Egg bites

Egg Bites

These egg bites are the perfect make-ahead breakfast, plus they will keep you full! Just heat them up and they’re ready to eat. 

The ones from Starbucks or Costco can get expensive and they don’t always have the best ingredients, so I made my own. The cottage cheese and eggs makes these egg bites full of protein. You can also choose what to add to them. I put peppers and spinach in mine, but you could try adding meat or different vegetables if you’d like. 

Ingredients

  • 8 eggs
  • ¾ cup cottage cheese
  • ¼ cup any kind of milk
  • ½ teaspoon salt
  • About 1 cup chopped and sauteed bell peppers (1-2 peppers)
  • About ½ cup chopped spinach

Directions

  1. Preheat the oven to 350º F.
  2. Line a muffin tin with 12 muffin liners and grease with avocado oil. (I like these reusable silicone liners)
  3. Add eggs, cottage cheese, milk, and salt to the blender, and blend until well combined.
  4. Distribute the chopped peppers and spinach among the muffin liners.
  5. Pour egg mixture into each muffin liner, filling it just under full.
  6. Bake in the oven for about 25 minutes or until the eggs are set.
  7. Let cool and then eat or store in the fridge for up to 5 days.

Starbucks Pink Drink

This recipe is a simple version of Starbucks’ Pink Drink. It’s only 5 ingredients and perfect for summer!

Ingredients

  • ½ cup frozen strawberries
  • ½ cup coconut milk
  • ½ cup pure pomegranate juice
  • 1  tablespoon maple syrup or sweetener
  • 1 teaspoon vanilla

Directions

  1. Blend all the ingredients together.
  2. Serve in a glass over ice and enjoy!

Adrenal Cocktail

This drink is a great alternative to coffee or for when you need an energy boost. Have this drink in the morning or around 3pm when your energy starts to crash.

The adrenal glands release the hormones cortisol and adrenaline when we are stressed and we are depleted of nutrients needed for optimal adrenal function.

This adrenal cocktail is full of vitamin C, potassium, sodium, and magnesium, which all help to support your adrenals. This will help to balance your hormones, and reduce stress and fatigue. 

Ingredients

  • ½ cup orange juice
  • ½ cup coconut water
  • ⅛ teaspoon high quality sea salt
  • ¼ teaspoon cream of tartar
  • 1-2 tablespoons full fat coconut milk
  • 1 scoop collagen (optional)

Directions

  1. Mix all the ingredients together using a blender.
  2. Serve in a glass over ice and enjoy!

Pesto Eggs

Recently I bought some pesto from Trader Joe’s, so I had to try making the pesto eggs I’ve seen everywhere on social media. This is now something I’ve been making on the regular because it’s that good and easy for a quick breakfast.

Ingredients

  • 1-2 tablespoons pesto
  • 1 or 2 eggs
  • Salt
  • Pepper
  • Red chili flakes (optional)

Directions

  1. Heat up a pan over medium heat. Add the pesto to the pan and spread it out.
  2. Crack the egg(s) into a small bowl, making sure to get out any shell. Once the pesto is warmed up, add the eggs to the pan over the pesto.
  3. Turn down the heat a little bit and cook the egg(s) for 3-5 minutes. The whites should be firm but the yolk should still be runny.
  4. Season the egg(s) with salt, pepper, and red chili flakes.
  5. Serve on top of toast or on its own.

Chocolate Peanut Butter Oatmeal Bites

Chocolate Peanut Butter Oatmeal Bites full of protein and fiber. This recipe is quick and easy, plus it’s delicious!

Make these energy bites and have breakfast, a snack, or even dessert ready to go. Having something ready to eat in the fridge is always helpful when you’re in a rush or if you just don’t want to make anything.

You can easily substitute the peanut butter with a different nut butter or sunflower seed butter, and you could try adding other things like dried fruit, cacao nibs, cacao powder, coconut, and more into the mixture.

Ingredients

  • 1 cup gluten free rolled oats
  • ½ cup peanut butter
  • ½ cup ground flaxseed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Desired amount of chocolate chips

Directions

  1. Add all the ingredients to a medium bowl.
  2. Stir until everything is combined.
  3. Let the mixture chill in the fridge for at least 20 minutes so it is easier to form into balls.
  4. Use a tablespoon sized scoop to scoop out the mixture and roll into balls.
  5. Enjoy right away or store in a sealed container in the fridge to eat later.

Chocolate Cherry Smoothie

I’ve still been making lots of smoothies recently, so I’m sharing this chocolate cherry one.

I added a handful of spinach but this is completely optional. It doesn’t change the taste of the smoothie, and it’s a good way to get some more greens in if you have any spinach.

