30 days of paleo - Day 8 
Hearty breakfast of chicken sausage and eggs :)

30 days of paleo - Day 8 

Hearty breakfast of chicken sausage and eggs :)

ohmyhealthyfood:

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30 days of paleo - day 1
Today is my first day of Whole 30 (paleo eating) and I’m off to a great start! Made an egg and spaghetti squash bake with veggies and bacon. Awesome brunch!! 

30 days of paleo - day 1

Today is my first day of Whole 30 (paleo eating) and I’m off to a great start! Made an egg and spaghetti squash bake with veggies and bacon. Awesome brunch!! 

thehealthjourneyold:

Idaho Sunrise - Delicious and Nutritious Breakfast!
The idea: An egg is baked inside of a potato skin with cheese and sesonings. You get carbs from the potato and protein from the egg, it tastes amazing, and it’ll keep you full for a while. What’s not to love?
Adapted from this recipe.
Ingredients:
1 medium or large potato (russet or idaho)
1 egg
1 tablespoon shredded cheese (I used a four-cheese mexcian blend)
1/2 tablespoon butter
Spices to taste (Salt, pepper, basil, etc.)
Directions:
First you need to “pre-bake” the potato; you can do this in the microwave. Pierce the potato in several places all around with a fork, then microwave for 5 minutes. Turn potato over and microwave for about another 3 minutes (If you microwave is new or high-watt, times may be reduced).
Next, lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like - just make sure to leave room for an egg and cheese!
Place 1/2 tablespoon of butter in the middle of each bowl and spread around.  Then gently break an egg into each bowl, careful not to break the yolk. Top with cheese and desired spices (if you’re a meat-eater, you could also throw in some bacon!)
Bake at 350 degrees F for about 25 minutes, or until the egg whites are set.  Serve immediately.
Nutritional Info per serving (1 serving = 1 “Idaho Sunrise”):
Calories: 188 | Carbs: 16g | Fat: 10g | Protein: 9g

thehealthjourneyold:

Idaho Sunrise - Delicious and Nutritious Breakfast!

The idea: An egg is baked inside of a potato skin with cheese and sesonings. You get carbs from the potato and protein from the egg, it tastes amazing, and it’ll keep you full for a while. What’s not to love?

Adapted from this recipe.

Ingredients:

  • 1 medium or large potato (russet or idaho)
  • 1 egg
  • 1 tablespoon shredded cheese (I used a four-cheese mexcian blend)
  • 1/2 tablespoon butter
  • Spices to taste (Salt, pepper, basil, etc.)

Directions:

First you need to “pre-bake” the potato; you can do this in the microwave. Pierce the potato in several places all around with a fork, then microwave for 5 minutes. Turn potato over and microwave for about another 3 minutes (If you microwave is new or high-watt, times may be reduced).

Next, lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like - just make sure to leave room for an egg and cheese!

Place 1/2 tablespoon of butter in the middle of each bowl and spread around.  Then gently break an egg into each bowl, careful not to break the yolk. Top with cheese and desired spices (if you’re a meat-eater, you could also throw in some bacon!)

Bake at 350 degrees F for about 25 minutes, or until the egg whites are set.  Serve immediately.

Nutritional Info per serving (1 serving = 1 “Idaho Sunrise”):

Calories: 188 | Carbs: 16g | Fat: 10g | Protein: 9g

thehealthjourneyold:

Breakfast idea: Peanut Butter Cinnamon Raisin Bagel
Did you know that peanut butter can be a natural appetite suppressant? Eating something with peanut butter for breakfast is a great way to keep you feeling full through the day! Here’s a delicious and low-calorie idea:
1 Cinnamon Rasin Smart Bagel (Toufayan Bakeries brand)
1/2 TBS butter
1 TBS creamy peanut butter
Divide bagel in half. Spread butter and peanut butter evenly on both halves. Enjoy!
Nutritional Info per serving (1 serving = 1 whole bagel):
Calories: 215 | Carbs: 26g | Fat: 12g | Protein: 8g 

thehealthjourneyold:

Breakfast idea: Peanut Butter Cinnamon Raisin Bagel

Did you know that peanut butter can be a natural appetite suppressant? Eating something with peanut butter for breakfast is a great way to keep you feeling full through the day! Here’s a delicious and low-calorie idea:

  • 1 Cinnamon Rasin Smart Bagel (Toufayan Bakeries brand)
  • 1/2 TBS butter
  • 1 TBS creamy peanut butter

Divide bagel in half. Spread butter and peanut butter evenly on both halves. Enjoy!

Nutritional Info per serving (1 serving = 1 whole bagel):

Calories: 215 | Carbs: 26g | Fat: 12g | Protein: 8g 

thehealthjourneyold:

Egg Muffins
Adapted from this recipe. 
Ingredients: 
6 eggs (I used 5 whole eggs and 1 egg white)
1/8 medium zucchini, diced
1/8 medium onion, diced
1/8 medium red pepper, diced
1/8 medium green pepper, diced
1/2 cup shredded cheddar cheese
Allspice seasoning to taste
Makes 6 egg muffins. 
Directions: 
Preheat oven to 375 F. Use regular or silicone muffin pan. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer vegetables and cheese. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large bowl, add allspice, and beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Nutritional Info Per Serving (1 serving = 1 egg muffin):

Calories: 93 | Carbs: 1g | Fat: 7g | Protein: 8g

thehealthjourneyold:

Egg Muffins

Adapted from this recipe

Ingredients: 

  • 6 eggs (I used 5 whole eggs and 1 egg white)
  • 1/8 medium zucchini, diced
  • 1/8 medium onion, diced
  • 1/8 medium red pepper, diced
  • 1/8 medium green pepper, diced
  • 1/2 cup shredded cheddar cheese
  • Allspice seasoning to taste

Makes 6 egg muffins. 

Directions: 

Preheat oven to 375 F. Use regular or silicone muffin pan. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer vegetables and cheese. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large bowl, add allspice, and beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Nutritional Info Per Serving (1 serving = 1 egg muffin):

Calories: 93 | Carbs: 1g | Fat: 7g | Protein: 8g
Notte Themes     ☾