Butternut Squash Egg Bites.
In a bowl, mix together 8 eggs, 1/4 C almond milk, and whip well. Mix in 2-3 tsp each of sea salt, paprika, garlic powder and black pepper. Fill 10 cups in a muffin tray lightly greased with coconut oil, and add a small portion of cooked broccoli, mushrooms, red pepper, tomato, shredded spinach and shredded butternut squash to each cup. Bake at 375 degrees for 25 minutes. Freeze leftovers for up to 1 month. Great for meal prepping breakfasts throughout the week.
Peach Oat Bake.
In a bowl, mix together 2 C rolled oats, 2 1/2 C almond milk, ¼ C maple syrup or honey, 1 tbsp cinnamon, 1 pinch of nutmeg, 1 tbsp flax seed, 1 tbsp melted organic butter, and ¾ C chopped peaches. Let sit for 3 minutes. Top with a few more slices of peaches left over and pour into a sheet pan and bake at 375 for 45 minutes. Makes 6 servings. Freeze leftovers for up to 1 month.