This recipe makes just enough to fit in one glass, but feel free to double or triple the recipe for more servings.

Ingredients

  • 1 cup frozen cherries
  • 1 banana
  • 1 tablespoon cacao powder
  • 1 pitted date
  • A handful of spinach (optional)
  • A serving of collagen or protein powder (optional)
  • ⅓ cup almond milk

Directions 

  1. Place all the ingredients in a blender. Blend until smooth.
  2. Pour into a glass and any toppings you’d like (cacao nibs, nut butter, etc.)

Blueberry Banana Spinach Smoothie

The weather has been so hot and humid recently, which means I have been making a lot of smoothies. Smoothies are one of my favorite things to eat and they’re easy too. You just throw all the ingredients in a blender. 

I like adding protein powder or collagen to my smoothies just to make them a little more satiating, but it isn’t necessary. Also, any milk will do, but I prefer to have almond milk in my smoothies.

This recipe makes just enough to fit in one glass, but feel free to double or triple the recipe for more servings.

Ingredients 

  • 1 banana
  • 1 ½ cups frozen blueberries
  • A handful of spinach
  • A serving of collagen or protein powder (optional)
  • ⅓ cup almond milk

Directions

  1. Place all the ingredients in a blender. Blend until smooth.
  2. Pour into a glass and any toppings you’d like (cacao nibs, blueberries, nut butter, etc.)

Rice Cake Peanut Butter Cup

I finally made the rice cake peanut butter cup that I have seen all over social media, and I am glad I did! This recipe is super easy and perfect for dessert or a snack. 

I am definitely gonna have to try this again but add other things under the chocolate, like jelly or bananas. 

Ingredients

  • 1 rice cake
  • 1-2 tablespoons peanut butter or any other nut butter
  • 2 tablespoons chocolate chips
  • ¼ teaspoon coconut oil
  • Pinch of sea salt flakes (optional)

Directions

  1. Spread the peanut butter on a rice cake.
  2. Use a double boiler or a microwave to melt the chocolate with the coconut oil.
  3. Once melted, pour the chocolate on top of the rice cake and spread it out evenly.
  4. Sprinkle sea salt flakes onto the chocolate.
  5. Put the rice cake on a piece of parchment paper and freeze for at least 15 minutes. Take it out of the freezer when you’re ready to eat.

Gluten Free Samoas Girl Scout Cookies

It’s Girl Scout Cookie season right now, but unfortunately I can’t eat most of them because they have gluten, so I made my own version of Samoas, which are my favorite. These can also be made dairy free and vegan with non-dairy chocolate chips.

This recipe only has four ingredients and can be made quickly!

Ingredients

  • 1 cup shredded coconut
  • 1 cup pitted dates
  • ⅓ cup chocolate chips
  • ½ teaspoon coconut oil

Directions

  1. Spread one cup of shredded coconut on a baking sheet. Toast in the oven at 400°F for 3-5 minutes or until golden brown. Keep an eye on this because the coconut can burn quickly. 
  2. Add the coconut and the dates to a food processor. Blend until combined. It should form a dough.
  3. Scoop the mixture out into tablespoon size pieces. Roll into balls and then form a flat cookie shape. Use a chopstick to make a whole in the middle. I was able to make a dozen cookies.
  4. Place the cookies on a lined cookie sheet and put into the freezer.
  5. Melt the chocolate with the coconut oil in a double boiler. Once melted, take the cookies out of the freezer.
  6. Dip each cookie into the chocolate to coat the bottom and place back on the cookie sheet. Drizzle the remaining chocolate on top of the cookies.
  7. Put the cookies back into the freezer for about 15 minutes to let the chocolate harden. 
  8. Once you’ve taken them out of the freezer, you can store the cookies in an airtight container in the fridge.

Chocolate Seed Protein Bites

These protein bites come together quickly and are great to make ahead of time for a snack or to have before a workout.

This recipe is nut free and can easily be made vegan by substituting dairy free chocolate chips, cacao nibs, or just omitting the chocolate chips altogether.

Ingredients

  • 1 cup packed pitted dates
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
  • 1/4 cup cacao powder
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips

Directions

1. Add dates into a food processor and process until it becomes a paste.

2. Add in the hemp seeds, chia seeds, cacao powder, vanilla, cinnamon, and salt. Process until combined. Pulse in the chocolate chips. If the dough isn’t sticky enough to shape into balls, add a little water and process until it comes together.

3. Shape dough into small balls and put in the fridge for 30 minutes or until firm. Store in the fridge until ready to eat.