
2 tsp coconut sugar
Dash of cinnamon
I was so inspired by PrimallyInspired’s breakfast cake that I decided to take it upon my non-baking self to try my own. Being the ravenous fool I am, I ate the strawberries that were meant for the recipe and totally did not combine the ingredients the way the original recipe called for. The result? mine is edible but a bit dry and definitely strawberry free. Check out my photos but there will be no result photo because mine was kinda ugly. I’m still eating it though because I’m hungry and it’s high protein, low carb!
It’s Sunday Get it Done day and as usual I’m doing laundry and cleaning my apt. This tasty breakfast of egg whites scrambled with truffle olive oil mixed with arugula and a hot cup of green tea is fueling me nicely. The waffles are in the oven to give me a bit more energy for my chores. How is your Sunday and what are YOU eating this morning?