Some times we just need quick and healthy breakfasts that we can chew. (You know I love my Shakeology!).
These mini egg cups were super easy to make ahead of time and they
have spinach to boot. Just pop them in the microwave for 20 seconds and
you're good to go. Yum!
Nonstick cooking spray
12 large eggs
sea salt and ground pepper to taste
1 (10oz) bag baby spinach, finely chopped. (I eyeballed my amount)
1 medium red bell pepper, finely chopped
2 green onions, finely sliced (I opted out of this)
1. Heat oven to 375 degrees F.
2. Lightly coat a twelve-cup muffin tin with spray.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
4. Add spinach, bell pepper, and onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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| YUMMY! | |
Another staple in my household, Spinach Banana
Smoothie Pancakes. I'm always trying to find ways to get my kids to
eat more veggies. I found this recipe online a few years ago when I was
trying to get my son to eat green things, and have tweaked
it here and there. I made a double batch of these over the weekend, so
I could freeze them for the kids' breakfasts. I just placed them
between wax paper, put them in a ziploc freezer bag, freeze, and voila!
Easy breakfast. The great thing about spinach is that it's super
healthy, and when blended, there's no taste to it, especially when you
have ripe bananas in there too.
Single batch...makes about 22 pancakes, using scant 1/4 cup to pour batter.
1 C almond milk, unsweetened
1 very ripe banana
2 C fresh baby spinach
1 C flour (I did 1/2 wheat and 1/2 white)
1 TBSP sugar (I already reduced this from the original 2 TBSP)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
2 TBSP butter, melted
Syrup and butter for topping, or whatever you'd like. My kids get a few chocolate chips on top.
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.
In a blender, add milk, banana and spinach and blend until there are no
flecks of spinach seen in the mixture. Blend in the egg and butter.
Pour green mixture in with the dry ingredients and mix until combined.
Preheat griddle on medium low. Using a 1/4 measuring cup, drop batter
onto the griddle. Cook until the tops are bubbly and edges are dry
(darker green). Flip and cook another minute or so.
Diet
is a key part of health and fitness. I have about 1/2 the serving of
these huge salads at least once a day. This bowl (originally the large mixing bowl from a set of three) is the one my husband uses at home and it's
HUGE. Yes, that IS a standard sized place mat. At work, I eat various versions of this for lunch. Some times we add cut up turkey jerky. Other times leftover chicken from dinner. Some times cold salmon leftover from dinner. Beans, etc. You get the picture. You can really vary it up. Since we've been eating this consistently throughout the late Spring and Summer, our children are beginning to incorporate this into their diets (with our help, of course). Our older child (almost 5 yo) is requesting this for lunch on the weekends (all the fruit helps), and our little one (2+ yo) is more than willing to try her own small bowl too.
I thought I'd share the recipe below, enjoy!
1. baby kale and baby spinach, chopped. add dressing and toss before other ingredients are added. It helps limit the amount of dressing needed.
2. 2 mushrooms
3. 1/2 cup grapes
4. 1/2 cup strawberries
5. 1/4 to 1/2 cup raspberries
6. 1/2 cup blueberries
7. 1-2 boiled eggs, or edemame, or 1/2 cup black/pinto/kidney beans
8. 1/4 avocado or 1/4 cup roasted coconut chips
9. low fat dressing to taste
The picture below has coconut chips and 2 eggs, tossed with creamy poppyseed dressing. Soooo good.
