Ingredients:

• 2 eggs (organic, pasture-raised or cage-free eggs are best)
• 2 tbsp. avocado
•  1 dash of sea salt
• 2 dashes of garlic powder
• 1 dash of your favorite hot sauce, or Sriracha

Other Tools Needed:

• 1 medium size pot
• 1 large, slotted spoon
• 1 large bowl
• 1 chef’s knife
• 1 small mixing bowl
• Measuring spoons
• 1 spoon
• 2 toothpicks

Method:

The first step is to boil your eggs. I personally prefer medium boiled eggs (when the yolk is not runny, but not hard boiled either – right in between).

Mmm, a perfect egg.

Take the medium pot and fill it with water. You want the eggs to have about an inch of water over them. Bring the pot of water to a rolling boil. The recipe calls for two eggs, but you can boil up to 6 at a time- just make sure the eggs are not crowded in the pot. When the water is boiling, gently place each egg into the pot with the slotted spoon.

Boil the eggs for 7 minutes for medium boiled eggs (if you want hard boiled eggs, add another two minutes) and then remove each egg with the slotted spoon and place in a cold water bath in the large bowl for about a minute. Dump the water, and then fill it with cold water again. Now the trick to getting the shells to come off clean is to remove the shells immediately. Take each egg, crack it against the sink, and place it under cold running water while you peel off the shell. Place each peeled egg on some paper towels to dry off.

Once all the eggs have been peeled, set them aside and make your guacamole filling. This is super simple. Each egg gets about 1 tbsp of filling, so if you’re making one egg, just use one tablespoon of avocado, two eggs with two tablespoons of avocado and so on. Add the avocado, dash of sea salt and two dashes of garlic powder to the small mixing bowl and mash baby, mash. Once the guac tastes good, set aside.

Take an egg, slice it in half vertically and put a dash of hot sauce on one half (or both if you like it really spicy). Then take a tbsp. of guac and put it on one half of the egg. Take the other half, place it on top of the guac and voila! Egg sandwich. Use a toothpick to keep it together – if you can wait that long before eating it!

Cute, right?

Nutrition Facts & Serving Size:

This recipe makes 2 eggs, but you can adjust and make as many as you need. The nutrition data below was calculated per egg sandwich. If you are following a meal plan, please adjust your servings to fit your meal plan as needed.

*Nutritional values given on this post are approximate. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information provided is accurate, complete and useful.

Ingredients:

• 1/3 cup Medjool dates
• 1/2 cup pecans
• 1/4 cup roasted, unsalted almonds
• 1/2 banana
• 1 scoop of your favorite protein powder (I used Nitrean Natural-Chocolate Fudge Brownie, see note)
• 1 tbsp. cocoa powder
• 1/2 tsp. cinnamon

Other Tools Needed:

• 1 small bowl
• Measuring spoons & cups
• Food processor
• Parchment paper
• 1 large dinner plate

Method:

Soak the Medjool dates in hot water for about 10 minutes. While the dates are soaking, put all the ingredients in the food processor.

When the dates are done soaking, remove the pits and place in the food processor. Process the ingredients until completely blended (little bits of nuts still present is okay) and you have a sticky paste.

Line a plate with parchment paper. Measure out 1 tbsp. of batter per “bite” and roll into little balls. Using the tablespoon as the scoop actually works wonderfully here. It also helps to keep your hands just a teeny bit wet to keep the batter from sticking to your hands. Place each ball on the plate as you go and then place in the fridge for about 15 minutes to let them set.

*Notes: Nitrean Natural Chocolate Fudge Brownie contains milk, egg and a little bit of soy. It tastes delicious, but it’s not my favorite or the cleanest protein to use – it’s what I had around when making this recipe. I highly encourage you to use a clean protein of your choice.

The cool thing about this recipe is that you can add other ingredients as you want! Try rolling the balls in a mix of cocoa powder and coconut sugar for a really sweet treat. Or you can roll them in unsweetened shredded coconut for a little contrast. Add dried fruit, different nuts, etc. Play around with it as you please!

Nutrition Facts & Serving Size:

This recipe makes approximately 12 bite size balls.The nutrition data below was calculated per ball, but does not include data for the protein as all protein powders vary. Take the nutritional information for one scoop of the protein powder you’re using and divide each category by 12, then add to the data below. It’s a little bit of work, but worth it if you’re tracking this type of information. If you are following a meal plan, please adjust your servings to fit your meal plan as needed.

*Nutritional values given on this post are approximate. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information provided is accurate, complete and useful.