Salmon Eggs Benedict with Avocado “Hollandaise” Recipe (PLUS: An Easy Shrimp Stir-Fry!)

Just because summer is over doesn’t mean it’s back to the same old boring chicken and crockpot recipes. Both of these recipes are quick to prepare (ready in under 20 minutes!), delicious and chock full of nutrients that you can tailor toward your specific nutritional goals. Who says busy people can’t eat healthy? 😉

If you hate meal prep or dread dealing with raw meat and/or shellfish, we recommend using Trifecta A La Carte proteins, which will help you put both of these meals together in less than 15 minutes. But you can easily substitute that for whatever kind of meat you have on hand or bought at the store.

Salmon Eggs Benedict with Avocado “Hollandaise” 
INGREDIENTS:

Trifecta A La Carte Salmon

•Whole Eggs

•English Muffin (substitute gluten free English Muffin if preferred or serve over roasted potatoes)

•Spinach

•Avocado

•Extra Virgin Olive Oil

DIRECTIONS:

Prepare the avocado hollandaise (recipe below) and set to the side

In the small saucepan add a ½ tbsp of olive oil and a handful of spinach, salt and pepper. Flip the spinach a couple times so that is coated in the olive oil and cook down until the spinach is wilted. Remove from heat for later use.

In a small non-stick pan heat Trifecta salmon over low heat. When salmon is warm to the touch turn up head to medium to lightly brown and crisp up the salmon filet.

While heating the salmon, toast the English muffin and eggs.

To plate, place a portion of the wilted spinach on the English muffin and layer the browned salmon and poached egg. Top with the avocado hollandaise and some red pepper flakes. Makes one, insanely good sandwich!

To make the avocado hollandaise:

In a blender combine ½ a ripe avocado and 2 pinch of salt and pepper with 2 tsps of lemon juice and 1/3 cup of water.

Blend until smooth (approximately a minute and a half).

While still blending, add 1 tablespoons of olive oil and continue to blend until combined.

 

Approximate Macros per Serving: Fat- 22 grams, Protein- 33 grams, Carb- 27 grams, 450 calories

*Note: the macros are an approximation for a single serving and will vary based on portion size, and any modifications. To make two, double it. To make three, triple it, etc.

Shrimp Stir-Fry
INGREDIENTS:

Trifecta A La Carte Shrimp, one 4 oz portion.

•Bag of frozen stir-fry veggies

•Tamari or Soy Sauce

•Lemon & lemon juice

•Honey

•Full Fat Coconut Milk

•Thai red chili paste

•Cinnamon

•Salt

•Coconut Oil

•Pepper

•Rice

DIRECTIONS:

In a large sauté pan or wok, add a tbsp of coconut oil over medium heat.

Once oil is melted, add bag of stir-fry vegetables, a pinch of pepper and a quarter cup of water. Cover with a lid and let defrost.

Once vegetables are tender add a ¼ cup of tamari, ¼ cup honey and a ¼ cup of lemon and mix.

After allowing it to simmer over low heat for a couple minutes, add a tbsp of red Thai chili paste (or more if desired), a ¼ cup of full fat coconut milk and a pinch of cinnamon. Mix and then add one serving Trifecta shrimp.

Let all ingredients simmer over low heat for an additional 4-5 minutes, stirring occasional. Then remove from heat and serve the stir-fry over 1 cup rice.

**This same recipe works great with chicken instead of shrimp!

 

Approximate Macros per Serving:Fat- 15 grams, Protein- 25 grams, Carbs- 65 grams, 510 calories

*Note: Macros are an approximation based on a single serving.