Low Carb Ricotta Egg Bake *****

 

• 1 tsp avocado oil
• 3 cups baby spinach, rough chop
• 8 eggs
• 1 cup ricotta
• 1/2 cup milk
• 5 slices bacon, cooked + chopped
• salt + pepper, to taste
• 1/2 cup shredded cheese (mozzarella, etc.)

Instructions

• Preheat oven to 350℉. Line a 9x13 baking dish with parchment paper.
• In a large skillet, heat oil over medium heat. Sauté spinach for 2 minutes longer. Remove from heat and drain well.
• In a large bowl, whisk together the eggs, ricotta and milk. Stir in the bacon crumbles, salt, pepper, shredded cheese. and spinach mixture until combined. Pour into baking dish. Sprinkle top evenly with a little more shredded cheese. Bake uncovered for 30-35 minutes or until toothpick comes out clean. Let sit for 8-10 minutes and cut into squares.

https://hungryhappens.net/wprm_print/low-carb-ricotta-egg-bake

Yogurt Chia Seed Pudding *****

 

• 1 cup plain yogurt
• ½ cup milk
• 1/4 cup chia seeds
• 1/2 tsp vanilla
• 1/4 tsp 100% Monk Fruit Drops
• Pinch Real Salt
• Frozen Wild Blueberries

To a wide-mouth quart mason jar, add yogurt, milk, vanilla, monk fruit and salt.  Stir in chia seeds until well mixed.  Refrigerate.  Five or ten minutes later, stir again.

Refrigerate for several hours or overnight.  

Thaw the blueberries and serve with the pudding.

Or, make a jam out of 1 1/2 cups blueberries mixed with 2 Tbsp water and cooked down in a small saucepan.