Egg Muffins
I found this amazing idea on Pintrest and it worked out great.
Using a muffin pan crack one egg into each muffin hole. (Make sure you spray lightly so you can get the egg out after it is cooked!) This idea worked out great because it helped the egg fill the area of the actual muffin and we weren't left with a lot of bread and no egg.
Bake at 350 for 10-15 minutes.
After this has cooled, I made an egg mcmuffin sandwich of sorts: low calorie wheat english muffin and half a slice of cheese. I then wrapped them up individually and froze them. (I left a few out in the fridge that I knew we would eat in the next few days and then froze the rest). When you are ready to eat put in the microwave for 1-2 minutes.
Fruit Smoothie:
1 cup frozen mixed berries (I have been using tropical fruit, which has been amazing)
1/2 banana
1/2 apple juice
1/4 cup light vanilla yogurt (you can also use silken tofu - but yogurt is easier for me)
Mix in a blender. I make this the night before and put in a cup of thermos for the next morning! This is so good and it is even filling the hubs up in the morning!
Nutritional information: 288 calories; 3 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 62 g carbohydrates; 0 g added sugars; 6 g protein; 7 g fiber; 33 mg sodium; 539 mg potassium.
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