These egg muffins are EGGcellent! Too much? Probably.... But really they are so good and even better...easy to make! Perfect for an on-the-go breakfast or snack! Enjoy!
1 sweet potato
1 handful of spinach
5 -6 eggs
1/3 cup milk of choice
1 tsp paprika
Cumin to taste
Salt to taste
pepper to taste
Preheat oven to 400 degrees F. Dice sweet potato and onion. Heat enough olive oil to coat a cast iron skillet. Cook sweet potato and onion until potatoes are done and slightly crisp. Throw spinach in skillet and cover until wilted. Mix. Add paprika, cumin, salt, and pepper to taste. Add more olive oil as needed. Set to the side.
Crack open eggs and whip with 1/3 cup milk of choice. Use muffin pan and place muffin cups in pan (or spray with olive oil if you don’t have them). Fill each cup 1/2 way with potato mix and pour egg mixture on top until 3/4 full. Bake for 15-20 minutes until eggs are completely done! Enjoy!
Did you know that there are ~350 different types of pasta in the world!? That is A LOT of pasta and we're not mad about it! We found this cute veggie radiatore at Target and knew it would be so much fun coming up with a recipe to highlight it’s cute shape! This sauce combines extra virgin olive oil, garlic, salt, pepper, lemon, red pepper flakes and Herbes de Provence! Full recipe dEATs below. Enjoy!
1 cup Target Simply Balanced veggie radiatore pasta.
2 tablespoons Olive Oil
2 to 3 scallions (white & light green parts) finely sliced
1/4 cup thinly sliced sun dried tomato
1/2 cup frozen peas
1/4 teaspoon crushed red pepperflakes
Juice of 1/2 a lemon.
1 pinch crushed peppercorn & herbes de Provence, more to taste
1 pinch salt, more to taste
1 handful fresh grated or shaved parmesan.
Heat 4 cups of water with about a tsp each, of salt and olive oil. When it boils, add the Pasta and cook as per the instructions on the package. When...
This is BY FAR one of our most popular recipes! Buffalo Cauliflower Bites! SO good...even the biggest meat eaters love them!! Quick, simple and delish!
4 cups cauliflower florets (~1 medium head)
1 cup Bobs Red Mill superfine almond flour (can also use regular flour)
1 tablespoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1/2 cup Frank's Red Hot, hot sauce
Preheat oven to 400ºF and spray a baking sheet with olive oil cooking spray.Prep cauliflower, by cutting into “wing-sized” pieces, or purchase pre-cut. Set aside.
Make rub my mixing together almond flour, garlic powder, paprika, salt, and pepper. Transfer into a gallon-sized bag. Then, crack 2 eggs in a bowl and whisk.Dip cauliflower into the egg mixture and thoroughly coat. Then transfer into gallon-sized bag. Repeat with all pieces of cauliflower.Shake bag so that the cauliflower gets coated with rub.
Transfer cauliflower onto...
Last night I tried my hand at red curry and it turned out surprisingly well! Kevin absolutely loved it which is always a win! #husbandapproved and #kidapproved .The best part... it was really simple and can be made in 30 min! Add chicken, shrimp, or tofu for some added protein! Enjoy!
1 tablespoon olive oil
1 large shallot
4 garlic cloves , minced
2 tablespoons grated ginger
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tablespoons low sodium tamari sauce (found at any grocery store)
2 TBS sriracha (optional)
1 (10 oz) rice noodles or ramen
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced red pepper
Scallions to sprinkle
Sesame seeds to sprinkle
Heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until you can smell the garlic. (My favorite smell ever btw). Next, add the red curry paste, coconut milk, sriracha, tamari, and bring to a boil. Turn down to a simmer and...
If you have followed us for awhile, then you know we are all about those quick and easy meals! This one is no exception to the rule. These easy chilaquiles take minutes to make and your entire family will love them! Crispy grain-free tortilla strips with salsa, black beans, 2 eggs, and a little cheese and scallions.. so good! Feel free to add some shredded chicken or grass-fed beef for even more protein! Recipe dEATS below!
handful (enough to cover skillet) of Siete grain-free tortilla strips
salsa (we brushed each chip and layered about 2-3 TBS on top)
2-3 TBS black beans
5 cherry tomatoes, sliced
2 TBS shredded Monterey Jack cheese
scallions, cilantro, black olives, and avocado for topping * optional
Preheat oven to 400 degrees F.
