Roasted tomatoes, olive oil, and parmesan Tuna salad on spinach with boiled egg Roasted vegetables with ricotta Bacon, avocado, and fried egg Strawberries and cottage cheese
Mash avocado in a bowl. Add chopped cucumber and onion. Add lemon juice and ground pepper
Pre-heat oven to 350 F. Prepare baking sheet with baking parchment or cooking spray.
- 1/4 coconut flour
- 1 Tbsp unsweetened almond milk
- 2 tsp cinnamon
- 1 Tbsp Trivia baking blend
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 Tbsp coconut oil
- 4 eggs
- Nonstick cooking spray
Preheat oven to 425F. Spread the pita with pesto and top with the chicken, olives, basil, mozzarella, and Parmesan; season with salt and pepper. Bake on baking sheet or pizza stone for 10-12 minutes, until cheese is melted.
Mix together the tuna, mayonnaise, and celery; season with salt and pepper. Put filling on top of toast and top with cheddar cheese. Place under broiler until cheese is melted.
Heat a skillet on medium-high and add a drizzle of olive oil. Meanwhile, season the fish with salt and pepper on both sides. When the oil is hot, but not smoking, add the fillet and cook for 3 minutes, then turn and cook for another 3 minutes. Heat the corn tortillas in a skillet, then to pewit fish, cheese and vegetables. Season with salt and pepper.
Heat skillet on medium-high and cook bacon, drain on paper towel. On one half of the tortilla, spread the cream cheese and top with crumbled bacon, spinach, cheddar cheese and salt and pepper. Fold tortilla in half and add to the killet where you cooked the bacon. Cook each side until brown and cheese is melted.