Zucchini & Mushroom Egg Muffins

IMG_8328As mentioned before, the hub began his new job a few weeks back & I am happy to report he is loving every minute of it! He is one busy bee, and is usually out the door by 7am with barely time to make breakfast for himself. So, I started prepping him weekly breakfasts on Sunday (as well as making him a glowing green smoothie every night to take the following day). I know, I know…I’m such a great wife =).

I’ve seen egg muffins all over Pinterest lately & have made one other batch – blueberry, banana & egg. They were super yummy, but the picture didn’t turn out well! Anywho…these egg muffins were a hit! They were SO flavorful & truly held up all week in the fridge!

Lets get to it…

  1. Preheat oven to 350degrees
  2. In a large bowl whisk 8 eggs, 4 egg whites & 1/8C water
  3. Then add 1.5t of the following: garlic powder, salt & pepper – then add a pinch of chili powder
  4. Chop up 1 small peeled zucchini & 6 button mushrooms
  5. Spray muffin tin with cooking oil, layer bottom of each cup with chopped vegetables (about half way) & then pour egg mixture over vegetables
  6. Place in oven for 25minutes or until eggs are cooked through

Let cool for 20minutes & either store in fridge for future use or serve with sriracha sauce for a lil’ spicy breakfast! Enjoy!

Nutritional Info Per Egg Muffin (12 muffins): 56 calories – 3.5 grams of fat – <.5 grams of fat – 5.5 grams of protein

Continue reading for ingredient list & original recipe…

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Lunch in Todi (pit stop on our way to Tuscany)

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The drive from Rome to Tuscany was less than three hours, simple! However, we took a short detour  & popped on over to a small town called Todi. My hub spent a few months studying abroad in Todi years ago, so we surely had to say hello to the family & I had to see the town he always chats about! The family was pure – living on a chicken farm, harvesting grapes & living life, to me, seems like paradise. We were welcomed with open arms, one of the sons poured us homemade wine straight from the barrel & asked us to stay for lunch as soon as we arrived. When he mentioned that lunch was going to include wild asparagus I knew we had to stay! The dish is called Bosciaolo, and is a traditional pasta dish in the region. It includes fresh farm eggs, pig cheek, freshly pressed EVOO, wild asparagus, chili flakes & pasta. This was by far one of our best dishes in Italy to date!

If you are intrigued to whip up this dish then follow the directions below…

  1. Cut up 1C wild asparagus, sauté in 2T EVOO – lower heat & let simmer
  2. Dice up 1/4C pig cheek (is that in our grocery stores?) and sauté – add to asparagus when crisp (in place of pig cheek you could use thick slices of bacon)
  3. Cook pasta for four people, drain when ready & add back into the pot (leave a little of the pasta water at the bottom)
  4. Stir in the asparagus, pig cheek (or bacon), 3 fresh eggs, 1t chili red pepper flakes & salt/pepper – continuously stir till eggs cook

To serve, top with fresh parmesan cheese & presto – this is a traditional Italian meal that will leave you wanting more!

Nutritional Info Per Serving (Serves 4): Calories do not count when in Italy! 

What a charming city Todi was & THANK YOU to Emanuele for letting us crash your day & making us feel welcomed!

Crab Stuffed Deviled Eggs

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It was really hard to destroy our pretty decorated eggs – but boy these turned out tasty, well worth it! I decided to twist up the typical deviled eggs and make a crab stuffed eggs! These puppies are so flavorful and way lower  in calories – let the indulging (but not feel bad about it) over this holiday begin!

  1. Boil or bake 12 eggs, rinse under cold water, peel, cut in half , remove yolks (set in side bowl) & place egg white halves on side plate
  2. In a small bowl mix: 2C sliced radishes, juice of 1/2 a lemon & season with salt – cover & set in fridge for 30minutes
  3. In a separate bowl combine: 14oz cooked lump crab meat, 2 egg yolks, juice from 1/2 a lemon, 1T EVOO, 3T Fage 0% (heaping), 2 diced celery stalks &  2t ground mustard
  4. Add S/P, taste & adjust seasoning if necessary
  5. Scoop crab mixture into the egg white halves until all used

Sprinkle with cayenne pepper & serve with the crisp radishes – YUM!

Hope this recipe inspires you to try something new for an appetizer this Easter! I am going to make this one again for my family this weekend!

Nutritional Info Per Half (Makes 24 Halves): 30 calories – 1 gram of fat – <1 carb – 4 grams of protein

For ingredient list & original recipe continue reading…

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