[.feature]1 ½[.feature] cups heavy whipping cream
[.feature]½[.feature] cup almond milk
[.feature]½[.feature] cup powdered allulose (sugar substitute)
[.feature]8[.feature] drops horchata flavoring
[.feature]2[.feature] tsp ground cinnamon
[.feature]1[.feature] bowl = 1 original egglife® wrap
butter spray or olive/avocado oil spray
[.feature]4[.feature] tbsp golden monk fruit (brown sugar substitute)
[.feature]2[.feature] tsp ground cinnamon
[.feature]1[.feature] pack of southwest egglife® wraps
[.feature]1[.feature] chicken breast
[.feature]1[.feature] packet low-sodium taco seasoning
[.feature]1/3[.feature] avocado, sliced
[.feature]1[.feature] Roma tomato, sliced
[.feature]1[.feature] handful of spinach
[.feature]1[.feature] can of corn or stalk of corn
daiya vegan cheddar cheese shreds
hidden valley greek yogurt ranch
optional: onion, black beans
[.feature]1[.feature] pack of roasted garlic & herb egglife® wraps
[.feature]3[.feature] tbsp pizza sauce
toppings for your liking (this one includes; chopped turkey sausage, ¼ cup of spinach, 1 tbsp chopped onions, and italian seasonings)
1 egglife sundried tomato POWER PASTA
⅓ cup water
1 tbsp butter
1 tbsp olive oil
1 carrot, cut into matchsticks
1 medium zucchini, cut into slices
1 medium yellow squash, cut into slices
6 tbsp unsalted butter
¾ cup Parmesan cheese, grated
½ cup whole milk
½ cup cherry tomatoes, halved
basil
Makes 14
[.feature]4[.feature] original egglife® wraps
[.feature]½[.feature] cup avocado oil
sea salt
[.feature]4[.feature] large fresh mozzarella balls
[.feature]3[.feature] roma tomatoes
[.feature]14[.feature] basil leaves
ground pepper
olive oil
Serves 2
[.feature]4[.feature] original egglife® wraps
[.feature]4[.feature] small lobster tails, grilled (meat will equal 6-8 oz.)
olive oil & sea salt (if grilling tails yourself)
[.feature]6[.feature] slices bacon, cooked and chopped
[.feature]4oz[.feature] crumbled gorgonzola (may also use goat cheese or feta)
[.feature]½[.feature] avocado, cut into cubes
[.feature]3[.feature] tbsp olive oil plus extra for drizzling on the lobster tail
[.feature]1[.feature] tbsp fresh lemon juice
[.feature]1[.feature] tbsp dijon mustard
[.feature]1[.feature] tsp sea salt
[.feature]½[.feature] tsp ground pepper
[.feature]1[.feature] cup baby arugula
Serves 2
[.feature]4[.feature] southwest egglife® wraps
[.feature]1[.feature] lb grass-fed flat iron steak (may also use flank or strip steak), room temperature
[.feature]½[.feature] cup guacamole
[.feature]1[.feature] cup chimichurri sauce (store bought or homemade recipe below)
[.feature]6[.feature] grape tomatoes, chopped
[.feature]⅓[.feature] cup cotija cheese
lime wedges for serving
Serves 3-4
7-8 original egglife® wraps
4 tbsp avocado oil
[.feature]1lb[.feature] raw shrimp, shelled and deveined, rinsed and patted dry
avocado oil (for pan frying)
1 tsp sea salt
½ tsp black pepper
1 tsp ground cumin
toothpicks
½ cup avocado mayo
½ cup greek yogurt (dairy or non-dairy)
2 tbsp diced chipotle peppers in adobo sauce (canned)
½ tsp garlic powder
2 tbsp lime juice
¼ tsp sea salt
