I'm focusing on breakfast again this week, as this is the time when our bodies have been trained to reach for refined flours - breads, muffins, cereals.
Remember, protein at every meal will help balance your blood sugar enormously, and cut back on cravings throughout out the day!
And yes, this is another egg recipe, but I doubt many of you have tried combining eggs with cauliflower! I'm telling you, it's good! It's high fiber and satisfying. And easy to make.
The long weekend is coming and this is the perfect time to experiment - try it for brunch. If you like, it's so easy to do the night before so you have a grab-and-go meal for the work week ahed.
1/2 head cauliflower (chopped into florets)
1/2 cup unsweetened almond milk
1 tsp garlic powder
1 tbsp nutritional yeast
1 tsp sea salt
1 cup baby spinach
Preheat oven to 375F.
On the stove, bring a large pot of water to a boil. Drop in your cauliflower florets and let cook for 5 to 6 minutes (or until tender when pierced with a fork). Roughly chop the cooked cauliflower and set aside.
In a bowl, whisk together egg, almond milk, garlic powder, nutritional yeast, salt and chopped spinach. Toss in chopped cauliflower florets until evenly coated.
Pour mixture into a round baking dish (shallow pie plate) and bake for 45 minutes.
Remove from oven and let cool slightly before serving. Enjoy!