1tbspAsiago, Parmesan or other dry cheesefreshly grated (optional)
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Instructions
Preheat oven to 425 degrees
Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
1cupmozzarella cheeseshredded (or any Italian cheese)
1tspred peppercrushed
1tspOreganoor Italian spice mixture
1tbspolive oil
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Instructions
Preheat oven to 450 degrees.
Sautee onions in 2 tsp olive oil, over medium high heat, till translucent. Add sliced mushrooms and sauté another 2 minutes. Add spinach and sauté till limp.
Brush 1 tsp oil on pizza crust. Spread pizza sauce over crust, then vegetable mixture, spices and top with cheese. Bake for 1—12 minutes, until edges of crust are browned and cheese is melted.
Veggieslike spinach, mushrooms, onions, and tomatoes
cheesestrong like extra sharp cheddar or parmesan
Meatlike turkey sausage, turkey bacon (for the carnivores)
Herbslike chives, parsley, basil, etc.
hot sauceto taste
Salt and Pepperto taste
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Instructions
Prep
Preheat oven to 350 degrees. Grease a regular size muffin tin with a nonstick spray or olive oil. Roughly chop up mix-ins into small pieces (tip: a pizza cutter works great for this task, and a little of the cheese will go a long way).
Mix
Whisk eggs in a medium size bowl; add all mix-ins and whisk again to evenly incorporate. Pour into muffin tin, filling each of the cups approximately half way.
Bake
Bake for 20 to 25 minutes until eggs are set in the middle.
Cool
Remove from oven and use a spoon to gently dislodge muffins from the tin.
Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!
Feel free to add any veggies you like! If you want to add salad greens use a larger mason jar. You can also add other proteins such as cheese, boiled egg, chicken.
Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
Lightly sprinkle sea salt and garlic powder over the kale.
Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
Drizzle lemon juice over the kale and enjoy!
Note: Crisps do not store well so make what you want to eat!