Paleo Sunny Avocado-Egg Lettuce Wraps

Brighten up any cloudy morning with a beautiful breakfast of sunny-side up eggs over fresh avocado lettuce wraps. These little wraps will keep you full for hours with a large serving of healthy fats, fibre and protein. This recipe is also paleo and vegetarian friendly! This perfect breakfast can’t get any better…

Serves 1:

Ingredients:
-2 large romaine leaves
-2 thick slices of a large tomato chopped (1/2 a small tomato)
-1/2 a large avocado sliced thinly
-1-2 tbsp finely chopped red onion
-1 whole chopped green onion
-1 pinch of garlic powder/onion powder
-1 pinch of chili pepper flakes(optional for added spice)
-salt/pepper to taste
-2 large eggs + extra salt/pepper to taste

Directions: Place the 2 romaine leaves on a large plate and sprinkle tomato, avocado, red onion, green onion, garlic/onion powder and red chili pepper flakes on top. Meanwhile, preheat a frying pan over low-medium heat sprayed with a little olive oil cooking spray. Cook 2 eggs until just set(middle still runny) by cooking gently on each side for about 1-2minutes. (while cooking sprinkle well with salt and pepper).
Take off the hot eggs and top each romaine leaf with one each. Grab a fork and knife & break the yolks of each egg letting the beautiful yolk spill over your lettuce wraps! Enjoy!

I’ve always loved the fact that egg yolks create their own delicious sauce!

Nutrition Facts: 290 calories, 20.5g fat, 8g carbs, 16g protein, 5g fibre

Simple Greek Salad..For Breakfast?

Hey guys 🙂 Today I woke up a bit later than usual after being out later for Canada Day. I wasn’t in the mood for my typical sweet breakfast since it felt more like lunch time! So instead I put together this beautiful salad with what we had in the fridge. It tasted awesome! I love how something so simple can taste so delicious. I thought I’d share the recipe instead of just posting a picture this time…

Vegetarian Open-Faced Avocado Chickpea Sandwich

Ahh..Summer, the perfect time for swimming, camp fires, long walks and delicious food. Looking for the perfect summer lunch? Try my Open-Faced Avocado Chickpea Sandwich. I love avocado and chickpeas so I thought why not combine them in a beautiful sandwich rather than my typical salad. It turned out super delicious, packed with protein and the perfect meal for vegetarians!

Ingredients:
Salad:

• 1 piece of thick cut whole wheat bread or crustini (I used vitality country harvest, 90cals/slice)
• 1/5 of a large avocado
• 1/4 cup of rinsed and drained chickpeas
• 1/2 tbsp  green onion finely chopped
• 1/2 tbsp finely chopped red onion
• 3-4 chopped cherry tomatoes or 1 slice of tomato chopped
• juice from 1 small wedge of lime (to taste!)
• salt/pepper(to taste)

Spinach Layer

• a few leaves of fresh spinach

Egg Layer:

• 1 sliced hardboiled egg
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper
• 1/4 tsp chili pepper flakes
• salt/pepper (to taste)

Directions: In a small bowl, mash together the avocado and chickpeas.(optional-I left out a few chickpeas to add back in later for extra texture). Once combined add in the other salad ingredients and finish-off with salt/pepper & lime until it’s seasoned to your liking. Next either toast your bread or leave it as is. Spread the salad mixture on top of the bread then place spinach leaves on top and your egg layer on top of that sprinkled with spices & additional salt/pepper. Now grab a fork and knife or use your hands and dig in! Enjoy!

Nutrition Facts(using vitality bread): 29o calories, 35g carbs, 12g fat, 16g protein, 9g fibre

 

 

P.S, My perfect side to this sandwich is a serving of large frozen shrimp thawed and deveined with cocktail sauce…amazing!

Stuffed Shiitake Mushroom-Primal Breakfast

At about midnight last night I had the idea to create this recipe! I bought some giant shiitake mushrooms and thought I would make a breakfast using them since they may not be your first choice of things to eat early in the morning. But that may change..it’s pretty delicious and really good for you, containing sauteed spinach, onion, tomatoes, egg white for protein(you could use a whole egg), and topped with goat cheese..Yum. Want to know how to make it?

What I ate: Light Vegetarian Lunch

I had a nice light lunch today that included fried zucchini  and orange pepper in olive oil with cayenee, chili powder, onion powder and a little salt/pepper. I also added some roasted chickpeas to the hot pan(I picked these up from an awesome asian supermarket that just opened up near my house! They have so many unique things 🙂 ) Then I threw the mixture over some romaine lettuce leaves with a squirt of lemon juice, a little fig goat cheese and a side of half a green apple. It was a great lunch to have instead of eating meat everyday!

Though later for a snack I ended up having a little ham, a handful of almonds, carrots and some snap peas.

Dinner I didn’t get a picture of but it was yummy cabbage rolls with a rice/ground beef and tomato stuffing that my Mom made. And yes..GASP I ate rice! I know I said I was eating Paleo but I still have the odd starchy food in moderation :).

I just ate a snack of a handful of pistachios & a few carrots/strawberries & now I’m off to do my workout! Hope you all have a great night :).