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Blood Orange Olive Oil Loaf

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This blood orange olive oil loaf works as a delicious snack or breakfast treat! Perfectly sweetened with cane sugar and honey, citrusy from fresh orange juice and zest, and moist from greek yogurt and olive oil. Then, topped with a luscious blood orange glaze.

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Celebrate winter citrus

Winter citrus is plentiful this time of year. You’ll find blood oranges, cara cara oranges, naval oranges, grapefruit, Meyer lemons and more easily at the grocery store. I love the brightness and zing these fruits add to dishes and desserts. Plus, they look so pretty and vibrant, much needed this time of year.

I prominently feature this beautiful winter fruit in my blood orange olive oil loaf. The fresh citrus takes this cake to the next level, providing freshness and brightness to this decadent treat.

The cake features olive oil and greek yogurt, making it light and moist. I sweetened the cake with a touch of pure cane sugar and florals rich honey. Finally, I added fresh orange juice and tons of zest, which balances the rich, sweet flavors of the greek yogurt, honey, and olive oil.

This cake provides a touch of sunshine during these dreary months. A must bake this winter!

Ingredients in this blood orange olive oil loaf

Here’s the main ingredients needed for this loaf:

  • winter citrus, of course! I use fresh zest and juice from a naval orange in the batter and blood orange juice and zest in the glaze. Both add that necessary brightness to wake this whole loaf up and make it shine!
  • whole wheat pastry flour, must be this exact flour to create a light crumb and not a dense cake (do not use regular whole wheat flour as it’s not milled as fine and will result in a less pleasant texture).
  • cane sugar and honey, together adds a robust, rich, floral sweetness.
  • greek yogurt, for some healthy fats and to keep the cake light but moist.
  • vanilla, just a splash to bring extra sweetness and brightness to the batter.
  • olive oil, I love it’s rich, robust flavor and keeps this cake nice and moist.
  • eggs, provides structure to the cake and additional moistness from the yolks.
  • baking soda and powder, a combination helps this cake rise perfectly.
  • salt, a necessary ingredient for any dessert. Just a touch helps bring the other flavors to life.

How to make this loaf

  • Get organized. Preheat the oven to 350 degrees. Line and grease an 8×4 loaf pan. Grab a large mixing bowl, a small bowl, whisk and spatula. You’re ready to bake!
  • Massage the zest. This sounds like a funny step, but this allows the orange zest to release more flavor. Simply combine the cane sugar and zest in a large mixing bowl and gently massage together with your fingers. This allows the zest to release its natural oils and become more fragrant and delicious.
  • Mix together wet ingredients. To the zest and cane sugar mixture, add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined. 
  • Add the dry. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients. 
  • Pour into loaf pan. Pour batter into the prepared loaf pan. Top with turbinado sugar. The sugar helps create a golden brown sugar crust which adds a nice crunch when you bite into it.
  • Bake. At 350 for 40-45 minutes. Be careful to not overtake. When the edges and top are golden. brown and a toothpick inserted come out clean, it’s done!
  • Glaze. I like to do the glaze in two steps. First, I top the loaf with half the glaze when it’s still slightly warm. This allows the glaze to seep into the cake a bit and make it more moist. I glaze it again with the remaining glaze when fully cooled so it hardens and create a top icing layer.
  • Enjoy! Cut into slices and devour. This is best 2-3 days after baking. I love to pair it with a cup of coffee or glass of milk. Delish!

Why You’ll Love this Blood Orange Olive Oil Loaf

  • Made in one bowl. This cake only takes on bowl to mess, so minimal clean up in the end. Yes!
  • Lightened with wholesome ingredients. I used whole wheat pastry flour to add more fiber, nutrients, and minerals than found in regular white flour. The cake is mainly sweetened with unrefined honey. Greek yogurt adds healthy fats. Also, olive oil is high in healthy plant nutrients and can help boost heart health. Thus, the cake is still indulgent but lightened with some better for you ingredients.
  • Perfect for dessert or breakfast. The cake is bright and perfectly sweet so works great as an afternoon snack. But the cake is not overly sweet, so works great for breakfast too!

Other delicious treats

Enjoy!

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.

