Monthly Archives: February 2014

Scrambled Egg Muffins


Healthy, quick, easy and will stay fresh in your refrigerator for up to a week. This all adds up to the perfect storm of an egg recipe which will shake up your normal egg cookin routine.

These scrambled egg muffins will make a great start to your day as-is, or you can add salsa, avocado, or a touch of cheese to spice things up.


  • 12 egg whites
  • 3 large eggs
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped baby spinach
  • Salt, pepper and garlic powder to taste


Preheat oven to 375 F. Spray muffin pan with cooking spray made with Extra Virgin Olive Oil.

Beat eggs in a bowl. Add the veggies. Add salt, pepper and garlic powder to taste. Pour into muffin tins filling about 2/3 full. The muffins will rise.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator. They can also be frozen and reheated.

Nutrition Facts:

Serving Size: 1 muffin

  • Calories: 48
  • Fat: 1.3 g
  • Carbs: 1.1 g
  • Protein: 6.5 g

Thanks a bunch to Micaela Velazquez  for the recipe hook up!

Chocolate Flax Seed Protein Balls

mmm flax seedy!

mmm flax seedy!

Healthy, high in protein, and chocolaty delicious, the chocolate flax seed protein ball is an easy to make alternative to store bought preservative filled granola or protein bars.

These are a perfect snack to whip up on Sunday afternoon that will last you the entire week.

You can also try different flavors of protein powder (though avoid fruit flavors) like vanilla or choco-mint.


  • ½ cup red quinoa
  • 1 ¼ cup water
  • 2 tablespoons almond butter
  • 1 ½ tablespoons flax seed
  • 1 teaspoon almond or vanilla extract
  • 2 scoops chocolate protein powder (Nectar Chocolate Truffle flavor works great!)
  • Pinch of cinnamon

Makes 12 one-inch balls


Preheat oven to 350.

Combine quinoa and water in a saucepan over medium high heat. Bring to a boil, then cover tightly with a lid and turn to lowest setting. Cook protein balls for 15-20 minutes or until fluffy, pop your head in and take a look. Let cool for 10 minutes.

Add remaining ingredients to cooled quinoa and stir well to combine. Mixture should still be a bit warm so almond butter can melt into the batter. With your hands (best tools in the whole kitchen), form 12 one-inch sized balls and place them on a parchment lined baking sheet.

Bake for 15 minutes then remove from sheet and cool on a plate or wire rack. Your balls will break down if you leave them for too long, so store them in an airtight container and enjoy!

 Nutritional Info:

  • Calories: 57g
  • Sugar: 0.7 g
  • Fat: 1.87 g
  • Carbs: 4.1 g
  • Protein: 5.5 g

Thanks much to Iris Gonzalez for the recipe!