Spicy Chicken and Corn Salsa

Sourdough Blueberry Casserole

1SERVINGS: 4 PREP TIME: 25 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 3 large [150 g] Egg 2 cup [490 g] Almond Milk 1 tsp [2.3 g] Cinnamon 1 tsp [6 g] Salt 1 tsp [4.2 g] Vanilla Extract 4 scoop (20 g) [80 g] Protein Powder 1 medium Lemon (Zested ) 8 oz [226.8 g] Sour Dough Bread (Cut into one inch cubes) 1 cup [145 g] Blueberries 4 tbsp [30 g] Slivered Almonds 4 pumps [4 g] Avocado Oil Cooking Spray 1 cup [152 g] Strawberries DIRECTIONS Preheat oven to 350 degrees F (176 degrees C).Add the eggs, almond milk, cinnamon, salt, vanilla extract, protein powder, and lemon zest to a bowl. Whisk the ingredients together until well combined to form the egg custard mixture. Add the sourdough pieces to the egg custard mixture and soak in the liquid for 10 to 15 minutes at room temperature. Add the blueberries and slivered almonds to the bowl, then gently fold all the ingredients together until well combined. Spray a nine-inch, non-stick oven-safe baking dish with avocado oil cooking spray. Add the bread and blueberry mixture to the baking dish, then bake for 25-30 minutes until no liquid remains. After removing the casserole from the oven, let it cool for 10-15 minutes before serving with fresh strawberries. NOTE: Blueberries can be fresh or frozen. If using frozen, there is no need to thaw before cooking. NUTRITION INFO Calories : 406.58 Fat : 11.85 g Carbs : 42.02 g Protein : 34.66 g Fiber : 6.19 g Sugar : 7.68 g