Posts Tagged ‘breakfast’

A New Quick and Healthy Breakfast Idea: Bell Pepper Eggs

bell-peppers-egg

Good morning crashers! I’m stopping in for a short post about a new breakfast idea I found on the interwebs. I can’t take credit for this clever way to cook eggs, but thought it was so fun and easy that I had to share.

bell-peppers

Just clean and cut bell peppers into one inch circles. Place in a pan and let them cook for about a minute so that they start to get tender.

bell-peppers-egg-pan

Now comes the fun part…crack an egg in the middle of each pepper. Voila! I had an issue with the egg spilling out of the sides a little bit, but just because they look mess doesn’t mean they don’t taste good. I let the eggs cook for a few minutes on one side before trying to flip them over.

bell-peppers-egg-finished

The entire process took less than ten minutes. The best part? These puppies are portable. I popped them in a plastic bag and was out the door with a nutritious, healthy breakfast on-the-go. Try it and let me know what you think!

Egg (not mc)Muffins

egg-muffins-ingredients

I don’t have a lot of time in the morning to prepare a healthy breakfast. So what do I do? Make a healthy breakfast ahead of time when I do have a few moments to spare. No excuses!

I shared one of my favorite make-ahead breakfasts (overnight oats) with you a few months ago, and now I wanted to share another. Behold, the egg muffin.

egg-muffin-feature

Do I wish I could make a hearty, delicious veggie omelet each morning before I go to work? Sure I do. But considering this is real life and I have a lot going on (like trying to brush teeth and make coffee in the morning), that’s just not going to happen. So I did some searching on the interwebs and found these gems. They’re basically omelets in the shape of a muffin. Genius? I think so.

Make them on Sunday, pop them in the freezer, and microwave one each morning. Add to toast, melt with cheese, schmear with avocado, slice on top of a salad…you decide. But no more excuses for not eating a healthy, filling, nutritious breakfast! Got it?

egg-muffins-eggs

The recipe variations on this theme could fill a blog on their own. If you don’t like the way I made them, do a little searching and find a version that looks good to you. Bottom line: if you don’t like it, you won’t eat it, so make sure to tweak this to suit your fancy. 

egg-muffins-veggies

Ingredients: 

- onion
- red bell pepper
- mushrooms
- salt and pepper
- eggs

Instructions: 

- preheat oven to 350*
- chop up veggies and sauté in a pan
- add six whole eggs to a bowl (you could opt for egg whites if you like)
- add sautéed veggies to the bowl, sprinkle salt/pepper
- whisk all the ingredients together
- grease cupcake pan (I used olive oil)
- pour the egg mixture into the cupcake wells (my mixture filled six)
- make sure to leave plenty of room at the top, these muffins grow in the oven
- cook at 350* for about 10 – 15 minutes (keep checking)
- enjoy!

egg-muffins-cupcake-tin

I wrapped the cooled egg muffins in saran wrap and popped them into the freezer. They de-thawed after about 2 minutes in the microwave – the exact time it takes me to make my morning coffee. Perfect!

egg-muffins-freezer

If you are feeling more ambitious and really want to up the ante on your breakfast prep, check out these delicious egg muffin breakfast sandwiches (think turkey bacon, cheddar cheese, golden toasty english muffins) from Taralynn on the Undressed Skeleton.  Bon appetite!

a few foggy miles and a new breakfast treat

This weekend I decided to lace up my running shoes and head out for a few miles. I haven’t been running as much as I’d like lately because I am busying trying out all sorts of fun new workouts for the blog. No complaints there! But feeling that pavement under my feet and the methodical in and out of my breath is sometimes exactly what I need to clear my head and settle back into life.

I will have to pick up my running routine soon enough to start training for March’s Rock and Roll half marathon. But until then, I didn’t worry about splits or distance and just enjoyed the journey. And it was easy to do with views like this one. Somehow, DC can make even the dreariest and foggiest of days look achingly beautiful. I just had to stop and capture it. And Instagram it. And share it. The blogger in me wins every time.

