EASY is my other favorite four letter word. Besides FREE! Haha
And these Egg Muffins are so easy and delicious. They are great for any time of day and are perfect for on-the-go eating. Although sitting down to savour ones food is best. But you know that!
Add whatever is in your fridge. Aren't we all looking for ways to keep our veggies from dying in that crisper? Good bye leftovers. Bacon, ham, turkey... Get creative!! Use what you have.
Add avocados midway through cooking.
Note that some cheeses release a lot of oil when melted like cheddar. Try Gouda, Monteray Jack, Fontina, Asiago or Havarti.
Supports gluten free, Paleo and Vegetarian (ovo/lacto) eaters.
Here's the plan;
Preheat oven to 350.
¼ cup water
½ cup cleaned and julianned organic spinach
½ cup favorite cheese shredded or chopped
Olive oil, ghee or soft butter
Salt & pepper
Lightly Coat 6 muffin pan with preferred oil mention above
Scramble eggs and water in a bowl. Pour about 4 tbs of egg mixture into pans. Then divide spinach and cheese evenly to each cup. Salt and pepper to taste. Cook for 9-12 min depending on your oven. Eggs will keep cooking once they're removed from the oven so keep the a speck soft when they're removed.
Let's them sit for 5-7 mins and voila!
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Portobello Mushroom Pizzas from ADandeLife cookbook
Yes we did! My daughter is gluten free for everyone's sanity but needs pizza. These portobello mushroom pizzas came out great! I created this recipe on the fly and it worked. Go moms! Portobellos release a lot of liquid when baked so the trick to keeping the filling tender and crispy is to add a mixture of almond flour and Parmesan cheese after your sauce base.
This recipe is easy to make to your own tastes. More or less cheese or sauce.
Also, be sure to clean your mushrooms with a damp towel. Submerging them in water is no Bueno! They will become rubbery weirdness.
Anyway. Here ya go:
4- large portobello mushrooms, cleaned and stems removed.
2 tbs - olive oil
1 cup - marinara sauce
1 cup - pesto sauce
½ cup - finely grated Parmesan cheese
½ cup - almond flour
1 cup - mozzarella cheese
Preheat oven to 450.
Lightly score the caps side and brush with olive oil and a pinch of salt. Place them cap side down on a cookie sheet lined with foil or nonstick baking mat.
Mix almond flour and Parmesan cheese together in a small bowl. Spread marinara sauce on the inside of 2 mushrooms. Then spread pesto on remaining 2 mushrooms. Divide and spread almond and cheese mixture evenly among the 4 mushrooms. Then top all with mozzarella cheese.
Place them in the oven 12-15 minutes or until the cheese bubbly brown.
Remove from oven and let them sit for 5 mins.
Serve and enjoy.
Danielle Anderson is an Integrative Nutrition Health Coach, who's passion is brain and body wellness. Certified in Mindfulness and Integrative Mental Health. NAMI teacher, QPR Instructor, mom of 2, Zumba instructor, lover of cats, the ocean and books!
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