EZEKIEL BREAD AVOCADO TOAST:
1 serving, 238 calories
- Toast one slice of ezekiel 4:9 sprouted 100% whole grain bread
- top the toast with 1/4 mashed avocado
- top the avocado with a sliced hard boiled egg
quick tips: some spice toppings to try include salt & pepper, chili flakes, or nutritional yeast
SWEET POTATO TOAST
1 serving, 152 calories
- use a cooked slice of sweet potato as your “toast”
top the sweet potato with 1 tbsp of almond butter
top the almond butter with 3-4 banana slices
use cinnamon & honey to taste
quick tips: purchase Sweet PotaTOASTS on amazon to save time on slicing & baking your sweet potato toast. versatile and can be topped with almost anything! try topping it with some avocado and egg!
4 pears, such as bosc, bartlett or anjou
24 fresh cranberries
4 tbps chopped pecans
¼ tsp ground cinnamon, plus more, if needed
¼ tsp ground nutmeg, plus more, if needed.
4 tsp raw honey
Greek yogurt for pairing, if desired
- Preheat your oven to 375 degrees.
- Halve the pears and then core. I cored the pears with a cookie scoop but you can use a melon baller, too. Slice a small part off of the backside of each pear half to create a flat surface so the pear sits flat when laid on the pan.
- Place the pear halves on a large baking sheet or baking pan, cored side up. Place three cranberries into the cored part of each pear half. Sprinkle each pear half with about ½ tbsp of the pecans and then sprinkle each pear half with the cinnamon and nutmeg. Drizzle each pear half with ½ tsp of honey. I did this by squeezing the honey into a ½ tsp measuring spoon and then drizzling over each pear half.
- Bake at 375 for 25-30 minutes or until the pears are tender.
- Serve with Greek yogurt, if desired.
- 16 ounces Brussels sprouts, ends trimmed, large sprouts halved or quartered
- 16 ounces sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 3 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
- Chicken Breast, cut into 1/4-inch chunks, juices reserved
- 1/2 cup balsamic vinegar, optional
- 1/4 cup hazelnuts or Brazil nuts, toasted and coarsely chopped
- 2 ounces low-sodium blue cheese crumbles, optional
- Preheat oven to 400°F.
- Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat.
- Transfer to a large, rimmed baking sheet and sprinkle bacon throughout.
- Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.
- Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl.
- Add balsamic glaze and chopped hazelnuts and gently toss to coat.
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