Remember when I mentioned which i was going to try be a little bit healthier when it found food choices? Well I’ve been pretty dedicated… up to now anyway. Eating better and experiencing more refined sugars sweets made out of wholesome ingredients provides made me experience incredible, lighter and perhaps a little bit leaner. Isn’t it funny how even the smallest changes in your meal choices could make a BIG difference? I think so.
Food wise I am really into taking in beans, quinoa, eggs, asparagus, almond butter and homemade granola. I also can’t obtain enough berries in my life, particularly raspberries with a little chocolates before bed. I melt a square or two of dark chocolate over the range top then sprinkle sea salt into the melty goodness. After that I’ll dip almost any fruit in it. Bananas are excellent but the tartness from the raspberries matched with the dark bitterness from the chocolate is certainly magic.
I’ve also been prepping foods ahead of time. It’s not incredibly necessary since I do home based, but it’s helpful because having meals to look or freshly prepared meals in the fridge makes it significantly less likely that I’ll venture out to consume or purchase snack foods on my way home from the fitness center. I also like the actual fact that because I’m preparing the meals myself, I know exactly what’s within them. No preservatives, all natural goodness.
One more thing I’ve realized about my journey to being a little bit healthier is that I have to exercise right away in the morning. I’m talking roll out of bed, toss on my workout clothes and check out the gym. It’s become relatively of a day to day routine plus makes me experience incredibly energized; occasionally to the main point where I can go the entire day without coffee! The actual fact that I don’t have to provide myself to workout later in your day is really a tiny relief too because the much longer I wait, the not as likely I’ll desire to go. Does that eventually you?
Because of my morning hours fitness program, I’m often out the entranceway with little to no time to enjoy breakfast. And I have no idea about you but I definitely need a little something for energy before I start squatting my heart out. This past week I produced these quinoa egg muffins which actually reminded me a tiny personal loaded veggie frittata. They’re packed with fresh vegatables, cilantro and big bites of creamy ripe avocado. Yasssssssss. What would the world end up being without avocados?
To make these, I used Ancient Harvest Quinoa I’m so excited to be partnering with them to develop more recipes this season because you almost all know how much I really like quinoa. Actually did you know that quinoa is a complete protein? That means it’s particularly good for those folks who eat a mainly plant-based diet.
My favorite suggestion for these frittatas: Throw a little deli meats in or cooked and diced chicken sausage and feel free to mix and match vegetables as you see fit. You can also bake this in a 9×9 inches skillet and serve as an egg bake (it maybe take a little bit longer to bake). The options are countless but all is going to be delicious! PROMISE.
How to store these: I maintain these in individual baggies and reheat throughout the week. They’re wonderful with just a little scorching sauce or salsa.
I hope you like these scrumptious little bites! They’re ideal for an on the run breakfast, a quick post workout fuel up or just as a treat when required. Enjoy!
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3 large eggs
¼ cup diced red onion
1 ripe avocado, diced
Optional: 1/2 cup shredded cheese of your decision
Place quinoa and 2 cups of water in a little pot over high temperature. Bring to boil, cover, reduce high temperature to low and cook quinoa for a quarter-hour or until all the water is absorbed. Fluff using a fork and transfer to another bowl to cool for 5-10 mins.
Preheat oven to 350 levels F. Series a 12 cup muffin skillet with muffin liners and generously spray the inside of every liner with non-stick cooking spray.
In a large bowl, beat together eggs and egg whites. Fold in veggies, onion, avocado, salt and pepper and jalapeño and/or parmesan cheese (if adding). Collapse in cooled quinoa. Separate evenly among prepared muffin pan. Bake for 20-25 mins or until egg is set and edges are barely golden brown. Great in skillet for 5-10 mins then immediately transfer to a wire rack to complete cooling. Store in fridge tightly covered or in a pot; these could keep for 5-7 times.
It is critical to use muffin liners within this recipe when baking as when I didn’t my mini frittatas stuck to the pan. Be sure to aerosol the inside of the liners with non-stick cooking aerosol too!
Nutrition will not include shredded parmesan cheese, but if added, each frittata is going to be around 15 calories more.
You can experiment using the veggies! Try adding mushrooms, zucchini, lovely potatoes as well as black beans.
Organic eggs with omega-3s are best for optimal nutrition.
2 questions …#1 Just how much prepared quinoa does this make as sometimes I’ve leftovers that I’d like to consume some way?
#2 what do you do using the leftover egg yolks as much of your dishes call for just the whites? Sorry I hate to through out perfectly good meals so could I use the simply egg whites you can buy in the grocery store?
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