Weekly Menu-Breakfast
Here is what I am planning for this week.
Breakfast (I prep all this on Sunday)
Egg Quiche Muffins
This is from HE She Eats Clean...I have never made these before, but what a great grab and go meal. I wash everything down in the morning with some Green Juice!
I make 6 bags or pre-packed Kale, Spinach, Basil, Celery, Cucumber, half of a frozen banana or apple, and half of a lemon. Put all in my Vitamix and go!
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I am also going to try this waffle recipe for the kids from Little Red Bird Kitchen...they are dying for some waffles...will let you know!
Breakfast (I prep all this on Sunday)
Egg Quiche Muffins
This is from HE She Eats Clean...I have never made these before, but what a great grab and go meal. I wash everything down in the morning with some Green Juice!
Ingredients:
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper
Directions:
1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil (using a mister)
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
I make 6 bags or pre-packed Kale, Spinach, Basil, Celery, Cucumber, half of a frozen banana or apple, and half of a lemon. Put all in my Vitamix and go!
I am also going to try this waffle recipe for the kids from Little Red Bird Kitchen...they are dying for some waffles...will let you know!
The Best Grain-Free Buttermilk Waffles
Yields: about 5-6 waffles
Yields: about 5-6 waffles
Ingredients
1/2 cup coconut milk
1 tsp apple cider vinegar
2 large eggs
1 tbsp. vanilla extract
2 tbsp melted butter/ghee/coconut oil/palm olive shortening
1 Tbsp. Raw honey
1/4 cup coconut flour
1/4 cup arrowroot flour
1/4 tsp baking soda
1/4 tsp baking powder (grain free)
Pinch of salt
1/2 cup coconut milk
1 tsp apple cider vinegar
2 large eggs
1 tbsp. vanilla extract
2 tbsp melted butter/ghee/coconut oil/palm olive shortening
1 Tbsp. Raw honey
1/4 cup coconut flour
1/4 cup arrowroot flour
1/4 tsp baking soda
1/4 tsp baking powder (grain free)
Pinch of salt
Directions:
1. Combine the milk and apple cider vinegar. Let rest for five minutes.
2. Preheat your waffle iron.
3. In a large bowl, add all dry ingredients and mix until well combined.
4. In another bowl add eggs, vanilla extract, raw honey, melted butter and soured milk until well combined
5. Spray your waffle iron if necessary to prevent sticking. Pour the necessary amount of batter into the waffle maker (pour just to cover the bottom, then close).
5. Let cook until the light goes off and check the waffle for being done. It should be a dark golden brown (2-3 minutes, depending on how hot and how big your waffle iron is.
6. Remove the waffle and repeat with the remaining batter.
2. Preheat your waffle iron.
3. In a large bowl, add all dry ingredients and mix until well combined.
4. In another bowl add eggs, vanilla extract, raw honey, melted butter and soured milk until well combined
5. Spray your waffle iron if necessary to prevent sticking. Pour the necessary amount of batter into the waffle maker (pour just to cover the bottom, then close).
5. Let cook until the light goes off and check the waffle for being done. It should be a dark golden brown (2-3 minutes, depending on how hot and how big your waffle iron is.
6. Remove the waffle and repeat with the remaining batter.
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