If you make this blood orange olive oil loaf, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Blood Orange Olive Oil Loaf

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 10 slices

Ingredients

Loaf

  • 3 tablespoons cane sugar
  • 2-3 tablespoons orange zest zest from two oranges
  • 2 eggs room temp.
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1/2 cup greek yogurt full fat
  • 1/3 cup orange juice
  • 1 tsp. pure vanilla
  • 3/4 tsp. almond extract
  • 1 3/4 cup whole wheat pastry flour*
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 1/2 tablespoons turbinado sugar for topping, optional

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-4 tablespoons blood orange juice
  • 1 tbsp. blood oranges zest
  • Pinch salt

Instructions

  1. Preheat the oven to 350 degrees. Line and grease an 8×4 loaf pan.
  2. In a large mixing bowl, combine the cane sugar and orange zest and massage the two together so the zest releases some of its oils. This allows for the zest to become more fragrant and flavorful.
  3. Add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined.
  4. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients.
  5. Pour batter into the prepared loaf pan. Top with turbinado sugar. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
  6. Allow to cool slightly before removing from pan.
  7. Meanwhile, make the glaze by combining the ingredients in a small bowl. Start with 2 1/2 tablespoons blood orange juice. If too thick, add a little more orange juice until it reaches a pourable consistency.
  8. While the cake is still slightly warm, pour over half the glaze. This allows the glaze to soak into the cake and make it extra moist.
  9. When the cake is fully cooled, add the other half of the glaze.
  10. Cut into slices and enjoy!

Recipe Notes

I tested this recipe with whole wheat pastry flour, which is milled finer than regular whole wheat flour, so creates a tender crumb. I cannot guarantee results if you use a different flour. 


No Bake Chocolate Peanut Butter Protein Bars

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These no bake chocolate peanut butter protein bars taste like a peanut butter cup but made with all wholesome, real ingredients. The base layer features protein powder, natural peanut butter, chia seeds, maple syrup, almond flour and cinnamon. Then it’s topped with luscious dark chocolate. The perfect treat to start your day or fuel a workout.

Homemade Protein Bars

Oh the search for a decent tasting, affordable, and healthy store-bought protein bar?! It’s like trying to find a unicorn. Impossible! Most seem chalked full of unwanted ingredients and way too much sugar. Other costs nearly $3 a bar and still don’t taste that good. What is one to do?!

Make your own. It’s actually incredibly easy. No fancy equipment or ingredients necessary. Just a bowl and some pantry staples and you can make your own delicious, wholesome snack in under 30 minutes.

My no bake chocolate peanut butter protein bars taste similar to a classic childhood candy, the peanut butter cup. They features natural peanut butter, protein powder, chia seeds, cinnamon, maple syrup and almond flour. Next, you top it with luscious dark chocolate. They taste like a dream.

These bars are packed with protein and natural healthy fats. Plus, they’re vegan, gluten-free, and refined sugar free (just use an unsweetened or refined sugar free vanilla protein powder).

After you try these, you’ll ditch those store-bought bars and make your own from here on it.

Ingredients

Here’s what you’ll need to make these bars:

  • peanut butter, the base of the bars. I use a natural peanut butter with no added sugar. Peanut butter itself is a good source of protein and is rich in heart healthy fats. Also, the peanut butter gives these bars are creamy texture and rich tastes, making them irresistible.
  • protein powder, for some added protein. I used a vanilla organic plant-based protein powder. Make sure to check the ingredient list of your protein powder so you select one that does not contain unwanted added sugar or preservatives.
  • chia seeds, I love the added crunch it provides. This small but mighty seed is high in fiber, minerals, and omega 3 fatty acids. These nutrients play an important role in supporting multiple body functions and systems.
  • cinnamon, plays so nice with the peanut butter and helps round out the rich flavors.
  • vanilla, just a splash adds natural, rich sweetness.
  • maple syrup, adds a robust, molasses like sweetness that pairs beautifully with peanut butter.
  • almond flour, adds even more protein and healthy fats and helps create the perfect, dough-like consistency. It also has an almost sweet, nutty flavor that pairs well with the peanut butter and makes these bars taste delicious.
  • dark chocolate chips, I use Hu chocolate gems, so it’s refined sugar free, vegan, and dairy free. It also tastes amazing and gives these bars those PB cup vibes.
  • coconut oil, helps smooth out the chocolate so it spreads nicely over the bars.

