½ cup chopped red bell pepper Red and Yellow Field Bell ½ cup canned quartered artichoke hearts, drained and cut in half
1 cup lightly packed baby kale
4 pitted Kalamata olives, roughly chopped
1 (3 ounce) can no-salt-added light tuna in water, drained
½ cup cooked farfalle, preferably whole-wheat
1 tablespoon crumbled feta cheese
1 tablespoon toasted chopped walnuts
Juice from ¼ lemon (optional)
Preparation
Whisk hummus and water in a small bowl. Set aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.
To make ahead: Cook pasta up to 1 day ahead and refrigerate.
Prep Time 2 min
Cook Time 6 min
Yield 1 serving
Recipe by: Physical Kitchness
This bowl of soup is backed with vitamins, minerals, and anti-inflammatory spices!
Ingredients
1 cup chicken bone broth
2 teaspoons full-fat coconut milk
1/4 teaspoon turmeric powder
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
Dash of cayenne *optional
2 Eggland’s Best eggs (large)
Nutrition
Serving Size1
Calories178
Fat8.5 g
Saturated Fat2.5 g
Cholesterol351 mg
Sodium512 mg
Carbohydrates2 g
Protein22 g
Preparation
Heat broth, coconut milk, turmeric, ginger, cinnamon, and cayenne over medium-high heat until you reach a simmer.
Whisk well to incorporate all the spices. Turn heat to low as you make the soft boiled eggs
Fill a small pot with water and bring to a boil. Gently submerge two eggs into the boiling water for 5 minutes for extra runny yolks, 6 minutes for slightly gummier yolks.
*note, adding a dash of baking soda to the water will help the eggs peel easier
Remove the eggs from the boiling water and submerge into cold water. Gently peel each egg, then cut in half and place into the soup, yolk side up
Garnish with fresh chives if desired
Filed Under:
Breakfast and Brunch, Main Course, Low Fat, Gluten Free, Paleo, Whole 30
In a large cast-iron or other ovenproof skillet, brown fish in butter.
In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.
In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.
Layer broccoli in a large casserole dish. Drizzle with olive oil and sprinkle with a little salt and pepper.
Roast broccoli for 15-20 minutes.
While the broccoli is roasting, combine heavy cream, chicken stock, 1 cup cheddar cheese, mozzarella cheese, cream cheese and garlic in a medium sauce pan over medium-low heat. Stir frequently.
Once the broccoli is done, top with cubed ham. Pour cheese sauce over top and mix everything together.
Sprinkle remaining 1 cup of cheddar cheese over top.
1/3 cup plus 1 tablespoon unsweetened almond milk or coconut milk
1 teaspoon pure vanilla extract
pinch of sea salt
3 tablespoon unsweetened cocoa powder
1 cup blanched almond flour
1 teaspoon baking powder
For the Vanilla Layer:
1/2 cup plus 2 tablespoons blanched almond flour
1/3 cup powdered erythritol
1/4 cup coconut flour
1/2 teaspoon baking soda
3 large eggs, yolks and whites separated
1/3 cup unsweetened almond milk or coconut milk
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
Instructions
Setting up:
Preheat the oven to 350°F. Line a loaf pan (8 x 5 x 3.5 inches) with parchment paper.
Separate the egg whites from the egg yolks, setting aside 3 yolks for the chocolate layer and 3 yolks for the vanilla layer. Place the egg whites in a large mixing bowl, and using a hand mixer, whip the egg whites until stiff peaks form. Set aside.
For the Chocolate Layer:
Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan. To the bowl, add the chocolate chunks and coconut oil, and whisk to combine until melted and smooth. Remove the bowl from the pan and set aside.
In a separate mixing bowl, combine the egg yolks, erythritol, almond milk, vanilla extract and salt, and whisk until all ingredients are well incorporated. Slowly fold in the melted chocolate. Once the chocolate in mixed in, gently fold in half of the whipped egg whites.
Add the cocoa powder, almond flour, and baking powder and slowly mix until smooth. Be careful not to over mix and deflate the eggs.
For the Vanilla Layer:
In a mixing bowl, mix together the almond flour, erythritol, coconut flour, and baking soda.
In a separate large mixing bowl, combing the remaining 3 egg yolks, almond milk, coconut oil and vanilla extract. Gently fold in the remaining whipped egg white.
Add the dry ingredients to the wet ingredients and mix until all of the ingredients are well incorporated
Putting it all together:
Spoon 1/3 of the chocolate mixture into the bottom of the prepared loaf pan. Top with half of the vanilla mixture. Layer 1/3 of the chocolate mixture on top of the vanilla layer. Top with the remaining vanilla mixture. Finish by layering on the last 1/3 of the chocolate mixture.
Using a knife, gently swirl the layers together a bit to make a marbling effect, but without completely mixing them together.
Bake for 45 minutes or until a toothpick comes out mostly clean, but with a little bit of cake stuck to it. It will continue to firm up as it cools.
Place the loaf pan on a cooling rack and let cool before slicing.
Add all ingredients to a small mason jar and shake them up until everything is mixed well!
To Make a Latte
Add 1 rounded teaspoon of the mix to 1 cup plant-based milk of choice (it’s the best with oat milk, trust me!) and 1/2-1 tablespoon of maple syrup. Either combine everything in your milk frother and turn it on or combine in a small saucepan and heat it up, whisking until it’s steamy.
Enjoy your spicy, sweet, creamy cup of anti-inflammatory deliciousness!
Mws R Writings 