Energy Boosting Egg Muffins

I found this recipe online and loved it! I can't even remember where I found it?! Eek! I find them delicious and that they freeze well!  So they are incredible for on-the-go!  My hubby found them too moist after freezing them but you could always leave out the zucchini if you didn't want the extra moisture. I love them!  Recipe is below!

Recipe:

6 eggs
1/2 c. skim or 1% milk (almond milk would be fine too!)
1/4 tsp salt
1/8 tsp pepper
1 c. cheddar cheese
1/2 c. chopped zucchini
1/4 c. each red bell AND green pepper
2 tbsp chopped red onion OR 3 Onion EPICURE spice mix!

Heat oven to 350 degrees. Beat eggs, milk, salt and pepper.  Add cheese, zucchini, peppers and onion or onion mix and mix well.

Spoon evenly into 12 lightly sprayed muffin cups. I actually use the 1/4 c. measuring cup to divide the mixture evenly into each cup. So easy and very little mess!

Bake 20-22 minutes or until set.  Cool on rack for 5 minutes.  Remove from cups and serve warm or reheat!

21 Day Fix Plan?  2 egg cups = 1 red container

This morning I enjoyed an Energy Boosting Egg Cup & a chicken breakfast sausage, with Ezekiel toast (found in the Health Food Section) and 1 tsp of natural PB.  Oh and a McCafe coffee for a treat! Hope you enjoy! :)

Gluten Free Turkey Meatloaf!

One of my favourite cookbooks is called, "Everyday Paleo," by Sarah Fragoso.  I have two of her cookbooks that I found at Costco a while ago and love them! I don't follow a Paleo lifestyle but the recipes are clean, fresh and super easy. This recipe is from the, "Everyday Paleo" cookbook and I changed it up tonight and used turkey instead of beef!  It is family approved!   I hope you enjoy it!

Ingredients:

~2-2.5lbs ground turkey (or lean ground beef)

~1 cup almond meal (*if you have allergies omit almond meal and only use 1 egg instead of 2)

~2 eggs

~small can of tomato paste (6 oz)

~1 small red or white onion, finely diced

~2-3 garlic cloves, minced

~1/2 tbsp pink himalayan salt (or sea salt)

~1/2 c. finely chopped fresh basil (I used 4-6 tbsp of dried basil)
~1 tsp marjoram (*optional. I have never added this ingredient)
~2 tsp finely ground black pepper

Prep Time: 30 mins             Cook Time: 1 hour          

1.  Preheat oven to 350° F.
2.  With your hands, mix all of the ingredients in a large mixing bowl  (TIP: *I like to wear rubber gloves when mixing it!)
3.  Place mixture into a large, glass baking dish.  You can use a loaf pan if you like! I actually placed mine in a 5x9 pyrex container.
4.  Bake for 1 hour (make sure the meatloaf is no longer pink in the middle and cook more if needed).

Roasted Root Vegetables

One of my favourite cookbooks is called, "Everyday Paleo," by Sarah Fragoso.  I have two of her cookbooks that I found at Costco a while ago and love them! I don't follow a Paleo lifestyle but the recipes are clean, fresh and super easy!  This recipe is from the, "Everyday Paleo" cookbook! I hope you enjoy it!

One of the perks of this recipe is you can add in as much or as little of each vegetable as you like! I LOVE beets so this time added in a few more than the recipe called for.  

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Serves: 5

Ingredients

~4-6 small beets, peeled, and cut into small chunks

~2-3 small parsnips, peeled and chopped

~2 carrots, peeled and chopped

~1 medium red onion, sliced (I chopped it in this recipe)

~1 bulb garlic, cloves removed and peeled

~1/4 cup coconut oil

~1 cup fresh basil, diced (I used a few shakes of dried basil this time- fresh of course is always better)

~1/2 tsp lemon zest (grated lemon peel)

~Himalayan pink salt and black pepper to taste.

1.  Preheat oven to 400° F.

2.  *IMPORTANT!* Make sure to cut all of the veggies so that all of the pieces are approximately the same size!  This ensures even cooking. 

3. In a large mixing bowl, toss all of the vegetables & garlic cloves.

4.  let the coconut oil, pour it over the vegetables and add to the bowl the basil, lemon zest, salt and pepper.  Toss together until the veggies are coated with the oil and spices.

5.  Spread evenly on the bottom of a large baking dish and roast uncovered for 45-50 minutes, stirring once or twice during the cooking process.

I hope you enjoy! :)