She ate them and thought they were interesting I think because of the shape! I gave her a slice of bacon and she was good to go

These veggie cups were colorful, flavorful and portable! The fact that I could throw them in the baggie and take them in the car was an added plus. I am a breakfast lover and I can literally eat eggs all day long so having some extra pre-made egg cups has been awesome.

The best part about these cups is that you can customize them to fit your taste buds and swap out the veggies for whatever you have on hand!

VEGGIE EGG CUPS

Ingredients:

• 6 large eggs
  
• sea salt & fresh ground black pepper (to taste)
  
• 1 bag (10 oz) baby spinach or kale, chopped
  
• 1 medium red or yellow bell pepper, chopped (or broccoli, squash)
  
• Nonstick cooking spray
  

Preparation:
1. Pre-heat oven to 350° F.
2. Mix eggs in a large bowl. Season with salt & pepper. Add spinach & to egg mixture and mix well.
3. Spray a 6 cup muffin tin with cooking spray and evenly pour egg mixture into muffin cups.
4. Bake for 15 to 18 minutes, or until fully cooked through.

OPTIONS: The veggies are totally customizable to taste and what you have on hand. You could easily add onions or switch spinach for broccoli, etc! To add a little more flavor you could sprinkle some shredded cheddar in the mix or on top! 

They also store great in a tupperware container for a few days!

What are your favorite “breakfast veggies?”

Do you like egg cups?

I totally forgot to post yesterday and it wasn’t on purpose, I was just so busy! It wasn’t until after Boot Camp at around 8pm that I realized it too.

Anyways, It’s Friday and I couldn’t be happier that the weekend is here. I am supposed to have a BUSY weekend ahead but that could play out differently because Ava has a nasty cold and is still sick. I took her to the Doctor already this morning and I’m thankful there’s no infection, she just has to drink some warm water with honey for her sore throat and lots of fluids to get her cough better.

If the rain holds off, tomorrow morning I will be teaching outdoor Boot Camp and then heading to a Baby shower in the afternoon. (as long as Ava is showing some progress)

Then on Sunday we have my best friends Bridal Shower which will be a lot of fun. She will be getting married on August 1st and it’s going to be such a fun wedding.

NOW onto my 3-ingredient Banana Pancakes!! I’ve seen many recipes before with flourless pancakes and I have always wanted to try them. With Ava having an upset stomach and throwing up several times this week, the Doctor ordered bland foods. This morning she was showing a little spunk and energy so I decided it would be great to whip up these simple & healthy pancakes.

She loved them and it was the first thing she had eaten in 24 hours besides saltines. Marc and I also agreed that they were quite tasty!

3-INGREDIENT BANANA PANCAKES

Ingredients:

1 medium banana

2 eggs

cinnamon to taste

Directions:

Mash up the banana, mix in the eggs & cinnamon until batter is formed.

Heat a little oil or spray in a pancake pan on medium heat. Form 3 or 4 small pancakes, cook about 2 minutes on each side. Serve with fruit or syrup.

These come out rather thin and more crepe like, but they are super sweet and can even be used as an after dinner dessert!

We will be making these more often for sure, and maybe next time I’m going to try adding some chocolate chips on top!

What fun plans do you have this weekend?

Have you ever tried Banana Pancakes before?

About a month ago my mom hosted a brunch and she made a breakfast Frittata that wowed me. It even passed on the nutritious part. My mom used tons of veggies and when I asked her if there was milk, butter or cheese, she said no and I was shocked. There was so much flavor and it came from healthy ingredients.

My mom quickly told me the ingredients without having to look at her recipe. It was easy to remember and I couldn’t wait to make it!  I love using recipes that involve minimal ingredients and I was excited to share it with you guys.

SO last week I whipped up her frittata, but I made a few small changes due to limited ingredients in my fridge (I secretly had to make this recipe my own!)

My Mom’s 4-ingredient Veggie Frittata

INGREDIENTS:

9 Eggs + 1/4 cup egg whites (or 10 eggs)

1/2 bag of fresh Spinach (chopped)

7-8 button mushrooms (chopped)

1 small red bell pepper (diced)

DIRECTIONS:

In a medium size mixing bowl, mix eggs thoroughly. Chop all the veggies. Spray a 13X9 baking dish and add in the chopped veggies.

Pour the egg mixture over the veggies and use a spoon to make sure all the veggies are evenly covered. Bake at 400 degrees for 20-22 minutes or until eggs are cooked through.

Cut into giant squares, sprinkle with salt & pepper, and Enjoy!

The funny thing about this recipe is that it satisfied people of all ages (Ava loved it, Marc loved it, and my dad was a fan), it can feed 4 people for breakfast, and it only costs about $5 to make! WiN!!

Are you a minimalist chef?

What meal is your favorite?

I guess my reasoning for simple foods is having a toddler around. I don’t have too much time to throw together meals that take longer then 30 minutes! So on Monday afternoon I mixed up my afternoon snack… check it out below.

I am linking up with Jenn for another WIAW post.

I woke up at my normal time Monday morning at 6am. This time I struggled to get out of bed. Usually I pop right up. The lack of sleep from the weekend really caught up to me. I splashed my face with cold water and drank a 1/2 cup of coffee and before I knew it I was ready to go. My breakfast was 2 eggs over easy served over sautéed spinach with some toast on the side.

After my 730am Group Power class I had oatmeal with peanut butter

and a Coffee Protein Shake w/ a banana

For Lunch I had leftovers, chicken marsala with zucchini & squash plus some roasted potatoes & an orange.

