Two breakfasts: Mango-matcha smoothie & Fried eggs with spinach and romesco

Paleo, Gluten Free, Dairy Free, Soy Free, Vegetarian

2 Servings, 590 Calories/Serving

10 - 20 Minutes

Ingredients

  • Breakfast 1: Smoothie
  • Fresh ginger
  • 1 cup coconut milk
  • 1 tablespoon maple syrup
  • 2 cups mango pieces
  • 1 ounce baby spinach
  • 1 tablespoon black chia seeds
  • 2 teaspoons matcha powder
  • Breakfast 2: Eggs
  • 4 pasture-raised organic eggs
  • 2 ounces baby spinach
  • Romesco (roasted red peppers - almonds - fresh garlic - sherry vinegar - olive oil - salt - sweet smoked paprika)

Instructions

1

Prep the ingredients

  • Peel and coarsely chop the ginger.
In a blender, combine the coconut milk and maple syrup with the ginger, mango, spinach, black chia seeds, and matcha. Add 1 cup ice. Season lightly with salt. Blend until smooth.

2

Serve

Pour into glasses and serve.

1

Cook the eggs

In a pan, heat 1 teaspoon butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook 1 to 2 minutes longer. Transfer to a plate.

2

Cook the spinach

Add the spinach to the pan, season with salt, and cook just until wilted, 1 to 2 minutes.

3

Serve

Transfer the spinach and eggs to individual plates and spoon the romesco on top. Season to taste with salt and pepper and serve.

Nutrition per serving:
SMOOTHIE: Calories: 280, Protein: 3 g, Total Fat: 11 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 8 g, Cholesterol: 0 mg Carbohydrates: 47 g, Fiber: 7 g, Added Sugar: 6 g, Sodium: 60 mg

EGGS: Calories: 310, Protein: 17 g, Total Fat: 25 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 5 g, Cholesterol: 450 mg, Carbohydrates: 9 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 620 mg
Contains: eggs, tree nuts

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