How to Make PERFECT Scrambled Eggs!

Eggs! They are my favorite food group (hehe). I LOVE them. I actually prefer them boiled and could eat them for every meal. However, I've been experimenting lately and made the BEST scrambled eggs I've ever had. EVER. Scott approved and requests that I make them all the time now. Want to learn how? OK fine, I'll share. :-)

How to Make PERFECT Scrambled Eggs!

Ingredients:

• 3 organic egg whites
• 1 whole organic egg
• 2 Tbsp 2% cottage cheese
• Salt and pepper, to taste Coconut oil (to coat the pan)

 

Directions:

1. Coat pan with coconut oil. Add eggs.

2. Sprinkle eggs with sea salt and pepper.

3. Wait until the eggs start to bubble. Fold the eggs in and add cottage cheese.

4. Scramble the eggs in the pan combining the eggs and cheese.

5. Enjoy your amazing eggs!

He and She Tip:

You can use whatever amount of eggs you usually eat - just make sure to include at least one whole egg to get the full benefit of this method. :-)

- Whitney

Pumpkin Spice Pancakes

Don't let the quinoa throw you off - it makes these pancakes delicious! Don't have any quinoa? Don't worry! You can still make them, you just might have to add extra oat flour or rolled oats. These smell and taste like fall!

PUMPKIN SPICE PANCAKES

Recipe adapted from Whole Foods Pumpkin Spice Pancakes

Ingredients: 

• 1 cup plus 2 tablespoons gluten free oat flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sea salt
• 1 cup unsweetened vanilla almond milk
• 1 cup pumpkin (not pumpkin pie filling – pure pumpkin)
• 1 organic egg
• 3/4 cup cooked quinoa
• 1 Tbsp coconut oil, melted
• 1 Tbsp unsweetened organic applesauce
• 2 small scoops stevia

Directions:

1. Cook one cup of quinoa according to directions on package. 

2. In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients, stir until combined. Stir in quinoa. Set batter aside.

3. Heat skillet (we lightly coat with coconut oil) and once skillet is warm add batter in 1/4 cup increments. Repeat until all batter is used.

4. Heat pancake until browned on one side. Flip and heat the other side.

Makes 4 Servings.

Macros (per serving):

• Calories - 261
• Protein - 10 g
• Carbs - 36 g
• Fat - 9 g
• Sugar - 4 g
• Fiber - 6 g
• Enjoy!

- Scott and Whitney

Gluten Free Paleo Breakfast Biscuits

Every once in a while, living in the South entices me to want to eat biscuits, slathered with butter. We all know that I just can't let that happen! Unless... they are GLUTEN FREE, EAT CLEAN biscuits! Yay!  This recipe, also considered Paleo, was the result of such craving the other morning. I hope you enjoy!

Eat Clean Recipe: Gluten Free Paleo Breakfast Biscuits

Recipe Adapted from Cook Eat Paleo's Easy Paleo Biscuits

Ingredients:

• 3 c almond flour 
• 1 tsp baking soda
• pinch sea salt

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• 2 eggs, white and yolk
• 1 TBSP apple cider vinegar
• 1 TBSP raw, local honey

Directions:

1. Preheat oven to 325 degrees F.

2. Mix dry ingredients together in a large bowl. Form a well add in wet ingredients. Mix thoroughly.

3. Line a baking sheet with parchment paper.

4. Using your hands, roll and pat out biscuits and place them on the parchment paper on the baking sheet. 

5. Bake biscuits for approximately 20 minutes, until lightly browned.

Feel free to add "toppings" to these biscuits. Here are a few of our ideas - please leave your ideas in the comment field below. We would LOVE to hear them!

• Pureed fruit
• Organic butter
• Peanut butter, almond butter or Sunbutter
• Eggs