These little egg muffins are seriously a life saver in our house. I make them on a Sunday, and we have a protein rich, easy and tasty breakfast ready in 1 minute that we can eat on the go. My husband and daughter leave the house at 6:45 on school days, so there isn't much time for them to prepare and eat a good breakfast. These little guys are the perfect solution!
You could honestly make these about a million different ways. I am going to post our usual recipe, which uses canadian bacon, chopped green chilies and cheddar cheese, because this is truly what we eat most often. But I have also tried sundried tomatoes, mushrooms and goat cheese, or chopped broccoli, red bell pepper and feta--- the opportunities are only limited to your imagination.
Ingredients:
6 whole eggs
1 1/4 cup egg whites
5 slices of lean canadian bacon
1 4 oz can chopped mild green chilies
1-2 cups shredded cheddar cheese (I used low fat)
salt and pepper to taste
In a large bowl, whisk the eggs and egg whites until smooth. Add green chilies and salt and pepper to taste. Chop up canadian bacon into tiny pieces.
Spray a standard sized muffin tin with non-stick cooking spray. I actually use a silpat muffin tin and spray it with olive oil spray or brush a little bit of olive oil on each muffin cup. Distribute a little bit of the chopped up canadian bacon evenly into each muffin cup. Top each cup with enough cheese to fill the cup up 3/4 full. Then pour the egg mixture on top of the meat and cheese to fill up each cup.
Bake at 350 for between 20-28 minutes, or until the tops are slightly browned and a toothpick inserted into the middle comes out clean.
The muffins can be enjoyed immediately, or you can keep them in an airtight container in the refrigerator for up to a week. We usually microwave two muffins at a time for 50 seconds when reheating them.
In March 2013, I decided to join a beachbody challenge group to lose the "baby weight" that had been hanging around since my son had been born two years earlier. Little did I know that the experience would change my life! Not only did I lose the weight, I gained a ton of confidence, realized how much I could improve my life when I really tried, and discovered a passion for helping other people succeed! I hope I can help you become YOUR own best too!
Friday, October 18, 2013
Crock Pot Turkey Chili
I am a big lover of the crock pot. I mean honestly, what is better than coming home after work and having dinner all ready to put on the table? For me, a healthy, tasty crockpot recipe is like gold!
This chili is super easy, totally healthy and tasty on a cool, fall night!
...
- 1 lb ground turkey
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans
- 1 can chili or kidney beans
- 1 can of corn (or 1.5 cups frozen corn)
- 1 can of Rotelle (or 1 can of crushed tomatoes and 1 4 oz can of diced green chilies)
- 1 TBSP Tomato paste
- 1 cup water
- 1 packet of chili seasoning, or you can use 2 TBSP chili powder, 1 TBSP cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt
Brown onion, ground turkey and garlic in a nonstick pan over medium high heat until turkey is cooked through and onions are translucent or browned. Drain fat. Add turkey and all other ingredients to the crockpot and give it a stir. Cook on low for 6-8 hours or on high for 4 hours.
I like to top it with shredded cheese, sliced green onions and a dollop of nonfat greek yogurt. Yum!
This chili is super easy, totally healthy and tasty on a cool, fall night!
...
- 1 lb ground turkey
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans
- 1 can chili or kidney beans
- 1 can of corn (or 1.5 cups frozen corn)
- 1 can of Rotelle (or 1 can of crushed tomatoes and 1 4 oz can of diced green chilies)
- 1 TBSP Tomato paste
- 1 cup water
- 1 packet of chili seasoning, or you can use 2 TBSP chili powder, 1 TBSP cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt
Brown onion, ground turkey and garlic in a nonstick pan over medium high heat until turkey is cooked through and onions are translucent or browned. Drain fat. Add turkey and all other ingredients to the crockpot and give it a stir. Cook on low for 6-8 hours or on high for 4 hours.
I like to top it with shredded cheese, sliced green onions and a dollop of nonfat greek yogurt. Yum!
Friday, September 20, 2013
Mexican Brown Rice and Chicken Casserole
There is something so comforting (and easy!) about casseroles. Who doesn't love a nice cheesy casserole dish on a cool fall night? But most casseroles are loaded with cream-of-something soups and other fattening, unclean ingredients.
This recipe is literally like a burrito without the tortilla! I altered a weight watchers recipe to make this one, and it encompasses everything I love in a dinner recipe: it's easy, healthy and yummy!
Ingredients:
In a large bowl, combine rice, salsa, cumin and chili peppers. Spoon about half of this rice mixture in the bottom of your baking dish.
In another large bowl, combine refried beans, chicken, corn and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Defrost chopped spinach and wring out all extra liquid in a towel. Layer the spinach on top of the beans.
Spread the remaining rice mixture on top of the spinach, and top with the shredded cheese. Bake approximately 30 minutes or until heated through and cheese is melted. I serve it with non-fat plain greek yogurt and guacamole. Delish!
This recipe is literally like a burrito without the tortilla! I altered a weight watchers recipe to make this one, and it encompasses everything I love in a dinner recipe: it's easy, healthy and yummy!
Ingredients:
- 4 C cooked brown rice (I use two of the frozen brown rice packets from Costco)
- 1 1/4 C salsa (I use medium Pace Picante Sauce)
- 2 chicken breasts, shredded (I just shred the white meat from a rotisserie chicken)
- 1 tsp cumin
- 10 oz chopped spinach, frozen
- 1 15 oz can fat free refried beans
- 10 oz bag frozen corn kernels (or you could use canned)
- 1 4 oz can mild diced green chili peppers
- 1 Tbsp chili powder
- 3/4 C shredded cheese (I use reduced fat Mexican blend)
In a large bowl, combine rice, salsa, cumin and chili peppers. Spoon about half of this rice mixture in the bottom of your baking dish.
In another large bowl, combine refried beans, chicken, corn and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Defrost chopped spinach and wring out all extra liquid in a towel. Layer the spinach on top of the beans.
Spread the remaining rice mixture on top of the spinach, and top with the shredded cheese. Bake approximately 30 minutes or until heated through and cheese is melted. I serve it with non-fat plain greek yogurt and guacamole. Delish!
Tuesday, September 10, 2013
Is a Calorie Really Just a Calorie?
It is easy to rationalize that as long as you stick to a particular calorie count per day, you should be able to lose weight. We have all heard the information that a pound is roughly equal to 3,500 calories, so technically speaking, if we take in 3,500 fewer calories in a week, we should lose 1 pound, right? In that way of thinking, if we reduced our daily caloric intake by 500 calories per day over the course of a week, we would weigh 1 pound less. Well, that may indeed be the case, but it is actually much more complicated than that.
While it is definitely true that all calories are created equal when you define them by their energy content, it is impossible to consider fat calories, carbohydrate calories and protein calories equal because of the way our bodies process them.
Once we consume calories from food, our bodies go to work to metabolize them. The body must use energy to digest and absorb the energy from our food. Generally, more energy is required to process protein than carbs, and more energy is required to process carbs than fat. What that means is that protein is most easily digested and turned into energy, while carbs and fat stick around a little longer, often resulting in less weight loss.
It is proven that we burn the most calories in the morning, which is why some people say to eat breakfast like a king, lunch like a queen and dinner like a pauper. The truth is that the most efficient way to increase your metabolism is to eat 5-6 times per day at 2.5-3 hour intervals. A study of boxers showed that those who ate six meals per day on a weight controlled diet lowered their body fat percentage significantly more than boxers who ate the exact same number of calories in two meals per day.
When you avoid long periods without food, you keep your blood glucose at a more consistent level with fewer peaks and valleys. Not only does this help keep your energy levels high, but it also helps prevent the release of cortisol, a hormone known to contribute to belly fat. Simply by dividing your daily calories into more frequent, smaller meals you could lose weight without eliminating any calories at all.
And lastly, remember that you could eat a 1500 calorie a day diet consisting of a donut, a couple of fast food tacos, a small salad and a glass of wine. But you would feel hungry, lack energy and see very slow weight loss progress. Or you could have a 1500 calorie day filled with an egg white omelet with veggies and cheese, a snack of almonds and an apple, a big salad topped with chicken for lunch, a snack of greek yogurt with berries and honey and a dinner of salmon with brown rice and broccoli. You would feel satiated, full of energy and see a leaner you in much less time! Not to mention the benefits of shinier hair, clearer skin and an overall glow that can only come from nutrients found in fresh, clean foods. If you don't believe me, try it yourself for a week!
While it is definitely true that all calories are created equal when you define them by their energy content, it is impossible to consider fat calories, carbohydrate calories and protein calories equal because of the way our bodies process them.
Once we consume calories from food, our bodies go to work to metabolize them. The body must use energy to digest and absorb the energy from our food. Generally, more energy is required to process protein than carbs, and more energy is required to process carbs than fat. What that means is that protein is most easily digested and turned into energy, while carbs and fat stick around a little longer, often resulting in less weight loss.
