Here are remaining two recipes that Meghan shows in the video:
***Acai Bowl***
Ingredients:
2 Packs of Pureed Pure Acai (I got mine at Whole Foods)
1 Cup of Almond Milk (Use any milk you like!)
Assorted Fruits & toppings
Directions:
Blend the acai packets & almond milk together until they form a smoothie like consistency. Pour into a bowl & top with whatever you like! Granola, coconut, fruit, chia seeds, cacao nibs & nuts are great!
***Scrambled Stuffed Sweet Potato***
Ingredients:
1 Large Sweet Potato
Cooking oil of your choice (I used coconut)
Chopped veggies (the amount depends on how much you can fit into your potato)
-I used mushrooms, onions, chives, tomatoes, green bell peppers, & spring greens, but feel free to use whatever you have on hand!
Egg whites (Feel free to use regular eggs, or if you’re Vegan/Vegetarian sub for tofu!)
(I make a huge batch of baked sweet potatoes every Sunday night for the week)
Directions:
Preheat oven to 375 & place washed sweet potatoes on a tinfoil lined baking sheet. Bake for 30 minutes (for large potatoes) flip over, and bake for an additional 30 minutes, or until they are super tender. Serve warm! *If you’re using pre-made sweet potatoes, place it on a plate and microwave for about 2-3 minutes depending on size!
Sauté your veggies on a medium heat with whatever oil you like. Deglaze your pan with some veggie stock, this will get all the yummy goodness that’s stuck on the pan. Finally, add in your greens & cover on low until they’ve wilted! Add in your egg whites and scramble until they’re fluffy and cooked all the way through! Slice sweet potato in half & fill with your hot scramble! Top with halved sugarplum tomatoes, chives some pepper to taste!
Now watch Megan’s video to see how easy it is to make all 3 breakfasts: