Egg Muffins

In preparation for the start of my Whole 30 journey I spent a lot of time in the kitchen the past two days! One recipe that I’m excited about are my egg muffins. Don’t let the word muffin fool you, they’re simply baked in a muffin pan. They are 100% Whole 30 compliant! The recipe is below, feel free to make it your own as it’s pretty much a blank canvas for breakfast. If you’re starting on your Whole 30 journey tomorrow leave me a message! Do you have a blog or Instagram account you’re using to track your journey? I think support is going to be a huge part of the success. Let’s support one another! Find me on Instagram or here, I’ll probably be over sharing food pictures but that’s what I do 🙂 

Egg Muffins (adapted from Nom Nom Paleo

12 eggs

1/2 onion, minced

5 large mushrooms, sliced thin (I used large white mushrooms, you can use whatever variety you want!) 

1/2 pound asparagus, trim the ends, chop into pieces

1/4 bell pepper, diced 

3 tablespoons ghee or coconut oil

salt

pepper 

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Preheat oven to 375˚

Heat your fat in a skillet over medium high heat. Once it is shimmering add in the mushrooms and allow them to cook until they’re light brown. Add in the onions and continue to cook together until the mushrooms are a deep golden brown and the onions are soft and translucent. Add in the peppers and asparagus and cook for another 2-4 minutes until your asparagus is tender. 

In a large bowl, crack all 12 eggs and whisk together. Season with salt and pepper. 

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While you wait for your veggies to cool prep your muffin tin. Liberally oil each cup or line with cupcake liners and grease the inside of those.

Once the vegetables have cooled, stir them into the egg mixture. Evenly distribute the eggs into the muffin tin.

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Bake in preheated oven for 20-25 minutes, or until the eggs have set. 

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Notes:

* I used entirely too many vegetables. Or rather, next time I would prep 2 muffin pans and distribute between 18 instead of 12. Mine puffed up like crazy and poured out of the pan slightly as well. Go easy on the fillings or use an extra muffin tin 🙂

* I used coconut oil to grease my muffin tins and while they came out easily it made a HUGE mess. Next time I think I’ll try the foil cupcake liners and grease those instead. 

Keep in fridge and reheat as necessary throughout the week! I’ll be serving mine with a side of fruit and either some avocado or some chicken sausage. 

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Dinner and other stuff

It’s no secret that I love food. Eating it and cooking it makes me happy. I love going out to eat but our wallets, well they don’t love that so much! So we’ve been making a really big effort to eat at home. I can happily say that in the past 11 days we’ve only eaten out twice for dinner. Once by choice {new years day dinner demanded a delicious burger from The Cherry Cricket. Aside from being tasty it was a great hangover cure. Not that I would know that. Ahem.} The other dinner out wasn’t by choice. It was when my Le Cruset pot decided to implode and destroy both the pot and my dinner. And yes, there were tears involved as well as many, many swear words. {I have no idea what happened with the pot, it’s currently back at headquarters being looked at but I do know for sure that it wasn’t something I did!!} To top all of that off we don’t have a working oven. It’s winter. I want my oven! I want to roast, braise and bake things! Thankfully it will be fixed on Tuesday but we’ve had to be creative with our meals! Lots of stove top and crock pot meals here.

Our eating habits at home are typically very healthy. I love fruits and vegetables and happily incorporate them into our meals. The boy, ahem the husband, is back on his low carb kick so no pasta, bread, potatoes, etc. I’ve been on a total citrus kick and can not stop eating grapefruits. Two nights ago I whipped up this salad and then last night I kicked it up a notch and I think I’ve found my new go to meal. It was so light and refreshing and totally healthy. It could be adapted in so many ways! I may have gone overboard on our date night in last night with the filet and this salad but I know that the boy, ahem the husband, certainly loved it so I suppose that’s what matters right?

