Strawberry-mint smoothies & Eggs with tomato-basil salsa
Two Breakfasts

Strawberry-mint smoothies & Eggs with tomato-basil salsa

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 410 Calories/Serving

5 – 10 Minutes

Peak-season strawberries blended with protein-rich Greek yogurt and chia seeds help kick-start your morning. And an easy salsa of cherry tomatoes and fresh basil on scrambled eggs will give you even more reason to hop out of bed.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ¼ pound strawberries
  • Fresh mint
  • 1 cup coconut milk
  • ¼ cup Greek yogurt
  • Maple-vanilla blend (maple syrup - vanilla extract)
  • 1 tablespoon black chia seeds
  • 2½ ounces cherry tomatoes
  • Fresh basil
  • 1 teaspoon balsamic vinegar
  • 4 pasture-raised organic eggs

Chef's Tip

Instead of glasses, pour the smoothie mixture into ice pop molds and freeze for a healthy frozen summer treat.

Nutrition per serving

SMOOTHIE: Calories: 210, Protein: 8g (16% DV), Fiber: 4g (16% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 5mg (2% DV), Sodium: 300mg (13% DV), Carbohydrates: 23g (8% DV), Total Sugars: 15g, Added Sugars (Maple syrup): 6g (12% DV). Not a significant source of trans fat.
Contains: milk
EGGS: Calories: 200, Protein: 11g (22% DV), Fiber: 0g (0% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 310mg (103% DV), Sodium: 350mg (15% DV), Carbohydrates: 2g (1% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: eggs


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the smoothie ingredients

  • Remove the green hulls from the strawberries; cut the berries in half.
  • Strip the mint leaves from the stems.


Blend the ingredients

In a blender, combine the coconut milk, yogurt, maple-vanilla blend, strawberries, mint leaves, chia seeds, and 1 cup ice. Lightly season with salt and blend until smooth.



Pour into glasses and serve.


Make the tomato-basil salsa

  • Cut the cherry tomatoes in half.
  • Strip the basil leaves from the stems; cut the leaves into thin strips.
In a small bowl, stir together the tomatoes, basil, and balsamic vinegar. Season to taste with salt and pepper.


Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a small frying pan over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes.



Transfer the scramble to individual plates. Garnish with the tomato-basil salsa and serve.

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