EGG MUFFINS
Great for a quick high protein breakfast!
 
6 large eggs
3 tablespoons milk
Salt and pepper, to taste
⅓ cup grated cheddar or parmesan cheese, optional
1 1/4 c diced vegetables (try onions, peppers, mushrooms, zucchini, tomatoes or spinach)
1/4 c crumbled bacon or turkey sausage, optional
Fresh herbs
 
Preheat oven to 350 degrees.
Whisk together eggs, milk, salt, and pepper. Stir in veggies
Pour egg mixture into prepared pan, filling cups about ⅔ full.
Sprinkle cheese and meat evenly among the cups. Top with herbs. Bake for approximately 15 minutes, or until eggs set.
Allow to cool for a few minutes before removing. When completely cooled, muffins can be wrapped in plastic and frozen.
 
SPAGHETTI CARBONARA
Good way to enjoy eggs for dinner!
salt & freshly ground black pepper, to taste
1 lb spaghetti
1⁄4 cup olive oil
1 onion, finely chopped
1⁄4 lb pancetta or bacon chopped, or try using smoked salmon instead! (optional)
1 teaspoon red pepper flakes
5 -6 garlic cloves chopped
1⁄2 cup dry white wine
3 large eggs
3/4 cup grated Parmesan
1 tablespoons chopped fresh parsley leaves
 
cook pasta; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add olive oil, onions and bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Add crushed red pepper, garlic and wine; stir to loosen pan drippings.
Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley.
 

BAKED OATMEAL
3 cups quick-cooking oats (not instant)
3⁄4 cup brown sugar (or try coconut sugar!)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 eggs (or 1/2 c mashed bananas, applesauce or pumpkin)
1 cup milk (dairy or not)
1/2 cup butter, melted or coconut oil
1 1⁄2 teaspoons vanilla
1 cup pecans
1/2 cup dried cranberries
 
Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt, cinnamon and nutmeg, cranberries and 1/2 cup of the nuts. In another bowl, whisk eggs, milk, butter and vanilla. Stir into oat mixture until blended.
Spoon into a greased 9-in. square baking pan. Sprinkle remaining 1/2 cup nuts on top.  Refrigerate overnight.
 Bake 40-45 minutes or until set. Serve warm with milk.


CRANBERRY CHUTNEY
4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery
1 orange, peeled, tough membrane removed, chopped
1/4 cup orange juice
1/4 cup chopped walnuts
1 tablespoon apple cider vinegar
1⁄2 teaspoon salt
1 medium onion chopped
1 medium pear peeled and cubed
1⁄4 cup lemon juice
 
 
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Cover and refrigerate for 8 hours or overnight before serving.
Serve with turkey burgers seasoned with curry powder and use naan or flatbreads instead of hamburger buns.
 

GREEN SMOOTHIE
2 cups fresh spinach
2 cups water
1 cup frozen mango
1 cup frozen pineapple
2 frozen bananas
 2 tablespoons fresh lime juice
1 cup frozen green grapes
1 cup coconut milk
2 tablespoons coconut flakes, unsweetened
 
Blend.
 
ROASTED VEGETABLES
 
2  sweet  potatoes cubed
3  new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces mushrooms ends of stems cut off
2 cups chopped butternut squash
1 red bell pepper, chopped
2 cup broccoli florets
1 tablespoon thyme, chopped (1 tsp. dried)
2 tablespoons rosemary, chopped (2 tsp. dried)
1 teaspoon basil (optional)
3 teaspoons garlic, minced
1⁄4 cup olive oil
2 tablespoons balsamic vinegar
salt(a shake or two)
pepper (a shake or two)
 
oil a baking sheet. Preheat oven to 450 degrees F.
Place chopped veggies in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss with remaining ingredients to combine.
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
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