Category: Health

Easy Breakfast: Everything English Muffin

I am one of the laziest people I know, especially when it comes to setting side time in the mornings for a good and healthy breakfast. This is especially hard during the work week because I give myself the bare minimum amount of time to get ready in the morning. Recently, I’ve been trying to think of quick and simple breakfasts that won’t take too much time out of my morning (because I still want to be able to sleep in as much as possible!). I try to wake up early enough to be able to make some egg whites to get that protein in that I need. I found a good pairing to my boring egg whites and it couldn’t be more simpler!

I was finally able to make it to Trader Joe’s to pick up their Everything But the Bagel seasoning and it’s now one of my obsessions! If you like Everything bagels, you need to go out and buy this now!

This breakfast is super easy and can be made in about 15 minutes max. Take a 100 calorie Light Thomas english muffin, toast it, put some butter on it, and sprinkle on some of the seasoning.

For the eggs, I scramble 1/2 cup of egg whites with 1 egg until they aren’t runny anymore. I absolutely hate runny eggs, but cook the scrambled eggs as you normally would. I top my eggs with a little bit of salsa just to give it a little something extra or you can squirt on a little bit of ketchup. I get tired of egg whites pretty fast so I just need to give it a little more flavor.

And there you have it! Quick, easy, and healthy! I’ve posted the caloric contents below for you to look at:

Recipe

Ingredients:

  1. 1/2 cup 100% liquid egg whites
  2. 1 egg
  3. Whole Wheat or Light English Muffins
  4. Spreadable butter
  5. Trader Joe’s Everything but the Bagel Sesame Seasoning

Directions:

  1. Turn your stove on low to medium heat. Spray some cooking spray on a pan. Add 1/2 cup of liquid egg whites and 1 whole egg. Mix until combined.
  2. Scramble the egg mixture until your desired texture.
  3. While the eggs are almost scrambled, place your english muffin in the toaster. Toast until desired.
  4. Top the english muffin with a small amount of the spreadable butter. Sprinkle the seasoning on top.
  5. Top your eggs with 1 TBSP of salsa or drizzle on some ketchup.
  6. Enjoy!

This recipe should only take about 10-15 minutes, depending on how long you cook your eggs. Just force yourself to wake up 15 minutes early and you’ll have a great breakfast to start your day!

Cookie Dough Crack Bars

A couple weekends ago I was scrolling around on Instagram discovered this mouth-watering recipe on Rachel Mansfield’s page and immediately had to give it a try! I made a quick trip to Whole Foods to pick up the 6 ingredients (only 6!) the recipe called for to make this guilty tasting, and addicting, “Cookie Dough Crack Bars”.

I’m not much of a cook, or even a baker, but I can handle the easiest of recipes. I had never used almond flour, coconut flour, or coconut sugar before so I was a tad nervous about how it would turn out. But how can you beat using only 6 ingredients and absolutely NO BAKING?!

These took me 10 minutes to make and then an additional freeze time of 40 minutes so no hard work at all!

After tasting these I think I’m now on this coconut sugar bandwagon. It made it so much sweeter in a different and more tasty way. It’s definitely hard to put it in words but something to definitely try out for yourself!

These are so addicting and will seriously satisfy any sweet cravings you may have (I have a SERIOUS sweet tooth!). As a plus they’re vegan and GF too!

Recipe

Ingredients:

Cookie Dough:

  • 2 cups almond flour
  • 3 TBSP coconut flour
  • 1/4 cup coconut sugar
  • 3 TBSP coconut oil (liquid)
  • 1/2 cup and 2 TBSP creamy peanut butter
  • 1/4 cup dark chocolate chips

Chocolate Bark:

  • 1 cup dark chocolate chips
  • 2 TBSP coconut oil

Directions:

  1. Mix together almond flour, coconut flour, and coconut sugar.
  2. Add in coconut oil and peanut butter and mix with a mixer.
  3. Stir in the dark chocolate chips.
  4. Place dough in a square pan and put in the freezer.
  5. For the chocolate topping, combine the chocolate chips and coconut oil and microwave in 30 second increments until smooth.
  6. Top the dough with the chocolate so that all the dough is covered. Freeze for at least 40 minutes before cutting into squares.

Find the original recipes on Rachel Mansfield’s blog here! And check out her other killer recipes – you won’t regret it!