Sweet Potato, Carrot, and Zucchini Frittata

This recipe was an accident. Wasn't actually planning on making a frittata, but it worked much better for a make-ahead meal than poached eggs (original plan here). Perfect for breakfast, lunch, dinner, brunch, brinner... yes, anytime.

Sweet Potato, Carrot, and Zucchini Frittata

Ingredients:

2 medium sweet potatoes
2 medium carrots
1 large zucchini
1 tablespoon olive oil
1 tablespoon finely chopped sage
Salt
Pepper
8 eggs, beaten
1 cup low-fat cheddar cheese

Directions:

1. Roughly chop the carrots, sweet potatoes, and zucchini. Place in a food processor and pulse until chopped.
2. In a large, deep pan heat the olive oil over medium high heat. Add the vegetables and sage, stirring often until tender and golden brown (about 10 minutes). Stir in salt and pepper to taste.
3. Level out the veggies with a spatula and lower heat to medium. Pour the eggs on top of the veggies and sprinkle with the cheese. Cover and cook until eggs have set and cheese is melted (about 5-8 minutes).

Serves 4

Roasted Sweet Potato and Eggs with Yogurt Pesto

If you prefer a savory breakfast, this is for you! So nutritious and filling.

Roasted Sweet Potato and Eggs with Yogurt Pesto

Ingredients:

1 medium sweet potato

1 egg

1/4 cup egg whites

1/4 cup yogurt 

1 teaspoon pesto

1 teaspoon Parmesan cheese
Salt
Pepper

Directions:

1. Preheat oven to 400 F. Slice sweet potato into 1/2 inch slices and place in a bowl. Spray with cooking spray and season with salt and pepper. Toss to coat.

2. Spray a baking pan with cooking spray and add the sweet potatoes. Cook about 25 minutes, flipping halfway through.

3. When the sweet potatoes are almost done, coat a non-stick pan with cooking spray and heat over medium heat. Add the egg whites and crack the whole egg in the center. Cover and cook until the whites set. Place on a plate. 

4. Mix together the yogurt, pesto, and cheese in a small bowl. Top the eggs with the pesto mixture. Serve with sweet potatoes.

Chocolate Chip Banana Muffins

This recipe is perfect for those super ripe bananas on your counter. The bananas provide enough sweetness, so you don't need to add much sweetener. These are probably the most moist muffins I've ever made. It's hard not to eat the whole batch!

I get my flours, stevia, and extracts from Vitacost. They have the best prices and an amazing selection of food and supplements. Use this link for money off your first order. 

Chocolate Chip Banana Muffins

Ingredients:

3 small very ripe bananas (or two medium)
2 eggs
2 teaspoons coconut oil 

1/2 cup unsweetened cashew or almond milk
1 teaspoon vanilla
1 cup almond flour
1/4 cup coconut flour
1/4 cup stevia
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup chocolate chips (more if desired)

Directions:

1. Preheat oven to 350 F. In a food processor, combine the banana, eggs, coconut oil, milk, and vanilla. Blend until smooth.
2. In a large bowl, combine the flours, stevia, baking powder and cinnamon.
3. Add the dry ingredients to the wet ingredients in the food processor. Blend until smooth. Fold in the chocolate chips.
4. Add batter to a muffin tin coated with cooking spray. Bake 25 minutes or until knife comes out clean. Allow to cool.

Egg White Muffins

Here's another recipe that is perfect for making ahead, and grabbing on-the-go for busy mornings. I made them for my mom a few weeks ago and now all her friends have been asking for the recipe! They are so easy. This is my basic recipe, but feel free to try different kinds of vegetables, spices, and cheese. You can also add roasted or steamed potatoes, turkey bacon, turkey or chicken sausage, smoked salmon, ground turkey, etc. Perfect for using up leftovers!

Egg White Muffins

Ingredients:

1 egg
1/2 cup egg whites
1 Light Laughing Cow wedge
1/2 cup steamed broccoli, chopped
Salt and pepper to taste

Directions: 

1. Heat your oven to 350 F. Coat a muffin pan with cooking spray.
2. Whisk together the egg, egg whites, and salt and pepper.
3. Divide the chopped broccoli amongst three muffin tin slots. Pour the egg white mixture over the the chopped broccoli.
4. Break up your Laughing Cow wedge and drop in the center of each of your three muffins.
5. Bake for about 15-20 minutes, or until cooked through.

Makes 3 muffins

Cinnamon Oatcakes and Cheesy Eggs

I woke up at 5:00 a.m. for absolutely no reason this morning. Just sat there wide awake for about 30 minutes. At that point, I decided I just wasn't going to fall back to sleep and suddenly got really excited to start my day. There was so much I could get done before work- workout, study for the RD exam, go to Whole Foods, work on my field work essay . . . maybe I'd even have some time to lay by my pool ; ). I got dressed and did P90X Back and Biceps followed by some planks, weighted exercise ball crunches, and leg lifts. Done by 7:20 a.m.

I couldn't decide whether I wanted eggs or pancakes for breakfast, sooo I had both! Since I was getting protein from my eggs, I decided to go protein powder free for the pancakes (WHAT?!). Yea.  Hearty, plump, cute, mini oatcakes. They were perfectly delicious.

Cinnamon Oatcakes

Ingredients:

2 tablespoon oats

1 tablespoon coconut flour

1 teaspoon psyllium husk

2 tablespoons egg whites

3 tablespoons unsweetened vanilla almond milk

Drop of butter extract (optional)

Stevia to taste

Cinnamon to taste

Directions:

1. Add your oats to a food processor (I used my Ninja) and grind into oat flour. Add the remaining ingredients and blend until mixed well. Batter will be thick!

3. Heat a non-stick pan over medium-high heat and coat with cooking spray. 

4. Add the batter by the spoonful and press down slightly with the back of your spoon to flatten a little. 

5. Cook until the edges set then flip!

Nutrition Facts: 88 Calories, 2.4 g Fat, 15.1 g CHO, 7.2 g Fiber, 6.4 g Protein

The Super-fast Super Omelet

I found myself making this omelet concoction pretty regularly lately. It's a great way to use up leftovers and whip up a healthy, filling meal really quickly. There's basically no rules- you just have to be willing to think outside the "omelet box". Just a few simple steps:

1. Grab some veggies (fresh, frozen, leftover- whatever! Just make sure to cook the frozen or uncooked veggies first) and some cooked sweet potato/butternut squash/acorn squash/spaghetti squash (optional but highly recommended!)

2. Throw everything into a non-stick pan and cover with your egg whites

3. Add cheese!

Yes, the sweet potato/butternut squash/acorn squash may sound odd, but they taste so buttery and creamy and delicious with the veggies and cheese! My omelet below was packed-out with superfoods- sweet potato, spinach, mushrooms, and peppers. I topped this monster omelet with parmesan cheese and plenty of paprika (obessed with this spice). You can also add some chopped up veggie burger, boca crumbles, chicken, turkey, cooked salmon, etc.- the possibilities are endless. I also love using Light Laughing Cow wedges- just dollop it on and let it melt right in (YUM).

Typing this post made me think of another egg dish I love- it's a sunny side up egg over spaghetti squash and sauteed spinach, topped with parmesan cheese. The egg yolk (AKA ooey-gooey-yolk deliciousness) serves as the "sauce" in this dish.

Who says eggs are only for breakfast?