Two breakfasts: Nectarine-rhubarb smoothie & Baja omelet

Vegetarian, Gluten Free, Soy Free

2 Servings, 580 Calories/Serving

15 Minutes

Ingredients

  • SMOOTHIE
  • 2 nectarines
  • 1 cup almond milk
  • 3 ounces rhubarb pieces
  • 1 tablespoon honey
  • 1 tablespoon flax seeds
  • OMELET
  • 1 avocado
  • Fresh cilantro
  • 1 lime
  • ¼ pound cherry tomatoes
  • 4 pasture-raised organic eggs
  • 1 ounce grated Cotija cheese

Instructions

1

Make the smoothie

  • Cut the nectarines in half; remove the pits.
In a blender, combine the almond milk, nectarines, rhubarb, honey, flax seeds, and 1 cup ice. Season lightly with salt. Blend until smooth.

2

Serve the smoothie

Pour the mixture into individual glasses and serve.

1

Prep the ingredients

  • Peel, pit, and coarsely mash the avocado.
  • Coarsely chop the cilantro.
  • Juice the lime.
  • Cut the tomatoes in half.
In a bowl, combine the avocado, cilantro, and lime juice. Salt and pepper to taste.
In another bowl, toss the tomatoes with 1 teaspoon oil; salt and pepper to taste.

2

Cook the eggs

  • Beat the eggs; season with salt and pepper.
In a pan over medium heat, warm 1 tablespoon butter or oil. Add the eggs; cook until just set, 2 to 3 minutes. Off the heat, top the eggs with the guacamole and cheese. Gently fold to form an omelet, then cut the omelet in half.

3

Serve the eggs

Transfer the omelet halves to individual plates. Garnish with the tomatoes and serve.

Nutrition per serving:
SMOOTHIE: Calories: 190, Protein: 4 g Total Fat: 6 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg, Carbohydrates: 35 g, Fiber: 5 g, Added Sugar: 8 g, Sodium: 330 mg
Contains: tree nuts

OMELET: Calories: 390, Protein: 15 g Total Fat: 31 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6.5 g, Cholesterol: 330 mg, Carbohydrates: 16 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 400 mg
Contains: eggs, milk

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