Healthy Recipes
BREAKFAST
EGGWICH
– INGREDIENTS:
– 2 eggs
– 1 tbsp of milk
– 1 tbsp of Parmesan cheese
– 1/4 tsp of onion powder
– 1/4 tsp of garlic salt
– 2 oz of Turk
– 1 slice of cheddar cheese
DIRECTIONS
1) In a bowl, combine
DIRECTIONS
1) In a bowl combine eggs, milk Parmesan cheese, onion powder, garlic salt and pepper to taste. Whisk well.
2) Pour half of the mixture into the egg maker. Microwave for 40 seconds and set aside on a plate. Repeat with other half of egg mixture.
3) Assemble the eggwich by placing one Turkey slice and slice of cheese between the two eggs.
4) In a skillet over medium heat, add the eggwash and cook for about 30 seconds each side, or until golden brown.
BROCCOLI CHEDDAR EGG BITES
INGREDIENTS
– 2 cups of broccoli, steamed
– 2 eggs
– 1/2 cup of egg whites
– 1/4 cup of shredded chedda cheese
– 1/4 cup of shredded Parmesan cheese
– Salt
– Pepper
– Cooking spray
DIRECTIONS
1) Preheat oven to 350 degrees F.
2) Chop broccoli. In a mixin bowl, Combine all ingredients.
3) Spray a muffin pan with cooking spray and pour the broccoli mixture in the pan.
4) Cook in oven for 20 minutes. Enjoy!
BLUEBERRY MUFFINS
INGREDIENTS
– 1 cup of reduced, plain Greek yogurt
– 3 tbsp of honey
– 2 large very ripe bananas
– 2 eggs
– 1/2 tsp of pure vanilla extract
– 2 cups of old fashioned rolled oats
– 1 1/2 tsp of baking powder
– 1/2 tsp of baking soda
– 1/2 tsp of sea salt
– 2 cups of fresh or frozen blueberries
– 2-3 packets of stevia (optinal)
DIRECTIONS
1) Preheat pen to 350 degrees F.
2) Line a muffin tin with 12 liners.
3) In a blender, add yogurt, honey, bananas, eggs, vanilla, oatsbaking powder, baking soda and Sat. Then, blend .
4) Gently fold in blueberries.
5) Evenly divided batter into prepared muffin tins.
6) Bake for 20 to 25 months.
7) Put muffins on a cooling rack to cool.
SNACKS
INGREDIENTS
– 2 bananas
– 2 eggs
– 1/4 c Stevia
– 1/2 tsp of baking powder
– 1 tsp of vanilla
– 1/2 cup of peanut bitter
– 1/2 cup of mini chocolate chips
DIRECTIONS
1) Preheat oven to 400 degrees F.
2) In a blender, combine banana, eggs, stevia, baking powder, vanilla and peanut butter. Blend until smooth.
3) Pour batter into a bowl, then add in the mini chocolate chips
4) Spray mini muffin pan with a nonstick spray. Then, spoon the batter into each well and top with remaining chocolate chips.
5) Bake for 10 minutes.
SALADS
BBQ CHICKEN SALAD
– 1 chicken breast
– 1 tsp of olive oil
– 1 tsp of BBQ deasoning
– 3 cups of greens
– 1/2 tomato, diced
– 2 tbsp Of a red onion, chopped
– 1/4 cup of black beans, drained and rinsed
– 2 tbsp of Bolthouse Greek Yogurt Dressing
– 2 tbsp of Stubbs Spicy and Sugar-Free BBQ Sauce
– 2 tbsp of green onion, chopped
– 1 small avocado
DIRECTIONS
1) Preheat grill. While waiting, rub olive oil over chicken breast.
2) Grill chicken for 3-4 minutes per side.
3) Meanwhile, I’m a bowl add greens, tomatoes, onions and black beans.
4) Chop up the chicken and add to salad.
5) Slice up avocado and use a spoon to add it to your salad.
6) Top salad with dressing, bbq sauce, and green onions.
DINNER
GLUTEN-FREE CHICKEN NUGGETS
INGREDIENTS
DIRECTIONS
