Nectarine-rhubarb smoothie & Baja omelet with guacamole and tomatoes
Gluten Free, Vegetarian, Soy-Free
10 – 20 Minutes
In these creamy yet dairy-free smoothies, tangy rhubarb balances sweet stone fruit, while flaxseeds bring the omega-3s. Our easy guacamole and some lightly dressed cherry tomatoes on top add up to a fast and satisfying start to your day.
- 2 nectarines
- 1 cup almond milk
- 3 ounces chopped rhubarb
- 1 tablespoon honey
- 2 tablespoons flaxseeds
- 1 avocado
- 1 lime
- 3 or 4 sprigs fresh cilantro
- 3 ounces cherry tomatoes
- 4 pasture-raised organic eggs
- 1½ ounces queso fresco
A member of the buckwheat family, rhubarb is actually a vegetable. It was used in China as early as 2700 BC to ease stomach pain and heartburn.
Prep the nectarines
Blend the smoothie ingredients
Prep the guacamole and tomatoes
- Cut the avocado in half; remove the pit and scoop out the flesh.
- Juice the lime.
- Coarsely chop the cilantro.
- Cut the cherry tomatoes in half.
In another medium bowl, toss the tomatoes with 1 teaspoon oil; season to taste with salt and pepper.
Prep and cook the eggs
- Crack the eggs into a small bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
Nutrition per serving:
SMOOTHIE: Calories: 210, Protein: 5g (10% DV), Fiber: 7g (28% DV), Total Fat: 4.5g (7% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 80mg (3% DV), Carbohydrates: 40g (13% DV), Total Sugars: 30g, Added Sugars (Almond milk, honey): 11g (22% DV). Not a significant source of trans fat.
Contains: tree nuts.
EGGS: Calories:410, Protein: 16g (32% DV), Fiber: 9g (36% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 7g (35% DV), Cholesterol: 320mg (107% DV), Sodium: 460mg (19% DV), Carbohydrates: 15g (5% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs.