Simple Grilled Shrimp with Vegetables

I am so excited to start grilling this summer and one of my favorite things has to be the simplicity of these perfectly grilled shrimp with vegetables. All you need is some lemon juice, dried or fresh herbs, red pepper flakes and good quality shrimp! Skewering the shrimp helps keep the shrimp in together and also cook evenly. Memorial Day is coming up and here is some inspiration for your backyard BBQ’s!

How to Perfectly Grill Shrimp

How to Perfectly Grill Shrimp

I’m starting the season off slow with grilled shrimp and I have to say I missed the amazing flavor that grilling adds to food!

My family loves to eat shrimp but  I was never sure the best way to grill it. I have a grill basket which works wonderfully for vegetables on the grill – not so much shrimp. You could put the shrimp directly on the grill but they may fall through – or if you have a lot of shrimp it can be difficult to manage. You could use a tinfoil pouch but you may not get those grill marks I crave…

The best way to cook Simple Grilled Shrimp with Vegetables is to skewer your shrimp then rub them with seasoned olive oil and cook them on the grill. The skewer keeps all the shrimp in place, they cook evenly, and makes it so easy to cook for a large crowd. If you are just starting your grilling season try these super easy grilled shrimp with lemon juice, it will be perfect.

Summertime Grillling

Grilling Shrimp

Serve your simple grilled shrimp with a grill basket stir-fry of green beans and mushrooms as well as some quartered bell peppers seasoned with salt and pepper. This meal could not be any easier, and that’s why I love it.

How to Grill Shrimp Perfectly

What you need:

  • 1 pound of cleaned and deveined large shrimp (tails on)
  • 1/4 cup of extra virgin olive oil
  • 1/2 teaspoon of garlic powder
  • 1/8 teaspoon red pepper flake
  • 1 tablespoon dried parsley
  • half a juice of a lemon
  • salt and pepper to taste
  • 1 pound of trimmed green beans
  • a couple mushrooms sliced
  • 2 bell peppers cut into fourths

What to do:

  1. Wash and pat dry your shrimp and begin to skewer them by placing 4 shrimp per skewer in the same direction. (I did not soak my skewers because the shrimp only cook for a few minutes on each side – if you cook them longer they will be black and burn).  Makes about 6 skewers.
  2.  Season shrimp with salt and pepper both sides. Whisk together the olive oil, lemon juice, parsley, red pepper flake and garlic powder. Use a basting brush and baste both sides of the shrimp liberally with olive oil mixture. If preparing a head of time then you can cover these and refrigerate for up to 1 hour.

    Summertime Grilling

    Grilled Shrimp

  3. Preheat grill to 400 degrees and prepare your vegetables. Toss the green beans and mushrooms with 2 tablespoons olive oil, salt and pepper. (I like to keep it simple)
  4. Quarter your bell peppers and brush with the remaining olive oil mixture that was on the shrimp.
  5. Leave the grill basket on the grill while it’s preheating and once hot place the green beans and mushrooms in the basket. Next place the bell peppers skin side down to get charred.  Put the other half of the lemon on the grill flesh side down.
  6. After about 5 minutes put the shrimp on the hot grill. Grill shrimp about 2 minutes on each side or until cooked through.
  7. Remove the shrimp on to a serving platter and place the bell peppers and green bean mixture on the same plate. Squeeze grilled lemon on top of the shrimp and serve.
Grilled Shrimp and Vegetable Platter

Grilled Shrimp and Vegetable Platter

Happy Grilling!


Don’t forget to follow Hunter’s Healthy Kitchen on:



Quest Bar Cookies

Cookies and Cream Quest Bar Cookies

Cookies and Cream Quest Bar Cookies

Cookies and Cream Quest Bar Cookies

Quest Bars are really great if you are trying to be low carb and relatively low calorie while eating a diet high in protein. A quest bar has 21 grams of protein, only 3 net carbs and 180 calories. The protein bar advertises itself as a way for people to #CheatClean. I really do like these protein bars and my favorite flavors are cookies and cream, cookie dough, chocolate brownie, and s’mores. They have so many more flavors than that though such as white chocolate raspberry, lemon cream pie, and even Pb&J! All the flavors sweets people love.

I am always trying new things when it comes to snacks at night that won’t ruin my whole day of healthy eating. Sweets in moderation is okay. This is just a fun way to treat yourself if you are trying to stay strict with what you are eating.

Although these bars are good when you are in a rush and want to stay full they also are great to bake with. I love to make these quest bar cookies which are pretty much the easiest dessert ever. I especially love these because they are quick to make and sometimes at night I just need something sweet, I love the idea of “cheating clean.”

All you need for this recipe is…

1  Quest Bar (I suggest cookies and cream where you get real cookie crumble in the bar).

Preheat the oven to 350 degrees. 

Take quest bar and put it on a cutting board. Cut the bar in half the long way and then into 12 squares. Flatten down on the cutting board with the palm of your hand.

Place on a baking tray with non-stick spray.
Quest Bar Cookies

Bake for 5-7 minutes until cookies are slightly browned. If you cook them longer they may be more like a cookie crisp.

If you haven’t tried a Quest Bar before I am starting to see them come into major retailers now but you can also find them at GNC or on 

Enjoy with Almond Milk!!


Note: These are only so low in carbs because they contain sugar alcohols.

Healthier Baja Fish Tacos with Cabbage Slaw

Fish Tacos with Corn Salsa, Cabbage Greek Yogurt Cilantro-Lime Slaw, and Cilantro. 

Fish Tacos with Yogurt Slaw, Corn Salsa, and Cilantro

Fish Tacos with Yogurt Slaw, Corn Salsa, and Cilantro

I love tacos. I used to want to eat tacos all the time when I was younger. Nothing fancy just ground beef with some taco seasoning and some fresh toppings. Since then I have been trying all different types of tacos – but truly found love with fish tacos.

These Baja Fish Tacos are so easy to make and make a great Spring/Summer meal. They are light and are packed with flavor and protein. The lime juice adds a fresh bright flavor to these tacos. I also use red cabbage which gives great color, helps detoxify the body, helps keep blood pressure from getting high, and is also a brain food. In the cabbage slaw I used greek yogurt instead of mayonnaise to help keep this recipe light- plus I don’t really care for mayo. I also love to use red cabbage in my salads because this recipe does not use the whole head of cabbage – so you will have leftovers.

I lightly fry the cod fish fillets to provide a light crispy exterior and perfectly tender inside. You do have to be careful though because cod is very delicate and the filets were starting to fall apart if you touch them too much while they are cooking. Handle with care!

Another reason I am obsessed with these Baja Fish Tacos is the fact that this is my first time making homemade tortilla chips with corn tortillas. It’s so easy and they are so fresh, perfect to scoop up the fish and corn that falls out of your tortilla at the end! All you have to do is stack and cut the soft corn tortillas into wedges, toss with a light coating of vegetable oil and spices, and bake at 350 degrees for 15-20 minutes rotating trays half way through – or until crispy. Make sure each chip lays flat on the tray or they won’t be crispy.

Home-made Tortilla Chips

Home-made Tortilla Chips

Here’s what you will need:

For the Taco:
1 pound of cod fillets cut into cut into 2-by-1/2 inch pieces (or preferred white fish)
1 cup all purpose flour
a little paprika, chili powder, and cumin (just a pinch of each)
1 teaspoon salt
1/2 teaspoon pepper
1 package of corn tortillas

Corn Topping:
1 can of corn – rinsed and drained (fresh is best when it is in season)
1 green bell pepper chopped to the same size as the corn
1 tablespoon chopped cilantro
juice of half a lime
1 teaspoon vegetable oil
dash of chili powder

For the Cabbage Slaw: 
4 cups of shredded red cabbage (about 1/2 head)
1/2 cup of chopped fresh cilantro
juice of 1 lime & zest
1 teaspoon vegetable oil
about 3/4 cup of low-fat plain greek yogurt
1 tsp agave nectar

What to do: 

1. Make the Cilantro-Lime Cabbage Slaw by whisking together greek yogurt, lime juice, cilantro, vegetable oil, agave, salt and pepper. Then mix in the shredded cabbage. Let sit while you prepare the tacos.

Greek Yogurt Slaw with Cilantro-Lime and Agave

Greek Yogurt Slaw with Cilantro-Lime and Agave

cabbage slaw
2. Make the Corn Topping in a small bowl by mixing together juice of 1 lime, cilantro, vegetable oil, dash of chili powder, salt and pepper. Then stir in the corn and green bell pepper.