Calorie Restriction
Unfortunately, many people believe that by dramatically cutting calories, they will see the quickest weight loss. While it is true that the first few weeks may indeed result in dramatic results, usually after awhile the body's metabolism adapts to the new calorie allotment and starts burning calories at a slower rate in order to prevent starvation. As a matter of fact, many overweight individuals eat too few calories in a day. These people also usually lead very inactive lifestyles, because they don't have enough energy coming from healthy food sources. Their resting metabolic rate is extremely low. This means the number of calories their bodies burn at rest can be as low as 750 calories per day! For this person, if they only ate 1000 calories per day (which is considered starvation), they would gain 10 pounds in a year! Eating enough calories from healthy foods that provide the vitamins, minerals and protein our bodies need is the most efficient way to lose weight. Weight training, or adding more muscle mass to our bodies, can also have a dramatic effect on our metabolism.Timing of Meals
Our bodies are literally like a furnace, and when we put food in, the furnace burns to process it, then cools off between meals. If the furnace is left to get completely cold, it has to warm up all over again, and it takes longer to reach burning temperatures. If, however, it is fed regularly and never has a chance to completely cool, it stays burning at various temperatures throughout the day, constantly metabolising our calories.It is proven that we burn the most calories in the morning, which is why some people say to eat breakfast like a king, lunch like a queen and dinner like a pauper. The truth is that the most efficient way to increase your metabolism is to eat 5-6 times per day at 2.5-3 hour intervals. A study of boxers showed that those who ate six meals per day on a weight controlled diet lowered their body fat percentage significantly more than boxers who ate the exact same number of calories in two meals per day.
When you avoid long periods without food, you keep your blood glucose at a more consistent level with fewer peaks and valleys. Not only does this help keep your energy levels high, but it also helps prevent the release of cortisol, a hormone known to contribute to belly fat. Simply by dividing your daily calories into more frequent, smaller meals you could lose weight without eliminating any calories at all.
Protein and Fiber Reduce Appetite
Generally speaking, foods high in protein and/or fiber will fill you up more per calorie than other foods. This means that by eating a diet high in protein and fiber, you will feel more satisfied and end up eating less without even really trying. In addition, fiber is not absorbed into the body, so even though it fills you up, it doesn't fill you out! This is why a diet high in lean meats, vegetables and whole grains is the best possible option for you to stay satisfied and still lose weight while feeling great.And lastly, remember that you could eat a 1500 calorie a day diet consisting of a donut, a couple of fast food tacos, a small salad and a glass of wine. But you would feel hungry, lack energy and see very slow weight loss progress. Or you could have a 1500 calorie day filled with an egg white omelet with veggies and cheese, a snack of almonds and an apple, a big salad topped with chicken for lunch, a snack of greek yogurt with berries and honey and a dinner of salmon with brown rice and broccoli. You would feel satiated, full of energy and see a leaner you in much less time! Not to mention the benefits of shinier hair, clearer skin and an overall glow that can only come from nutrients found in fresh, clean foods. If you don't believe me, try it yourself for a week!
If you have questions or want more information, feel free to contact me! I run monthly health and fitness challenges online and would love to help you!

Monday, September 9, 2013
Melt in Your Mouth Chicken
I get so bored of chicken recipes, and it seems like it's tough to keep finding new ways to enjoy it that are healthy and still make everyone in the family happy. Luckily, we found this recipe on Pintrest, and it was honestly one of the best chicken recipes I've ever tasted. We eat it all the time now!
In a small bowl, combine all other ingredients. Spread yogurt mixture all over chicken and bake for 45 minutes or until chicken is done. Switch oven to broil and broil the chicken for 5 more minutes, or until topping is golden brown.
- 4 chicken breasts, pounded thin
- 1/2 C parmesan cheese
- 1 C plain fat free greek yogurt
- 1 tsp garlic powder
- 1 1/2 tsp seasoning salt
- 1/2 tsp pepper
In a small bowl, combine all other ingredients. Spread yogurt mixture all over chicken and bake for 45 minutes or until chicken is done. Switch oven to broil and broil the chicken for 5 more minutes, or until topping is golden brown.
Turkey Meatballs
We are really trying to eat less red meat these days, so I wanted to find a good meatball recipe that still had great flavor. We love these by themselves, with some whole wheat noodles, or as a meatball sandwich. Even my kids like them (and they are the pickiest eaters on earth!)
Preheat over to 400, setting rack in the upper third of the oven. In a large bowl, using your hands, gently mix together first 9 ingredients. Shape into balls that are a little bit bigger than golf balls. You should get about 12 (sometimes I only end up with 10 or 11, if I roll them too big). Place them a few inches apart on a foil lined baking sheet.
In a small bowl, mix one spoonfull of your pizza sauce with the olive oil. Brush on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some pizza sauce over each one, and then top each meatball off with a thin slice of mozzerella. Switch oven to broil and broil the meatballs for 3-5 minutes, or until cheese is bubbly and golden. Heat any remaining pizza sauce in a small saucepan or the microwave and serve meatballs with extra sauce for dipping.