Layer the bottom of your cast iron skillet with tortilla chips, and pour salsa over the chips (we used a brush to cover all the chips) then layer with more chips and more salsa.
Add cheese and...
We get asked a lot if sweets are something that we incorporate into our diet and the answer is OF COURSE! We love to have a sweet here and there, especially ones that are made of clean ingredients like these carrot cake collagen balls! Packed with protein, healthy fats, and veggies! Perfect for a quick snack or after dinner treat! Recipe below!
1/2 cup pitted medjool dates
1/4 cup oats or almond flour
1 medium carrot, peeled and grated
2 TBS peanut or almond butter
1/4 cup shredded unsweetened coconut
1 scoop @vitalproteins collagen peptides
1/2 tsp vanilla extract
Dash of cinnamon
Dash of ginger
Sprinkle of salt
Blend ingredients in food processor and use a tablespoon to roll dough into balls. Roll in unsweetened coconut and put in the refrigerator until firm. Enjoy!
Serving Size: 2
1 healthy fat
The title explains it all... COLD BREW COCOA ALMOND BUTTER CUPS! Perfect for when you need that little bit of sweet in your life!am so happy with how these turned out! @starbucks cold brew coffee with @revivalfoodco coco love almond butter... a match made in heaven! Recipe dEATS below
3/4 cup melted coconut oil
2 Tablespoons cold brew coffee
1/2 cup cocoa powder
2-4 tablespoons pure maple syrup ~3/4 cup @revivalfoodco coco love almond butter
Paper muffin cups
Sea salt for topping
Melt coconut oil and add in cold brew coffee, cocoa powder, maple syrup, and a pinch of salt while oil is hot. Whisk until well combined. Pour 1-2 TBS of mixture into paper cups in a muffin tin. Drop a small spoonful of almond butter, then add remaining chocolate mixture to cover each cup. Sprinkle sea salt on top and freeze overnight! Enjoy!
Coach Bailey is very picky when it comes to chicken salad. She doesn't don’t like it too creamy, too dry, but jussstttt right! (This is starting to sound like an old-time fairy tale). Which is why this is her go-to chicken salad recipe! She swaps plain Greek yogurt in place of mayo and adds in a little curry powder for some extra flavor! Recipe below!
1/4 cup plain Greek yogurt
1 teaspoon curry powder
2 teaspoons water
1 cup shredded rotisserie chicken
3/4 cup golden delicious apple
1/3 cup diced celery
3 tablespoons golden raisins
1/4 cup red grapes, sliced
2 green onions, optional
1/8 teaspoon salt
Combine Greek yogurt, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins, grapes and salt; stir mixture well to combine. Cover and chill. Enjoy!
We love a good casserole here at Fit Mama In 30 especially when it contains quinoa, cheese, and oh yeah... crispy broccoli with panko bread crumb topping! This is a family favorite, and hopefully one at your home as well! It is a little longer than 30 minutes but totally worth it! * Add shredded rotisserie chicken for more protein!
One of coach Bailey's favorite salads to purchase at Whole Foods is the spinach orzo salad ! However, it can get pricy if purchased in large quantities, so we decided to try and make it on our own using the new @eatbanza rice (can use orzo too)! It turned out soo well and is completely addicting! Recipe below
2 cups @eatbanza Rice
5 tbsp Olive Oil Seperated
Red Onion Chopped Finely
¼ cup Kalamata Olives
1 celery stalk, diced.
2 cups Spinach Chopped
5 Basil Leaves Chopped
Sprinkle of garlic powder or to taste
cup Rice Vinegar
¼ cup Feta Cheese Crumbles
Splash of balsamic vinegar
Salt & Pepper To Taste
Cook @eatbanza rice according to the package directions then drain and rinse using cold water. Add @eatbanza rice to a large bowl and stir in 3 TBS olive oil to prevent clumping.
Heat 2 TBS olive oil over medium-high heat in a saucepan and cook spinach and basil leaves until wilted. About 2-3 minutes. Let cool a minute and add to bowl.