Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Green Shakshuka

Ingredients

  • 3 tablespoons avocado oil or ghee
  • 1 large leek, thinly sliced (white part only)
  • ½ medium yellow onion, finely diced
  • 8 white button mushrooms, thinly sliced
  • 2 small zucchini, grated
  • 1 bunch Swiss chard, thinly sliced
  • 4 cups spinach, packed
  • 1 red chili pepper, or jalapeño, thinly sliced
  • ⅓ cup coconut milk
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 3 ounces goat or sheep feta cheese, crumbled
  • ½ large avocado, thinly sliced
  • 6 large pasture-raised eggs

Directions

1. Heat the avocado oil in a large skillet over medium heat. Once hot, add the leeks and onions to the skillet and cook, stirring occasionally, for about 5 minutes until softened.
2. ⁠Add the mushrooms and zucchini, stir to combine. Cover and cook for 5 minutes until softened.In a small bowl, mix together the coconut milk, turmeric, salt, and pepper and set aside.
3. ⁠In a small bowl, mix together the coconut milk, turmeric, salt, and pepper and set aside.
4. ⁠Remove the lid and add the chard, spinach, and chili pepper. Stir occasionally while frying for 5 minutes until the greens are softened. Pour in the coconut milk mixture and stir to combine.
5. ⁠Create wells for each egg in the shakshuka veggie base using a spoon and carefully crack an egg into each well. Increase heat to medium-high and cook for about 10 minutes or until the whites are still jiggly but set.
6. ⁠Top with the feta crumbles, then cover and cook for another 2-3 minutes.
7. ⁠Remove from heat and garnish with avocado slices and some extra fresh ground pepper if desired.
Enjoy!

Recipes

72 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
10.07.2025

Tuna & White Bean Salad with Spinach

SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 0 MINUTES. INGREDIENTS 1 can (6.5 oz), drained [167 g] Tuna in Water (Canned) 0.5 cup [130.5 g] Canned White Beans 1 cup [30 g] Spinach (Chopped) 0.5 medium [100.5 g] Cucumber (Diced) 0.25 cup [37.25 g] Cherry Tomatoes (Halved) 1 tbsp, chopped [5 g] Red Onions 4 olives [60 g] Kalamata Olives (Pitted) 2 tsp [9.6 g] Olive Oil 1 tsp [4.7 g] Lemon Juice 1 dash [0.63 ml] Kosher Salt 1 dash [0.15 g] Black Pepper DIRECTIONS In a bowl, combine tuna, white beans, spinach, cucumber, cherry tomatoes, red onion, and olives. Drizzle with olive oil and lemon juice.Season to taste with kosher salt and black pepper. Toss gently until everything is evenly coated. NUTRITION INFO Calories : 456.85 Fat : 14.38 g Carbs : 27.06 g Protein : 52.54 g Fiber : 8.41 g Sugar : 3.24 g Tuna & White Bean Salad with Spinach

10.07.2025

Pumpkin Chia Seed Pudding 

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 0 MINUTES .INGREDIENTS 5 tbsp [70 g] Chia Seeds 1.5 cup [367.5 g] Soy Milk 0.5 cup [125 g] Pumpkin Puree 1 tbsp [20 g] Maple Syrup 3 scoop [72 g] Organic Vegan Protein Powder 1 tsp [1.7 g] Pumpkin Pie Spice 2 dash [1.25 ml] Kosher Salt (To Taste) 1 tsp [4.2 g] Vanilla Extract DIRECTIONS Add the chia seeds, soy milk, pumpkin puree, maple syrup, protein powder, pumpkin pie spice, salt, and vanilla to a bowl and mix until well combined. Let the mixture soak for 5 minutes before dividing the mixture evenly between two containers. Cover each container and refrigerate overnight or for at least 3 hours. NUTRITION INFO Calories : 444 Fat : 20.24 g Carbs : 37.09 g Protein : 36.46 g Fiber : 18.3 g Sugar : 10.71 g Pumpkin Chia Seed Pudding

09.24.2025

Cinnamon Quinoa Breakfast Bowl with Apples & Walnuts

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 0.25 cup [42.5 g] Quinoa (uncooked) 0.5 cup [120 ml] Organic Unsweetened Almond Milk 0.25 tsp [0.57 g] Cinnamon 0.5 tbsp [10 g] Maple Syrup 0.5 apple Apples (Chopped) 2 tbsp [14 g] Chopped Walnuts 0.5 tbsp [7 g] Chia Seeds 1 scoop [20 g] Collagen Powder DIRECTIONS Rinse the quinoa thoroughly.Cook it in a small pot with the almond milk and cinnamon over medium heat until the quinoa is fluffy and the liquid is absorbed (about 15 minutes). Stir in the maple syrup, chia seeds, and collagen powder. Top with the chopped apple and walnuts before serving. NUTRITION INFO Calories : 423.5 Fat : 15.85 g Carbs : 53.9 g Protein : 22.14 g Fiber : 8.5 g Sugar : 15.91 g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*