This was the weekend that I had been craving, but had kept at bay (maybe on purpose?). On Sunday, for the first time in months, I was home alone. Kind of home alone, our newborn daughter was there, but she was asleep for 2 hours! It was basically like being home alone. I had to purpose not to spend that precious time trying to clean everything or deal with the mountain of laundry. I did meander around for a bit, putting a few things back in their place, but that was it.
It was wonderful to take some time to be reflective and really count my blessings. It’s hard to be grateful when everything feels rushed. For those few hours, the house had a serene, slow pace about it. No surprise, I ended up in my happy place, the kitchen. Cooking is different when you can savor each delectable ingredient. I think I like cooking because of how it engages all of the five senses.
So for the first time in months, I actually did some meal prep, and guys, I really enjoyed it. It was a slow and full process. I had to experiment with an old go-to meal prep recipe: the egg muffin. Versatile, healthy and full or protein, the egg muffin stands as a reliable meal-prep breakfast. I was really happy with this variation, so I thought I’d share it.
- 2 Tbsp. Olive Oil
- 1 leek, white parts only, chopped
- 5 super sweet mini peppers, chopped
- 12 eggs
- 3 Tbsp coconut flour
- 1/8 tsp. cayenne pepper (more if you like it spicy)
- salt and pepper to taste
- Pre-heat the oven to 350*
- Oil a muffin tin
- In a large bowl, beat the eggs, cayenne pepper, salt and pepper
- Whisk in the coconut flour
- Whisk in the leeks and peppers
- Pour 1/3 cup of batter into each cup of the muffin tin*
- Bake for 20-25 minutes
- Cool for 5 minutes
- Eat immediately or refrigerate for future use
- *Make sure the eggs don't become disproportionate to the leeks and peppers. Whisk between filling cups to keep it even.
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