Meal Prep Monday- Our New Breakfast FAVE!

 

 

 

Our new breakfast favourite

I know that I have already posted many breakfast recipes but I just cant help it! Breakfast is my absolute favourite, especially when it is something warm and flavourful. MMM.

So I have a new breakfast favourite and wouldn’t you know it…my daughter LOVES them too. Like refuses to eat anything else (I think I may have created a breakfast monster).

Instead of just plain hard boiled eggs or even egg muffins or peanut butter melba toast that I have been eating previously, I decided to make Lentil and Egg Breakfast Burritos. They are SO versatile, can be made with healthy alternatives and WHO doesn’t love a burrito of any kind?? The lentils add the extra protein that you need and will keep you full and it covers that craving for meat and that I get at breakfast time.

Another reason that I love these Breakfast Burritos is that you can freeze them! This makes it easy to grab them out of the freezer the night before and they are ready for you in the morning. Grab N Go! I made a big batch so we are good to go all week, into next week.

I have made them twice now and I will include both variations just for an idea of how to change it up!

Ingredients:

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This is only about 1/4 of the burrito left after I started eating it lol

 

  • 8 12” Tortillas OR 12 6” tortillas (I used whole wheat)
  • 10 eggs
  • 1tsp oregano
  • 1 red bell pepper, chopped small
  • 1 onion, chopped small
  • 1 zucchinni, chopped small
  • 1 cup lentils uncooked or about 2 cups lentils cooked
  • 1tsp Olive oil
  • S&P to taste

Directions:

  1. Cook 1 cup of lentils (follow package directions) or use canned.
  2. Let lentils cool.
  3. Heat olive oil in a non-stick frying pan over medium high heat.
  4. Cook onion until starting to turn translucent, about 3 minutes.
  5. Add your pepper and zucchini and cook until soft, about 5 minutes (this is where you could use your variations).
  6. While your veggies cook, scramble your eggs and oregano. Normally you would add water or milk to scramble eggs but I don’t because I find it gets too watery when you re-heat your burrito later.
  7. Once veggies are cooked, add in your scrambled eggs AND lentils
  8. Scramble until eggs are cooked through. I sometimes will use a lid if the eggs are not cooking as quickly as I would like.
  9. Once everything is finished cooking let it all cool. Shred your cheese while you wait.

Building Your Burritos

  1. Lay out your tortillas
  2. Place about 3-4 rounded table spoons of egg mixture onto the tortilla
  3. Add a pinch of cheese
  4. Roll them up. I use the fold two sides in, then fold down the top and fold the bottom up. But whatever works best for you so that all of your ‘stuff’ stays INSIDE the burrito.
  5. Wrap them with saran wrap and either put them in the fridge or (if you won’t be eating them all right away) put them ALL in a Ziploc freezer bag and put them in the freezer.
  6. Take a frozen burrito out the day before you want it or you can heat from frozen. I usually do about 30 seconds per side for my thawed burritos, add an extra 30ish seconds for a frozen one!

Variations I have used besides this recipe include: red peppers and mushrooms with cheddar and feta cheese, spinach and mushroom with mozzarella cheese. Throw in whatever veggies you love to eat and I am sure it will be good!

Let me know if you try this and what you think. Or if you have any tried and true meal prep recipes that can be FROZEN let me know that too!

I Ate a Cookie for Breakfast Because Adulting Is Hard

I ate a cookie for breakfast because adulting is hard.

Well folks, I have been adulting for some time now (about 9 years to be exact) and it’s really NOT all it’s cracked up to be. Actually it totally sucks if I am being honest.

Ahh the memories of when life was easy. Not a care in the world. I didn’t have someone else to think about or take care of. It was all about me! Sometimes I wish I could just have a day with no responsibilities. Be able to lay on the couch and watch the new line up of T.G.I.F. and not hear ‘mom could you get me a drink’ or feel the nagging of the dreaded TO DO LIST in the back of my brain. I’d love to be able to eat a pizza and ice cream and not have to worry about it going straight to my ASS or affecting my blood sugar. I would love to get up in the morning and get MYSELF ready and all dolled up and not be worrying about packing lunches and brushing little people’s hair and the melt downs that will come when *God Forbid* you cannot find the shoes that match her shirt!!

Adulting sucks. Along with adulting (at least for me) comes meal prepping  and this past weekend was a shit show of meal prepping madness. While having a chat with a girlfriend of mine I made the comment that meal prepping sucked. Her response? BLOG ABOUT IT! KEEP IT REAL! So that’s what I am doing.

Meal prepping SUCKS. Don’t get me wrong, I love the after effects of a good meal prep; the grab and go lunches, no time spent during the week getting things cut or put together. But that is not to say that meal prepping is easy. It is expensive and time consuming. As a single mom I try to spend most of my free time (which is not very much) with my daughter. Especially doing exciting things or going on special outings on the weekend. This does not leave a whole lot of time to get my grocery shopping AND a full meal prep done. Not to mention how bloody expensive healthy food costs! It is insane.

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This is WAY better than meal prepping ❤            Corn mazes in the rain ❤

This weekend was no exception. Its fall and with that comes a fun family outing of going apple picking and walking through corn mazes and haunted houses. With all the fun comes the dreaded ‘responsibility’ *blech!*. I know balance is key but honestly its hard. Grocery shopping, cooking 3 separate meals (2 meal preps and 1 dinner for the fam jam), and then chopping veggies and fruit and putting everything together…IT TAKES HOURS.

