Baked Eggs in Tomatoes

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This breakfast recipe is any meal-prepper’s dream.  It’s super simple and delicious and requires only a few ingredients.  The tomatoes provide a good source of the antioxidant lycopene when cooked, while the eggs provide necessary protein, omega 3s and sulfur.  The final product is sturdy and travels well, making it ideal for a breakfast on the go or a quick mid-morning snack.  They are also a fun and easy idea for entertaining and can be made relatively quickly and in large batches for your next big brunch!

4 large tomatoes
8 pasture-raised eggs
sea salt
black pepper
3 T fresh basil or parsley, chopped

Preheat the oven to 400 degrees. Slice the tomatoes in half and carefully scoop out the seeds and center portion. Reserve this part for soups or sauces. In a ramekin, crack the eggs one at a time, then carefully slip into the scooped out part of each tomato. Season with salt and pepper and place on a rimmed baking sheet. Bake for 7-8 minutes or until whites are set and yolks are still slightly runny. Top with fresh herbs.

Brown Rice + Herb Crackers

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These little gluten free crackers are super versatile and surprisingly easy to make.  A combination of brown rice and almond flour are flecked with sesame seeds, fresh herbs, nutritional yeast and sea salt for a cracker that can stand alone or be eaten with virtually any dip or topping.  If you can find dulse flakes at your local grocery store, throw some of those in for some added mineral content and depth of flavor.

These crackers contain more fiber, protein and healthy fat than your typical boxed crackers and deliver way more flavor.  Plus, you can add them to your repertoire of “party tricks” to impress your friends…pretty much a win, win situation in my book.

Note: I have sage, rosemary and thyme growing in my garden at virtually all times. You can substitute the same quantity of any fresh herb you choose, OR use 1/2 the amount of dried herbs if you don’t have access to fresh!

1/2 cup brown rice flour
3/4 cup almond flour
2 Tablespoons ground flax
2 Tablespoons sesame seeds 
1 Tablespoon Nutritional Yeast
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1 teaspoon fresh thyme, chopped finely 
1 teaspoon fresh sage, chopped finely 
1 teaspoon fresh rosemary, chopped finely 
1 teaspoon dulse flakes
1/4 tsp baking soda
1/4 cup water
1 Tablespoon olive oil

Preheat your oven to 350F and line a baking sheet with parchment paper.

 In a large bowl, mix together all dry ingredients. Add wet ingredients and mix well until incorporated. Knead by hand until you can easily shape the dough into a ball with little to no crumbling.

Shape the dough into a ball and place between two sheets of parchment paper.  Roll out to 1/8th of an inch thickness using a rolling pin…or a wine bottle, like I do.

Using a pizza slicer or sharp knife, slice into 1 inch squares.  This recipe also works well with cookie cutters for a little extra fun.

Bake for 16-18 minutes until golden brown.  Allow to cool and store in an airtight container, if they last that long!