This creamy, filling, real food breakfast takes less than 10 minutes to prep!
Nutritious, high-protein, low-carb, gluten-free breakfast or snack made in a muffin pan with only 6 wholesome ingredients. Baby Bellas (Cremini) mushrooms are ideal for this recipe. You can substitute any high-fat nut milk of your choice or goat's milk (my personal preference for these little delights) instead of using the heavy cream. Feel free to add other "quiche-friendly" sautéed veggies including bell peppers, asparagus, and leeks. Nitrate-free canadian bacon from a reputable brand (Applegate Farms of Niman Ranch) is a great addition meat lovers.
Gluten-Free Blueberry Mini Muffins. These mini-muffins are easy on the constitution. The key is they’re made with almond flour, so they’re grain and gluten-free. Many folks can’t tolerate gluten, especially as they get older; it creates inflammation which messes with the gut and digestion. Here I’ve canoodled with almonds, eggs, blueberries, vanilla, and honey to create a pick-me-up in every bite
Vibrant Method Test Kitchen “Perfected Recipe” adapted from Whole Foods.
Serve this comforting meal for breakfast, lunch or dinner with a salad of baby greens on the side. If you've got leftover ham, you could certainly substitute, but you really must try it with the awesome salmon. Make sure to purchase nitrosamine-free smoked salmon from a reputable brand such as Changing Seas found at Whole Foods Market. Salmon is an excellent brain-health food rich in antioxidants and omega-3 fatty acids.
If you like baked eggs and asparagus, you'll love this combination for a quick protein-rich breakfast or a speedy "breakfast for dinner" option. The key is to remember to set your eggs on the counter for a while and get them to room temperature - makes for better baking! You can dip gluten-free toast into the yolks for a whole-grain boost or add leftover cooked quinoa to the asparagus bake.