How to make these no bake chocolate peanut butter protein bars

  • Make the base. In a small bowl, combine the bar ingredients and mix until it creates a cookie dough like consistency. Press into the bottom of a loaf pan (I grease and line my loaf pan with parchment paper).
  • Top with chocolate. Melt the chocolate and coconut oil in the microwave. Pour over the bars and spread it evenly over the bars.
  • Allow to set up. Place the bars in the fridge until the chocolate is set (but not too hard to cut – like an hour).
  • Cut into bars. While the chocolate is set but still soft, cut into about 8-10 bars.
  • Enjoy! Eat right away or store in an airtight container for up to 3 weeks. Yum!

Flavor Variations

  • Different nut butter. If you do not prefer peanut butter, try almond butter or cashew butter (you may need to adjust the sweetness accordingly).
  • Spice it up. Chai spices or other warm spice blend would work beautifully with these bars.
  • Add in extras. You could add in hemps seeds, other seed, or nuts to the base for crunch. You could even add dried fruit for some extra sweetness and chewiness.
  • More chocolate: you could use a chocolate protein powder or even add a little cocoa powder to the base if you need some extra chocolate in your life!

Other protein packed breakfast ideas

Enjoy!

These no bake chocolate peanut butter protein bars taste like a peanut butter cup but made with all wholesome, real ingredients, and so much better than store-bought. You need to try these!

If you make these no bake chocolate peanut butter protein bars, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!

Rating: 1 out of 5.
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No Bake Chocolate Peanut Butter Protein Bars

These no bake chocolate peanut butter protein bars taste like a peanut butter cup but made with all wholesome, real ingredients, and so much better than store-bought.

Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Servings 8 bars

Ingredients

  • 1 cup peanut butter
  • 1 1/3 cup vanilla protein powder no sugar added
  • 1/4-1/3 cup maple syrup depending on preferred sweetness and funniness of peanut butter
  • 1 1/4 cup almond flour
  • Pinch salt
  • 1/2 tsp. cinnamon optional
  • 2 tablespoons chia seeds optional

Topping

  • 3/4 cup chocolate chips I use Hu
  • 1/2 tablespoons coconut oil use refined for no coconut taste

Instructions

  1. Line with parchment paper and grease a loaf pan.

  2. In a bowl, combine all the bar ingredients and mix until combined. It should be a cookie dough like consistency. If too sticky or wet, add a little more almond flour.

  3. Press into a lined and greased loaf pan.

  4. Melt the dark chocolate. Pour over bars. Place in fridge to set, at least 20-30 minutes so the chocolate is set but still slightly soft.

  5. Cut into bars and place back in the fridge so the chocolate sets all the way. Enjoy!

  6. Store in fridge in an airtight container for up to 3 weeks.

Healthy Overnight Oats (3 Ways!)

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These healthy overnight oats (3 ways!) are a delicious, meal-prep friendly, and easy way to start your day. One base recipe + 3 variations creates 3 fun flavor combinations for this protein packed breakfast treat.

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What are overnight oats?

I love overnight oats! It’s one of my go to breakfast treats!

Overnight oats allows for a cold preparation of oatmeal. You soak the raw old fashioned oats in milk overnight to soften and plump up instead of cooking them on the stovetop. Technically, you only need to soak the oats for about 4 hours to properly absorb the liquid and soften enough to eat, but I prefer allowing them to soften overnight for the best texture (and hence the name overnight oats).

This method is preferable if you like a cold breakfast in the morning and/or want to prep the meal ahead of time. Simply combine the ingredients together (full recipe below) and set in the fridge overnight – you’ll have a delicious, flavor-packed, creamy bowl of oatmeal the next morning.

Main Ingredients in Overnight Oats

Here’s the base recipe to make overnight oats:

  • old fashioned oats, you need old fashioned oats (not quick cook oats) for the oats to properly absorb the liquid and plump up without becoming mushy.
  • milk, I use a plant-based unsweetened milk to keep these oats on the lighter side. But use whatever milk you prefer and have on hand!
  • sweetener of choice, I use a combination of a plant-based zero calorie sweetener and maple syrup for the perfect balance of sweetness (without too much addd sugar). It also keeps these overnight oats refined sugar free.
  • vanilla, for that extra natural sweetness.
  • salt and spices, a tiny pinch of salt and cinnamon help enhance the flavor of the oats (feel free to use other spices you think compliment the flavors – for example, a pinch of nutmeg would work well with the strawberry almond and cardamom or ginger would add an extra pop to the blueberry cheesecake – you can get creative and do whatever speaks to you!).
  • protein, I add either greek yogurt or a nut butter to add richness and protein to the oats.
  • flavors and toppings, there are endless flavor combos for overnight oats, but I provide me 3 fav below.

