Two breakfasts: Pineapple-cucumber smoothie & Summer scramble

Gluten Free, Vegetarian, Soy Free, Low Calorie

2 Servings, 390 Calories/Serving

15 Minutes


  • 1 Persian cucumber
  • Fresh flat-leaf parsley
  • 1 cup coconut milk
  • 6 ounces frozen pineapple chunks
  • 1½ tablespoons lucuma powder
  • 2 teaspoons black chia seeds
  • 1 teaspoon coconut sugar
  • 3 ounces cherry tomatoes
  • 4 pasture-raised organic eggs
  • 2 ounces baby arugula
  • 1½ ounces crumbled goat cheese



Make the smoothie

  • Trim the ends from the cucumber and peel if desired.
  • Strip the parsley leaves from the stems.
In a blender, combine the coconut milk with the cucumber, parsley leaves, pineapple, lucuma powder, chia seeds, and coconut sugar. Add 1 cup ice, season lightly with salt, and blend until smooth.



Pour the mixture into individual glasses and serve.


Prep the eggs

  • Cut the tomatoes in half.
  • Crack the eggs into a bowl and season them with salt and pepper. With a whisk or fork, lightly beat until just blended.
In a pan over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Stir in the arugula and cook until just wilted, about 30 seconds. Pour in the eggs and cook, stirring, until the eggs have just started to set, 1 to 2 minutes. Fold in the tomatoes and goat cheese and cook, stirring, until the eggs are set but still moist, 2 to 3 minutes longer.



Transfer the scramble to individual plates and serve.

Nutrition per serving: SMOOTHIE: Calories: 150, Protein: 2 g, Total Fat: 5 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 1 g, Saturated Fat: 3.5 g, Cholesterol: 0 mg, Carbohydrates: 18 g, Fiber: 3 g, Added Sugar: 4.5 g, Sodium: 15 mg
SCRAMBLE: Calories: 240, Protein: 17 g, Total Fat: 17 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 8g, Cholesterol: 345 mg, Carbohydrates: 4 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 480 mg
Contains: milk, eggs

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