In the afternoon I did a quick insanity workout and opted to refuel with a bowl of Lentil Soup and some plantain chips.

This was totally a new afternoon snack for me it was a great change and I loveddd it. Not only was the lentil soup filling but it was also nutritious and tasty.  The plantain chips gave me my salt fix that I needed!

Marc made delicious roasted chicken on Sunday so I had a piece of that for dinner with some green beans and sweet potato. The chicken was slow cooked so it literally melted in my mouth!! Yum.

I always like a night time snack to end the night. I’m usually hungry around 8pm so I made a quick Chocolate Shakeology shake and drank it while I watched some TV to end my night.

What’s your go to afternoon snack?

Do you tend to eat similar foods every day?

I woke up up at 4:45am with Ava. She apparently was hungry so I gave her some milk but she wouldn’t fall back asleep. Lucky me!! So I got up and grabbed a cup of coffee and turned the TV on because she was lazy and so was I.

Eventually I ate breakfast but had no desire for veggies or anything healthy really. I quickly made 2 eggs with a piece of toast 

and a banana.

Mid morning my appetite kicked in. I had egg whites with spinach and olive oil.

I also had baby carrots and a spoon full of Peanut butter (random I know) Don’t worry this wasn’t all at once.

Lunch was leftover Thai Food. It was Ginger Chicken with veggies and some brown rice. This was actually really good. I had a granny smith apple as well.

I did some work and then found myself hungry for a snack. I made a turkey roll up with avocado, tomato and muenster cheese.

On my way to the store I found myself still hungry and used one of my “Car snacks.” this delicious KIND bar!

My throat was kind of bothering me at this point and I chugged a couple of glasses of water. I couldn’t seem to quench my thirst. I decided a vitamin water might help!

I had no energy to cook a pre Boot Camp dinner but quickly whipped up some chicken cutlet, a baked sweet potato and some broccoli. Plain & Simple just how I wanted it.

I was exhausted after class and couldn’t wait to go to bed but my throat felt better, go figure! I had all intentions of making a nice post workout shake or a delicious snack, but out of pure laziness I refueled with a Chocolate Quest bar!! I don’t think I tasted a bite because I ate it so fast haha.

Now I am off to teach my Wednesday morning Group Power class. I have zero energy wish me luck!

For other WIAW posts check out Jenn’s Blog.

Do you ever have days where you aren’t into food?

What is your favorite pre-workout meal?

I am linking up with Jenn for yet another WIAW (What I ate Wednesday) post. Here is my food journal from yesterday.

For breakfast I kept it simple with 2 eggs over sauteed spinach and a baked potato with olive oil & sea salt. Delicious.

After shoveling a lot of snow I had a banana with a spoonful of peanut butter on the side. Then I completed my real workout of the day.

Since boot camp was canceled, I figured I would get my workout done early and I am glad I did because it gave me enery.

We played with Ava around the house and then had a delicious warm lunch. A bowl full of Lentil & Veggie soup with a sweet potato on the side. Lentils are so filling and super nutritious. Ava even enjoyed it.

I also had a greek yogurt with strawberries and granola.

The afternoon got a little lazy, maybe its from just being home all day but I watched some TV, did some laundry and watched Cooper play in the snow.

Mid-Afternoon I snacked on an orange and a turkey lettuce wrap with avocado & tomato! I also snacked on some baby carrots

For dinner we decided to try something new. I made Paleo Stuffed Peppers using ground chicken as the base. In the mix was cauliflower, tomatoes, onions & seasonings! On the side we had some Roasted Sunchokes in olive oil…. they are SO good. Basically they taste like an artichoke french fry. (more to come on sunchokes)

Because no winter storm is complete with out a glass of red wine.. I indulged and had a glass of red wine with Marc and we snacked on some plantain chips. It was a super relaxing way to end the night!

What was something yummy you ate yesterday?

Do you enjoy soup in the winter?

I made these veggies frittata squares on Sunday and I am so happy I did.

They were a great snack to have on hand mid morning after training, and Ava loved them too. It takes no skill and little time to make these.

An added bonus….Eggs are packed with protein, good fats, and vitamins!!  They are so versatile and can be eaten for breakfast, snacks, lunch or dinner!

Easy Veggie Fritatta Squares

Directions: Whisk together eggs and milk in a bowl. Spray a baking dish with olive oil spray. Add in 1/2 of egg mixture, sprinkle in the spinach and tomatoes, add remaining egg mix, and sprinkle cheese on top. Bake at 350 degrees for 16-18 minutes or until cooked through.

They are great right out of the oven, on a piece of toast, with a salad, or even served cold right out of the fridge (yes I am lazy sometimes and eat them cold!).

If you aren’t a fan of spinach or tomatoes, you could substitute broccoli, peppers, mushrooms or any veggies you like!

Speaking of recipes… last night Marc and I were trying to think of some healthy nighttime snacks to make. I usually get hungry around 830pm and I’m always looking for something tasty to eat. We tried out a Healthy Protein Apple Crisp recipe.

It was pretty good… I mean we ate the whole thing so it had to be PRETTY good, but it needs a little tweaking! Maybe more butter??

I will be sure to share it with you guys once we really approve

Do you try out your own recipes?

What is your favorite night time snack?

I had several people comment to me that it looks so delicious and they wanted to know the recipe.

Are you a fan of over easy eggs??

When you like a meal do you eat it a lot?