#WHOLE30 Friendly EGG BAKE RECIPE ? ?? ? - #FLAVORGOD Seasonings used: ? GARLIC LOVERS - Available here ⬇️ Click the link in the bio -> @flavorgod www.flavorgod.com - Recipe by @confessionsofacleanfoodie - Ingredients: 1 tbsp cultured @omgheebutter 1 small zucchini (cleaned and sliced) 1 jalapeño pepper (cleaned and sliced-I leave the seeds in because we like spicy but if that's too much heat, feel free to deseed the pepper prior to slicing) 1 small onion (sliced) 2 cups fresh kale leaves (chopped) 1/2 cup organic cherry tomatoes (halved) 4 Eggs (pasture raised organic) 1/2 cup egg whites (organic cage free) 1 tbsp @primalkitchenfoods Paleo Mayo 1/4 cup unsweetened almond milk @flavorgod garlic lovers 2 slices @5280meat double smoked bacon (or your favorite whole30 friendly bacon-oven crisped and chopped) Coconut oil spray Salt and pepper - DIRECTIONS: 1. Preheat oven to 415 degrees F. 2. Spray a 9 by 6 casserole dish with coconut oil spray and set aside. 3. Heat ghee in a large cast iron skillet and sauté all veggies until soften (season with salt and pepper to taste and remove from heat) 4. In a mixing bowl, whisk together eggs and egg whites. 5. In a separate bowl, whisk together milk and mayo until well combine (smooth) 6. Add mayo and milk mixture to eggs, mix well and season with @flavorgod garlic lovers 7. Pour half the egg mixture into the bottom of the baking dish, add in all the veggies, cover with remaining egg mixture and finish with bacon slices. 8. Transfer dish to oven and bake for 15-18 minutes or until a knife inserted into the center comes out clean. 9. Enjoy immediately or store in the fridge up to 3 days for easy mealprep.

flavorgodさん(@flavorgod)が投稿した動画 -

Flavorgod Seasoningsのインスタグラム(flavorgod) - 2月1日 01時00分


#WHOLE30 Friendly EGG BAKE RECIPE ? ?? ?
-
#FLAVORGOD Seasonings used:
? GARLIC LOVERS
-
Available here ⬇️
Click the link in the bio -> @Flavorgod Seasonings
www.flavorgod.com
-
Recipe by @confessionsofacleanfoodie
-
Ingredients:
1 tbsp cultured @omgheebutter
1 small zucchini (cleaned and sliced)
1 jalapeño pepper (cleaned and sliced-I leave the seeds in because we like spicy but if that's too much heat, feel free to deseed the pepper prior to slicing)
1 small onion (sliced)
2 cups fresh kale leaves (chopped)
1/2 cup organic cherry tomatoes (halved)
4 Eggs (pasture raised organic)
1/2 cup egg whites (organic cage free)
1 tbsp @primalkitchenfoods Paleo Mayo
1/4 cup unsweetened almond milk
@Flavorgod Seasonings garlic lovers
2 slices @5280meat double smoked bacon (or your favorite whole30 friendly bacon-oven crisped and chopped)
Coconut oil spray
Salt and pepper -
DIRECTIONS:
1. Preheat oven to 415 degrees F.
2. Spray a 9 by 6 casserole dish with coconut oil spray and set aside.
3. Heat ghee in a large cast iron skillet and sauté all veggies until soften (season with salt and pepper to taste and remove from heat)
4. In a mixing bowl, whisk together eggs and egg whites.
5. In a separate bowl, whisk together milk and mayo until well combine (smooth)
6. Add mayo and milk mixture to eggs, mix well and season with @Flavorgod Seasonings garlic lovers
7. Pour half the egg mixture into the bottom of the baking dish, add in all the veggies, cover with remaining egg mixture and finish with bacon slices.
8. Transfer dish to oven and bake for 15-18 minutes or until a knife inserted into the center comes out clean.
9. Enjoy immediately or store in the fridge up to 3 days for easy mealprep.


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