3. Prepare the fish filets: Cut the fish into taco size pieces and put aside. Make the seasoned flour dredge by combining 1 cup all purpose flour, a little paprika, chili powder, and cumin (just a pinch of each), 1 teaspoon salt, and 1/2 teaspoon pepper. As you are making the dredge heat a large skillet up with a little bit of vegetable oil (enough to coat the bottom)- you do not need to completely submerge the fish.

4. Once the oil is very hot take a few fish fillets and dredge in flour mixture evenly covering the fish and carefully place in the skillet. Fry in batches about 2 minutes on each side (maybe less if your fish is thin – or until golden brown). Remove from oil and place on a paper towel. Season with salt and continue until finished.

Cod cooking

Cod cooking

5. Warm the tortillas up in a 275 degree oven until warm and slightly crisp as the fish is cooking. Now it’s time to assemble your taco!

6. Take 2 taco shells and place a little cabbage slaw on the bottom, then place a piece of fish, the corn topping, a little more slaw, cilantro leaves, and a squeeze of fresh lime juice.

Baja Fish Tacos

Baja Fish Tacos

Happy Taco Tuesday! Enjoy this delicious recipe!


Date Night: Steak with Mushroom and Red Wine Sauce

Hanger Steak with Mushrooms in a Pan Red Wine Sauce

Date Night Steak

Date Night Steak

This  steak recipe is great for a special occasion and so easy to make! The flank steak cooks perfectly with earthy mushrooms and is really delicious!

The great thing about this recipe is you can literally throw everything into the pan and the result is a decadent sauce that tastes like it came out of a restaurant. I made this recipe with my boyfriend over the weekend and it felt like such a treat. This Steak with Mushroom Red Wine Sauce recipe is not for an average night, it is a treat! Since the recipe has butter and wine it’s great to make this on a special occasion.

Mushroom Sauce

Mushroom Sauce

I tried to cut down the butter to the least amount possible as well as the wine. But 1 cup of wine won’t hurt! If I were to make this again I would love to get a really fresh assortment of mushrooms from a local farmers market, but for this recipe we just used button mushrooms sliced thin.

For an extra special treat serve this steak with Hasselback Potatoes. If you are wondering how to make a hasselback potato which is like a cross between a baked potato and a french fry check out my previous post here. If I were to make this again I think I would serve it with cauliflower mash or cauliflower rice, something that would soak up the yummy sauce that the pan and the wine creates.

Date Night: Flank Steak with Mushroom Red Wine Sauce

Date Night: Flank Steak with Mushroom Red Wine Sauce

You can also use pretty much use any cut of steak for this recipe just make sure you change the cooking time accordingly. I used a flank steak because it was cheaper in the super market, however, the recipe calls for hanger. I think skirt steak or filet mignon would be great as well! Use what you have available.

Here’s what you need:

  • 3 tablespoons extra virgin olive oil
  • 1 small yellow onion chopped small
  • 8-12 ounces of mushrooms (button or assorted) sliced thin
  • 3 tablespoons of butter unsalted
  • 1 1/2 pound flank steak (let steak come to room temperature for about 1/2 hour)
  • 1 sprig rosemary
  • 1 cup dry red wine
  • 3/4 cup low-sodium chicken stock
  • 2 tablespoons fresh chopped parsley

What to do:

  1. Heat a medium skillet with 2 tablespoons of oil over medium-high heat. Add mushrooms and onion; cook, stirring occasionally until soft and golden. Season with salt and pepper and transfer to a bowl on the side.
  2. Keep pan hot and melt 1 tablespoon of butter with 1 tablespoon of oil in the same skillet over medium heat. Season steak with salt and pepper liberally. Cook about 3-4 minutes per side depending on thickness of steak with rosemary.  Remove from pan on to a cutting board and let rest with tin foil tent while you make the sauce.
    steak with mushrooms and wine sauce
    Don’t worry about the pan looking burned and brown once you put the wine all the bits lift from the pan and create a yummy sauce.
  3. Pour off extra fat if necessary. Keep pan on heat and add wine; cook stirring up bits on the pan until the wine reduces to 3/4 cup about 3 minutes. Stir in stock and bring to a boil. Let simmer until reduces to about 1/2 a cup about 5 minutes. Whisk in 2 tablespoons of butter. Stir in mushrooms and fresh chopped parsley
    mushroom sauce

    Mushroom Sauce with Parsley

    Thinly slice steak on cutting board against the grain. If desired bring meat back to pan to cover in sauce or put steak in a serving dish and pour mushroom sauce directly over steak.

