These turkey bacon egg muffin cups are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy, protein-based breakfast on the table in 5 minutes with minimal prep, and they’re dairy free and gluten-free. Oh, and you’ll love the flavor.

We’re definitely back into busy school morning mode around here. Let us rejoice the fact that we’ve made it a week without having to check in late at the office. Let’s see how long this lasts. Something that helps a ton: prepping as much as I can in advance. When I make dinner at night, I also take that time to pack lunches and snacks for the following day. Before we go to bed, I set out clothes (down to the socks and hair bows they’ll wear), water bottles, and backpacks, and make sure any paperwork or homework is in backpacks ready to go. For breakfast, things are as quick as possible around here. We do a lot of instant or baked oatmeal, omelets, breakfast cookies, pancakes or waffles that I make over the weekend and freeze in an airtight container or freezer baggie for easy storage, and hard-boiled eggs  – anything that cuts down on prep time.

I wanted to switch up our egg game a bit, and instead of making the usual casserole, I thought I’d do some egg muffins using a traditional muffin tin. They’re a little “cuter” than a square cut out of a casserole dish (and let’s be real, kids are more likely to eat food if it’s a bit of a novelty or something cute/different) and the best part is that you can batch these and freeze them to easily reheat throughout the week. Any nutrition for the kids is a win.

(Pin for the next time you need bfast ideas!)

Just sauté the veggies and turkey bacon, mix up the eggs (whole eggs or egg whites), combine, scoop, bake, done.

If anything, you need to make these just for this aroma right here. There’s something pretty magical about garlic, turkey bacon, and onion.

Here’s the recipe if you’d like to give them a try! Feel free to customize with any veggies you like such as mushrooms or a red bell pepper. My veggie friends could easily replace the turkey bacon with some Beyond Meat sausage and they would be bomb dot com. Read more

Today I’m sharing a dairy-free and gluten-free recipe for Mediterranean egg bites. Try this as a high-protein meal prep option!

Hey hey! How’s the week going? I hope you’re having a great one so far! It’s been busy as usual – but I’m looking forward to some weekend fun with the crew. 🙂

For today’s post, I’m so excited to share a recipe that we’ve all been enjoying lately: Mediterranean egg bites. I made a batch as part of meal prep and they made amazing quick breakfast and lunchtime staples. (I also love them in a Siete almond flour tortilla!) In addition, they freeze beautifully and the kids love them, too.

(I would be happy to say that Maisey didn’t try any of these, but she might have stolen one or four from the countertop.)

When I have a savory and protein-packed breakfast, I feel more satisfied throughout the morning and don’t feel like I crave sweets or sugar as much throughout the day. In fact, this is a great meal idea for metabolic flexibility. And you could just enjoy the egg bites first before heading into fruit or oatmeal as a full breakfast.

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Sharing a delicious and healthy recipe for Paleo banana bread! This post is updated with new pics and a refresh.

Hi friends! How are you? I hope you had an amazing weekend! We were in Phoenix for a dance competition. P has had basketball games, so the past couple of competitions have just been Liv and myself. It’s been a treat to spend some time together and in the hotel each night, we had takeout picnic and watched multiple episodes of Friends. It was lovely!

It’s back to the swing around here this week, and I wanted to share a delicious and healthy recipe with ya. This is one of my staples and I love it when we have bananas that are on their last leg. I think a lot of us went through a banana bread heyday in 2020, and I kind of overdid it. Now that I’ve stopped making it so frequently, it’s *special* again, and a lovely little treat.

(fave spring dress is here!)

Paleo Banana Bread

With its moist texture, natural sweetness, and nutty flavor, this paleo banana bread is sure to become a staple in your kitchen. Enjoy it for breakfast, as a snack, or dessert, knowing it’s made with wholesome ingredients that nourish your body.

I hope you love the recipe as much as we do!

Leaving an old pic so my Pinterest friends know they’re at the right spot!

When I originally made this, I typed out the recipe on my phone —  it was very on the fly. I thought it would be good but maybe not quite blogworthy. Totally surprised myself with this one, as gluten-free baking can be tough. It’s been a staple all this time!

This grain-free banana bread is extremely moist, decadent and made the

Hey hey! How are you? Now that we’ve finally made it through what felt like an extra-long and slow January, I found myself thinking about to the holidays. Do you miss them already as much as I do?

Time really seems to fly between Thanksgiving and Christmas. I always find myself wishing I had taken more time to slow down and enjoy the season, although I’m not sure if it even would’ve possible! Which brings me back to this post. Amid all the holiday scrambling, I’m always especially grateful for a quick, easy, and healthy meal… like tasty pecan pie oatmeal that’s practically bursting with pecan pie flavor.

Pecan Pie Protein Oatmeal

The few days leading up to a big holiday, I tend to take it a little easier on the indulgent food. This usually has a lot to do with the fact that I’m too busy scrambling around before the festivities to make anything truly exciting. I try to focus on protein and produce (eat like a PRO!) with more simple eats that I can quickly put together. It’s usually a lot of scrambled eggs, soups, smoothies, oatmeal and salads.

That doesn’t mean that it’s totally boring. A great example: this pecan pie protein oatmeal. It has the flavor and texture of delectable pecan pie baked oatmeal, but comes together much quicker!

I’ve made this a few times over the last few weeks. It’s packed with protein, the texture is amazing (I’ll tell you my secret trick!), and it has the perfect amount of pie-like sweetness on top. Not to mention it makes meal prep a breeze!

So here’s why these oats have been so awesome lately:

a little soaking action overnight.

Regular ol’ rolled oats have been feeling extra grainy/chewy lately, so I started soaking them overnight before cooking. I just cover them in water and let them sit overnight, then rinse and drain before boiling.

It makes the texture super soft, fluffy and creamy. They taste the same way restaurant oats taste, which are usually loaded with milk and butter in the cooking process.

Another bonus from soaking: it makes them easier to digest. I was listening to The Model Health Show (<— fave podcast if you haven’t checked it out!) and one of the speakers was discussing lectins and how they can make certain plant-based foods more inflammatory. Lectins are the plant’s protective response to keep predators or humans from eating it, and can cause inflammation in the body. Soaking, fermenting, and pressure cooking are all effective ways to reduce lectins.

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Hands in the air if you’re equally excited to be back in a routine, but also lamenting the end of summer. We are officially back in school, back to the dance-horses-homework extravaganza, and while I thrive on a schedule, things are busy, as I’m sure many of you can relate.

I’m here trying to make the week as streamlined as possible, and here are some of the things that have helped:

– Doing anything I can the night before. This means packing lunches, setting out uniforms (including hair accessories and shoes), packing snacks, and setting out water bottles to be filled. I also make a mental note of what the kids are having for breakfast, so I can make anything in advance.

– Start dinner in the afternoon. Many nights, Liv is finished with dance late, so I have dinner waiting for the crew when they’re done with their activities for the day. I’ve found that late afternoon, before school pickup, is the best chance to get some veggies chopped, and make anything I can before pickup.

– Snack prep! I try to make snack staples at the beginning of the week, so that the kids have lots of options.

Here are two favorites that they’re loving lately!

Lemon Blueberry Muffins and Chocolate Coconut Energy Bites

Lemon Blueberry Muffins

These lemon blueberry muffins have a bright and zesty flavor. P says they taste like pancake muffins! I also like that they’re not too sweet. You can absolutely increase the sweetness by adding more coconut sugar or maple syrup. Make a batch and freeze to have on hand for the week. I’ll heat them up and serve with pre-boiled eggs for a quick school morning breakfast.