The run itself went really well. I aimed to complete five miles and somehow sailed through nearly seven. I hadn’t run in a week and think my body was just ready for a good old fashioned jaunt. On my way back I took a few moments to do ab work on parallel bars hanging out by the trail.

How did I take a photo of myself while holding this position, you ask? Well, for reasons that escape me, an older couple walking by snapped a photo of me with their camera. I thought this was mildly creepy, until I remembered the blog. The blog! I must have a photo for the blog! So, in exchange for allowing them to keep their creepy voyeur photo of me working out, I asked if they’d take one with my camera too. They obliged. And so ends the story of the photo of me on the parallel bars.

I rounded the bend and headed home for a good stretch. All of the barre workouts I’ve been doing have inspired me to work on my flexibility, so I was excited to set aside some time to really show my hips/hammies/glutes who’s boss.

And then it was time to eat! I tried my hand at making a flourless, protein-packed pancake recipe I had originally seen on fANNEtastic food. Shoutout to Anne for always having fun, easy, and healthy ideas for post-workout snacks. And she lives in the DC area, too! If you haven’t browsed her blog, go check it out.

The recipe involved:

  • two whisked eggs
  • one mushy banana
  • 1 tbsp. ground flaxseed
  • 1 tsp. vanilla extract
  • cinnamon to taste (I used pumpkin pie spice – tasted great)

Banana and eggs? I know, it sounds gross. But trust me on this one. I also think it’d make a great bring-to-work breakfast if made the night before. Try it out and let me know.

But back to the recipe. Combine all of the ingredients and throw them in a pan over medium heat for ten minutes.

Don’t touch it until at least 10 minutes have passed. It really needs to cook all the way through before you flip it. Once you do, it will only be a minute or so before the entire thing is ready to eat. Ta-da!

Add your favorite toppings and enjoy! Let me know if you try it out – I’d love to hear your thoughts.


Tell me about your quick and easy post workout snacks!


 

my go-to overnight oats recipe

I’m going to shake things up around here and start offering a few other tid bits about the “fit crashing” lifestyle. I just made that term up, but it sounds good. Hopefully you get the point.

It’s no secret that I’m a huge fan of breakfast (if you follow me on Instagram, you’ll see what I mean). But between working a full time job, fit crashing, blogging, and the other miscellany that falls in-between…I don’t have a lot of time to cook a hearty meal when I wake up.

Cue the saving grace of overnight oats.

I first read about this breakfast idea while trolling a vegan website. It sounded weird. Cold wet oats soaked in soy milk? And what the heck are chia seeds? In fact, it sounded so weird I decided I had to try it.

Here’s the skinny: this dish tastes like oatmeal and has the same versatility. The only difference is that it’s served cold.

It takes less than 5 minutes to prepare at night and is ready to go in the morning. Get creative with it. Add your favorite toppings or mix in something delicious. You really can’t go wrong.

Continuing my obsession with all things pumpkin, here’s a recipe I’ve been using lately. You will need:

  • old fashioned oats
  • soy/almond/hemp milk
  • chia seeds
  • ground flax
  • canned pumpkin
  • pumpkin pie spice
  • apple
  • walnuts

1. Mix one cup old fashioned oats with one cup soy/almond/hemp milk.

2. Add two (or three, or four; this is fudgeable) tablespoons of chia seeds, one tablespoon of ground flax, and a dash of pumpkin pie spice.

3. Chop half of an apple into bite-size pieces and add to the bowl. This is a great way to sweeten up this savory recipe. If the end result is still not flavorful enough for you, feel free to add some honey, maple syrup, or a dash of brown sugar in the morning.

4. Add a few scoops of canned pumpkin. I got mine at Trader Joe’s. Did you know pumpkin is a good source of vitamin A, potassium, and contains iron? Win!

5. Stir well until it looks like this. I promise, it tastes better than it looks.

6. Refrigerate. Dream about the deliciousness that awaits you in the morning. Before eating, add the walnuts and another dash of pumpkin pie spice.

Here are a few other recipes that have the Fit Crasher seal of approval. All are courtesy of vegan chef-extraordinaire Angela over at Oh She Glows:

Try it out and let me know what you think!