My Famous Pumpkin Swirl CheeseCake- The Perfect Addition to Any Holiday Party!

One of the things I make that I always get compliments on is my Pumpkin Swirl Cheesecake. Its rich, delicious, and to die for. And while I wouldn't exactly call it "healthy," its the holidays. Holidays are a great time to splurge a little. I ease my conscience by making this treat with low fat cream cheese (I love Lucerne 1/3 fat cream cheese), or you can use Neufchatel cheese, which is similar to cream cheese, but lighter in texture and calories.

 



My favorite part of this dessert is the crust. To make it, you need:

• 25 Gingersnaps, crushed
• 1/2 cup finely chopped pecans
• 1/4 cup butter, melted



I took all three of these and mixed them in a bowl together, until its uniform. Then, spoon it into your spring form pan- in this case, a nine inch. Don't be alarmed that its still crumbly. After you spread it around, you will press it firmly into the bottom of the pan until its well packed. No need to precook this crust- you can bake it with the cheesecake all at once!

This is where the fun starts. Slap that oven on to 325 degrees and gather up this stuff:

• 16 oz. (2 packages) light cream cheese
• 3/4 c. Splenda or Sugar
• 1 tsp. Vanilla
• 2 eggs
• 1 c. Pumpkin puree
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves

 



Ok, get ready to do some electric mixing. In my case I broke out my trusty old KitchenAid with the wire whisk attachment. Its my favorite for this kind of recipe, and I love to use a rubber spatula to scrape the sides of the bowl for even mixing. The first thing I do is toss the cream cheese, about 1/2 a cup of sugar, and your vanilla into the mixing bowl and fire it up. Remember to scrape down those sides and the bottom with your trusty spat.
 Next, add your two eggs, one at a time, on a slow slow blend. You want one blended in before you add the next. Now that you're all blended up, you need to remove one cup of the batter and set it aside.



 

Now go back to your original mixing bowl and toss in the rest of your ingredients. You should have your spices, the pumpkin, and a little sugar left. This is where you are going to make the major part of your cheesecake, the pumpkin base.

 



Pour half of the pumpkin mixture into your spring form pan, making sure you cover the entire base.

 

This is where that special cup of white batter you set aside earlier is going to come into play. Take a spoon and dollop some of the white batter on top- and don't waste time trying to make it look pretty, because you're going to mix it up anyway. Take a butter knife and slice down and around and through the white dollops. This creates the swirl pattern in the base of the cheesecake, shown in the picture here as 1 and 2.



Next, you are going to repeat this process, although for the top layer I like to use a toothpick to make some of the swirls a little finer and more filigreed. I also love to let my daughter help with this step- its awesome to see it at work. Her face lights up as he magically creates these fun designs. :)

Anyhoo...You are ready to bake in your preheated oven. Although the color difference may not be significant now, it will darken up greatly as you bake it (approx. 45 minutes, then check the center with a toothpick).

After it cools (I placed mine on a wire rack in the kitchen for an hour or so), store it chilled in the fridge. I always leave the outer ring on my spring form pans on until I am ready to present the dessert- just to limit the chance of damaging the masterpiece.

The nutrition for a slice of this pie, made the way pictured (Splenda and reduced fat cream cheese) is as follows:

• 110 Calories
• 6.9 g. Fat
• 10.4 g. Carbs
• 4.9 g. Sugar
• 1.6 g. Protein

Remember, this is for a serving size of 1 piece, if the pie is sliced into 16 slices. So, if you're like me and have a hard time taking a sliver, account for that in your values. I hope you all enjoy this- let me know you're feedback in the comments below! I love the rich blend of the pumpkin with the gingersnap- my secret surprise at the bottom of this cheesecake that keeps people asking for the recipe. I'd love to hear what you think!

A Healthier, Happier Thanksgiving... and Chocolate Shakeology® Cream Pie!

I am ALL about enjoying the holiday- Thanksgiving only comes once a year, right? Unfortunately, statements like these are what get us into the trouble over the holidays. It's like we're giving ourselves permission, in advance, to feel like crap. But don't worry- there are a few things you can do to help yourself stay on track (or pretty close!) while still enjoying yourself and having a great time. 

First things first! Plate your greens! If you set up your plate to have your veggies laid out first, you will have a WAY better chance, right off the bat. You see, when you go for the salad, green beans, etc. first, you have less room on your plate for junk. 

Next, add your lean turkey. Sure, it may be basted in fats and butters and oils, but it's still a key component of a healthy plate: lean protein! You can also head straight over to the fruits to add a little sweet to your plate. Try and avoid Grandma's cool whip marshmallow surprise and instead hit up some fresh berries, melon, or pineapple from the fruit tray. 

By now, 3/4 of your plate should be full, predominantly of delicious veggies, fruits, and turkey. This is where my favorite part comes in. Stuffing! Potatoes! Yum! "But wait!" you say.  "I don't have much room left on my plate!?" 

Perfect. That's exactly as it should be. Chances are, after you eat everything on that plate and sit a minute, you're probably going to realize you are actually very full, and don't need another trip. After all, you want room for dessert, don't you? 

Ahhh, dessert. Of course, there are always staples like pecan pie and pumpkin, but this year I'm setting myself up for success with this delicious Shakeology Chocolate Cream Pie. It's so yummy, you won't even realize it's healthier than the alternatives! Here's how I made it. 

You can buy a store bought graham cracker crust, although I made mine by hand. I simply used a half cup of almond flour and a half cup of coconut flour, stirred in a bowl with a half Tablespoon of Stevia and a 1/4 teaspoon of salt. After mixing those together, I added 4 Tablespoons of butter and mixed it together with a fork (this would be easy in a food processor- just a few pulses- but I don't have one). Then add two eggs and plus or mix again until you have a ball of dough. Roll it out between waxed paper and whalah! You have a healthy, gluten free crust that tastes delicious. I baked it at 350 degrees for 7-9 minutes until firm and golden. 

On to the filling: simply mix the following in a blender:  2 scoops chocolate Shakeology, 2 Tablespoons nonfat milk, one 12 oz. container of tofu (firm or silken), and a half cup of natural peanut butter. Blend it all together and spread in your pie crust. 

This pie is a hit with the entire family, and gives you at least one option for a guilt free Thanksgiving (or any day) dessert. Enjoy your loved ones this holiday and I hope you have a safe and fun holiday! 

Protein Packed Pumpkin (flourless) Muffins

I recently read an recipe for some great pumpkin muffins on the Beachbody blog, which got me wanting to create my own. Of course, I modified the recipe a little here and there to serve my own purposes, and what I cam up with are these delicious pumpkin treats, low in calories and high in flavor! Obviously, since I am in the middle of the Ultimate Reset, I couldn't indulge in them, but I can tell you they were approved by my 4 year old, Olivia, who had them for breakfast and couldn't stop saying how delicious they are! One thing I love about healthy muffins is you can make them and have them ready to be grabbed on the way out the door- a perfect breakfast high in protein for my on-the-go husband (who tends to skip breakfast). What a great compliment to a hot cup of coffee on a cool fall morning.

You're going to want to start by preheating your oven to 350 degrees and greasing a muffin tin or lining it with cupcake liners. Here's the ingredients I used:

• 1 Large Banana
• 2/3 c. Libby's 100% Pure Pumpkin
• 2 scoops Vanilla Shakeology
• 1 Large Egg
• 1 Large Egg White
• 1/4 c. Almond Butter
• 1/4 c. Pure Organic Maple Syrup
• 1/4 c. Walnuts
• 1/2 tsp. Baking Powder
• 1 tsp. Pumpkin Pie Spice
• 1/4 tsp. cinnamon
• 1/2 tsp. Himalayan Pink Sea Salt

I took a large bowl and added the "wet" ingredients: eggs, pumpkin, almond butter, maple syrup, and banana. I used a large rubber spatula to beat them until smooth. I then added the "dry" ingredients: Shakeology, baking powder, pumpkin pie spice, salt, and cinnamon, stirring in and mixing until smooth. At the end, you have the option to sprinkle the walnuts on top of fold them in the batter. All thats left is to divvie out your batter into your muffin tin and bake.

 Mine took exactly 16 minutes, but yours might take a little more or less, depending on your oven. The best test is to insert a dry toothpick into several of them and when it comes out clean and dry, you know they are baked to perfection. :) 

I hope you enjoy these as much as my family did- I can't wait to make them again after my days of the Ultimate Reset are up. As always, have a beautiful day! Live healthy, live happy.

Ultimate Reset Day One

So... Day one of the Ultimate Reset. I can tell you now that I am still scared. What in the world was I thinking? But if there is one thing I know about the new Amanda, its that I am not afraid to commit to something and stick to it. So, here's how day one went. 

Breakfast consisted of 2 scrambled eggs, a piece of whole grain toast, and steamed kale. I tried eating these ingredients individually, but actually found it most delicious just piled on the toast together! I felt satisfied and full afterwards, which was one of my big fears.

So a key to this program is going to be prep, and I can tell you, I was totally overwhelmed, even with the book. Prep!? I'm a prepping PRO! But prep what?!? I was getting increasingly agitated and stressed out as I watched the time tick away for the day- after all, I may be up at 6am every day, but my day doesn't end until 1am! So how is this food going to last me 18 hours!? And where do I start?

What I ended up doing was logging into the Beachbody Ultimate Reset Facebook pages. I wasn't sure how much help it would be, but it turned out to be vital! There is a separate group for each week of the reset, and there are people who remain in the groups after they've finished that help by responding to your questions and commenting on posts. This was a big turning point for me in the day. On the advice of the group, I ended up prepping the miso soup (x3 for the week) which only took 5 minutes to make. I then ended up toasting the pumpkin seeds as well, portioning them out into small containers to be used later.

Here was my lunch: miso soup, pumpkin seeds, and a microgreen salad. The amount of vegetables in the salad really forces you to take your time and chew things thoroughly. As you do this, you begin to realize that it is more than enough food. By the time i finished the salad, I almost topped myself completely off with the soup- which i have never ventured to make but totally loved.

Now, dinner was a whole different ballgame. MEAT! Yes, I was allowed to have Salmon for dinner, which was delicious. I seasoned it up according to the recipe in the book, and along with some steamed new potatoes and asparagus, I had this healthy delicious dinner at about 8pm at work. This was something I would eat any time, so I was more than satisfied with this meal.

At the end of the day, I was very tired, but I feel that was no more than I normally am with the long busy days I work. One of my regrets was that I didn't do the optional snack in the afternoon, and about three hours after lunch, I was starving and needed to make it several more hours 'til dinner. So that is something I will be doing differently tomorrow. I hope following my journey is helpful to someone, and I can't wait to see how it goes for the next 20 days!

Protein Packed Breakfast: the Red, White & Green Omelette

Good morning beautiful people! The sun may not be shining, and I may be dragging, but I still can carve out ten minutes to make a quick healthy breakfast for my kids and I. Last night, I ended up staying over late at the hospital to do one-on-one coverage with a patient. What does this mean, you ask? Well, it means being at the hospital several hours longer than planned, coming home to one hour of sleep before my kiddos wake up, and dragging in energy for the day. UNLESS I counteract that in a smart way.

So, first things first- fill up my water bottle and get to drinking! But next, my job is to replace the nutrients my body is depleted of and add a little protein boost to my day. I had my go-to breakfast, a chocolate PB2 Shakeology with a half a banana blended in-- which helps me get going for the day. I am not the best at eating first thing when I wake up, and this has really made a big difference in my ability to get going first thing in the morning. But the next step is, open the fridge and see what I can use to amp up some simple eggs. 

I have a large bin of baby spinach and some mushrooms in there, and also plenty of eggs. So why not do an Omelette? For some reason people get so intimidated by the thought of making an omelette. Its not so scary- I promise! Let me help you get started. First, I turned my stove to medium and threw a tsp. of coconut oil in there to sauté the veggies. When they were warm and the spinach was sufficiently wilted (I used one cup for this as well as 1/2 cup of mushrooms), I moved on to the next step.

I removed the veggies to a bowl on the side and used the same pan to start cooking 4 beaten egg whites. I seasoned it with some fresh cracked pepper and pink Himalayan sea salt. Now, this is where the hard part comes in: You need to WAIT. Literally, don't touch the pan. Let it get heated evenly and spread around the pan, and don't touch it until you start to see the curd-like cooked eggs forming.

Next, you tilt the pan to the side, lifting the edge of the omelette to see if its browning and holding together. You literally tilt the pan around in a circle, letting the egg mixture run off to the sides and spread around, then set it down for another minute. You may need to do this several times so you don't have a glob of raw egg in the middle of your pan. Rotate and rest, rotate and rest.

When you feel like the mixture is sufficiently cooked, you can start placing your fillings in the omelette. I used 1/8 cup of low fat feta cheese, as well as a chopped tomato from my garden. I then added the sautéed veggie mixture I had set off to the side. The final step is tricky, and just gets better and easier with practice. 

