Healthy

Breakfast Scrambled Egg Muffins

categories: Breakfast, Posts, Recipes

Breakfast Scrambled Egg Muffins

I mentioned in my last post that I’ve been menu planning for the week, and counting calories in an effort to basically get my life together, have more energy and conquer the world. Well, I’m still going strong. I haven’t conquered the world yet, but I found that If I make an effort to wake up when my alarm rings, focus on one major task at a time and make time to eat better and get some exercise, I feel so much better. Zayna!! That’s what everyone’s been talking about this whole time! Yea, I know. I just haven’t been able to implement that in my own life lately. It feels like I’ve taken quite a while to settle into my new surroundings. Now, I can’t say I’m “new” anymore. It’s been over a year, and I should have a rhythm by now. 

The best thing I started doing is menu planning for the week. Not only does it help me build my grocery list, it keeps my eating in check. 

One thing that helps me get through my mornings, is knowing I have breakfast ready. I’ve incorporated Chia Pudding, Baked Oatmeal and now, Breakfast Scrambled Egg Muffins. I love that I can make them on Saturday night keep them refrigerated or in the freezer for the week and heat up daily. 

Breakfast Scrambled Egg Muffins  

Breakfast Scrambled Egg Muffins

 

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Breakfast Scrambled Egg Muffins

Yield: About 12

Ingredients

  • 10 eggs
  • 1/4 cup Skim Milk
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • Salt, to taste
  • 1/4 cup each of your choice of chopped toppings: cheese, spinach, mushrooms, turkey slices, etc.

Instructions

  1. Preheat oven to 375 F (190 C)
  2. In a medium bowl, whisk together the eggs, milk, onion powder, garlic powder and salt
  3. Prepare your muffin tin (12 count) by spraying generously with cooking spray, alternatively, you can use paper or silicone muffin cups
  4. Pour the eggs into each cup, filling about half way
  5. Drop your toppings into each cup
  6. Bake for 25 minutes
  7. Keep refrigerated for the week, or freeze. heat for 30 seconds in the microwave before eating.
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Turmeric Carrot Fries

categories: Posts, Recipes, Vegetables & Sides

Turmeric Carrot Fries

Fruits and veggies here in Jordan actually have flavor. I’m talking every single fruit and vegetable. Gosh even cucumbers tastes like more than just water. It’s the most fabulous thing. I guess they haven’t gotten into genetically modified food yet. I really hope it never gets to that point because back in DC, unless you’re buying organic or from the farmer’s market, your produce is pretty bland. Honestly, all this freshness makes me want to eat all the produce and get creative with different ways to use them all. Case-in-point, Turmeric Carrot Fries. (more…)

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Easiest Chia Pudding Recipe

categories: Breakfast, Posts, Recipes

Chia Pudding

This is probably the 100th time you’ve seen me mention wanting to get my act together and get fit.  I’ve mentioned wanting to get healthy and back in shape. That’s only because I’ve been telling myself this over and over and making no real strides to progress. Sounds like a personal problem, right? Well, I’m pleased to announce, I signed up for (way more classes than I should have) of Pure Barre. And yes, I’m actually planning to stick with it. I’m even going back to counting my calories using my favorite tracking app, My Fitness Pal. (more…)

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Portabello Mushroom Cap Pizza

categories: Pizza, Posts, Recipes, Vegetables & Sides

 

Pizza has got to be one of the easiest things to whip up for a weeknight dinner.

Like everyone else, I decided to start counting my calories (again) via MyFitnessPal, encouraging me to stay within a certain calorie limit and thereby “watching” what I eat. Balancing that, along with trying to cut carbs and add more veggies to my diet, I decided to throw together mushroom cap pizzas. (more…)

Spinach Sausage Sauté

categories: Beef, Posts, Recipes

 

Today was probably one of the coldest days this winter. That’s not saying much, considering it was 60 degrees on Monday. Tonight we turned on our fireplace for the first time. It was a very exciting moment – until it got too hot and I opted for my throw blanket over the fireplace. I’m sure we’ll spend many more winter nights by the fireplace. In my imagination, I will be holding a steaming mug with hot chocolate and candy cane stirrer. Tonight, I decided to make a cozy, healthy dinner.

Recipe adapted from The Lovely Cupboard.

 

Spinach Sausage Sauté Recipe

Ingredients

1 bunch Fresh Spinach
1/2 Lemon, juice of
3 Turkey Sausages
2 tablespoons Pine Nuts
2 Shallots, minced
2 cloves garlic, smashed
1 cup Cherry or grape tomatoes
1 can Cannellini Beans
 

Directions

Toast pine nuts on medium heat in a skillet with no oil. Shake the skillet often to keep the pine nuts from burning. When they are a light brown color, remove from the skillet and allow to cool.
Grill sausage on grill or grill pan. Slice and keep warm in the oven or covered.
Saute shallots and garlic in olive or grapeseed oil on low-med heat until fragrant and translucent but not browning. While this is cooking, drain and rinse one can of cannellini beans and slice tomatoes in half.
Add a half of your spinach and toss with tongs often. Remove first batch of spinach to serving dish. Add remaining spinach, cannellini beans, and tomatoes.
Add the zest of one lemon and the juice of 1/2 of the lemon to the pan. Add sea salt and ground pepper to taste. I usually add whatever herbs I have handy. Tonight I added some dried Rosemary.
When spinach is cooked, transfer the mixture to serving dish. Add sausage and combine. Sprinkle with toasted pine nuts and serve immediately.
 

Nutrition Information – Servings: 4. Calories per serving: 256. Carbs 29g. Fat 10g. Protein 18g. Sodium 838mg. Sugar 4g.