Breakfast-For-Lunch Box

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Servings: 4 Prep: 15 min Dairy Free Gluten Free Paleo Lunch Box Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sliced Almonds, Shredded Coconut, Coconut Milk Yogurt

Ingredients

8 eggs

1 cup sliced almonds ⚠

¼ cup hemp seeds

¼ cup shredded coconut ⚠

4 cups coconut milk yogurt ⚠

1 cup blueberries, or fruit of choice

Instructions

1. Bring a pot of water to a boil.

2. Once boiling, use a spoon to gently drop in eggs so that they do not crack. Allow them to boil for 10 minutes.

3. Meanwhile, make an ice bath. Once eggs are finished cooking, transfer them to the ice bath. While the eggs are cooling, stir together almonds, hemp seeds, and coconut.

4. Distribute eggs, yogurt, blueberries, and nut/seed mixture evenly into separate compartments of bento-style lunch boxes or into separate containers with lids.

5. Ingredients can be eaten separately, or combined to make a yogurt parfait served alongside hard-boiled eggs.