How to make overnight oats

It’s so simple! Just combine the ingredients (recipes below) and stir until well-combined. Keep in the bowl or add to jars, cover, and set in the fridge for at least 4 hours or up to overnight. In the morning, I like to give it a stir (and add a touch of milk if needed) and top with my fav fruits, nuts, granola, and nut butters. Viola! This recipe couldn’t be easier and provides an easy, protein-packed breakfast with different flavor combos so your morning meals never get boring.

Flavor Variations

  • Strawberry Almond Butter. This flavor combo adds almond butter, almond extract, and cinnamon to the base recipe. It’s then topped with strawberry jam, fresh strawberries, and almond slices for extra sweetness and crunch. It tastes like a sophisticated, upscale PB&J!
  • Blueberry Cheesecake. A classic flavor pairing! Greek yogurt, lemon zest, and fresh blueberries come together to perfectly mimic the flavors of cheesecake – it’s so creamy and rich, you’ll be shocked this is a healthy breakfast!
  • Chunky Monkey. One of my all-time fav flavor combos! It adds chocolate, peanut butter, and bananas to the mix. It’s rich, whimsical, and flavorful – feels like you’re eating dessert for breakfast!

Other breakfast treats

Enjoy!

These healthy overnight oats provides a base recipe and 3 flavor variations, which will allow you to eat delicious, easy, protein-packed breakfasts all week!

If you make these healthy overnight oats (3 ways!), please leave a comment below.  I absolutely love to hear from you, and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Overnight Oats 3 ways

These healthy overnight oats (3 ways!) are a delicious, meal-prep friendly, and easy way to start your day. One base recipe + 3 variations creates 3 fun flavor combinations for this protein packed breakfast treat.
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 1 day
Servings 3 servings

Ingredients

Base recipe

  • 1/2 cup oats
  • 1/2 cup plant-based milk
  • 1/2-1 teaspoon stevia or sweetener of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • Pinch salt

Strawberry Almond Butter

  • 1 tablespoons almond butter
  • 1/2 tsp. Almond extract
  • Pinch cinnamon
  • Toppings strawberry jam strawberries, and almonds

Chunky Money

  • 1 tablespoon peanut butter
  • 2 teaspoons cocoa powder
  • Pinch cinnamon
  • Toppings Sliced bananas, chocolate chips, extra PB

Blueberry Cheesecake

  • 1/4 cup vanilla yogurt
  • 1/2 tbsp. Lemon zest
  • Toppings Blueberries and yogurt

Instructions

  1. In 3 separate bowls, combine the base ingredients. To each bowl, also add the main variation ingredients (omit toppings) and stir until well-combined. Simply cover the bowls or add the mixture into jars and seal with lids. Place in the fridge to set up for at least 4 hours or overnight.
  2. In the morning, take out the oats and give a quick stir to loosen up (sometimes I add a splash of milk too). Top each variation with appropriate flavor toppings.
  3. Serve and enjoy!

Recipe Notes

These last in the fridge for up to week.

Healthy Pumpkin Cream Cold Brew

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This healthy pumpkin cream cold brew features a dreamy, perfectly sweetened and spiced pumpkin cream on top of rich, bold cold brew. It’s the perfect, nostalgic Fall drink that’s also dairy-free and made with a plant-based, zero calorie sweetener, and even better than Starbucks!

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My Go-to fall coffee drink

Every Fall, when Starbucks releases the pumpkin cream cold brew, I get so excited. It’s their one Fall drink that I was willing to sit in a long line for and splurge on. Well, that’s before discovering a few things: their version contains weird preservatives and unnecessary unhealthy ingredients and it’s easy and more delicious to make a wholesome version at home.

I have for you a homemade healthy pumpkin cream cold brew that is widly delicious and made with only real, wholesome ingredients. This Fall bevvie features coconut cream, real pumpkin puree, Whole Earth plant-based, zero calorie sweetener, pumpkin spice, vanilla, and almond milk/coconut milk. It’s rich, perfectly spiced, and creamy just like the real deal but without all those unwanted preservatives and high sugar content.

