Recently, I have been putting some major effort into getting back in shape. It only took about a year and half to find the motivation after Parker was born, but HEY, gotta start somewhere. To be honest, I have actually really enjoyed the last year and a half of being relaxed about what I ate and a lot more lenient with working out. But, since I've got a lot of awesome things coming up (and some that might require a lot more photos of myself), I realize that I want to put some time into my body before that all happens.
With that said, I have been working on a plan with a trainer (which I will go into more details about later). My schedule is a bit crazy so I have been having to do more home workouts; but I've been working out 4-5 times a week. And as for my meals - I'm trying to keep everything in balance (protein- carbs- fats) for my personal body type and goals, which requires a lot of preparation. The hardest part for me is upping my protein count without a starch based protein (like beans, sweet potatoes, etc) and having to eat 5 times a day- it's easy to run out of ideas!
These egg muffins however, have been a lifesaver! And even better, Parker LOVES them. They are packed with nutrients, simple to make and a perfect ratio of protein, carbs and fats. I like them as a snack or for a quick breakfast.
High Protein Egg Muffins
1 C. egg whites
2 Tbs. plain almond milk (or regular organic milk)
1 C. cooked quinoa
1 C. arugula
1/2 C. feta
1/2 C. chopped mushrooms
1/4 C. chives
sea salt + pepper to taste
- Preheat oven to 350 degrees
- In a mixing bowl, combine the egg whites, eggs, milk and some salt and pepper (whisk well and set aside)
- Spray muffin tins with oil (about 9)
- Stuff the arugula, mushrooms, and chives evenly into each tin (not too full)
- Add about a tablespoon of quinoa into each tin (over the veggies)
- Then, sprinkle some feta on top of the mixture in each tin
- (Alternatively, you can mix together all of the ingredients excluding the egg mixture, together in a bowl before placing them into the tin)
- Gently mix together the ingredients in each tin
- Divide and pour in egg mixture evenly over all 9 tins (filling just barely to the top)
- Cook for about 20-30 minutes.