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?

Wow somehow it’s Thursday already and it seems like I can’t keep track of my days this week because they are flying by (no complaints!)

Yesterday the weather warmed up for us a bit. I was able to get out and walk Cooper in the late afternoon. The sun was shining, but don’t get me wrong it was still freezing when the wind blew. I let him run around at the park and then we walked along the water. Fresh air always feels nice even when your nose turns red.

I have a recipe to share with you today that is a great substitute for regular Beef Meatballs. I made turkey meatballs the other night in hopes that we could sneak some veggies in for Ava and of course for myself too.  I love red meat, but obviously its nice to change things up and keep it healthy!

These were so easy to make and they turned out super moist (thanks to the veggies). I had 2 meatballs on my plate but I couldn’t help but to grab another one. Ava kept making an MMMM-MMMM noise when she was eating them and reaching for more.  When she says MMMM that’s her happy, I like these Mom noise. WIN! If she didn’t like them she would hand them off to Cooper so I was happy she approved.

Sometimes turkey meat dries out so I was super happy with the result and I WILL be making them again.

Kid Approved Turkey Meatballs Recipe (with hidden veggies)

• 1 lb Ground Turkey
• 1/2 cup Bread Crumbs
• 1 egg
• 1 tsp Sea Salt
• 1 tbsp Olive oil
• 1/3 cup finely chopped Mushrooms
• 1/3 finely chopped Spinach (I used frozen, make sure the water is drained)
• 1 tsp Mrs. Dash Garlic & Herb

(I used Trader Joe’s Ground Turkey, it was great!)

DIRECTIONS:

Make sure not to over cook the meatballs because they will eventually dry out!

We served these with some gluten free pasta and lots of veggies, but you could have them with quinoa or as is with a side salad!

What is your go to Kid-Approved dinner recipe?

Do you enjoy walking outside during the winter when its not -15 degrees out?