ITALIAN STYLE EGG WHITE MUFFINS

INGREDIENTS:

  • Coconut oil spray
  • 24 Egg whites
  • 1/2 Red bell pepper(finely diced)
  • 1/2 yellow bell pepper(finely diced)
  • 2 cups Fresh spinach
  • 3 Green onions (for topping)
  • Salt and pepper (to taste)

PREPARATION:

  1. Preheat the oven to350 degrees F.
  2. Spray a muffin tin with coconut oil spray.
  3. Whisk the egg whites together with the salt and pepper in a large bowl.
  4. Stir in the bell peppers and spinach.
  5. Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
  6. Bake for 25-30 minutes or until the egg whites are set.
  7. Remove from the oven and let cool for 5 minutes before serving.
  8. Serve warm and topped with green onions. Alternatively, store in the refrigerator

 

INGREDIENTS:

  • 2 cups spinach (14calories)
  • 1 roma tomato (11calories)
  • 2 cups egg whites (250calories)
  • Salt to taste (0calories)
  • ½ teaspoon pepper (0calories)

PREPARATION:

  1. Preheat the oven to 350˚F/180˚C.
  2. Lightly grease a muffin tin, then divide equally the spinach, tomatoes, and egg whites across 6 cups. Season with salt and pepper.
  3. Bake for 15 minutes, or until the whites have set.
  4. Serve hot.
  5. Enjoy!

 

MEAT LOVERS EGG MUFFINS

INGREDIENTS:

  • 12 slices of lean turkey bacon
  • 20 oz. egg whites
  • 3 small eggs
  • 2½ oz. lean turkey sausage
  • 2½ oz. red bell pepper
  • 2 oz. baby spinach chopped regular spinach
  • 3 oz. yellow onion
  • 1 clove of garlic
  • ½ jalapeno chili
  • 1½ tsp. salt
  • 1 tsp. pepper

PREPARATION:

  1. Heat the oven to 350F (175 C)
  2. Coat a muffin pan or12 muffin forms with a little cooking spray
  3. Wrap a slice of bacon around the inside of each of the muffin forms and put a little spinach at
  4. the bottom of each
  5. Chop onions, jalapeño, and garlic finely and sauté or a few minutes until the onions are
  6. translucent
  7. Take the onion mix of the stove and divide it evenly between the 12 muffin forms, placing it on
  8. top of the spinach
  9. Chop the sausage and bell pepper and add to the muffin forms
  10. In a mixing bowl, combine egg whites, whole eggs, salt and pepper and whisk them together
  11. Pour the egg mixture into the muffin forms so it just covers the veggies
  12. Bake for 25 minutes on the middle rack

 

PALEO PUMPKIN PANCAKE

Breakfast, snack or as a dessert, these paleo pumpkin pancakes will leave you satisfied and feeling you had a delectable treat, with their nutty, sweet and savory flavors! Each Pancake is fueled with high-protein, healthy fats and ideal carbs to give you the focused energy you need to achieve your goals each day!

INGREDIENTS:

  • 1 Egg
  • 1/4 cup Almond butter
  • 3 tbsp Pumpkin(canned)
  • 1 tbsp Cinnamon
  • 1 pinch Sea salt
  • Coconut oil (or grass-fed butter for the pan)
  • Top with Stevia or Ghee If desired

PREPARATION:

Add all ingredients to a mixing bowl and mix well until you have a pancake batter. Add coconut oil or butter to a pan and cook pancakes until brown on each side.

Dress these babies up with some grass-fed butter and organic maple syrup, and you’ll forget conventional flour and sugar pancakes ever existed!

That’s it! Now it’s time to throw a fall-themed paleo brunch and impress everyone you know with your mad paleo pumpkin pancake skills.