These EBTB egg bites are an absolutely perfect way to get a healthy start to your morning!

• 2 C egg whites
• 1/2 C cottage cheese (full fat probiotic is best)
• 1/3 C chopped olives (any kind)
• 1 C packed and chopped spinach
• 1/4 C chopped tomatoes or bell peppers
• Pinch of pink salt or sea salt
• pinch of pepper
• Everything But The Bagel seasoning

Preheat oven to 350 degrees

Spray a non stick 12 muffin tin with cooking spray.

Distribute the spinach, olives and peppers or tomatoes evenly into the cups

Combine the egg whites, cottage cheese, salt and pepper into a blender.  Blend for just a few seconds.

Pour egg batter over veggies.

Bake for 10 min.  Sprinkle EBTB seasons over each cup and bake for another 20 min.

You can really do any veggies you want.  I also love artichoke, gruyere and chives!

• 4 C basil
• 2 C arugula
• 3/4 C walnuts
• 3/4 C extra virgin olive oil
• 3/4 C parmesan
• 3 garlic cloves
• 1 tsp kosher salt

Preheat oven to 375 degrees.  Bake walnuts on a cookie sheet for about 10-12 min flipping half way through until nicely toasted.  Keep your eyes on them as you do not want them to burn.   Let cool for a couple min.  Add to a food processor (or blender) with the salt, garlic and cheese.  Pulse until well combined.   Add the basil and arugula.  Pulse again until little flecks of green appear.  Slowly drizzle in the olive oil while blending on low speed.   Use on pasta, sandwich spread, pizza sauce etc…..

• 1 basket cherry tomatoes halved.
• 1/4 C good extra virgin olive oil
• 2 Tbsp balsamic (or red wine) vinegar
• 1 garlic clove finely minced
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh basil
• 1 tsp raw honey
• pinch of salt and pepper

Whisk all ingredients together (not tomatoes or basil) until fully combined.   Add tomatoes and let marinate for about an hour and toss sporadically to cover all tomatoes. Pour over mozzarella, burrata or toast for a kick ass bruschetta.  Sprinkle basil over before serving to preserve that beautiful, bright green color.
This recipe taste best when served at room temp.   Side note:  Do not store your fresh tomatoes in the fridge.  They will lose flavor.   Keep at cool, room temp ALWAYS!  

• 1 cup organic quinoa
• 2 cups vegetable broth
• 4 C broccoli chopped
• 2 pints mushrooms sliced
• 2 C packed spinach
• 2 whole shallot finely sliced
• 3 garlic cloves finely chopped
• 4 Tbsp butter (or olive oil for vegans)
• 2 tsp fresh chopped thyme
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• salt to taste
• pepper to taste
• Feta cheese (optional for dairy lovers like me)

Preheat oven to 400 degrees.   Drizzle and toss chopped broccoli with extra virgin olive oil and sprinkle with salt and pepper.  Roast for about 15-20 min or until tops get nice n toasty!  Set aside.

Cook quinoa according to package but use vegetable stock instead of water.  Add spinach to warm cooked quinoa and stir.  Keep to side.

The shallot and mushrooms are a 2 pan process if you want to speed it up.  Heat 1 tbsp of butter in each large pan over med heat.  Arrange your thinly slices shallots in each pan… don’t overcrowd or overlap.  Let sit and cook for several min until edges start to brown.  Stir and flip so other sides get browned.  Sprinkle with some salt.  When fully browned, set aside on a paper towel.

Add 1 tbsp butter (or oil for vegans) to each pan and do the exact same thing for the mushrooms.  Sprinkle with thyme and set aside.

Now stir everything together.  Add garlic powder, red pepper flakes, drizzle with olive oil and add salt/pepper to taste.

For all you dairy eaters out there… I’d also add some feta to this for an added flavorful bite.

• 3 ears fresh corn
• 1 basket cherry tomatoes
• 1 zucchini
• 1 C chicken broth
• 1 Tbsp minced garlic
• 1 Tbsp minced shallot
• 4 oz Goat cheese
• Handful torn basil.
• 1/4 tsp paprika
• 1/4 c pasture raised butter
• 1 tsp salt
• 1/2 tsp pepper
• 1 pkg @andeanfarms spaghetti

Preheat oven to 400 degrees.  Toss tomatoes and cut zucchini in some olive oil then sprinkle w/ salt and pepper.  Roast for about 15-20 min.

Bring a pot of generously salted water to a boil.   Cook pasta until al dente.  Save 1 cup of pasta water before draining.

Cut kernels off corn cob.  Set aside.

Heat butter over med heat in deep pan.  Cook shallots and garlic until soft.  Add corn kernels and cook for a couple min.  Transfer 2/3 of corn into a high speed blender.  Add chicken stock.  Blend until thick and creamy.   Add back into pan with paprika, salt and pepper.  Let simmer for about 8-10 min.  Add 1/4 C of salted pasta water at a time until desired consistency. Stir in roasted tomatoes and zucchini.  Add pasta to sauce and top with goat cheese and basil.

• 1 8 oz log goat cheese
• 1/2 C gluten free bread crumbs or TJ’s NEW rice crumbs.
• 1/4 C finely chopped and crushed walnuts (almost to flour like consistency)
• 1/2 tsp dried thyme
• 1/2 tsp Garlic powder
• 1 egg
• 1/4 tsp sea salt
• 1/8 tsp pepper
• Olive oil spray

Preheat oven to 450 degrees.  Slice and roll the goat cheese into bite size balls.  Put back in fridge.  Whisk the egg in one small shallow dish.  In another dish combine and mix the walnuts, bread crumbs, thyme, garlic powder, salt and pepper. Take the balls out of the fridge.  One by one give it a good toss in the egg wash, then roll it into the walnut mixture.  Lay them on a parchment paper lined tray.  Place into the freezer for about 15 min.   After you take the balls out, spray them generously with avocado or olive oil.   Bake for about 8 min or until they get nice and browned.  But watch them so they don’t melt!   Eat with a favorite dip, as a salad topper, on a charcuterie board, or while watching Vanderpump Rules.