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Blueberry Compote and 10 Ways To Use It

Blueberry Compote Healthy Recipe

Blueberry Compote

This blueberry compote recipe can be made using frozen or fresh blueberries. It is sweetened with honey and has a touch of cinnamon and lemon juice to bring out the flavor of the blueberries. It is simple to make, lasts a week in the refrigerator, and can be used in so many ways! I love having a jar of it in on hand.

10 Ways To Use Blueberry Compote

  1. Top waffles or pancakes
  2. Swirl it into yogurt
  3. Spoon it over oatmeal
  4. Add to chia oats
  5. Serve as a jam on toast, scones or an english muffin
  6. Spread on a dessert plate and serve with cheesecake
  7. Ladle it on ice cream
  8. Add to your favorite BBQ sauce and serve with chicken
  9. Fill a crepe
  10. Sweeten up a smoothie

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Avocado Pomegranate Egg Muffin

Avocado Pomegranate Egg Muffin

The first time I had these awesome Avocado Pomegranate Egg Muffins was a couple of weeks ago, and I’ve made them several times since!

My sweet friend Ali made them for me when I was visiting her in Houston, Texas. She is there for cancer treatment, away from her husband and littles and fighting a brave fight.

I’d so love for you all to know her, as she is the type of person the whole world should know, but for now I will just say that I flew to Houston to love and serve, but ended up being the one loved on and served!

These awesome Avocado Pomegranate Egg Muffins are the perfect example of that love.  Ali and I woke up early to drive into the city for her chemo treatment, and when I walked into the kitchen a beautiful plate of breakfast was waiting for me. I was floored.

She is the one getting cancer treatment yet gets up and makes breakfast for ME! My heart!

The amazing dish consists of a toasted english muffin, topped with avocado and a perfectly cooked egg. She somehow knew I didn’t like my egg yolk too runny or overcooked, and the cook was spot on, just right for me. The special touch was pomegranate seeds sprinkled on top.  I could not believe how beautiful it was, and was eager to see how the flavors would taste together.

Avocado Pomegranate Egg Muffin on a plate

It was amazing. The toasted , chewy english muffin is perfect topped with creamy avocado. The egg added another layer of texture, a heartiness of protein and a touch of salt. The pomegranate seeds added a sweet crunch and balanced the salty, savoriness of the egg. It was perfection.

This breakfast will keep you full and is super nutritious. It has fiber, protein, healthy fats & antioxidants. To make this gluten-free, just buy gluten free english muffin. If gluten is not an issue for you, my favorite brand of english muffins are organic and sprouted Ezekiel brand english muffins.

Avocado Pomegranate Egg Muffin breakfast

Not only did it taste like perfection, but it looks amazing, too.

How great would this be for a Christmas brunch? The color is amazing.

Make it. Make it for yourself and a loved one. They will feel special & will be floored with the beauty and deliciousness of this dish!

Avocado Pomegranate Egg Muffin breakfast or brunch


serves 2– you and a friend!

2 english muffin ( I use Ezekiel brand), toasted

1 avocado, sliced

2 eggs, cooked to your liking, with s & p

a pomegranate, seeded

Free your pomegranate seeds (how-to video here), cook your egg, and have sliced avocado ready to go. Toast the english muffin, top with avocado sliced, top with seasoned egg that is sliced in half, and sprinkle pomegranate seeds over all. Enjoy!

avocado-pomegranate-egg-muffin-pin{PIN FOR LATER}

Brunch/ Healthy Eating/ RECIPES

My Favorite Go To Breakfast

I’m a BIG breakfast eater.  I’m not one that can skip breakfast, especially eating a plant-based diet.  As you know, I love my oats.  Lately, I have been LOVING the ease of Frozen Breakfast Oatmeal Pucks.  I am out right now, and definitely notice it!  It is so easy to just throw a puck in the microwave, heat, then add a bit of frozen berries on top, stir and EAT!  I sometimes add a splash of almond milk, but most of the time it is not needed.  Whole grain toast with Earth Balance spread, a banana and locally roasted, organic coffee makes this breakfast perfection in my mind.  
Another fav of mine is Coconut Milk Vanilla Creamer.  Oh. My. YUM!  It turns my coffee into vanilla creaminess without the yucky additives of most creamers.
If I am in a huge hurry, I will just grab a mason jar, add raw oats and frozen berries, add almond milk and stir.  Put on lid.  Grab banana.  By the time I am ready to eat (usually in the car!:)) the berries have thawed just enough and the oats are softened just enough. It really is GOOD!  I will add some raw, organic agave or pure maple syrup for sweetness if needed.  This method leaves no excuses for skipped breakfast!
What is your favorite go-to breakfast?
Do you love oats as much as I do??