Natalie Eskew Fitness
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Egg Muffins

2/28/2017

1 Comment

 
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Protein in the AM is key for me. It helps keep me feeling full all day and studies have shown that it helps reduce food cravings. I also struggle with getting veggies in the early part of the day. If you are on the go each morning this is a great recipe to have prepped on Sundays and you can grab and go. Here is one of our go-to, kid-friendly, hubby-approved morning recipes.

​Ingredients:
12 eggs
1-2 cups of veggies, your choice. I tend to use cherry tomatoes and organic spinach
4-6 slices of turkey bacon, nitrite free bacon OR chicken sausage (just enough to fill the bottom of the cups)
1/2-1 cup of mozzarella or cheese of your choice
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees. Spray nonstick oil on muffin pan. For this recipe, I'm using a regular size muffin pan. You can do mini l, but your times will change.
2. Precook your meat and line the bottom of each tin.
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3. Add veggies.
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4. In a bowl, whisk together eggs and pour into each muffin tin. Should be about 2/3 full.
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5. Top with cheese, salt and pepper. *Note: feel free to add herbs like basil and any seasoning that you love. I've even done nutritional yeast and it's delicious.
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6. Bake 25 minutes or until center is set. They will rise a little.

Serving size is 2 muffins.

For my 21 Day Fixers, 2 Muffins= 1 red, 1/2 green, 1/2-1 blue

Share with your friends and I would love to see your different variations.
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Creamy Chicken Zoodles

2/6/2017

0 Comments

 
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I struggle with getting enough veggies in my day. Often times I realize this right before dinner and then I'm clueless on what to make. Enter zucchini noodles, aka zoodles. These have been a game changer for me. I generally just sautée them for 2 minutes in olive oil, garlic and a little lemon, but the other night I wanted something more decadent.

Instructions:
In a medium skillet add...
1 tbsp grassfed butter
1 tsp minced garlic
1/4 cup unsweetened almond milk
Cook down for 1-2 minutes.
Whisk in 1 tsp gluten free flour until smooth.
Add 1 ounce mozzarella and 1 tbsp grated Parmesan.
Salt and pepper to taste. Toss in chicken (I used leftovers) and 2 zucchinis worth of zoodles. Cook 2-3 minutes. Voila!

So yummy!
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