I have a thing for eggs lately…

I have been eating vegetables and eggs at least once a day (sometimes for every meal) for two weeks! I chop up a bunch of different vegetables at the beginning of the week. Then, when I get hungry I throw some veggies in a pan and fry up an egg or two with it. I like to incorporate anything I have left over in the fridge too! I love leftover baked potatoes and mashed potatoes with eggs.   I don’t know how I ever ate eggs without them.  Healthy doesn’t get any easier, more convenient, or delicious than this. Not to mention this is inexpensive and a great way to use up leftovers!

GREEN PEPPER, SWEET ONION, POTATO, MUSHROOMS, 2 EGGS
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*Please excuse my fine china… I’m moving and don’t have my dishes yet!
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I mix and match a bunch of different foods.

Vegetables:

Green peppers, red peppers, yellow peppers
Spinach
Mushrooms
Zucchini
Tomatoes
Jalapeños
Mashed potatoes, baked potatoes
Sweet onion, red onion
Black olives

 Proteins:

Ground turkey (or with taco seasons)
Black beans
Chicken
Turkey
Ham

Some of my favorite combos are (I always make two eggs):
-ground turkey with taco seasons, onions, green peppers, black beans, salsa
-green pepper, onion, potatoes, mushrooms
-green pepper, onion, mushrooms, zucchini
-tomatoes, green peppers, onion, mushroom, skim cheddar cheese
-mashed potatoes, purple onion, green pepper, red pepper, ground turkey

I have been busy working on final projects for college and moving all week. My time has been very limited, but I have managed to take breaks to squeeze in runs and walks with the pup! I may not be getting out and about, or out of my sweat this week… I will be eating great!

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My closet is coming along swimmingly.
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Lazy Sunday

After a week of eating fabulously sinful (and delightfully tasty) Thanksgiving foods, I decided to get back on track today.  I made up a batch of turkey taco meat and tomatoes. I serve the meat with reduced fat cheddar cheese, salsa, and Hearts of Romaine.

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Mrs. Dash has the best taco seasoning; it’s salt-free too!

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Last weekend was insane and I didn’t get much meal prep done.  I’m normally very good at prepping and eating only what I make.  This saves me a lot of money and calories.  I actually prefer home-made foods over eating out.  Making it to the gym this week has been a struggle too!  I have been squeezing in short home workouts when I can, but there is always tomorrow 🙂

My weekend:

Private Gala in Detroit

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Ring Girls for the Fights in Macomb

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I spent today relaxing with this little guy:

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Cinnamon Sugar Oat Muffins

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I love this recipe!!  I make it at least twice a week because these muffins make for a perfect breakfast.  I use Greek yogurt and unsweetened apple sauce in place of butter or oil.  You could use all applesauce and no Greek yogurt, but I have found they do not come out as moist.  The use of apple sauce does not leave these with an apple taste.  I make my own oat flour by blending oats in my Ninja.  You could buy oat flour, but it is much more expensive!   There are a lot of variations you could do with the recipe based on your preferences.

Cinnamon Sugar Oat Muffins

Ingredients:
3 1/2 cups oat flour
3 teaspoons baking powder
1 1/2 teaspoons nutmeg
1 teaspoon salt
1 teaspoon cinnamon
1/3 cup unsweetened apple sauce
1/3 cup non-fat Greek yogurt
3/4 cup white sugar (organic)
3/4 cup organic coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups unsweetened almond milk

Topping:
1 cup melted smart balance spread
1/2 cup white sugar (organic)
3/4 cup coconut sugar (organic)
2-3 teaspoons ground cinnamon

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Directions:

  1. Preheat oven to 350 degrees °F and line 20-24 muffin tins with muffin liners (I prefer the aluminum ones).
  2. In one bowl whisk together oat flour, baking powder, salt, nutmeg, and cinnamon.
  3. In a separate bowl whisk together apple sauce, Greek yogurt, white sugar, coconut sugar, eggs, vanilla extract, and almond milk.
  4. Add the bowl of liquid ingredients to the bowl of dry ingredients and stir until just combined.
  5. Fill muffin tins ¾ of the way full.
  6. Bake until muffin tops are a light brown and springy to the touch (21 to 23 minutes).
  7. Combine cinnamon and sugar in a bowl for the topping. Melted smart balance spread should be in a separate bowl.  Once the muffins are done, dip muffins in melted butter, and then roll in sugar/cinnamon mixture.

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Enjoy!!

*This was adapted from a recipe found on http://sweetpeaskitchen.com/