Category: Breakfast

Chive Soufflé

Posted on April 11, 2022 by - Breakfast, Lunch

Chive Soufflé
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Chive Soufflé

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  • Author: Jessica Parker
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Description

Soufflés are so fun and delicious! This is a protein packed and easy recipe that can be served alongside bacon, sausage and/or veggies to make the perfect breakfast or brunch!
If you are avoiding dairy, omit Parmesan cheese on top and use ghee or coconut oil to grease the dish.

Ingredients

Scale
  • 6 eggs, separated
  • 1/4 cup chopped chives (fresh)
  • 1/4 tsp pink Himalayan salt or sea salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh Parmesan cheese, grated
  • Butter for greasing dish

Instructions

  • Preheat your oven to 400F.
  • In a large bowl, beat together the egg yolks, chives, salt and pepper.
  • In a separate mixing bowl, beat with mixer on high speed, the egg whites until stiff peaks form.
  • Gently fold whipped egg whites into the yoke mixture, being careful to not over mix so your soufflé ends up puffy!
  • Grease small baking dish or oven safe (cast iron) skillet with butter, along bottom and sides; coat well.
  • Add egg mixture to the prepared dish or skillet and sprinkle with the Parmesan cheese.
  • Bake at 400F for 10 minutes until soufflé is puffy and starting to turn golden.
  • Cut in 4 pieces and serve!

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Chocolate Espresso Keto Muffins

Posted on September 29, 2021 by - Breakfast, Snacks

Chocolate Espresso Keto Muffins
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Chocolate Espresso Keto Muffins

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  • Author: Jessica Parker
  • Yield: 12 muffins 1x
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Description

As I post this, it is National Coffee Day…but let’s be real… EVERY DAY is National Coffee Day for me! How about you??

These keto muffins are super moist! If you like dark chocolate and coffee you will LOVE these. If you don’t….I can’t help you (haha). These are great for making ahead and storing for snacks throughout the week. You could even add a little peanut butter or almond butter for a to-go breakfast if you are a breakfast person!

Ingredients

·       3 eggs

·       3/4 cup heavy whipping cream

·       1 tsp vanilla

·       1/2 cup melted butter

·       1 cup almond flour

·       1/3 cup unsweetened cocoa powder

·       ½ cup powdered monk fruit sweetener (or keto sweetener of choice)

·       2 tsp baking powder

·       1/4 tsp sea salt

·        2 tsp instant espresso powder or instant coffee

·       ¾ cup low carb/keto chocolate chips (I use Lily’s)

Instructions

Preheat oven to 350F

Prepare cupcake pan with liners.

Whisk eggs, heavy whipping cream, vanilla and melted butter together.

Combine almond flour, salt, baking powder, cocoa powder, sweetener, powdered espresso (or instant coffee) in a bowl.

Gradually add the dry ingredients into the wet and combine well. Lastly, add 1/2 cup of the chocolate chips and gently fold in.

Divide the muffin batter between the muffin liners. I like to use a large cookie dough scoop to make it super easy.

Add the remaining 1/4 cup of chocolate chips to the top of the muffins.

Bake for 20-25 minutes until a toothpick inserted comes out clean.

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Prosciutto and Veggie Egg Cups (Low Carb/Keto)

Posted on March 31, 2020 by - Breakfast

Prosciutto and Veggie Egg Cups (Low Carb/Keto) Recipe from That Vibrant Life
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Prosciutto and Veggie Egg Cups (Low Carb/Keto)

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  • Author: Jessica Parker
  • Yield: 1 1x
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Description

Lets talk EGGS for a moment and just how amazing they are for us!

Eggs are an awesome source of omega-3 fatty acids which helps to lower inflammation and triglycerides and reduce blood cholesterol levels. They also offer a good dose of choline which is imperative for optimal brain and liver function. In fact, according to Dr. Josh Axe, “the liver depends on choline to operate correctly, and one sign of a choline deficiency is poor liver function. Low choline levels are correlated with fatty liver disease, and some research in animals also indicates that choline deficiency may be linked to some types of cancers as well. Plus, in proper amounts, choline has also been found to treat certain brain issues, such as depression, and improve memory and cognitive function.”

Eggs are a terrific part of a KETO protocol as they offer an option that is low carb with optimal levels of protein and fat, in addition to being super nourishing! Keeping carbs low helps to regulate blood sugar and insulin which then keeps inflammation in check and therefore supports the immune system.

If you are interested in a KETO for Women program that includes recipes, meal guides, all the education you need in order to understand how keto works and apply it in a way that supports your body as a woman, I invite you to check out my program here!