Gently lift one side and fold it over your fillings. Then, you can either fold the opposite side in to cover it, or try and roll the entire structure over on top of itself. I usually do the latter, as I feel it holds the omelette together better. Then, simply slide off onto a plate, and enjoy! If you are having guests or simply like beautiful food, you may want to garnish with a piece or two of your fillings, as I did here. After all, we eat with our eyes first!

Hopefully this was a helpful lesson for you today- it really doesn't take long, yet somehow tastes different to eat an omelette over an every-day easy scramble. And this protein packed meal high in vitamins with a little healthy fat will propel me through this difficult morning! Have a gorgeous day!

Spooky Sausage Stuffed Peppers

Looking for a fun, relatively easy dinner idea you can do with your kids? Well, Olivia and I just got done experimenting in the kitchen, and we created these delicious stuffed peppers that hit all my important bases: They are EASY, they are FUN, they are HEALTHY, COLORFUL, and DELICIOUS! And I could talk for hours on the health benefits of peppers, but I'll spare you. :) You can Google it instead. ;)

Here's what you need:
-20 ounces ground turkey sausage
-2 eggs
-4 celery stalks
-1 red onion
-1 tomato
-6 ounces Parmesan cheese
-1 heaping tsp. minced garlic (or 2 cloves)
-1/2 tsp. Himalayan sea salt
-1 T pepper
-2 T Italian seasoning

So, here's the fun part: Get your kids involved! Cooking together can be so much fun- and an added benefit is a kid who helps cook a meal almost ALWAYS wants to eat the meal! They love to try what they have worked so hard to make. It might take an extra ten minutes in the kitchen, but it'll save you that ten minutes of complaining at dinner time.

The first thing we did was wash and hollow out our peppers by chopping off the tops and using a paring knife to clean the seeds out of the inside. We chose peppers with stems still attached to make them look even more like pumpkins! And don't worry- Olivia did not handle the knife. ;) Next, we cut a few triangles in them to make some cute faces. It only took a minute, and by the giggles I was hearing, I could tell Olivia was excited! The next step is to mix your stuffing!

Take your two beaten eggs and add it to your raw turkey sausage. Never forget that you are dealing with raw meat- it has to be handles carefully and hands must be washed before and after preparing. I had Olivia wear a glove to help me mix everything up. Spices, onion, celery, tomato, cheese and egg all get put in with the meat and hand mixed- she loved the way it was squeezing through her hands! It was fun to talk about the various ingredients and textures while we cooked. The final step is to stuff the peppers full of stuffing, put the lids on,  and place them in a foil lined baking dish for easy cleanup.

Bake them at 350 degrees for one hour, then remember to check the temperature! You want them cooked all the way through to the center and temping at at least 165 degrees. The nutrition for these per serving (one stuffed pepper) is as follows:

- 300 Calories

-10 g. Carbs

-26 g. Protein

-4 g. Sugar

If you are doing the 21 Day Fix, you are looking at about 1-2 red containers and 1 green per serving. What a fun and delicious meal- I hope you enjoy it as much as I did making it, and soon will eating it. Have a gorgeous day!

This week, Beachbody has me up as a finalist for the Beachbody Challenge quarterly vote. And I am absolutely terrified. What is the Beachbody Challenge, you ask? Well, its a contest you can enter by doing any of the Beachbody workout programs, or by drinking your daily dose of dense nutrition, Shakeology. Its simply a way to hold yourself accountable, and maybe, just maybe, get rewarded for your hard work.  Beachbody gives out a daily prize of $500, and if you are one of the lucky monthly winners, you can get $1000. That's right- cold, hard cash. How cool is a company that believes in their products that much, and not only that, but REWARDS YOU for using them? You can read about the other nominees and vote by clicking this link.

For me, it wasn't just about losing 5, 10, or even 20 lbs. It meant committing to making a life change. I logged my progress throughout the last year, at the start and finish of each program. Insanity, T25, P90x3, T25 again, some 21 Day Fix... and then.. I won! I can't explain the elation! It was like someone had noticed all my hard work! Someone had crept up to my house, peeked through the window, and saw all the sweat and tears, burpees and planks that had gotten me to where I was. And it felt amazing. I couldn't believe it. And then, I won July. And this is where the fear crept in.