Enjoy with cauliflower mash or cauliflower rice and a nice green vegetable.

Flank Steak with Mushroom Red Wine Sauce

Flank Steak with Mushroom Red Wine Sauce

When I made this recipe I had a hasselback potato and steamed spinach!



Review: The Best Budget Friendly Juicer


Good Morning Juice: Carrot, Orange Mango

 Black & Decker Juicer...This is the best juicer you will find for under 30 dollars. It’s amazing that this Black & Decker Juicer works as well as it does given it’s inexpensive price tag. If you are on the market for an inexpensive juicer you need to buy this now!

Are you seeing Green?

You’re probably starting to see Green Juices pop up more and more in different restaurants, super markets and bottled beverages. I would buy juices once in a while at Mrs. Greens a super market that had a juice bar in the middle of the store which sold for about 7 dollars. If I get this juice 3 times a week that is 21 dollars alone just on juice. Most weeks I would only get it once a week because this adds up quickly…

Store Bought Juice Cleanses

Over the past year I have even started to see juice cleanses sold in restaurants close to my house where you can choose from a 1 day, 3 day, 5 day or even 7 day. I have been saying I want to try a juice cleanse for the past year. There is one problem. A 3 day juice cleanse can cost up to 150 dollars and sometimes more.

The juices are made fresh the day before and stored in mason jars for you to pick up the day before you drink them. They do stock you with plenty of juices throughout the day and it is worth it if you do not want to juice on your own. But I never gave in to trying the juice cleanse because of the expensive price tag and I don’t have ability to have access to the refrigerated juices all day long.

So, more about this amazingly inexpensive juicer that I am obsessed with! I was searching on Amazon (CLICK LINK TO SEE JUICER) one day and decided to type in juicer. This Black & Decker Juicer was the first one to pop up and also the cheapest on the page. I looked at the reviews and it had over a thousand reviews with 4 stars, pretty impressive for such an inexpensive machine.

After some research and reading the reviews left on Amazon I was able to identify the pros and cons of this juicer. Now that I have tried it they were spot on!

Here’s what I found:

-Very Inexpensive (most juicers can run you $150++)
-Convenient and very small to keep on the counter
-Easy to clean & comes apart very easily
-Works really well for the price

-Small feed tube (which means you have to cut your veggies up smaller before you put them in the machine)
-Made of plastic
-Not made for heavy use (perfect for someone using 1-3 times a week)
-Only makes a few servings (it is a small juicer so don’t expect an industrial size batch of juice)

OVER ALL: The pros out way the cons. This juicer is amazing. Some commented saying that they had problems juicing carrots. I had no problems. I cut the carrots into small pieces so the juicer wouldn’t have to work as hard to juice a whole carrot and I had no problems. Just go slow if you are worried.

TIP: TO make clean up extra easy line the larger compartment where the pulp fills up with a plastic bag so you can just pull the bag out with all the pulp – one less thing to clean!

My second juice was a Carrot, Orange and Mango Juice. 
This is a good introduction for someone who is not familiar with carrot juice like myself.

Good Morning Juice

Servings: 2 people 

What you need:

  • 3-4 carrots cut into thirds (washed)
  • 3 oranges peeled
  • 1 ripe mango peeled and cut into cubes

What to do:

  1. Turn on the juicer and start by juicing the carrots a few at at time not over working the machine. Then do all of the peeled oranges, then the mango. Collect in a large measuring and pour into 2 mason jars.
  2. Cover with lids and put in refrigerator while you clean up
  3. Take it out and shake to mix the juice if it separates. Put a few cubes per mason jar.
  4. Enjoy!

I like to refrigerate mine and serve with ice cubes because I hate warm juice!
carrot, orange mango juice

Juicing is a great way to get the nutrients from the fruits and vegetables. This juice is high in Vitamin C and would be great if you added some Ginger as well.

