Psyllium Husk Crepes with Strawberries

Yield: 10

Crepes:

3 eggs

3 tbsp psyllium husk

1/2 cup + 2 tbsp egg whites

3 tbsp stevia

1/2 tsp cinnamon

Strawberries:

1 container strawberries

1 tsp stevia

1/4 tsp cinnamon

1 tsp lemon juice

1. In a blender, combine all crepe ingredients. Blend to combine.

2. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

3. For the strawberries, remove leaves and roughly chop. Add to a food processor blender with the other strawberries ingredients and pulse to chop.

Sarah Seabolt

Baked Egg White Cups

Yield: 12

coconut oil spray
3 cups spinach
3 roma tomatoes, diced
salt and pepper
3 cups egg whites


1. Preheat oven to 350F. Spray 12 muffin cups with coconut oil spray.
2. Place 1/4 cup of spinach in each muffin cup.
3. Place 1/4 of a tomato in each muffin cup.
4. Season each muffin cup with salt and pepper.
5. Pour 1/4 cup of egg whites into each muffin cup so the liquid fills the cup to the brim.
6. Bake for 15 minutes or until egg whites are cooked through.
7. Let cool, then loosen sides of egg whites from muffin tin with a knife. Gently lift each egg white cup out of the tin.