How is everyone doing on their New Years resolutions? Like most people, maybe yours is to get in better shape, lose some weight or simply detox from all of the holiday fun. Or you’re like me and just trying to get back on track with your normal routine of healthy cooking and consistent exercise. Either way the first week after the holidays are over is a tough one. And it is not easy to be healthy. If it were, no one would be fat or dying of diabetes and heart disease. Right?
What helps set me up for success is to plan. This quote always sticks out to me, “failure to plan is planning to fail”. It is so true! Before I start my week I organize my thoughts, take inventory of my fridge/pantry and make my grocery list. I make sure we always have healthy snacks on hand which may consist of hardboiled eggs, a rotisserie chicken, tuna fish, or something like these egg muffins. These babies are perfect for a quick healthy meal on the go. This way, when you’re hungry (and kind of lazy) there are no excuses to go for the chips. Go for the protein!
So, take today and plan out your week. It doesnt have to be intense where you literally plan every single meal down to a T. but have an idea of what you want to eat this week. Make a couple things today that serve as leftovers and can carry you throughout the week. Sundays are perfect for meal prep.
Take it one day at a time. Relax. Do not stress. Do the work and it will happen.
Make ahead on the weekend and have these all week for an easy breakfast or quick snack when on the go! You can add or omit any ingredient to make it your own. Add more veggies if you prefer and sub out the bacon if you're vegetarian. Either way they taste great and are protein packed!
- 8 eggs
- 1/2 pound bacon (optional)
- 1/2 cup chopped tomato
- 2 cups chopped spinach
- 3 green onions, sliced
- 1/4 cup almond milk, or water
- 1/2 cup parmesan or feta (optional)
- pinch of salt and pepper
Preheat oven to 325. Grease a muffin pan or use a non stick pan.
Heat a skillet over medium heat and cook the bacon. Once cooked, set aside. Use some of the bacon grease and saute the green onions for about 3 minutes.
Add the spinach and tomato to the same skillet. Cook until spinach starts to wilt.
In a large bowl crack all of your 8 eggs. Add the milk & spices. Whisk well.
Chop up the bacon into little bits.
Add the spinach mixture and the bacon to the bowl of eggs. Stir well.
Ladle the egg mixture into muffin pan. Bake for 18-20 minutes, until egg sits well.