Breakfast on the Go!

They say breakfast is the most important meal of the day.

Sadly mornings (at least for me) are the busiest time of the day.

I know a lot of people, especially moms, are always looking for a way to make sure their family get a great healthy breakfast but not take forever to make.

When we don’t have time, we tend to grab what is most convenient which usually ends up to be something very sugary and prepackaged. Not exactly a great way to start off your day.

So to combat that urge to just grab whatever is available, I make little Egg Muffins.

These are super easy to make, very portable and a healthy way to start your day!

Here is the batch I made just today.

I took eggs, spinach and cooked some cut up uncured bacon. You really can use any ingredients you like, the options are endless.

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I put 2 large handfuls of spinach in the blender along with 12 whole eggs. (I use the blender to wipe everything up because it makes the eggs really fluffy and it breaks down the spinach very well)

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Blend for about 30 sec

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Place cut up bacon in the bottom of the muffin tins. I have also put cut up peppers, tomatoes, sausage, etc. Again…no limits. Just use what you like.

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Pour the egg/spinach mixture in to the tins. Another great reason to use a blender for whipping the eggs.

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Place in the oven set at 425 and cook for 25 minutes.

Take out and there you go!

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A great portable breakfast, or even snack, that you and your family will love! My daughter Parker absolutely loves these and I love it because she is getting a very healthy breakfast.

For more great recipes, keep checking back here.

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One of my favorites!

I’m always looking for new ways to make veggies and this has become one of our staples when we are craving pasta or italian food.

Spaghetti Squash with Fire Roasted Tomatoes

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It’s really simple with only 3 ingredients and TONS of flavor! All you need is a spaghetti squash, a can of fire roasted tomatoes and garlic powder or fresh garlic.

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Here is the recipe…

Take spaghetti squash and pierce with holes (about 5-6 all over) to let steam escape while cooking. Cook in microwave for 8 min.

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Take squash out (be VERY careful…it will be extremely hot!) and let cool for about 10 min.

After it has cooled, cut squash, length wise, and scoop out all seeds from the middle.

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Next, place one of the squash halves on a plate, “meat side” down and add 2 tbsp of water to the plate. Wrap with plastic wrap and cook in the microwave for 6-8 min. This will all depend on how big your squash is. Do this for both halves. Again, be careful taking out.

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Once cooked, pour about 1 tbsp of olive oil in a pan and heat up. Scrape out all of the spaghetti squash into the pan with a fork. The squash, when out of the shell, will look like cooked spaghetti.

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Next pour your fire roasted tomatoes on top (juice and all) and add garlic powder or fresh garlic. How much garlic is completely up to you. I love garlic, so I put a ton on.

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Stir and cook/warm up for about 5 min making sure all the ingredients are combined.