Baked Eggs in Tomato Cups
by Jordan Rubin in Extraordinary Health Magazine
Baked Eggs in Tomato Cups with Sauteed Spinach
8 Tbsp. parmesan cheese (raw pecorino)
2 cloves garlic, minced
8 oz. spinach
1 Tbsp. Garden of Life Coconut Oil
Herbamare seasoning, as needed
Special equipment: muffin tins
Preheat oven to 400 degrees Fahrenheit. Cut off the tops of the tomatoes and scoop out all the flesh with a spoon. Place tomatoes in muffin tins and gently break an egg in each one. Sprinkle with Herbamare seasoning, then sprinkle 2 tablespoons of cheese over each tomato. Tent the muffin tin with foil and bake for 20 minutes, or until just set.
While eggs are baking, prepare the spinach; heat a sauté pan over medium heat, and melt the coconut oil. Add the garlic and sauté for a few minutes, add the spinach and cook, stirring until just wilted. Season with Herbamare salt and serve as a side to the eggs.
Nutritional facts per serving: 116 calories; 6 g. fat (47.6 percent calories from fat); 9 g. protein; 7 g. carbohydrate; 1 g. dietary fiber; 191 mg. cholesterol; 160 mg. sodium
Perfect Blueberry Clouds
1 cup blueberry juice
1 envelope unflavored beef gelatin
1 cup frozen blueberries
4 Tbsp. fresh blueberries, for garnish
¼ cup hot water
1 cup ice water
2 scoops Garden of Life Perfect Meal (Vanilla)
Pour the hot water into a cup and sprinkle the gelatin over, stir to dissolve. Add the blueberry juice and refrigerate until “wobbly,” about 1 hour. Place the jelly in a blender and blend on high, add the ice water and frozen blueberries. Add the Perfect Meal and blend until fluffy. Serve immediately or pour into individual ramekins and allow to set. Top with reserved fresh blueberries. Serves 6.
Nutritional facts per serving: 114 calories; trace fat (2.8 percent calories from fat); 4 g. protein; 24 g. carbohydrate; 3 g. dietary fiber; 0 mg. cholesterol; 53 mg. sodium
Avocado Rice Boats
Note: This recipe calls for cauliflower, a member of the cruciferous family, which is an excellent source of fiber, which helps to improve colon health.
1 head cauliflower, chopped
1 tbsp. Celtic sea salt
1 cup pine nuts
8 avocados, diced with reserved shells
4 tomatoes, seeded and diced
4 ears of corn, kernelled
Equipment needed: food processor
Wash and chop cauliflower. Place rice ingredients in a food processor and blend until mixture is slightly crumbly and slightly sticky. Prepare boat ingredients and toss with the cauliflower rice. Fill each shell and serve on a large serving platter to accommodate 8-16 people. Only half the meat of each avocado will be used in this recipe. The other half can be made into guacamole for another snack. Serves 8-10.