Ingredients in this healthy pumpkin cream cold brew

Here’s what you’ll need to make this drink:

  • coconut cream, makes this drink luscious and creamy. Plus, keeps this drink dairy-free (for my non-coconut fans, the coconut flavor is not super potent as the pumpkin and spices are the star flavors!).
  • plant-based milk, helps thin out the coconut cream so it’s the perfect pourable consistency.
  • Whole Earth plant-based, zero calorie sweetener, provides the perfect sweetness while still keeping this drink plant-based and sugar-free. Yaas!
  • real pumpkin puree, for that real, natural pumpkin flavor.
  • pumpkin pie spice, really brings out the pumpkin flavors and makes the whole drink scream Fall!
  • vanilla, adds a little natural kiss of extra sweetness.
  • cold brew, the base of this drink. I use a bold, smooth kind for the best results. My fav is to buy from my local coffee shop, make it at home (here’s my easy cold brew guide), or I like Organic Cameleon Cold Brew (which I find at my local target.

How to make this drink

  • Grab a blender. I used a small, single serve blender since this recipe perfectly makes one drink!
  • Add the ingredients. Add in the coconut cream, pumpkin, spices, vanilla, Whole Earth Sweetener, and milk (I used 4 tablespoons, but you may use less depending on how thick you want it). Blend until well combined and creamy.
  • Pour cold brew into a cup. Add ice to a cup and add your fav cold brew. Leave a little room on top for the pumpkin cream.
  • Top with pumpkin cream. Add pumpkin cream on top and garnish with extra pumpkn pie spice.

Why you’ll love this drink

  • Tastes like the real deal, really I think it tastes better than the Starbucks version (less artificial). It super creamy, perfectly spiced, and the right amount of pumpkin. Really magical with the cold brew!
  • Made with wholesome ingredients. No weird preservatives here; only real, simple ingredients.
  • It’s made with my fav plant-based, zero calorie sweetener, Whole Earth Sweetener, Whole Earth crafts and blends ingredients sourced from nature to provide a great tasting, non-GMO, plant-based, and zero calorie sweetener. I used the Stevia and Monk fruit packets. You can get yours here!

More treats and drinks made with Whole Earth Sweetener

Enjoy!

This healthy pumpkin cream cold brew is bright, delicious, and wholesome drink that’s better tasting and better for you than the coffee shop~

f you make this healthy pumpkin cream cold brew, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, becasue sharing is caring!

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Healthy Pumpkin Cream Cold Brew

This healthy pumpkin cream cold brew is bright, delicious, and wholesome drink that's better tasting and better for you than the coffee shop!

Course Drinks
Prep Time 5 minutes
Servings 1 drink
Author Dani

Ingredients

  • ¼ cup coconut cream
  • 3-4 tablespoons plant-based milk
  • 1 1/2 tablespoons pumpkin puree not pumpkin pie filling
  • 1-2 packets Whole Earth stevia leaf and monk fruit sweetener
  • 1/4 teaspoon pumpkin pie spice
  • Splash vanilla
  • 1 cup cold brew more or less or taste

Instructions

  1. Blend the coconut cream to vanilla until smooth but still a little thick. Add cold brew to a glass. Top with pumpkin cream. Enjoy!

Greek Yogurt Scrambled Eggs

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These Greek Yogurt Scrambled Eggs are super creamy, protein packed, and the best healthy way to do scrambled eggs. They are made with sautéed shallots, garlic, and spinach for maximum flavor. Then, served with toasted whole grain bread, ripe, cherry tomatoes, and creamy avocado.

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The Best Healthy Scrambled Eggs

I’m about to share a secret to add protein and creaminess to your scrambled eggs. It makes them rich and so fluffy. You’ll never make them another way.

My secret?! Adding a bit of Greek yogurt! It takes your scrambled eggs to the next level while also boosting the nutritional value of your morning breakfast.

I also added sautéed shallots, garlic, and spinach plus havarti and sharp cheddar for a wonderful, slightly sophisticated flavor combo. I pair mine with cherry tomatoes and avocado for brightness and freshness. Buttered whole wheat toast is a must with any good egg breakfast. All together, it’s a delicious, healthy and satisfying morning meal!