How to Make Hasselback Potatoes

A Hasselback potato is a Swedish version of a baked potato. The Hasselback potato is a mixture of a baked potato and crispy oven fries, a perfect combination.

How to make hasselback potatoes

I remember seeing an episode of the Pioneer Women and she made something similar to a Hasselback potato and I thought to myself what is that? With a little research I quickly found out they had a name and would soon become my new favorite version of a baked potato.

The Hasselback potato got its name from the Hasselbacken Hotel in Stockholm, Sweden. Traditionally the hasselback potato may be served with heavy cheese and breadcrumbs. Thank goodness this idea to cut the potato like an accordion was invented because it is so smart!

My version of the hasselback potatoe is sprinkled with a dried herb and garlic mixture which adds a lot of flavor to the potato. I also use little butter pieces cut up and placed carefully in between the cut potato before it bakes. Some recipes even pour a little heavy cream over the potato for extra creaminess – to make this recipe a little healthier I skipped that step.

How to Make Hasselback Potatoes (Serves 2)

What you need:

  • 2 potatoes small to medium size potato per person
  • 4 tablespoons of butter cut into small slices
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • garlic powder to taste
  • salt and pepper

What to do:

  1. Preheat oven to 425 degrees. Wash your potato.
  2. Cut the potato into very thin slices but you have to make sure it’s not too tight that you can’t fit the butter slices and also that you do not cut all the way through. Put 2 wooden spoons along the potato to make sure you do not cut all the way through and it helps guide the knife.
    how to make hasselback potatoes
  3. Put butter slices between every couple slices. Sprinkle with dried herbs, salt and pepper. (If you don’t want to use butter you can use any other type of fat that will help the potato crisp and brown in the oven)
    How to make hasselback potatoes
  4. Bake for 60-70 minutes until the potato is browned and crispy but cooked through. If you want to put a cheese topping take out 5-10 minutes before potatoes are done and top with toppings.
    how to make hasselback potatoes
  5. Enjoy!!

Serve as a side dish to your favorite steak dinner:

how to make hasselback potatoes


What’s your favorite way to eat potatoes? I’d love to hear!


Slow-Cooker Corned Beef and Cabbage

corned beef and cabbage

A traditional corned beef and cabbage cooked in a slow-cooker resulting in the moistest and tastiest corned beef recipe yet!

Happy Early St. Patrick’s Day Everyone!
This recipe was inspired for Tuesday’s celebration of St. Patrick’s Day. Many of us will wear green, go to a parade, or eat corned beef and cabbage. A great way to celebrate is to make this delicious corned beef recipe for you and your family!

You might be asking yourself… what is corned beef? I know I wasn’t really sure until one day I learned what it was. Corned beef is beef brisket cured in brine and boiled, served hot typically with cabbage, or cold, sliced for sandwiches. A rather salty piece of meat that is typically eaten around St. Patrick’s Day here in the United States. You will find the supermarkets stocked with packages of corned beef with a seasoning packet, as well as tons of cabbage on sale.
corned beef and cabbage

Take advantage of trying something different this St. Patrick’s Day and embracing the holiday, even if it is just with the meal you prepare. Interestingly enough from what I have read on the Internet people in Ireland don’t really celebrate St. Patrick’s Day like we do in America. If you want to do something to say you celebrated the holiday this Tuesday make this traditional meal for you and your family!

By the way, I didn’t think I liked corned beef and cabbage. I was wrong! This recipe was perfect and everybody loved it. I was a little skeptical because the corned beef cooks for a very long time in the slow-cooker. No worries everything will be ok, just be sure you have a big enough slow-cooker to fit all the yumminess!

What you need: 

  • 1   2.5 or 3 pound corned beef roast with seasoning packet
  • 2 small onions sliced thin
  • 1 pound bag of carrots, peeled, cut into thirds
  • 10 small red potatoes, rinsed and cleaned
  • 2 cups of water
  • 1 head of cabbage
  • For serving: Rye bread, spicy brown mustard

What to do: 

