Healthy Egg Muffins

These are easy, and you all know I like easy!
Sometimes in the mornings when I am running around getting myself ready, Hadley ready, Daisy fed, etc etc, I just wish I had pre-made something the night before to eat for breakfest. This way I do not have the temptation to go purchase a donut. So, last night, I made these Healthy Egg Muffins.

{Sorry, the picture is not the best, but trust me they were delicious.}

Ingredients:

• 12 Eggs
• Broccoli (I just used left over broccoli from dinner the night before), and you could use any vegetable you would like.
• 1/2 Cup Onion, chopped
• 1 Garlic Clove, minced
• Salt to taste
• Pepper to Taste
• Couple splashes of Almond Milk
• I added a 1/2 piece of bacon to 6 of them for my husband (not pictured)

Instructions:

• Slice all the vegetables.
• Pre-Heat the oven to 350 degrees
• Beat all 12 eggs
• Mix in vegetables and spices
• Pour into greased muffin tins
• Cook for 20 - 25 minutes
• Enjoy!

You really could add any kind of vegetables or spices to these muffins! You could even add turkey sausage if you wanted.

 

Garlic Chicken and Vegetables over Quinoa

Hello all! Happy Friday! I am going to be cheering on my Iowa State Cyclones tonight!!         #cyclONEnation.

Another recipe just for you...

I have found another super tasty and easy recipe! I absolutely love my Fast Metabolism Cookbook. It keeps me on track. I get sick of eating the same foods, so I like that I can look at the cookbook, and be able to find a recipe with the ingredients I have in my fridge (for the most part). This recipe is for Phase 1.

Ingredients:

Quinoa

• 2 cups quinoa
• 2 cups organic vegetable broth
• 2 cups chicken broth
• 1/4 cup sliced onion
• 1/4 cup chopped green onions (scallions), white and green parts

Chicken

• 2 tablespoons minced garlic
• 2 pounds boneless, skinless chicken breast, cut into pieces
• 2 cups sliced bell peppers
• 2 cups sliced zucchini
• 2 cups sliced yellow squash
• 1 cup chopped tomatoes
• 1/3 cup coconut aminos
• 1 tablespoon crushed red pepper flakes
• 1 1/2 teaspoons diced red onion

(Missing from the picture: Zuccini, Yellow Squash and Coconut Aminos)

Instructions:

• In a medium pot, combine the quinoa, vegetable and chicken broths, onion, and green onion. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes.
• While the quinoa is cooking, heat a large nonstick skillet over medium heat. Add the garlic and chicken and cook, stirring continuously, until the chicken is browned. Add the bell peppers, zucchini, yellow squash, tomatoes, coconut aminos, red pepper flakes, and red onion. Cook, stirring often, for about 5 minutes, until the vegetables are tender and the chicken is cooked through.
• Serve 1/2 cup of the quinoa topped with 1 cup of the chicken and vegetables. 
• Serves 8

(Quinoa before boiling)

Gingered Shrimp and Veggie Stir-Fry

OH MY LANTA, this has to be the BEST yet. If you like spicy food, you will enjoy this recipe! I love to try new recipes for the reason of finding one that will be a staple in my house hold. Another great thing about this recipe, it freezes really well. In my book, that is important especially when 75% of the time I am cooking for one.

 Ingredients:

• 4 tablespoons grapeseed oil
• 2 pounds shrimp, cleaned and deveined
• 2 yellow squash, sliced
• 1 cup mushrooms
• 1 cup chopped bok choy
• 1/4 cup sliced asparagus 
• 1 cup diced tomatoes
• 1/4 cup coconut aminos
• 1/4 minced ginger (I used ground ginger)
• 1/2 cup toasted sesame seeds
• 1 tablespoon sea salt herb mix (I used regular sea salt, and then Mrs. Dash Herb and Onion Mix)
• 1 1/2 teaspoons crushed red pepper flakes
• 4 cups cooked wild rice

 Instructions:

• Heat a large heavy-bottomed skillet or wok over medium head and when hot, heat 1 tablespoon of the oil, tipping the pan to coat it. Add the shrimp and stir-fry for about 4 minutes or until pink. Remove from the pan and set aside. Re-coat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus. Stir-fry for about 5 minutes, until the vegetables are slightly tender. Add the tomatoes, coconut aminos, ginger, sesame seeds, salt mix, and red pepper flakes. Cook, stirring often, for 3 minutes. Return the shrimp to the pan, mix with the other ingredients, and cook just until everything is headed through. Serve over rice. (I think if you wanted you could serve this over brown rice instead of wild rice.)
• Serves 8

This was the first time I've cooked with bok choy, and I want sure what to expect. Bok Choy is basically Chinese cabbage. When I was looking for it at the store, it was HUGE, so I just tore off a couple leaves. That worked out very well.

I give this recipe 5 STARS! It is from The Fast Metabolism Diet Cookbook (Clearly, my favorite cookbook).

Seriously, try this recipe out friends!

Long and Slow Beef Stew

So, I've been debating for days if I was going to even share this recipe, only for the fact that my pictures are terrible. It doesn't look appetizing, but if you trust me, it was delicious! I present to you Long and Slow Beef Stew! This stew has some GREAT flavor!

I've never attempted at making a stew before, but am loving being able to make something like this, and then freeze it into single portions.

Ingredients:

• 2 pounds beef stewing meat (preferably grass fed)
• 1/4 cup arrowroot
• 2 cups shredded cabbage
• 1 cup diced celery
• 1 cup green beans, cut in small pieces (I forgot to add this..oops)
• 1 cup quartered mushrooms
• 1/2 cup diced onions (scallions), white and green parts
• 1/2 cup diced onion
• 1 bay leaf
• 4 cups organic beef broth

I decided to cut up all of my ingredients the night before. This way I could just pour them all into the crock pot right before I ran out the door in the morning. It was then was ready for me at lunch time.
Instructions :

• Put all the ingredients in a slow cooker with 2 cups of water and cook for 3 to 4 hours on high or 6 to 8 hours on low. Remove the bay leaf and serve piping hot. 
• Serves 8

How simple and easy does this look? I am all for crock pot meals, especially healthy ones!
Again, this recipe is from The Fast Metabolism Diet Cookbook. If you've checked our information on The Fast Metabolism Diet, this recipe will work for Phase 2.