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SAMSUNG CSC

I recently wrote about this recipe for my CrossFit gym’s general blog, and thought I’d share it here as well. It’s simply too good to not re-share!

One thing that always has to be a part of my breakfast is eggs. I like to stick to routines when it comes to my nutrition, as I find it easier to prepare food and figure out what works best for me. I love eggs for the reason that it gives me a serving of protein in the morning which fuels me for the next few hours. I tend to have my eggs hard boiled or scrambled, but I recently added the baked egg cup to my repertoire.

I stumbled across this recipe quite a while back on Pinterest (great place to find recipes), but it wasn’t until this week that I went ahead and made them. I made my first batch with turkey bacon, and my second batch with tomatoes. I think the third batch will incorporate both. 🙂

WHAT YOU NEED

  • A muffin tray.
  • Eggs.
  • Meat (turkey bacon, normal bacon, ham, smoked salmon – whatever floats your boat!).
  • Veggies of your choice e.g. spinach, baby tomatoes, kale

WHAT YOU GOTTA DO

  • Heat your oven to 180 °C.
  • Line the edges of the muffin tray cups with meat or chop the meat up for even distribution.
  • Add your veggies, e.g. 1-2 sliced baby plum tomatoes or a few leaves of spinach/kale.
  • Crack one egg in each cup.
  • Sprinkle with salt & pepper (or any other spice of your choice).
  • Bake in the middle of the oven for about 15 mins.
  • Let eggs cool off for a few minutes, before removing them from the muffin tray.

…and voilá!

I find this to be an easy, delicious and fun way to make your eggs for breakfast or as a snack. I usually eat two for breakfast with my porridge, and take another two with me for my afternoon snack. The good thing is, these are just as delicious warm as they are cold. 

Enjoy!

18 April 2016 0 comment
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SAMSUNG CSC

I absolutely love smoothies. I find this to be the perfect breakfast and/or snack, because you can literally throw anything in there and most of the time it tastes great. I’ve definitely had my fair share of disasters when it comes to finding the right recipe (read: adding copious amounts of kale, celery, spinach and some chocolate protein powder.. not a good mix).

I tend to have this smoothie for breakfast during the spring/summer months, in addition to some eggs. This is definitely my favorite smoothie at the moment, and it’s so easy and quick to make.

WHAT YOU NEED

  • 1/2 cup frozen blueberries
  • 1 small banana
  • 1/4 cup frozen raspberries
  • 1 handful of spinach
  • 1/2 cup oats
  • 1 cup milk of your choice (I use almond milk)
  • 1/2 to 1 cup of water (as needed)
  • 1 serving of chia seeds (30g)
  • 1 scoop of protein powder (optional). I use vanilla or chocolate flavour (favorite is vanilla)

WHAT YOU GOTTA DO

  • Add all ingredients to your blender.
  • Mix away!
  • Garnish your smoothie if you like – for this one I added pomegranate seeds and it was just delicious.

Depending on the desired consistency you’d like, add water to taste. I like when the smoothie is a bit thicker in consistency, so I’d only add some water if necessary.

Hope you like it!

18 April 2016 0 comment
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