  1. Prepare your onions, carrots and whole potatoes.
  2. Place onions and carrots in the bottom of a large slow-cooker. Next place the corned beef roast along with the juices in the bag in the slow-cooker on top of the carrots and onions. Remove the small spice mix bag and sprinkle over and under the roast on the vegetables. Add 2 cups of water. Line potatoes around the corned beef roast in a circle.
    corned beef and cabbage
  3. Cover and cook for 7 hours on high. Remove potatoes and put on a dish and cover with tin foil. Cut cabbage into small pieces removing the outer layers and washing carefully. Arrange cabbage on top of the corned beef. Cover and cook for additional 1.5 hours.
  4. After 1.5 hours carefully remove the corned beef from under the cabbage. Place on a baking tray and cover with tin foil to rest. Put potatoes back into crockpot with the cabbage and cook for an additional 30 minutes.
  5. When ready to eat slice the corned beef against the grain.
    Corned beef
  6.  Remove potatoes from slow-cooker arranging on the outside of a serving tray. Place some of the cabbage in the middle of the potatoes then lay the corned beef on top with carrots.
  7. Serve extra cabbage on the side.
    corned beef and cabbage

Yes, you read that right. This corned beef and cabbage recipe cooks for a total of 10 hours on high. The result is a perfectly tender and tasty corned beef with steamed cabbage and flavorful potatoes!

Helpful tips: Because this recipe cooks for so long and we wanted to eat around 4 pm the corned beef had to be put in at 6 in the morning. To avoid having to assemble so early we actually put this together the night before and popped the slow-cooker pot into the refrigerator. Then at 6 am my alarm went off and it came out of the refrigerator and into the slow-cooker base on high. And back to bed I went.

p.s. – The corned beef shrinks down quite a bit but could easily feed 4-6 people.

I am a believer. This will be a recipe we make every year around this time.

Thank you Happy Money Saver for this delicious recipe!

Easy Ground Turkey Taco Skillet

taco skillet

Turkey lettuce cup tacos with black beans, corn, cheese, salsa, and avocado!

This taco skillet is the ideal weeknight dinner. It is so easy to make, takes no time at all, tastes amazing and keeps you full! I really love tacos but sometimes I find the taco shells and tortillas to be too much when I want to have more than 2 tacos. Making lettuce cups with Boston lettuce is a great way to keep this recipe low-carb and healthy!

I used a basic taco seasoning for this recipe to keep things simple and quick. However, it would be great if you made your own taco mix as well. Next time I will probably do that. I also love the use of ground turkey which keeps this recipe very lean, I can’t even tell the difference. The addition of black beans and corn which is high in fiber and adds more flavor and depth to the tacos. Top your taco with a little bit of chopped avocado and it also adds a great source of healthy fats (monounsaturated fats).
lettuce tacos

You must try these tacos if you are a taco fan and want to keep your carb in-take down. I think I will keep this in rotation on my weekly dinner list because I did not get sick of it and of course there were tons of leftovers, which is great! The inspiration for this basic taco skillet came from Pinterest!

Because I am so busy in school and work I have been making meals a head of time that I can eat when I get home. I would say this taco skillet recipe was one of the fastest things to heat up and prepare. Just warm your taco meat in the microwave and assemble tacos!

What you need:

  • 1 pound of ground turkey
  • 1 package of your favorite Taco Seasoning
  • 2 medium green bell-peppers, diced small
  • 1 medium onion, chopped
  • 1 can tomatoes and diced green chiles (Old El Pas0)
  • Boston Lettuce Cups
  • Can of corn, rinsed and drained
  • Can low-sodium black beans, rinsed and drained
  • juice of lime
  • Toppings: Salsa, shredded cheese, avocado, etc.

What to do:

  1. Heat a medium sized skillet over medium heat with 1 tablespoon olive oil. Saute onion and bell pepper until cooked, soft and brown (season with salt and pepper). Put onion and peppers on a plate on the side.
  2. Return skillet to heat and brown the ground turkey. Once cooked drain off excess fat. Stir the peppers and onions back into browned meat. Stir in tomatoes then add the taco seasoning packet (add a bit of water if needed).
    taco skillet
  3. Let cook on stove until the taco mixture begins to thicken and flavors begin to develop.
  4. While taco meat is cooking combine the can of corn and black beans with lime juice and 1 tablespoon of olive oil, salt and pepper.
  5. Remove Boston Lettuce cups from lettuce head to make taco shells and build tacos. Lettuce then black bean corn mixture, taco meat, cheese, salsa, and avocado.

Serve with tortilla chips to scoop up the leftovers that fall out of the taco shell.