Ingredients

Scale
  • 6 Eggs
  • 6 slices, Prosciutto
  • Heavy Whipping Cream
  • ½ Onion, diced
  • 1 tbsp Garlic, minced
  • 7 oz Green Chilies, canned & chopped
  • Salt & pepper
  • Butter, coconut oil or avocado oil to grease muffin tin

Instructions

  1. Preheat oven to 350F & prepare muffin tin with coconut oil, butter or avocado oil and grease very, very well!!
  2. Line cups of muffin tin with the prosciutto (bottoms and edges).
  3. Beat eggs and heavy whipping cream well.
  4. Lightly sautee the onions and garlic then add to the egg mixture and combine well along with the green chilies and salt and pepper.
  5. Pour egg mixture into each cup filling about 3/4 full. (If you have extra egg mixture you can fill other cups minus the prosciutto.)
  6. Bake at 350F for 20 minutes or until egg cups are turning golden brown and eggs are set.
  7. You can change this up and add whatever veggies you would like, perhaps even cheese and hot sauce on top!

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Pumpkin Spice No-Grain Granola

Posted on October 2, 2017 by - Breakfast, Snacks

Pumpkin Spice No-Grain Granola Recipe from That Vibrant Life
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Pumpkin Spice No-Grain Granola

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  • Author: Jessica Parker
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
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Description

OH man. I’m IN LOVE! This stuff is so delish. I decided last night to experiment with making my own “granola” sans grains with LOTS of healthy fats and HELLO pumpkin spice {of course you can omit and add whatever spice you prefer. But, come on now…it IS October!}. I honestly have been just enjoying this by itself. However, do what you like with it. Eat it with some full fat milk of whatever variety (I LOVE cashew milk) or have it on some full fat yogurt OR enjoy with some coconut cream (the canned, thick, delicious stuff).

Ingredients

Scale
  • 5 tbsp unsweetened coconut
  • 5 tbsp sunflower seeds
  • 5 tbsp hemp seeds {I had never used these and really love their bold, nutty flavor…& they have a TON of healthy fat!}
  • 5 tbsp pumpkin seeds
  • 3 tbsp grass fed butter
  • 2 tbsp erythritol {or sweetener of choice. just adjust amount according to sweetener}
  • 3 tbsp DARK chocolate {or cocoa nibs}. I use 85% dark chocolate for less sugar/carbs
  • 1 tsp pumpkin spice

Instructions

  1. Preheat oven to 350F.
  2. Place all dry ingredients in a med. sized bowl. Mix well. Melt butter and pour over mixture. Mix well again.
  3. Spread granola on a rimmed cookie sheet {parchment paper is great to use if you have it. Just makes it a little less messy and easier to transfer from the cookie sheet}.
  4. Bake 15 minutes or until granola turns golden. Stir a couple of times while baking to make sure granola gets baked evenly.
  5. Cool and enjoy! Keeps well in a mason jar.

Nutrition

  • Serving Size: 1

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Mexican Brunch Pie

Posted on December 26, 2014 by - Breakfast

Mexican Brunch Pie Recipe from That Vibrant Life
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Mexican Brunch Pie Recipe from That Vibrant Life

Mexican Brunch Pie

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  • Author: Jessica Parker
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
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Description

I make this every Christmas morning and sometimes Easter.  It’s a hit, supper yummy AND EASY!!! Great for those watching carb intake but wanting something tasty at a brunch.  You could absolutely add bacon, sausage, veggies if you’d like but it really is amazing as is.

 

This recipe calls for regular flour, but I use almond flour to make it gluten free and more keto friendly. I also like to double the recipe so we have leftovers for a couple of days (it really doesn’t last long at my house). It makes for an easy breakfast or snack that is full of protein and healthy fat. Just heat it up in the microwave.

Ingredients

Scale
  • 5 eggs, beaten
  • 2 tbsp butter, melted
  • ¼ cup all-purpose flour (I use almond flour)
  • ½ tsp baking powder
  • 1 cup cottage cheese
  • 2 cups shredded Monterey Jack cheese (or Pepper Jack which is a fav at my house!)
  • 1 (4 oz.) can chopped green chilies, drained

Instructions

  1. Preheat oven to 400F.
  2. Mix beaten eggs with butter (melted) & baking powder & flour in a large mixing bowl at medium speed until mixture is well blended.
  3. Stir in cottage cheese, shredded cheese & green chilies.
  4. Spoon into a well-greased pie dish.
  5. Bake at 400F uncovered for 10 minutes then reduce heat to 350F and bake another 20 minutes or until set.
  6. Let cool about 10 minutes. Slice and serve!

Nutrition

  • Serving Size: 8
  • Calories: 2
  • Sugar: 2
  • Sodium: 2
  • Fat: 2

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