Poached Eggs with Asparagus
1 Serve 2 Eggs 1/2 an Avocado, sliced 7 Asparagus Spears 1 Tsp olive oil 1/4 Tsp garlic powder Salt and pepper to taste Directions - (Asparagus) Preheat your BBQ to high heat. Wash asparagus and brush with olive oil. Add garlic powder, salt and pepper to taste. Wrap asparagus in tinfoil. Place on grill and cover with lid. BBQ for 12-15 minutes. (Poached Eggs) Boil 2 cups of water. Break the eggs into a small bowl. Once the water has boiled, add eggs and poach for 4 – 8 minutes. Place eggs on the asparagus. Garnish with avocado. |
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Overnight Oats
1 Serve 1 Cup rolled oats 1⁄2 Cup of water Pinch of Sea salt 1⁄2 Cup Chobani Plain yogurt 1 handful of dried cranberries or currants Directions - Combine the rolled oats, water and salt in a bowl. Cover and leave at room temperature for 12 hours or overnight. When you’re ready to serve at breakfast, strain the oats and add yogurt, cinnamon and dried fruit. Stir in some grated apple, berries for optional sweetening. Any leftovers can be stored in a container in the fridge and used the next morning, refreshed with fresh apple. 1 handful of dried coconut, 1 tsp of ground cinnamon 1⁄2 a green apple, grated 1 handful of berries |
Berry Smoothie
1 Serve 1 Cup Chobani Plain Yogurt 1/2 Cup Frozen berries 1 Tbsp coconut oil 1 Tsp vanilla extract 3 Ice cubes 1 Egg yolks Optional: Raw honey to taste. Directions - Blend everything (except yolk) in your blender until smooth. Add egg yolk and blend on low for only 3 more seconds. Enjoy straight away. |