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Breakfast Egg Muffins

Monday, March 25, 2019
I haven’t shared a ready and on the go breakfast option with you all since I prepared my Blueberry Raspberry Pancake Muffins. I figured it was time for me to share another.

These breakfast egg muffins are PERFECT for meal prepping your breakfast. You see so many options for lunch and dinner  meal prep, but breakfast is doable too.

Breakfast Egg Muffins

Breakfast Egg Muffins

I love omelets. I’ve featured them on the site before. I’ve created an omelet, slapped it on a plate, and carried it to work. But, sometimes the cooking each morning before work can really take up a lot of time. So creating these egg muffins really gives you that omelet taste on the go.

Making these are pretty simple. I made a very small batch to last me for only a few days, but you can always adjust the recipe to accommodate more people.

You can freeze these or store in the fridge if you plan to eat right away. I made just a small batch of these that would last me for the work week, but you can make so much more if you want to avoid prepping for the following week.

These are perfect if you’re looking for a low carb breakfast option. It’s versatile. You can mix and match whatever veggies inside them. You can even add mushrooms or spinach if you like.

Pretty great, right?

Breakfast Egg Muffins

These breakfast egg muffins are the perfect make ahead breakfast option.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Course: Breakfast
Servings: 6 muffins

6 Large eggs
1/2 Red BellPepper
1/2 Green Bellpepper
1 tsp salt and pepper

1. Preheat oven to 350°F
2. Finely chop your red and green bell peppers
3. In a separate bowl, whisp your eggs, bell peppers, and salt and pepper together
4. Using a non-stick muffins pan, pour your egg mixture into each container to the halfway mark
5. Allow egg muffins to bake for 25 minutes
6. Using a toothpick or fork, gently poke the center of the muffins to ensure they are thoroughly cooked
7. Allow muffins to cool for 5 minutes

If you’re not using a non-stick pan, you can add a dash of oil to coat the pan
When adding the egg mixture to the pan, be sure not to overfill

Cold Busting Mango Smoothie

Monday, March 18, 2019
There's only a few times a year that I find myself getting sick, and that's generally when the weather is transitioning from winter to spring. Although the weather in Charleston can get pretty warm, sometimes it fluctuates and my body gets confused on what to do. That's when I need to pull out the big guns and have a shot of my Vitamin C with this Mango Smoothie.

Although oranges are what you know to be rich in Vitamin C, mangoes are pretty high up there with this immune boosting vitamin. And to top it off, I added a good kick of ginger.

Ginger isn't everyone's favorite spice because it can be...well, spicy. But I love ginger. And after blending these two together I felt much better going into the next.

And this doesn't have to be a cold busting smoothie. If you want to just have a regular smoothie, you can do that too!

Cold Busting Mango Smoothie

This mango smoothie is not only a perfect meal replacement, but amazing when you need a boost to your immune system.
Prep Time: 2 mins | Total Time: 2 mins
Course: Breakfast, Snack | Cuisine: American
Keyword: Smoothies, Smoothies, Mango, Smoothie Challenge, Mango Smoothie, Ginger
Servings: 1 serving

1 cup frozen mango cubes
1 banana
1 tsp ground ginger (or .5 inch of ginger root)
1 cup almond milk

1. Add ingredients into blender
2. Blend for approximately 45 second or until everything is evenly blended
3. Pour into a glass and enjoy

Vegetarian Buffalo Chicken Salad

Monday, March 11, 2019
I have a confession. I’ve never been one to eat a salad without meat in it. I needed meat. I needed chicken strips, ham chunks, bacon bits. I needed it! If it didn’t have meat in it, I needed croutons or something else to bulk it up. But boy oh boy…I have come a long way.

I’ve sampled a few of the plant based meat options before on salads, and nothing seemed to stick until I got the Morning Star Farm’s Buffalo Chik Patties. Ok. These are originally designed for a “chicken-like” sandwich, but I liked the taste and flavor of it so much that I found myself chopping it up into little cubes and adding it to my salad.

Vegetarian Buffalo Chicken Salad

Vegetarian Buffalo Chicken Salad

This salad was so amazing you guys! It is probably my favorite salad mixture. The best part is that I only used four ingredients, not including the dressing. The chik patty is the perfect topping to this salad because it gives the salad that spicy buffalo kick that I love so much.

A salad is literally what you make it. It doesn’t always have to be the usual lettuce, tomatoes, and cucumbers. You can add nuts. You can add fruit. You can add seeds. Good salads are usually the ones that are insanely colorful. But, I can’t lie….I still need something that has a meaty texture.

A Buffalo Chicken Salad doesn’t exactly stand out as the healthiest option for a salad, but I like to think that as long as I’m getting a ton of leafy greens it works. If you want more bulk, you can add some crumbled bleu cheese or a boiled egg. You can add cucumbers, carrots, or whatever else tickles your fancy. Have fun with this!

Vegetarian Buffalo Chicken Salad

Turn up the heat with this spicy meatless buffalo chicken salad
Prep Time: 5 mins | Cook Time: 3 mins | Total Time: 8 mins
Servings: 1 person

1 Morning Star Farm Buffalo Chik Patty
1 large handful Organic Spring Salad Mix
4 Grape Tomatoes
1 tbsp Red’s Hot Buffalo Sauce

1. Take one of the Morning Star Farm’s Buffalo Chik patty and follow heating instructions as stated on the package
2. Once patty is heated, take a tablespoon of the hot sauce and apply to both sides of the patty
3. Cut patty into small chunks
4. In a large bowl or plate, take one large handful of your salad mix
5. Dice up your grape tomatoes and add over salad bed
6. Add your buffalo chik patty chunks to your salad and any dressing of your choice

There is no right or wrong measurement for this recipe. You can add as much or as little to your liking