Almond-milk date shakes & Bombay scrambled eggs

Paleo, Gluten Free, Vegetarian, Dairy Free

2 Servings, 490 Calories/Serving

15 - 25 Minutes


  • SHAKE:
  • ½ cup almonds
  • ¼ cup dates
  • Fresh mint
  • 1 cup almond milk
  • ¼ teaspoon cardamom
  • EGGS:
  • 4 pasture-raised organic eggs
  • Sun Basket curry paste (fresh ginger - fresh garlic - turmeric - coriander - olive oil - salt)
  • ½ cup diced tomatoes
  • 2 tablespoons fried shallots (optional; contains soy)
  • 2 ounces baby spinach



Prep the ingredients

  • Coarsely chop the almonds.
  • Coarsely chop the dates.
  • Strip the mint leaves from the stems.


Blend the shakes

In a blender, combine the almond milk, almonds, dates, mint leaves, cardamom, and 1 cup ice. Lightly season with salt, if desired. Blend until smooth.



Pour the shakes into 2 glasses and serve.


Prep the eggs

  • Crack the eggs into a medium bowl and lightly beat. Season with salt and pepper.


Cook the scramble

In a medium frying pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Stir in the curry paste and cook until fragrant, about 1 minute.
Add the tomatoes and cook, stirring occasionally, until half the liquid has evaporated and the tomatoes are heated through, 2 to 3 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring gently, until the eggs are set but still moist, 2 to 3 minutes.



Transfer the scramble to individual plates. Top with the fried shallots, if using, and serve.

Nutrition per serving:
SHAKE: Calories: 250 Protein: 7 g, Total Fat: 15 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg Carbohydrates: 27g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 75 mg
Contains: tree nuts

EGGS: Calories: 240 Protein: 12 g, Total Fat: 18 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 4 g, Saturated Fat: 3.5 g, Cholesterol: 325 mg, Carbohydrates: 7 g, Fiber: 2 g, Added Sugar: 0 g, Sodium: 380 mg
Contains: eggs, soy

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