Sweet Basil

1 week ago | ohsweetbasil.com | Sweet Basil |Carrian Cheney

Start your day with a viral high protein powerhouse—a creamy, savory blend of cottage cheese and perfectly hard-boiled eggs, topped with fresh avocado and vegetables. Packed with over 20 grams of protein, this trending eggs and cottage cheese breakfast bowl is quick, delicious, and totally crave-worthy. To be honest, I eat this more often for a low-carb lunch than I do for breakfast. It also makes a pretty dang good afternoon snack. I usually do a half serving if I’m eating it as a snack.

1 week ago | ohsweetbasil.com | Sweet Basil |Carrian Cheney

Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often. It will begin to smell nutty and buttery. Add a dash of salt and stir. 2 Tablespoons Butter, 2 Cups Old Fashioned Rolled Oats, ¼ teaspoon Kosher SaltRemove the pan from the heat and carefully pour in the water, it will spit and sputter. Add the lid and allow to sit for 7 minutes. For a quicker version, simmer for 3 minutes. 1 1/4 Cups WaterMeanwhile, roughly chop the kale.

1 week ago | ohsweetbasil.com | Sweet Basil |Carrian Cheney

Prepare the Sweet PotatoesAir Fryer: Preheat air fryer to 400℉. In a medium bowl, toss sweet potatoes in olive oil and smoked paprika. 2 Sweet Potatoes, 2 Tablespoons Olive Oil, 2 teaspoons Smoked PaprikaPlace the sweet potatoes on a cookie sheet or pan in a single layer and add to the air fryer to cook for about 12-16 minutes, flipping halfway through until potatoes are tender and crisp. Remove from the oven and season well with kosher salt. Kosher SaltOven: Preheat oven to 425℉.

1 week ago | ohsweetbasil.com | Sweet Basil |Carrian Cheney

For the DressingCombine all ingredients in a blender and blend until smooth. If using ranch, do the same. Season with salt and pepper to taste.

2 weeks ago | ohsweetbasil.com | Sweet Basil |Carrian Cheney

Preheat the oven to 375 ℉ and place muffin liners in two standard size muffin tins (or spray with cooking spray). See note for making this into a breakfast cake rather than muffins. In a bowl, whisk together the dry ingredients. 2 Cups Flour, 1 ½ Cups Cream of Wheat Cereal, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Baking SodaIn another bowl, whisk the wet ingredients.