How could I possibly compete against all these other amazing people? Somehow, someway, I felt as though they were more deserving of the win than I was. They must've worked harder. Maybe it came more naturally to them. Maybe they didn't fall down as much as I did on my journey, even though I kept getting back up. Maybe they lost more, looked better, ran faster, didn't have to modify.

Don't worry- I am working on my negative self talk. Its all a part of the journey. And like I mentioned before, its been quite a trip. New found confidence. A belief in myself. Learning I am not only able to commit to these programs, to pick one and finish it, but I am able to CRUSH IT.  Learning to eat better, shop smarter, cook healthier. Learning to share that story with others. Learning to deal with grief, loss, and depression in a healthier way. Learning to be strong.

In order to vote, you have to have a free online membership, which you can get by clicking right HERE. It will grant you access to the Beachbody website and allow you to vote. It will also make me YOUR coach, should you decide you're ready to work on your own journey. I think by allowing to make people have a free membership first, they are able to prevent robots of some sort from voting. :) Don't worry- I won't spam you. :)

If you haven't taken time to view my transformation video, I hope that you will. It is the best way to learn about my story. You can view the video on my YouTube channel. I hope you have a gorgeous day, and remember- you are WORTH IT.

Fun Halloween Treats!

We all want to take something fun and easy to a Halloween party or school for snack, but we're often limited on time, resources, skill, or all three! These "witch fingers" are super easy and fun. I used:

- Whole grain pretzel rods

- 1 1/2 cups. White Choc. Chips 

- 1-2 tsp. coconut oil. 

- 10-15 drops green food coloring, to color preference. 

- Zap chips and oil in microwave safe cup (I used a coffee mug), pulling out to stir every 20 seconds until melted smooth. Don't over cook!

- Add food coloring last. 

- Helpful tip: Aways avoid water! Water is chocolate's kryptonite. :) Make sure all the tools you are using are completely DRY. 

- Place on wax paper to cool. Place almond sliver on tip for the "nail." If you want, go back and press with a fork to make knuckle marks on the pretzel rod.  

So simple, and fun to make with your kids. Olivia loved helping me dip the "fingers" in the magic potion, and adding the almond sliver nails. I hope this helps you have some fun, spooky treat time!

Label Test Post

Hello :). This is a sample post to get all of my labels started

I've decided its Ultimate Reset Time... And Here's Why.

I Was scrubbing the floor last night (yes, scrubbing the kitchen floor at 1am!), and I did something crazy. Something I swore I wouldn't do. I ordered the BeachBody Ultimate Reset. 

And I am completely terrified. 

There are so many reasons I have refused to do this yet, and I don't even know where to begin to explain them. The first is a weird little fear I have of failure. Ok, so it's a big fear, but it's one I'm working on. My entire last year of my life has been devoted to making a healthier me for my family. A healthier wife for my husband, a healthier mother for my kids. And part of that dedication has been to work out consistently, nearly every single day, for the last year. 

I have completed Insanity, then two rounds of T25, P90x3, PiYo, the 21 Day Fix, and finished the year off with a bang by knocking out Insanity again. And as great as that is, I'm terrified of doing the Ultimate Reset, because it is 21 days of not exercising at all. How can I turn my back on something that has been such an integral part of my daily life? The very thing I used to show myself that I CAN stick to something. 

Another objection I have is the timing. I just don't feel like the timing is right. I mean, the holidays are coming. Wouldn't I be better served to try this after the new year? Who wants to do a cleanse in October. It sounds much more fun for summer. :)

My final objection was the cost. Frankly, it is Beachbody's most expensive program. That alone scares me. It's a big financial commitment for me to make.

Well, let's look at my objections again. The first was a fear of failing. Well, if I have learned nothing in this last year, it's that confronting my fears only serves to make me stronger. I have also learned that pushing yourself outside of where you are comfortable is how you grow. So I guess that objection is invalid. 

My second objection is the lack of exercise. But if committing to an exercise program shows how much I have grown and how consistent I have become, then isn't commuting to a cleanse just as dedicated? And, truth be told, I have been pummeling my body pretty steadily now for almost 13 months. Also, although I continue to firm and shape my body, my weight loss is kind of at a plateau. And although I'm fine with that, as I no longer even have a weight goal, I think that is a sign that my body is ready to recharge and reset.

