We have entered day three of this sugar detox and all is well… so far. No illness, no stomach upsets, no death. Who would have thunk it? I’m proud to say I received another sticker for yesterday as I followed both of my rules – exercise and no sugars. Although, I did have about five grapes to cure my sugar craving that was creeping up. So sneaky I tell you!
After my 55 minute cardio session while watching Modern Family – which is absolutely hilarious by the way – I went home and decided I wanted to try an “Egg Muffins” recipe that I came across from another blog, “The Food Lover’s Primal Palate.” <—- Awesome!
- 50/50 mix of omega 3 eggs and Trader Joe’s Cage Free 100% Liquid Egg Whites
- Peppers (green or red)
- Coconut oil
- Non-stick muffin pan or a traditional size muffin pan with cupcake papers.
- Preheat oven to 400 degrees.
- Saute the vegetables in a frying pan over medium heat with the coconut oil. Besides tasting great, coconut oil has many health benefits (and is also a fat-burning catalyst, because it is a medium chain fatty acid. Here is a great article explaining the health benefits of coconut oil!)
- Cut off the sauteing process about half-way through cooking. The veggies will finish in the oven.
- Divide vegetables evenly between your muffin tins.
- Mix the eggs and the egg whites in a bowl, and pour into the tins. Only fill the tins ¾ of the way to the top – they will rise a little.
- Stir the vegetable and egg mixture briefly to disperse the vegetables evenly in the tins.
- Bake the egg muffins in the oven for approximately 20 minutes. Your cooking time may vary depending on the tin, the oven. Adjust accordingly.
- Once muffins have cooled, store in your refrigerator for a healthy breakfast meal / anytime snack! They typically keep for about a week.
These are so cute and so perfect for on-the-go people who don’t have time to sit down for breakfast or are too lazy to make something in the morning! These also make a good mid-afternoon snack when you need some extra protein to hold you over and last but not least, a great way to get your veggies in. I actually had two of these today for breakfast alongside a Van’s waffle. This girl is one satisfied Sally!
*Suggestion: These came out a little bland because I didn’t use enough salt. As you can see, this recipe doesn’t list any spices – but what’s great about this recipe is that it’s easily modifiable. Next time, I will add some more spices like salt, pepper, cayenne and also cheese! Who doesn’t love cheese, right? I’m thinking grated Parm or Feta (obvi) would be delicious!
Happy Thirsty Thursday