Rad Dairy Free Egg Bites

Ingredients

• 8 pastured eggs 
• 3 TB almond milk 
• 2 TB organic olive oil 
• 1/2 tsp aluminum free baking powder 
• 1 tsp sea salt 
• Pepper to taste 
• About 2 handfuls of fresh spinach chopped 
• 18-20 cherry tomatoes 

Instructions

1. Pre-heat oven 375 degrees F. 
2. Grease muffin tin with oil spray. 
3. Chop spinach and cherry tomatoes and evenly distribute into each cup of the muffin tin. 
4. Beat the eggs, milk, olive oil, baking powder, salt, and pepper in a small mixing bowl. 
5. Pour the egg mixture over the spinach and cherry tomatoes. 
6. Bake in a 375 degree F oven for 20-25 minutes. 
7. Let cool completely and then package in two's or three's for breakfast for your week. Keep in the refrigerator - these will last 1-2 weeks. Enjoy!

Rad Pumpkin Spice Sugar Free Muffins

Ingredients

· 1 ⅓ cup all purpose flour
· ¾ tsp baking soda
· ¾ tsp baking powder
· 1 tsp pumpkin pie spice
· ¼ tsp salt
· 2 large eggs
· ½ cup almond milk
· ¼ cup honey
· 3 TBSP coconut oil (melted)
· 1 tsp pure vanilla
· ½ cup pureed pumpkin


Instructions

1. Pre-heat oven to 350 degrees F.
2. Line a muffin tin with baking cups or spritz with oil spray. 
3. In a medium bowl, combine flour, baking soda, baking powder, pie spice, and salt and mix.
4. In a larger bowl, combine lightly beaten eggs with almond milk, honey, melted coconut oil (let cool), vanilla and pumpkin. Whisk until incorporated.
5. Slowly add the flour mixture into the egg mixture.
6. Once the mixture is just combined, scoop into muffin cups, filling each about halfway.
7. Bake at 350 degrees F on the center rack for approximately 14-16 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
8. Remove muffins from tray and allow to cool on a wire rack or paper towel until they're cool enough to eat!
9. Store the extras in the refrigerator, they will keep for 1-2 weeks!