So my next thought was timing. Well, first of all, I think it's kind of like having kids. If you wait 'til you're "ready," no one would have children. I feel the same way about the Reset. When WILL be a good time? Not summer! I'm too busy to do the food prep it takes. Not December- that's Christmas! Not Spring- my birthdays in April and we are saving for a vacation! 

So then I took an alternate view. Instead of trying to figure out why now is NOT a good time, I wanted to think about why it might be just the right time. First of all, I can do the Reset along with thousands of others who are doing it this November and follow along in an online support group with customers around the country. It starts November 1st- and it's 21 days- which will put me finishing right before the Thanksgiving holiday. You know I have to eat with my family and celebrate! So now the timing seems actually perfect, when I actually think about it. Not to mention, Insanity Max:30 releases in December, and you KNOW I'm doing that!  

So then there was that money thing. It always comes down to money, right? Well, I thought back to when I first considered ordering Shakeology, and I thought it was too expensive. In actuality, the reason I thought that was because I didn't yet realize its value. I didn't know how much more efficiently it would make my body run, how much energy it would provide me, how much time it would save me. These are valuable things. So what could the Reset gain me? Well, I figure at worst case, I try it and stick to it successfully. I journal it here and maybe my experiences help someone else. And best case, maybe my body revitalizes and recharges, and is ready to go at the next thing even better than before.  And did I mention it's on sale for $50 off right now? Yeah. I'm all about saving those Benjamins. ;)

Ultimately, I have to go for it. After all, thinking about it and not doing anything about it is exactly the thought process that kept me fat and wallowing in depression for years! And I'm not that girl now anymore, am I? If you want to learn more about the Ultimate Reset, or consider doing it with me, you can check it out right here. After all, what do YOU have to lose? 

I hope you'll follow my journey here and on Facebook and wish me luck and support! 

Chocolate Shakeology PB2 Cups: So Simple, They are Almost Criminal...Almost.

Ok. So you have that late night sweet craving. Again. Or maybe just chocolate. Must. Have. Chocolate. Well, we've all been there. But what do you do about it when you want to feed that little demon without destroying all your hard work? Here's what I do: I make Chocolate Shakeology PB2 cups.

They are so simple, it's almost criminal. 

First, you need some foil cupcake liners. I use my small size cutting board to lay them out on, because it fits neatly in my freezer. I originally got this recipe from Beachbody's website, and then modified it to suit my purposes, which was to make 6 cups. No, that doesn't mean make and eat all six! But it does mean that making 6 actually takes me less time, because the ingredient amounts better suited my purposes and were easier and quicker to measure, and because I might want one later this week, or my daughter might want one. Nothing makes me feel worse than when I'm too much of a Scrooge to share with my 4 year old! So, I make 6. 

You need only three ingredients (well, 4, if you count water):

-1/3 c. Coconut Oil 

-1 c. PB2 Powder

-1/2 c. Chocolate Shakeology

-1 c. Water

Here's where it gets complicated. Melt the coconut oil (I zap mine in the microwave for 15 seconds). Got it? Now pour it in a small bowl and mix it with the PB2. Done!

In a second small bowl, mix your Chocolate Shakeology and water. Done!

Last step: pour the PB2 mixture into your 6 cups, evenly.  Then top with your Chocolate Shakeology mixture. Freeze! Oh, I should add- eat from the freezer! The chocolate part melts quick, so they are meant to be eaten cold. :)  When they are done, I reward myself with one and throw the other 5 in the back of the freezer in a zip lock bag. Why? Because I want myself to have to WORK to get it, not simply grab it because it's easily accessible. After all, you want to savor them, not wolf them down in a day! 

A Healthy Way to Start Your Day

For me, getting going in the morning is the most difficult task of the day. There is so much to do! Diapers to change, kids to dress, mouths to feed, not to mention just loading them all up in the car! Here's a little recipe you can make on Sunday to have easy breakfast ready for the week- but beware! You'll probably need to double it!

I started with basic ingredients- a dozen farm fresh eggs (I have a great coworker that keeps me supplied- love that!), a quarter cup of pa parmesan cheese, some fresh spinach, and some chopped red and green bell peppers. But one of the best things about a recipe like this is its versatility! You can modify it with whatever add-ins you enjoy best. This is a great way to clean out your produce drawer with things that need to be used up quickly. I have made them with great success with zucchini, tomato, diced onion, and more.

