Power Protein Egg Cups

Mornings can be tough. Especially as a busy family, There are a hundred things to do to before rushing out the door, and often my breakfast is an afterthought. It’s tempting to reach for a breakfast bar, grab a “healthy” muffin at the coffee counter (it has blueberries in it, so it counts, right?), or worse, skip breakfast altogether.

That’s where these protein-packed egg cups come in. The simple recipes for these grab-and-go mini-omelets make enough for a week’s worth of breakfasts. Trust me they are super easy and delish! Perfect for us busy momma who are wanting a healthy breakfast while on the go! Got extra? Store them in the fridge and reheat them in the microwave.

Power Protein Egg Cups
Start your morning off strong with this low-fat, high-protein egg cup recipe with turkey bacon, shredded chicken, and sweet onions and peppers.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

Ingredients:
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 slices cooked turkey bacon, chopped
3 oz. cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups.
5. Evenly pour egg white mixture over turkey bacon mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

For My Fixers this recipe is 1 Red and 1 Green Container

Recipe Courtesy of beachbody.com

Apple Pie Pancakes with Vanilla Maple Syrup

I cant' remember were I found this recipe but I am so glad I stumbled across it! It is a weekend fall favorite in my house! And I have had so many of request to share this amazing Apple Pie Pancakes with Vanilla Maple Syrup recipe so here it is!!!  Feel free to SHARE! 

The pancakes are a perfect breakfast on a fall morning or anytime you want to savor the flavors of cinnamon, nutmeg, and cloves, which pair wonderfully with apples. The bits of grated apple lend just a touch of texture to the otherwise soft, fluffy, and lightweight pancakes. Your house will smell incredible after making a batch of these easy pancakes that remind me of apple pie. 

YIELD: 7 to 8 pancakes PREP TIME: 10 minutes COOK TIME: about 5 minutes TOTAL TIME: 15 minutes
INGREDIENTS:

Pancakes
Dry Mix
1 cup all-purpose flour (or whole wheat)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt

Wet Mix
1 cup whole milk (or milk substitute such as almond milk)
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

Mix-In
1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)
Butter, coconut oil, or olive oil for skillet

Vanilla Maple Syrup (not included in original recipe)
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean

DIRECTIONS:

Pancakes -
In a medium bowl, whisk together the dry ingredients.
In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't over-mix or try to stir them smooth.
Gently fold in the grated apple.
Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.
ENJOY! 

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APPLE ALMOND BUTTER OVERNIGHT OATS

Now that it's fall is almost here and apples are in season for for picking I am going to share one of my favorite fall make ahead breakfasts. It is quick, easy to prep, and requires no cooking at all! Oh and I totally forgot to mention that it's super delicious too!  It is packed with tons of taste and filling goodness that you won't be hungry til lunch! 

Today I’m sharing how to make Apple Almond Butter Overnight Oats. If you give this recipe a try, please let me know :)

INGREDIENTS:

1. 1 cup rolled oats (I used Gluten Free Organic old fashioned rolled oats)
2. 2 cup unsweetened almond milk
3. 2 tablespoons chia seeds
4. ½ teaspoon cinnamon
5. ½ teaspoon vanilla extract
6. 2 tablespoons almond butter
7. 1 medium apple, chopped
8. Pinch of sea salt

INSTRUCTIONS:

1. Add oats and almond milk into a large mixing bowl
2. Add in chia seeds, cinnamon and vanilla extract and stir everything together
3. Divide batter into two 12-ounce Mason Jars or containers
4. Top with diced apples, a sprinkle of sea salt and a dollop of almond butter
5. Cover with lid and place in refrigerator overnight
6. In the morning, they are ready to eat! No cooking or heating required. Enjoy!

NOTES:

1. Choose organic ingredients when possible
2. If almond butter is already salted, it is not necessary to add more salt

THIS RECIPE IS:

• Vegan
• Plant-Based
• Dairy-Free
• Gluten-Free *If using gluten-free oats
• Delicious!

*credit for recipe and images:healthygrocerygirl.com

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Share this blog post and recipe with a friend who you think would enjoy it! Also if you make this recipe and post a pic on Instagram, Facebook or Twitter… tag me in it and use #jennamerson!!