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HOLISTIC HEALTH COACH SISTERS | BALANCEDBEYARS.COM | hello@balancedbeyars.com

 

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PATTYPAN SQUASH EGG-IN-A-HOLE



Recently, our new intentions have been to👇🏻 💛 try different foods that we’ve never heard of before to get a variety of nutrients in our diets 💛 Support local farms in our area I am so glad that I was able to do both of those things this week! Say hello 👋🏻 to the itty bitty Pattypan squash from Normanton Farms 👨🏼‍🌾 [This is Julie’s boyfriend’s #organic farm in New Hampshire, please support them if you are in the Boston-local area] Considering I was experimenting with a new veggie, why not try out a new recipe with Pattypan Squash? ➡️ Egg-In-A-Hole: Summer Squash Edition over a bed of mixed greens and a side of fermented beets [kimchi] 😏 Ahem, Alexa can you play I LIKE IT by Cardi B? HOW TO MAKE IT 👇🏻 STEP 1 X Preheat oven to 425 STEP 2 X Trim off 1/2 inch from each end of the squash and throw away. Slice the remaining squash into 4 slices. Remove the seeds and inside with a spoon. STEP 3 X Brush both sides of the squash with ghee, coconut oil or olive oil. Sprinkle Trader Joe’s Everything But The Bagel Seasoning on top. Put in oven and bake for 15 minutes. STEP 4 X Remove baking sheet from oven. Crack an egg into the center of the squash. Reduce oven to 350 degrees. Put squash back in for 12 minutes. STEP 5 X Remove from oven. Let it sit for a little. Use spatula to remove the squash onto your plate and bon appetit!


To see how to make it in action ➡️ hit the MEAL PREP highlights baby boo.