Now, for the egg base, I began with a dozen eggs. I separated out the yolks from 8 of them, leaving me with 8 egg whites and four whole eggs. I do this for a couple reasons. The first is flavor! Whole eggs will always taste better to me than plain old egg whites. By making them this way, you maintain that egg flavor without going overboard on fat and cholesterol. I also whip in some fresh cracked pepper and Himalayan pink sea salt to taste.

The second reason is color! They just simply look and taste more "eggy" with the yolks in there. And third, believe it or not, is to KEEP some of the yolks and what they contain. One large egg white contains about 3.6 grams of protein, but the yolk itself contains another 2.7 grams, according to U.S. News. So, if you toss all the yolks, you're also tossing about 40 percent of the protein! Also, the heart-healthy omega-3 fats are contained in the yolk, as well as vitamin B-12, D, and riboflavin. So, don't toss all the yolk!

After you have your eggs scrambled up, you're ready to take out your muffin tin. Start by greasing the cups well- and I mean WELL. If you don't, you'll regret it. I used extra virgin olive oil, although you are free to use the oil of your choice. just make sure it's coated thoroughly Also, this is a good time to preheat your oven to 350.° Now you are ready to build your muffins!

Start with your veggies- put the amount you desire in each muffin tin section. Follow with the scrambled egg mix, and fill to about three quarters full. Lastly, top the muffins with a sprinkling of parmesan cheese, which will add that beautiful color and crunch to the top, as well as a little dimension of flavor. Feel free to add whatever cheese you like, or omit it completely- but remember-- cheese dramatically changes the nutritional content of the muffins. The values pictured here are only for the recipe as stated.

The final step is to throw the muffin pan in the oven to bake. I baked mine for about 18 minutes, although I checked them at 15 minutes by inserting a toothpick to the bottom of the pan to see if it came out clean and dry. When it does, you'll know they are ready! Don't be alarmed by how "poofy they are- once you remove them and allow them to cool in the pan for about ten minutes, they will fall and settle. I used a thin rubber spatula around the edges of the cooled tin to make sure and loosen each muffin.

Once they are cooled, you can eat them on the spot, or store them in an airtight container or ziplock baggie for later in the week. Delicious and easy- pop them in the microwave for 15 seconds and eat them on the run. My four year old Olivia eats them on the way to school in her car seat- virtually mess free and very convenient. I hope this helps you have a new tasty idea for your family this week! Have a gorgeous day!

Save Money and Time- Prep Your Food!

Good morning beautiful people! We have all heard the expression, "Fail to plan, plan to fail." Or maybe you haven't, but now you have! One of my biggest tips for success if you are changing your nutrition and your life like I have is to food prep.

There are many wonderful sites out there that can give you huge elaborate meal plans for prepping that I simply can't do. But here is what I can do: I can show you what works for me. :) If youd prefer to watch a video version of this, you can see that here.

The first thing I always prep is chicken breast. I use it in SO MANY things- its a great lean protein that you should always have on hand. Sure, you can buy pre-cooked, frozen chicken strips from the freezer section of your local grocery store, but you know what? It'll cost you more. So find a good deal on some raw chicken breast and season it up! You can bake it at 350 degrees until its cooked through, with juices running clear. After it cools, slice it up and put it in your fridge in a ziplock or tupperware. It'll be useful for salads, wraps, stir-frys, and various other quick go-to meals.

Other basic foods I make sure and prep each week are an assortment of vegetables, but my go to ones are carrot and celery sticks, as well as peppers. If you make sure to clean and peel the carrots, then slice them up and store them in a tupperware with cold water in your fridge, they will stay crispy and fresh all week, or even longer. When you need a quick snack, you can grab them out and pair them with some greek yogurt dip, almond butter, or hummus. Peppers can easily be thrown in with eggs, as well as many other dinners and are easily storable in the freezer and thrown directly into the pan. Success is in the planning, people! 

The final food I never fail to prep and have on hand is hard boiled egs- except I rarely boil them. I bake them in a muffin tin at 325 degrees for 25 minutes, followed by a nice soak in an ice bath. The you can pre-peel them or not, dealer's choice, but they are ready for a quick protein fix, a snack on the go, and even to use in a chopped chef salad. Love me some hard boiled eggs!

I hope this helps you plan for success this week- try it out! Even though it seems like a lot, I managed to do all this in an hour this morning,  and I know my week will be better for it. :) Have a gorgeous day!