Leslie Neri

Holistic Nutrition for Women & Children

Pesto Green Eggs & Avocado Toast

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Pesto Green Eggs & Avocado Toast
 
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Ingredients
  • 2 pasture raised eggs
  • 1⁄2 avocado
  • 2 slices gluten free toast
  • Pinch of sea salt
  • Fresh lime juice
  • Drizzle of honey
  • Red pepper flakes
  • FOR THE PESTO:
  • 4 cups fresh basil
  • 1⁄2 cup olive oil
  • 3⁄4 cup lightly toasted walnuts
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • 1⁄4 cup nutritional yeast, optional
  • Freshly ground black pepper
Instructions
  1. In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
  2. In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
  3. For the pesto:
  4. In a small food processor or blender, combine all ingredients for the pesto together and pulse until combined.
  5. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
  6. To serve:
  7. Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks, and finish with a pinch of sea salt and a drizzle of olive oil.
  8. Store the extra pesto and use later.
Notes
Recipe and photo courtesy of McKel Hill. For more of Mckel's great recipes go to nutritionstripped.com.

 

Spicy Kimchi Scramble with Rutabaga Hash Browns

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Ingredients
  • 4-5 large organic free range eggs
  • 1 bunch organic kale, washed, stems removed and torn into smaller pieces
  • 2 tablespoons spicy kimchi (or more if desired)
  • 2 cloves garlic, chopped
  • extra virgin olive oil
  • 1 small rutabaga, peeled and shredded
  • pink Himalayan salt and ground black pepper
  • optional – garnish with fresh seasonal sprouts
Instructions
  1. Add two tablespoons olive oil and shredded rutabaga to a pan on medium heat.
  2. Season with salt and pepper.
  3. Cook, stirring occasionally until edges start to brown.
  4. Meanwhile, add two tablespoons of olive oil, garlic and kale to another pan on medium-low heat.
  5. Saute stirring frequently so garlic doesn’t burn.
  6. Beat eggs in a bowl and add a splash of water (to make them cook fluffier).
  7. Pour eggs over kale and garlic and scramble together until eggs are just cooked.
  8. Turn off heat and mix in kimchi.
  9. Remove from heat and serve immediately alongside rutabaga hash browns.
  10. Garnish with sprouts if desired.

 

Pumpkin Cashew Cream Smoothie

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Ingredients
  • 1 cup almond milk
  • ¼ cup fresh pumpkin purée (or canned organic)
  • 1 banana
  • 1 scoop plant protein powder (such as Plant Fusion vanilla)
  • 1 teaspoon raw maca powder
  • 1 tablespoon cashew butter
  • 1 teaspoon each cinnamon, ground ginger, pumpkin pie spice
Instructions
  1. Mix all ingredients in blender and blend with or without ice.