These are by FAR my favourite muffins of all time. I make them often and eat them for snacks or for a quick breakfast as I'm running out the door. Let me know if you've tried the recipe and what you think! :)
The first step in beginning a detox program is to detox your HOME! Here are some general guidelines about how to live in a healthy home:
Next up! Grab your reusable grocery bags, its time to go grocery shopping! While shopping, stick to the outside perimeter of the grocery store. Make sure to hit up the organic section, if your local store has one, and pick up some essential gluten-free items. Even better than the grocery store, if you town or city has a local farmer's market, make sure to pop in for a brief 'holla' to save boat loads of money on fresh, organic and local produce. NOMS!
Although we have a dailybooth account (www.dailybooth.com/RachhFit) Rachel and I were thinking to ourselves, hey! We vlog an entire day of what we eat and why...unfortunately Rach went to Texas and I went to work and so I wasn't able to complete a vlog...so here's a BLOG!
This is what I would eat on a typical weekday. And its not to say that every day is perfectly balanced. Some evenings I will have icecream or chips because I feel like it. My mindset is that you should never restrict yourself of something, unless it is horribly unhealthy for you, because your craving will get even bigger and stronger! So when I do eat chips, popcorn, icecream, chocolate or candy (mmmm...swedish berries...) I try my best to eat "in moderation." Meaning I consciously eat and watch my serving sizes so I don't over do it.
So our healthy and delicious food of the month is Eggs! Taryn and I had such a good time cooking these recipes for you girls and hopefully you like them as much as we do!
QUESTION: What are YOUR favourite ways to eat eggs?
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced sweet green pepper
1-1/2 cups (375 mL) sliced mushrooms (8 oz/250 g)
2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g)
8 eggs
1/4 cup (50 mL) grated Parmesan cheese
Seasoning Mix (see recipe below)
Salt and pepper, to taste
1/2 cup (125 mL) pizza or tomato sauce
3/4 cup (175 mL) shredded mozzarella cheese
Heat oil in a 10-inch (25 cm) non-stick skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook for 1 minute.
Beat eggs and Parmesan cheese in a medium bowl. Stir in Seasoning Mix (or 3-1/2 tsp/17 mL bulk Seasoning Mix) and salt and pepper. Pour egg mixture over vegetable mixture in skillet. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When frittata is almost set, place pan under preheated broiler to cook top.
Remove from oven, spread with pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts. Cut into wedges and serve.
Combine seasonings in a small bow; stir until blended. Use as directed above. Store bulk mix in a glass jar; stir before using. Use with 6 months.
Tips:
* Frittata recipe may be halved and cooked in a small skillet.
* Frittata can be cooked completely on the stove top; proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.
"The use of a little salt and vinegar makes these hard boiled eggs easy to peel with no tearing or sticking."
INGREDIENTS:
1 tablespoon salt
1/4 cup distilled white vinegar
6 cups water
8 eggs
DIRECTIONS:
1.
Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
2.
Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
