These egg muffins are loaded with all your breakfast favourites! Perfect for busy mornings and quick on the go snacks …
I’ve been eating a lot of eggs lately and was looking for a way to change up the ways I’m cooking them, and decided to go back to an old fan favourite.
Recipe makes 6. I cook for one, so I’ve decreased the amount to 6 rather than a dozen.
- 6 large eggs
- mushrooms (your favourite) – I used white common mushrooms
- 1/3 cup cheese cubes (I used old cheddar)
- hot salsa (to taste)
- salt/pepper (to taste)
I don’t drink milk – but feel free to add milk to your recipe.
- Preheat oven to 375 degrees.
- In a large (glass) mixing bowl, combine eggs and whisk well.
- Stir in cheese, arugula, salsa, salt, and pepper.
- Divide mixture evenly among 6 greased muffin cups (mine are square)
- Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
These make breakfast fast and easy OR a quick on the go healthy snack and they’re soooooo good ♥️
My first blog of 2018 …. and it’s a recipe. I’m in crunch mode – I’m taking the kids and I to Cuba in no less than 5 weeks …..
The other day, I had the sweetest tooth after dinner and immediately after eating a yummy healthy dinner, I dug right into a Caramel Sea Salt Cake from M&M’s – omg! talk about the most amazing thing of life!
Then I read the label (after I ate it) and omg’ed again! The Nutritional Facts blew me away, ugh!!!!
- Calories 510
- Fat 24g
- Cholesterol 125mg
- Sodium 630mg
- Carbohydrate 67g
- Protein 6g
Yep, I just ruined my healthy day of eating and exercise by eating 510 cals in ONE dessert!
So, tonight after another yummy healthy dinner of veggie burger, whole wheat/kamut bun and a mesclun mix salad with mango, sunflower seeds, goji berries, feta and homemade balsamic vinegar dressing – I once again had a sweet tooth, I was about to ruin my 10,000 steps and healthy dinner by eating an unhealthy dessert – so instead, I decided to make a healthy protein cup cake, that way I choose the ingredients, no preservatives and calorie count.
- 1 scoop IsaLean Creamy French Vanilla Protein Powder OR your favourite protein powder
- 1/4 of banana (mashed)
- 1 tsp Jif peanut butter
- Cinnamon to taste
- 1 scoop IsaLean Creamy French Vanilla Protein Powder contains 12 g undenatured protein, 4 g of dietary fibre, 23 vitamins and minerals = 120 calories
- 1/4 cup mashed banana = 23 cals
- 1 tsp peanut butter – 1 tsp = 33 cals
- Cinnamon – 1/2 tsp = 3 cals
TOTAL: 179 calories
- In a small bowl add protein powder and cinnamon – mix
- Add in peanut butter, mashed banana and water – make it the consistency of batter
- Mix all ingredients together.
- Microwave for 2:00 mins – depending on the strength of your microwave you may need 2:30 mins.
- Remove from microwave oven and enjoy your low cal dessert!
I didn’t have any IsaDelights or dark chocolate or I would have added one on top to melt (yum!)
I definitely could have dressed it up a bit more for its photo opp but honestly I just couldn’t wait to dig in!
Try it and let me know what you think!
It’s 5 minutes to midnight I just sat down for the 1st time since 1:00 PM. The last thing on my to do list was make the Christmas fave … Ambrosia Salad. I make this EVERY year for my mom, she loves it. Of course the kids love it too – I mean who doesn’t love Ambrosia Salad?
So, you’ll need the following,
- 3 mandarin oranges, peeled and sectioned OR 1 can (11 ounces) mandarin oranges (drained) – I used fresh because I had a case of them in the fridge
- 1 can (20 ounces) crushed pineapple, drained
- 1 tub of Cool Whip or your favourite whipped topping – thawed
- 1 cup miniature marshmallows (I use the coloured ones – miniature fruit-flavored)
- 1/2 cup flaked, sweet coconut
- 6 ounces reduced-fat vanilla yogurt
- Strawberries, cut in 1/4 to your liking
- Maraschino cherries – I use the cherries as a topper
- In a large bowl, stir together the whipped topping and yogurt.
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
- Chill before serving.
- If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at stores like Whole Foods or in the organic section of your local grocer, or you could always make your own.
This iced coffee recipe is super easy to make and is loaded up with protein, so you’re getting your caffeine boost and protein all in one. My version uses vanilla-flavored protein powder and has a fairly strong coffee flavour.
Gather Your Ingredients
(makes 1 serving)
- 1 cup of ice
- 1 cup chilled strong-brewed coffee (using the cold-brew method, or simply prepare a strong cup of coffee ahead of time and refrigerate)
- 1 scoop vanilla protein powder
- 1/2 cup milk (I used Almond Milk)
Creamy French Vanilla Isagenix Isalean Shake: Low-glycemic shake with energy-fueling carbohydrates, good fats, vitamins and minerals, and 24 grams of high-quality protein.
- Superior branched-chain amino acid profile
- Active enzymes to help ease digestion
- Essential trace minerals
- Natural ingredients with no artificial flavors, colors, or sweeteners
- No trans fat
Isagenix Premium Blend Coffee: Infused with Minerals, Green Tea Extract & Coconut Oil. Slow roasted. Fairly traded. 100% Arabica Coffee. Green tea extract, coconut oil and minerals are added to improve both the quality and flavour. The green tea complements the coffee’s natural antioxidant powers, while trace minerals offset acidity and the coconut oil adds a pleasant, buttery finish.
Simply combine all ingredients in a blender (I used a Nutri Bullet) for about 30-40 seconds or until all ingredients are blended.
If a thicker consistency is desired, simply add more ice.
I’ve really been embracing this journey. I’m on a quest for 2017 to drop this extra 15-20 lbs that I’ve put on over the past 15 months.
Eating healthy doesn’t have to mean not having good food, enjoy the food and enjoy the journey.
Today, I decided to make some healthy treats for my fiancé and I ….
TOTAL TIME: 18-20 mins, PREP 10 MINS, COOK 8-10 MINS
- 1 package whole wheat flour tortillas (you can also use flax or your other healthy faves)
- Coconut Oil (melted)
- Cinnamon sugar (I make my own using Stevia and cinnamon)
- (on one portion I added Frey’s Premium Cocoa)
OTHER ITEMS REQUIRED
- Pizza cutter
- Grill/Basting brush (I use a silicone one)
- Cookie sheet
- Parchment paper
- Brush melted coconut oil over the entire top of tortilla.
- Sprinkle generously with cinnamon sugar.
- Cut into 8ths.
- Place onto a cookie sheet (I added parchment paper) and bake at 350 degrees till light brown (not too dark), approximately 8 to 10 minutes.