Ingredients 6 oz bacon cut into 1/2″ pieces 1 small onion 1/2 cup finely chopped 1 large or 2 small russet potatoes peeled 4 oz fresh baby spinach 2 cups, coarsely chopped 6 oz mild cheddar cheese (1 1/2 cup shredded), divided 8 large eggs 1/2 cup half and half or equal parts whipping cream and milk 2 tsp Tabasco sauce Instructions Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably … Read more
Ingredients 8 large eggs (can use 6-12 eggs), cold 8 cups cold water (for a 3 qt saucepan) Instructions Place cold eggs in a medium stainless steel pot and cover with cold water so water is 1″ above the surface of the eggs. With the lid off, bring to a rolling boil over high heat. Once at a boil, reduce heat to … Read more
Ingredients 1 1/4 cup ricotta cheese (14-15 oz will work) 3/4 cup low fat buttermilk (or kefir) 3 large eggs 2 Tbsp granulated sugar 1 1/4 cups all-purpose flour (5 1/2 oz) 1 Tbsp baking powder 1/4 tsp sea salt Zest of 1 lemon Olive oil or coconut oil to cook Instructions In a large mixing bowl, whisk together eggs and sugar until well blended. Mix in ricotta cheese, buttermilk and … Read more
Ingredients parchment paper 1 teaspoon olive oil, or more if needed 6 small potatoes 10 spears asparagus 2 (8 ounce) skinless, boneless, center-cut salmon fillets salt and ground black pepper to taste 1 teaspoon extra-virgin olive oil Instructions Preheat oven to 400 degrees F (200 degrees C). Take two pieces of parchment paper, fold in … Read more
Ingredients 1 cup slivered almonds 2 cloves garlic, minced 1 teaspoon honey 1 teaspoon Dijon mustard ¼ cup raspberry vinegar 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 cup vegetable oil 1 head romaine lettuce, torn 1 pint fresh strawberries, sliced 1 cup crumbled feta cheese Instructions In a skillet over medium-high heat, cook … Read more