Ingredients in these Greek Yogurt Scrambled Eggs

Here’s what you’ll need:

  • 3 eggs + 1 egg white, This will create enough for 2 servings. I like to add one eggs white to make it a little lighter.
  • greek yogurt, this is what adds the ultimate creaminess and extra protein!
  • cheese, I used a combo of havarti and sharp cheddar, two of my favs. But add whatever you prefer and have on hand!
  • fix-ins, I spiced up my eggs with sautéed spinach, garlic, and shallots. Honestly, this is what I had on hand, but was a delicious combo. Feel free to go this direction or add in whatever you have at home! Other yummy add in include sautéed mushrooms, onions, and/or peppers. Or add some meat like cooked bacon or sausage.
  • sides, I paired mine with cherry tomatoes, avocado, and toasted and buttered whole wheat bread. It adds brightness and crunch for a well-rounded and satisfying meal.

Instructions

  • Scramble the eggs with greek yogurt, In a bowl, whisk together the 3 eggs, 1 egg white, and 2 tablespoons greek yogurt. Don’t worry if small lumps of greek yogurt are present. They will melt into the eggs as they cook.
  • Cook the veggies, Heat a skillet with olive oil over medium heat. Sauté the shallots for 2-3 minutes. Add in the garlic and spinach and cook until the garlic is fragrant and the spinach wilted. Season with a pinch of salt. Remove from pan.
  • Cook the eggs, Add a little more olive oil to the pan and lower heat to medium low. Next, add the egg mixture and slowly cook until moving the eggs with a spatula until curds form. Continue until eggs fully cooked. Add cheese a couple minutes before eggs are complete finished cooking so it fully melts.
  • Season, add desired amount of salt and fresh cracked pepper.
  • Bring it together. Add spinach mixture to eggs and fold together.
  • Serve it up, with toast, avocado, and cherry tomatoes!
  • Spice it up! Top with hot sauce, if desired!

Why You’ll Love these Greek Yogurt Scrambled Eggs

  • Easy, healthy and protein packed breakfast!
  • The greek yogurt makes the eggs super creamy and delicious.
  • You cannot even tell there is greek yogurt in them.
  • Tons of extra flavor from the sautéed veggies, garlic, and cheese!

Other breakfast ideas

Enjoy!

These protein packed and creamy Greek Yogurt Scrambled Eggs will be your new fav way to do eggs in the morning!

If you make this healthy Greek Yogurt Scrambled Eggs  please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Greek Yogurt Scrambled Eggs

These Greek Yogurt Scrambled Eggs are super creamy, protein packed, and the best healthy way to do scrambled eggs. They are made with sautéed shallots, garlic, and spinach for maximum flavor. Then, served with toasted whole grain bread, ripe, cherry tomatoes, and creamy avocado. 

Course Breakfast
Keyword greek yogurt, healthy breakfast, scrambled eggs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings
Author Danielle

Ingredients

  • 3 eggs + 1 egg white
  • 2 tablespoons Greek yogurt
  • Handful spinach
  • Half a small shallot minced
  • Salt and pepper to taste
  • 1-2 garlic cloves finely minced**
  • ¼ cup shredded cheese I used a combo of Havarti and sharp cheddar
  • Salt and pepper to taste

To serve,

  • 1/4 cup cherry tomatoes sliced
  • Whole wheat toast
  • 1 avocado sliced and topped with everything bagel seasoning

Instructions

  1. In a bowl, whisk together the 3 eggs, 1 egg white, and 2 tablespoons greek yogurt. Don’t worry if small lumps of greek yogurt are present. They will melt into the eggs as they cook.

  2. Heat a skillet with olive oil over medium heat. Sauté the shallots for 2-3 minutes. Add in the garlic and spinach and cook until the garlic is fragrant and the spinach wilted. Season with a pinch of salt. Remove from pan.

  3. Add a little more olive oil to the pan and lower heat to medium low. Next, add the egg mixture and slowly cook until moving the eggs with a spatula until curds form. Continue until eggs fully cooked. Add cheese a couple minutes before eggs are complete finished cooking so it fully melts.
  4. Add spinach mixture to eggs and fold together.
  5. Serve with toast, avocado, and cherry tomatoes!
  6. Top with hot sauce, if desired!

Recipe Notes

If do not have fresh garlic, you can use a 1/2 tsp. of granulated garlic. Add it to the eggs before they are fully cooked and fold it in.