All in Recipes
I know there are times where we are running out the door and have no time for breakfast or you need a quick snack. Take a few minutes and make these delicious muffins to have on hand. It is a simple recipe, without refined sugar, sweetened with coconut sugar and bananas and high in fibre. You can add any fruit you have on hand and make it your own. Enjoy.
My last blog post was all about what I think makes for a healthy lifestyle and of course number 2 on that list behind sleep, was good nutrition.
Easier said than done, I know!
For this post, I want to highlight the tools in the kitchen that make life easier and help me prep meals faster. Please feel free to share what are your go to tools!
Without further adieu, here are my 5 Must haves and 4 Really, Really Helpful gadgets:
There are several protein bar/balls on the market. Some are good, meaning they are fairly healthy with wholesome ingredients and others are really bad with nothing but sugar and unhealthy fats in them.
Protein bars are super convenient, portable and easy to eat when in a hurry. There is definitely a time and place for a protein bar every once in awhile.
Unfortunately, I get horrible indigestion from everyone I try and I have tried with great expectations so many, without luck.
So, here is my recipe for homemade protein bars/balls, that don’t upset my stomach. This recipe is versatile, add in whatever you like, make it as health as you want, be creative. If you have leftover baking ingredients in your pantry this is a good way to use them up.
Looking for something sweet? Here is a fantastic recipe that is healthy and delicious. Super easy to throw together with the staples in your pantry.
Easy Egg Muffins: Ingredients
6 Eggs Free Range Organic, if possible
1/3 cup lactose-free milk or other low FODMAP milk
2 tsp dried oregano
1/8 tsp salt
1/4 tsp pepper or more
1/2 cup quinoa cooked (optional)
3/4 cup feta cheese
1 medium tomato
1 medium bell pepper orange yellow or red
Method:
Pre-heat oven to 350 degrees. Grease a muffin tin well with cooking spray or oil, or use muffin liners.
Whisk together the eggs and milk. Mix in the oregano, salt and pepper.
Chop the tomato and bell pepper. Discard/compost the watery part of the tomatoes with the seeds. Crumble the feta into small pieces. Divide the tomato, pepper and feta (and quinoa if using) evenly in the muffin tin. Pour the egg mixture over the veggies and cheese.
Bake for 25-30 minutes, until lightly browned on the tops. Remove from oven and let cool for 10 minutes, then remove the egg muffins from the tin.
Store in the fridge for up to 4 days, or the freezer for up to 3 months.
RECIPE NOTES
If you don't use muffin liners, wash the pan right after removing the egg muffins. The egg can really stick to the pan.
Mixing in quinoa is a great way to add in a healthy grain.
Don’t use the watery part of the tomatoes (the inside part with the seeds). If used, they add a lot of extra liquid and can make the muffins too watery.
This is a very versatile recipe you can use whatever bean or legume you have on hand and any of your favourite spices! This is just a guideline, be creative and enjoy!!
Black Bean Stuffed Sweet Potato
Ingredients: For 1 serving
1 Sweet Potato or /Yam (medium size)
3/4 tsp Vegetable Broth
1/4 Yellow Onion (chopped)
1/4 Yellow Bell Pepper (chopped)
1/2 Garlic (clove, minced)
1 1/8 tsps Chili Powder
1/4 tsp Oregano
1/8 tsp Cumin
1/2 cup Black Beans (cooked, drained, rinsed)
1 1/3 tbsps Water
1 tbsp Cilantro (chopped)