 

*GASP* ‘You mean to tell me that you can’t take a few hours out of a Sunday afternoon to meal prep?’ *GASP*

Obviously I CAN and I DID, but that doesn’t mean I can’t bitch about it in the process lol And do you know what all that meal prepping got me? It got me forgetting my healthy breakfast burrito at home and eating a damn chocolate chip cookie in its place! And you know what? FUCK IT. I don’t even care because I love me some chocolate chip cookies for breakfast LOL

Chocolate chip cookies and coffee? There is NO BETTER PAIR. YUMMO!

I will post my ACTUAL meal prep recipes soon because well..they are the BOMB-DOT-COM. But for now…this is your safe place! Please feel free to bitch or share (as the adults call it) about your meal prep, workout, or adulting stories/dilemmas/issues/likes/dislikes. Have at it! Let me hear it!

Meal Prep-Breakfast Time!

What do you eat for breakfast?

We all know that breakfast is the most important meal of the day. I am a savoury kind of girl so I love bacon and eggs. Or an omelette with sausage and mushrooms.

I was never one for breakfast. Even being diabetic I would adjust my insulin so that I didn’t have to eat it. It made my stomach hurt or feel sick if I ate but, knowing how important breakfast was, I tried to find a way to eat it anyways. What I realized was that if I wait until about 2 hours after I wake up, I can eat and not feel crappy and I am full for most of the morning.

Now I find that, without breakfast, I don’t have the fuel to get through the first half of the day. OR if I eat CRAP for breakfast I am starving before lunch is even close to being a possibility. By 10am I will be hungry and craving something like nobody’s business!

My solution for the past few months has been this:wp-1472066120256.jpg

Greek Yogurt Parfait

  • ½ cup Vanilla Oikos greek yogurt
  • 1 tbs Vanilla protein powder
  • ½ cup Welch’s frozen strawberry/blueberry mix
  • ¼ cup Oats and Honey, Nature Valley Protein Granola

Mix the yogurt and the protein powder together FIRST. Once smooth, add in the rest of the ingredients. Also, you can use any frozen OR fresh fruit that you like.

Don’t get me wrong, its actually REALLY good. Its packed FULL of protein, low in carbs (35 in total), and low in calories. It keeps me full ALL morning and I don’t even contemplate snacking. The issue that I have started to find with this is…someone can only eat Greek yogurt SO MANY days in a row before they get sick of it! I am totally Greek yogurt’d out! 

Being so sick of this Greek yogurt breakfast I have been having, I decided to change it up. For me, breakfast has to be something I can either grab and go or can be put together at my desk. That being said I went ahead and made THIS:wp-1472068938369.jpg

Zucchini and Leek Frittata with Bacon

  • 8 eggs scrambled(I ate this for 3 separate meals)
  • 1 small zucchini
  • 1 small leek
  • 3 strips of bacon, already cooked

wp-1472068938368.jpgCook up the zucchini in a frying pan with a little bit of EVOO. Once the zucchini is browned a bit, throw in the leek and cook for another minute. Once the leek has started to get really fragrant, throw in the cooked bacon and then the scrambled eggs. I like to scrape the bottom of the pan a bit when the eggs first get in there. This makes sure that the eggs cook a little more even. Throw the whole thing in the oven on 350F, or even just a LOW broil, until the top of the eggs have set.

My daughter and I both had a bit for snack the night that I made it, and they served as my breakfast for 2 days with melba toasts on the side. I separated them into separate containers and just tossed them into the microwave for a minute or two when I was ready to eat them. They were SO good and totally helped by giving me a healthy break from my usual breakfast and giving me that savouriness that I crave!

So, what do you eat for breakfast? Do you have any awesome breakfast meal prep recipes? I NEED MORE. Leave me a comment and let me know!

 

Meal Prep Recipe- Egg Muffins

I promised you a recipe and here is it.

My Egg Muffins. In the mornings I need something that is full of protein and is going to keep me full for at least most of the morning. I was also sick of eating hard-boiled eggs every day at work. So I made these yummy egg muffins with zucchini and mushrooms (you can change these ingredients to whatever you like). They are very flavourful and my 7-year-old daughter actually asked me to make a second batch because she wanted to take some for her breakfast at daycare (I just couldn’t believe that she liked something with zucchini in it hehe).

To keep the calories down I used half regular eggs and half egg whites (8 large eggs and 8 egg whites) to make 12 egg muffins. They work out to 48 calories each, so I eat two for breakfast plus 1/2 cup of cottage cheese and I am full for the morning.

Without any further ado:

Egg Muffins Recipe

Ingredients:

  • 8 large eggs
  • 8 egg whites
  • 1/2 tsp greek seasoning
  • 1 small zucchini diced
  • 1 cup mushrooms diced
  • salt and pepper to taste

Directions:

  • Pre-heat over to 350 F
  • Beat eggs and egg whites with spices, set aside
  • Spray muffin tins so the egg does not stick (sometimes it sticks anyways)
  • Divide zucchini and mushrooms equally among muffin tins
  • Pour beaten egg mixture equally into muffin tins so that they are filled pretty much to the top
  • Bake egg muffins in 350 F oven for about 15 minutes or until toothpick inserted in middle comes out clean

I let them cool and then bag them into individual serving sizes (2 in a plastic baggy or container). Then they are ready to grab and go when I make my lunch at night, or first thing in the morning. I re-heated them for about 30 seconds and they were perfect!

Have a great one!

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Filling muffin cups with zuchini and mushrooms
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Egg mixture
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In the oven! (Sorry for my messy oven lol)
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Finished product with a hungry audience.