These can be a little messy but it is totally worth it!

Egg Muffins

Spinach, Bacon and Cheese

egg muffins

An easy to make breakfast that is delicious. Egg muffins is a breakfast I have been wanting to try for the longest time! Everyone kept telling me that these are perfect for a weekday breakfast when you need to grab something and go. These egg muffins will last a few days in the refrigerator and then when you want to eat one you can pop it in the microwave for 30-45 seconds until warm.

But, if you don’t want to make these for the week then make them on a weekend. While everyone is sleeping simply combine all the ingredients and then bake them in the oven for 25-30 minutes. They are so delicious when served fresh! Light and fluffy filled with sauteed spinach, crisp bacon, and cheesy goodness.

If you wanted to use egg whites for this recipe that would be perfectly fine. Next time I may try using egg whites to see the difference in texture. Spinach, bacon, cheese and egg muffins would also make a great lunch if you needed to grab something quickly. Eating healthy doesn’t have to be difficult or take a long time, you just need to prepare ahead of time.

What you need:

  • 5 large eggs
  • 2 small handfuls of spinach, chopped
  • 3 pieces of bacon
  • 1/4 cup plus a splash more of milk
  • 1/3 cup of shredded cheddar cheese
  • good size pinch of salt, and pepper

What to do:

  1. Preheat oven to 350 degrees.
  2. In a saute pan cook bacon according to package. Remove from pan and pat dry. Then chop bacon into bits. Drain the excess fat from the pan and put in the spinach cooking quickly. Saute until just cooked and remove from pan.
    egg muffin ingredients
  3. Spray a muffin tin really well with non-stick cooking spray (these have a tendency to stick). This a half batch of egg muffins so it will only make about 5 or 6. Double to make a larger batch.
  4. In a large bowl whisk together 5 eggs, milk, salt and pepper. Add in the bacon, spinach and half the cheese.
  5. Scoop the egg mixture into muffin tins using a 1/3 measuring cup until filled to almost the top. Will probably only make about 5 or 6 egg muffins. Fill the empty muffin spaces with a little bit of water so it cooks evenly.
  6. Sprinkle with a little more salt and pepper if desired and top with shredded cheese. ( I ran out of shredded cheese so I used cheese cubes)
    egg muffins
  7. Bake for 25-30 minutes or until eggs are set and just cooked through. Tops of egg muffins should be cooked not wet and soggy. Carefully remove from pan while still warm.
  8. Serve immediately for a nice breakfast with a few fresh raspberries or let cool and store covered in fridge until ready to eat.
    egg muffins


Mixed Berry and Banana Smoothie

mixed berry and banana smoothie

Raspberries, Strawberries, Blueberries, Blackberry and Banana Smoothie

So many berries!! This Mixed Berry and Banana Smoothie has 4 different berries in it. That’s thanks to Trader Joe’s. The organic mixed berry blend is picked at the peak of ripeness and frozen within hours of picking. I love this bag of mixed berries because you don’t have to choose or buy expensive fresh fruit that goes bad the next day. There is a little bit of each berry when I make my smoothie and it tastes delicious!

I think we all enjoy making smoothies but for the past month I haven’t really felt like making them. Last week, I was inspired when I picked up a container of fresh raspberries from the store that looked amazing (not old and rotten). I also probably didn’t feel like making smoothies because the weather has been so cold all month. Just another reason to be happy when winter ends, more delicious and colorful smoothies.

This is a fun recipe and I use greek yogurt so the smoothie is a little thick – I used almond milk to thin it out (I prefer a thiner smoothie).

What you need:

  • 1 cup of Trader Joe’s organic mixed berries
  • 1 small banana
  •  7 oz container of vanilla or plain greek yogurt  (or 1 cup)
  • 1/2 cup of milk (skim or almond, more if needed to thin out)
  • chia seeds for topping
  • fresh raspberries for top if desired

What to do:

  1. In a blender combine 1 cup of frozen berries, small banana, greek yogurt, 1/2 cup of milk until is smooth and reaches desired consistency
  2. In a cup put a few ice cubes and pour smoothie over it. Top with raspberries and chia seeds.
    mixed berry banana smoothie

The colors are just so pretty. 


p.s. I put a little chopped up banana on top as well.