2. In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
3. In a large bowl, whisk together eggs, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until foamy.
4. Place sauteed veggies in a pie dish lightly sprayed with oil and pour egg mixture over top, making sure to evenly coat all the veggies. Cover loosely with foil and bake in the oven at 425 for about 10 minutes.
5. Reduce heat to 350 and continue baking for 25 minutes. You'll know it's done when a knife inserted comes out clean, enjoy!
CHOCOLATE PEANUT BUTTER BALLS
1 cup rolled oats (use gluten-free if sensitive to gluten)
1 medium banana
4 Tbsp powdered peanut butter (I used PB2)
1 Tbsp unsweetened organic cocoa powder
1 tsp vanilla
1 packet Stevia
Combine all ingredients in a bowl and mix thoroughly until completely combined.
Then using a tablespoon, scoop out mixture and roll into a ball. Place on cookie sheet or plate and continue until all balls are made.
Refrigerate balls for at least an hour OR feel free to dive right in! Enjoy!
3 or 4 chicken breasts
4 or 5 small tomatoes, chopped
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8. tsp sea salt
Handful basil, chopped
Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
Meanwhile, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken. Enjoy!