Smoked paprika and turmeric (optional) 2 large handfuls spinach or kale (optional) 1 to 2 Tbsp MCT oil (optional)


If using organic sweet potatoes, you don’t need to peel them because the skin con- tains lots of minerals and fl avor. Just rinse and dry.


Sweet Potato Toast with Avocado


1 large sweet potato 1 ripe avocado, sliced 1 package of tempeh (or 2 eggs) Extra-virgin coconut or olive oil Black pepper and sea salt


Cut the sweet potato in thin slices of 0.2 to 0.4 of an inch. Put them in your toaster on its highest setting. Repeat three to four times until the sweet potato is completely cooked.


You could also use your oven to make the sweet potato toast. Preheat at 350° F and roast for 5 to 10 minutes. Rub the sweet potato slices with some extra virgin coco- nut oil or olive oil and sea salt.


In the meantime, heat a spoonful of extra


virgin coconut oil in a frying pan. Cut the tempeh in smaller pieces and bake until golden. Flavor with black pepper and sea salt. I also love adding smoked paprika and turmeric. If you wish, you can add two large handfuls of spinach too.


Serve the sweet potato toast with sliced avocado, tempeh scramble and, if you wish, a spoonful of MCT oil to feel satisfi ed even longer. If you’re not a fan of avocado, you can replace it with nut cheese, pesto, nut butter or another top- ping that’s high in healthy fats and low in carbohydrates.


For a vegetarian version: replace the fried tempeh with one to two soſt ly boiled or poached eggs.


Provided by Julie Van Den Kerchove, JuliesLifestyle.com.


Fortunately, there are ways to make hash browns clean, because they’re amazing and need to be in the food rotation. First, use a little bit of olive oil instead of deep-frying, and opt for a healthier, low-carb alternative for potatoes, like caulifl ower. T en, turn everything into muffi ns. Because it’s easier to prepare, they are great for a make-ahead breakfast and the fl avors will be better.


½ Tbsp olive oil, plus more for greasing the pan


Cauliflower Hash Egg Muffins


T is is a healthier, low-calorie alternative to the classic breakfast of hash browns and eggs, and more nutritious, too, because caulifl ower is packed with fi ber, miner- als and vitamins. Plus, eating muffi ns for breakfast is always a good idea, especially when the muffi ns are good for you.


14 Austin Area Edition NAAustin.com


½ cup fi nely diced yellow onion 3 cups riced caulifl ower 2 egg whites ¼ cup grated Parmesan cheese ½ tsp sea salt ¼ tsp ground black pepper ¼ tsp garlic powder 12 eggs 2 green onions, sliced, for garnish


Preheat the oven to 425° F and grease a 12- cup muffi n pan with olive oil.


Heat the olive oil over medium-high heat in a large skillet. Add the onion, and cook until tender, 4 to 6 minutes. Add the cau- lifl ower and cook until it becomes slightly tender, 3 to 4 minutes.


Transfer the caulifl ower mixture to a large bowl, then add the egg whites, Parmesan, salt, pepper and garlic powder. Mix well.


Scoop a little less than ¼ cup of the cauli- fl ower mixture into each muffi n cup. Using your fi ngers or a spoon, press the cauli- fl ower mixture down and around the sides of the muffi n cups to create nests. Bake the nests for 18 to 20 minutes, or until the top edges become golden and crispy.


Reduce the heat to 375° F and remove the muffi n pan from the oven.


Crack 1 egg into each cup, taking care not to overfl ow the nest. Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are no longer transparent, but still a little loose. For fully cooked-through eggs, bake for 2 to 5 minutes longer.


To serve, garnish the muffi ns with the green onions. T e muffi ns can be refriger- ated, in an airtight container for up to 5 days. Reheat them in the microwave for 1½ minutes.


Reprinted from Clean-Eating Breakfasts and Lunches Made Simple, by Lacey Baier.


photo by lacey baier


photo by lheikki verdurme


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