- 1 1/4 lbs extra lean ground turkey
- 1/2 C breadcrumbs
- 2 Tbsp chopped onion
- 1/2 C fresh finely grated Pecorino Romano cheese (I get it at Trader Joe's) or Fresh Parmesan
- Salt and pepper to taste
- 1 tsp minced garlic
- 1 egg, whisked
- 1 Tbsp shopped fresh parsley
- 1/2 Tbsp dried oregano
- 3 Tbsp olive oil
- 1 14 oz can pizza sauce (or I use the refrigerated tub of pizza sauce from Trader Joes)
- 4 oz fresh part skim mozzerella, sliced into 12 thin slices
Preheat over to 400, setting rack in the upper third of the oven. In a large bowl, using your hands, gently mix together first 9 ingredients. Shape into balls that are a little bit bigger than golf balls. You should get about 12 (sometimes I only end up with 10 or 11, if I roll them too big). Place them a few inches apart on a foil lined baking sheet.
In a small bowl, mix one spoonfull of your pizza sauce with the olive oil. Brush on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some pizza sauce over each one, and then top each meatball off with a thin slice of mozzerella. Switch oven to broil and broil the meatballs for 3-5 minutes, or until cheese is bubbly and golden. Heat any remaining pizza sauce in a small saucepan or the microwave and serve meatballs with extra sauce for dipping.
Quinoa Chicken Fried "Rice"
As you can see by the number of recipes with quinoa in them, I have definitely been on a quinoa kick lately. I just love how versatile it is, and with such a great health profile, it's hard not to want to try out every quinoa recipe I see! For those of you who are new to quinoa (pronounced keen'-wa), it is a gluten-free, nutty grain that is a complete protein which is high in fiber, low in calories and high in iron, magnesium and calcium.
My husband and kids are super picky eaters, which makes it tough for me to keep our weekly menus interesting. I always feel like I am bored of chicken, and looking for new ways to keep it interesting. This was something different from our usual chicken dinners, and was a winner with everyone! And as a bonus, it was ridiculously fast and easy! Definitely going to add it to the regular dinner rotation.
1 C dry quinoa (cooked in 2 C chicken broth or water)
2 Tbsp sesame oil
1 16 oz package frozen baby carrots and peas, thawed
2-4 stalks green onions, chopped
2 eggs, fried
1 lb chicken, cubed
1 tsp minced garlic
1/2 tsp minced ginger
low sodium soy sauce to taste
Heat 2 C chicken broth or water and 1 C dry quinoa in a small saucepan until it comes to a rolling boil. Reduce heat to a simmer, cover and continue cooking for an additional 10-15 minutes, or until liquid is absorbed.
Meanwhile, heat sesame oil in a large non stick skillet over medium high heat. Cook chicken and garlic until chicken is no longer pink. Add ginger and continue cooking for another 2 minutes.
While chicken is cooking, crack both eggs into another small frying pan sprayed with non-stick cooking spray and fry them until done.
Add fried eggs, thawed carrots and peas and cooked quinoa to the pan with the chicken. Pour soy sauce on top and stir to combine (I do about two turns around the pan of soy sauce). Sprinkle with green onions and enjoy!
My husband and kids are super picky eaters, which makes it tough for me to keep our weekly menus interesting. I always feel like I am bored of chicken, and looking for new ways to keep it interesting. This was something different from our usual chicken dinners, and was a winner with everyone! And as a bonus, it was ridiculously fast and easy! Definitely going to add it to the regular dinner rotation.
1 C dry quinoa (cooked in 2 C chicken broth or water)
2 Tbsp sesame oil
1 16 oz package frozen baby carrots and peas, thawed
2-4 stalks green onions, chopped
2 eggs, fried
1 lb chicken, cubed
1 tsp minced garlic
1/2 tsp minced ginger
low sodium soy sauce to taste
Heat 2 C chicken broth or water and 1 C dry quinoa in a small saucepan until it comes to a rolling boil. Reduce heat to a simmer, cover and continue cooking for an additional 10-15 minutes, or until liquid is absorbed.
Meanwhile, heat sesame oil in a large non stick skillet over medium high heat. Cook chicken and garlic until chicken is no longer pink. Add ginger and continue cooking for another 2 minutes.
While chicken is cooking, crack both eggs into another small frying pan sprayed with non-stick cooking spray and fry them until done.
Add fried eggs, thawed carrots and peas and cooked quinoa to the pan with the chicken. Pour soy sauce on top and stir to combine (I do about two turns around the pan of soy sauce). Sprinkle with green onions and enjoy!
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