Time 5m Yield 1 Number Of Ingredients 6 Steps:
Grind oats and almonds to a flour-like consistency using a coffee grinder. Blend soy milk and banana in a blender. Add ground oats and almonds, cacao powder, and cocoa powder; blend until smooth, 30 seconds to 1 minute.
Time 1h15m Number Of Ingredients 11 Steps:
Gather the ingredients. Preheat the oven to 400 F. Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides. Bake in the preheated oven for 10 minutes until just browned. Add the bacon slices to a sheet pan lined with parchment paper. Cook in the preheated oven for 10 minutes, or until firm but not crispy. While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes. Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated. Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper. Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set. Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup. Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it’s ready to go. Serve with additional scallions and maple syrup if you wish.
Time 10m Yield 1 Number Of Ingredients 7 Steps:
Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen. Stop the blender and scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, about 1 more minute.
Time 5m Yield 2 servings Number Of Ingredients 9 Steps:
Add the pecans and dates to a blender and blend on high until finely ground, about 30 seconds. Add the yogurt, almond milk, maple syrup, espresso powder, vanilla, cinnamon and ice to the blender and blend on high until completely blended and smooth. Pour and serve immediately.
Time 1h5m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Cook sausage until done. Crumble, and then drain. Mix cheese and sausage. Sprinkle in pie shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40-45 minutes . Cool on rack 10 minutes.
