Healthy Food

1 Apr

Grilled Pork Chop with Roasted Brussel Sprouts, and Sun-Dried Tomato and Artichoke Heart Quinoa.

Healthy Food

25 Mar

Grilled Strip Steak, Asparagus, and Mushroom Caps Stuffed with Feta and Spinach.

Healthy Food

18 Mar

Grilled Strip Steak with Asparagus and Black Beans.

Healthy Food

11 Mar

Grilled Chicken with Quinoa, Sun-Dried Tomatoes, and Artichoke Hearts with a side of Fresh Tomatoes with Balsamic Vinegar and Extra Virgin Olive Oil.

Food

4 Mar

Tomatoes and Avocado with Balsamic Vinegar, Extra Virgin Olive Oil, and Cracked Black Pepper.

Food

25 Feb

Steak, Roasted Red Skin Potatoes, and Feta & Spinach Stuffed Mushroom Caps.

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Fast and Easy Daily Breakfast

18 Feb

It is essential to eat breakfast EVERY morning if you are wanting to get the most out of your day…We ALL know that, but most people don’t eat breakfast first thing in the morning because they don’t get up early enough to prepare it before they bolt out the door. Whether we are trying to get the kids ready for the day or you are trying to test the limits of time and sleep in as long as possible breakfast either gets skipped or we choose less healthier options. Well, what I am about to show you is the perfect solution for this problem. If you prepare these two items on Sunday, along with your other food preparation for the week, you will have no excuse to miss breakfast!
Lindsey and I have one homemade gluten-free banana muffin and one egg “muffin”. The recipe and instructions for the muffins can be found here: http://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/ We leave out the chocolate chips or replace them with some kind of berries. For the eggs we use about 18 whole eggs, jalapeƱos, sun-dried tomatoes, yellow bell peppers, pepper, Cajun spice, and Italian seasoning. Generously oil the silicone muffin cups with olive oil as this will make the eggs slide right out when they are done cooking and have cooled. We have found the silicone muffin cups work better than anything else we have tried. Paper and aluminum muffin cups tend to stick quite a bit to the eggs and are difficult to peel off. Dice your vegetables up and place them in the bottom of the muffin cups. We fill them about a third of the way with vegetables. Whisk the eggs and spices together then use a measuring cup to fill the muffin cups to the top. Place in the oven and bake for 30 minutes at 350 degrees. After they have cooled, place them in an air tight container and store in the refrigerator until ready to eat, then just pop them in the microwave for thirty seconds and enjoy.

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