What have you been eating this year? I can’t stop eating grapefruit, carrots, cheese and crackers. I’ve passed the candy aisle at the grocery store a bazillion times but nothing sounds good {which is so strange to me because I have the biggest sweet tooth!}

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IMG_0669*photo 1: the first salad I made, no shrimp, quick vinaigrette with champagne vinegar, meyer lemon olive oil and Dijon mustard. photo 2: date night dinner, same salad kicked up a notch, see recipe below. sauteed mushrooms, filet crusted with special spice rub and mashed cauliflower*

 

 

The Best Salad Ever

Bibb Lettuce (or whatever you have on hand or enjoy)

2 grapefruits, segmented with the juice squeezed

1 avocado sliced and tossed with grapefruit segments and juice

10-12 shrimp

salt

pepper

cayenne pepper

garlic powder

butter

sliced almonds (these are our favorite ones)

olive oil

optional: Blue Cheese

 

-Wash and dry your lettuce, set aside

-I used salt, pepper, cayenne, and garlic powder to season my shrimp but any seasoning will do. I probably used a 1/4 teaspoon of each but I just dumped everything into a small bowl, eyeballing measurements.

-peel and de-vein your shrimp (I bought frozen, raw shrimp that had all that done from Costco!) Make sure they are DRY. Season your shrimp with your spice mixture.

-In a skillet, heat 1 tablespoon of butter and when it’s nice and hot place the shrimp in your pan. Remember you don’t want to over cook your shrimp! Once they turn pink and are no longer translucent they are done. I cooked mine for about 2 minutes per side.

Time to assemble your salad!

Place your lettuce on a plate. Top with the grapefruit/avocado mixture. Drizzle some of the grapefruit juice on top. Sprinkle on sliced almonds. Top with salt and pepper to taste. Arrange shrimp on top of your salad and then drizzle a good olive oil on top. If you like blue cheese that would make a nice addition (so I’ve heard!)

Enjoy!

This makes a great side salad or could be a meal in itself. Would also be delicious with pomegranate seeds if you have some on hand.

Pinterest!

Ahhh….pinterest. I have a love hate relationship with this lovely website. Mostly it’s love but sometimes it’s hate, as in oops where did that hour go (or three hours if we’re talking about the weekend!) If you follow me on there you’ll see that I have an absurd number of things pinned, and if you don’t go check out my boards! I have a ton of recipes, sorted by a variety of things. Where am I going with this you ask? Well tonight I made my very first recipe that I found on pinterest. Not one that I pinned from a blog that I read or that I know I’ve tried but a brand new one from a totally unknown blog. I’m thrilled to say it was AWESOME! I changed a few things so I’ll post the recipe that I actually used but here’s the link that I based my dinner off of, along with the “pin.”

I realize there are no pictures to go along with the recipe (gasp!) but this was quickly thrown together tonight because even though it was a planned meal off of our meal plan for the week there was a slight change in plans tonight. Why you ask? Because we BOLTED to Lakewood to get to Wolf Camera before it closed tonight. They are apparently going out of business and had one camera left, or more specifically they had one Nikon D7000 left. At an absurdly good deal. So we ran as fast as we could. Yay!!! Tune in for plenty o’ pictures to come 🙂 Ok back to food…

 

Chicken with Mushrooms, Onions and Thyme

4 thinly sliced chicken breasts

1 package of mushrooms, thinly sliced

1 onion, finely chopped

2 cloves of garlic

fresh thyme

1 C. chicken stock

1 C. cream

salt

pepper

olive oil

season the chicken breasts with salt and pepper, cook in pan

remove chicken, add a little olive oil and cook sliced mushrooms, onions and garlic until golden brown

add in thyme and allow to cook down for a few more minutes

add in chicken stock and cream and allow to simmer for 3 minutes

add in cooked chicken breasts and allow to simmer for 2-3 more minutes

Serve with a nice green salad (would also probably be delicious with pasta as in the original recipe)

Are you on pinterest? I’m always looking for new boards to explore. Leave your pinterest name in the comments!

Find me on pinterest!

Come back later this week to see another recipe I try out, it’s sure to be delicious…right?