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Remember when I mentioned that I was going to try be a tiny bit healthier when it came to food choices? Well I've been pretty dedicated… so far anyway.(Image: http://afternoonbakingwithgrandma.com/wp-content/uploads/2017/02/1acoffeecake2-1024x683.jpg) Eating better and enjoying more refined sugars sweets made with wholesome ingredients provides made me feel incredible, lighter and perhaps a bit leaner. Isn't it funny how also the smallest changes in your food choices could make a BIG difference? I think so. Food wise I am really into eating beans, quinoa, eggs, asparagus, almond flour banana bread butter and homemade granola. I also can't obtain enough berries in my life, especially raspberries with a little chocolates before bed. I melt a square or two of chocolates over the stove top after that sprinkle sea sodium into the melty goodness. From then on I'll dip any kind of fruit in it. Bananas are great but the tartness from the raspberries combined with the dark bitterness of the chocolate is certainly magic. I've also been prepping meals in advance. It's not incredibly necessary since I do home based, but it's helpful because having food to visit or freshly prepared meals in the refrigerator makes it much less most likely that I'll go out to eat or purchase snacks on my method home from the gym. I also like the actual fact that because I'm planning the meals myself, I understand exactly what's inside them. No preservatives, natural goodness. One more thing I've noticed in my journey to being truly a little bit more healthy is the fact that I have to exercise right away each day. I'm talking move out of bed, throw on my workout clothing and head to the fitness center. It's become somewhat of a day to day routine plus makes me feel incredibly energized; occasionally to the main point where I can move the entire day without coffee! The actual fact that I don't have to bring myself to workout later in your day is a bit of a relief too as the longer I wait, the less likely I'll wish to go. Does that happen to you? Due to my early morning fitness regimen, I'm often out the door with small to no time to enjoy breakfast time. And I don't know about you but I certainly need a little something for gas before I begin squatting my heart out. This past week I made these quinoa egg muffins which actually reminded me a bit of a personal loaded veggie frittata. They're filled with fresh vegatables, cilantro and big bites of creamy ripe avocado. Yasssssssss. What would the planet end up being without avocados? To make these, I used Old Harvest Quinoa I'm therefore excited to be partnering with them to develop even more recipes this season because you all know how very much I really like quinoa. In fact did you know quinoa is really a comprehensive protein? Which means it's particularly best for those of us who eat a mostly plant-based diet. My favorite suggestion for these frittatas: Throw a little deli meats in or cooked and diced chicken sausage and feel absolve to mix and match veggies while you see fit. You can even bake this inside a 9×9 inch pan and serve as an egg bake (it maybe have a little bit longer to bake). The possibilities are limitless but all is going to be delicious! PROMISE. How to shop these: I keep these in individual baggies and reheat through the entire week. They are wonderful with just a little sizzling hot sauce or salsa. I hope you like these scrumptious small bites! They're great for an on the go breakfast, an instant post workout gasoline up or just as a treat when needed. Enjoy! If you get this to recipe or anything else from AK, tag me personally on Instagram #ambitiouskitchen therefore i can easily see your wonderful creations! To maintain up to now with posts and in back of the scenes info, follow AK: Prep period: 15 mins Cook time: 25 mins Total time: 40 mins Ingredients 3 large eggs ¼ cup diced reddish onion 1 ripe avocado, diced Optional: 1/2 cup shredded cheese of your decision Instructions Place quinoa and 2 cups of drinking water in a small pot over high heat. Bring to boil, cover, decrease warmth to low and prepare quinoa for a quarter-hour or until all of the water is absorbed. Fluff having a fork and transfer to a separate bowl to awesome for 5-10 moments. Preheat oven to 350 degrees F. Line 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 collectively eggs and egg whites. Flip in vegetables, onion, avocado, salt and pepper and jalapeño and/or cheese (if adding).(Image: http://afternoonbakingwithgrandma.com/wp-content/uploads/2017/02/1acoffeecake2-1024x683.jpg) Collapse in cooled quinoa. Separate evenly among prepared muffin skillet. Bake for 20-25 moments or until egg is defined and sides are barely golden brown. Great in skillet for 5-10 a few minutes then immediately transfer to a wire rack to finish cooling. Shop in fridge firmly wrapped or in a container; these will keep for 5-7 days. It's important to use muffin liners within this recipe when baking while after i didn't my mini frittatas stuck towards the pan. Make sure to squirt the inside of the liners with non-stick cooking squirt too! Nutrition will not include shredded mozzarella cheese, but if added, each frittata will be around 15 calories more. You can play around using the veggies! Try adding mushrooms, zucchini, sweet potatoes as well as black beans. Organic eggs with omega-3s are best for optimum nutrition. 2 questions …#1 How much prepared quinoa will this make as sometimes I've leftovers that I'd like to consume some way? #2 what now ? using the leftover egg yolks as much of your meals call for just the whites? Sorry I hate to through perfectly good meals so could I use the just egg whites you can buy in the grocery store?