Kale Soyrizo Egg Muffins

Kale Soyrizo Egg Muffins

Boy oh boy have we gotten some storms down here the last few days! The thunder was so loud it made me jump in my sleep more than once. I love a good thunderstorm, however, the fun of the light and sound show is always dampened when there is a lingering threat of tornados. Last night I couldn’t sleep, not for fear of a tornado, but because Dave’s cell phone was getting weather alert updates, but mine wasn’t. So in my half awake, half asleep, half praying the noise wouldn’t wake the baby, half hoping it would so I’d have company, stupor, (ya that’s four halves), my thought process went something like this….

Dave’s phone is getting severe weather alerts.
Mine isn’t. What’s wrong with my phone?
Do I not have the right app?
Is it because he’s a pilot? Does he know the better apps?
Why won’t he tell me the good weather apps?
Why is he keeping the good weather apps to himself and not waking up when there is an alert?
What if he gets the tornado alert?
Is the weather really that much worse on his side of the bed?
Is that why he is getting the alerts and not me?
Is there more lightning out his window?
Why won’t the baby wake up?
Maybe if I cough loud she will wake up. *COUGH*
Hmmmm… that didn’t work. Guess I’ll try to sleep.

Oh, NOW she’s up. 

So ya, that pretty much sums up my night. Also, now you know a little bit better about how oddly my mind works. But, I kinda like it. Never a dull moment right?

Kale Soyrizo Egg Muffins

Can we take a minute to pause and realize just how cute my egg holder is? It’s cute because it’s a chicken… and it’s holding my egg. Guys, are you with me? It’s a chicken…. holding eggs. I think you get it.
Now, what to do with these eggs?

I’ve been contemplating making these egg muffins for a couple weeks now. Ever since Dave and I started working out together in the mornings. He doesn’t mind working out on an empty stomach. I loathe it. So I figured something like this would be great for a quick heat up in the am pre workout, and also a nice grab and go for him to take as he walks out the door.


Lots of egg muffin recipes use spinach, but I thought kale would be better since we are putting a little Mexican twist on these bad boys. Of course I couldn’t just leave it at kale, these are also sweet peppers, zucchini, and soyrizo. MMMMmmmmm. (You can also substitute real chorizo or even crumbled breakfast sausage).

Kale Soyrizo Egg Muffins

Don’t they look yummy?

Kale Soyrizo Egg Muffins

I’m very happy with how they turned out!

Kale Soyrizo Egg Muffins

One more picture. Just to see the deliciousness inside!

Kale Soyrizo Egg Muffins

Lastly, I SWEAR, I make more than just breakfast items. Not sure why that’s mostly what ends up on the blog!


Kale Soyrizo Egg Muffins

1 clove garlic
2-3 cups finely chopped kale
4 mini peppers or 1 large bell pepper
1 zucchini 
5-6 tablespoons soyrizo (real chorizo or sausage works as well)
6 eggs
1 tablespoon heavy cream
Mexican seasoning blend (chili powder, cumin, onion, etc)
olive oil
Optional: Pepperjack cheese, cilantro

1. Preheat oven to 375•

2. Place a small amount of olive oil in a sauté pan at medium heat and add garlic. Then add the peppers and zucchini. Let cook for about 3-4 minutes. Next add in the chopped kale and soyrizo and sauté until kale is just wilted, about 3 more minutes. Remove from heat and set aside.

3. In a large bowl, whisk together eggs, cream, cheese (if using), and Mexican seasoning blend. I use this one from Frontier
, but any will work. I used about 1.5 tsp. (If you don’t have a Mexican blend, throw in a pinch each of the above spices and whatever else makes you happy)

4. Add the kale soyrizo mixture to egg mixture.

5. Pour the mixture into a prepared muffin tin, or silicone baking cups, (I swear by mine). Then top with cilantro.

6. Bake at 375• for 18-20 minutes.

This recipe makes 10 muffins. They will store in the fridge for about 3 days nicely. Just warm up and go!


Simple Roasted Carrot and Zucchini Sticks

unnamed-4 Through the hustle and bustle of day-to-day life, the question of what’s for dinner can often creep up. Now don’t get me wrong, I think about this question pretty much all day, starting the night before. I’m that kind of food crazy. I don’t really meal plan because I’ve always got a fridge fully stocked of inspiration and I’m ALWAYS trying new things. However, some things can be so simple, yet so delicious, and just brought to the next level with just a tweak or two. That’s exactly what I did, just add 2 tweaks to traditionally roasted carrots, and BOOM! Next level deliciousness. unnamed-1 I use rainbow carrots, because food should be pretty as well as delicious. unnamed-2   Chop Chop Chop. unnamed-5 Mix Mix Mix. unnamed-6 Place Place Place. unnamed-7 Bake Bake Bake…. No, those aren’t burnt, they are purple! unnamed-8 Eat Eat Eat! I served mine with grilled chicken and homemade tzatziki sauce. So yum!

Simple Roasted Carrot and Zucchini Sticks

4-6 Carrots sliced  (I used 4 large rainbow carrots) olive oil 1 large or 2 small zucchini 1 tablespoon nutritional yeast 2 tablespoons breadcrumbs (I used homemade herbed ones)

1. Preheat oven to 425•

2. Place carrots and zucchini in a bowl and toss to coat with olive oil

3. Mix in nutritional yeast and breadcrumbs

4. Bake for 15 minutes. Flip and bake for 10-15 minutes more.

Notes: The carrots will crisp up, but the zucchini will not. If you want the zucchini sticks to crisp up as well, but them in advance, place on paper towels and sprinkle with salt to draw out the moisture. Let sit for at least 30 minutes. Then dry. 

Healthy Salted Dark Chocolate Peanut Butter Banana Cookies (6 Ingredients)


Well, I feel like I first must apologize for my absence. My goal is to write 2-3 posts a week. Lofty, I know. But 1-2 will suffice. I’ve currently been working REALLY hard on getting fit and eating right. Not that I’d really been eating bad, but I’m much more cautious these days, and it’s paying off. I’m down 12 pounds of this dreaded baby weight so far. Yay!

That being said, I haven’t been too exciting with meal creations lately. Don’t get me wrong, we still eat delicious foods, it’s just that it’s stuff that I’ve been making for years. So to me, it doesn’t seem like it’s anything special or necessarily worth sharing. Then I realized, I haven’t been cooking for YOU for years, so maybe you’d wanna try some of my healthy recipes out! So, I pledge to you, my small readers of the world, to bring you new (to you) and delicious recipes 2-3 times a week! (Which means 1-2 times a week, if we are being real about it.)

Now, lets make some yummy, but healthy, cookies!

So I was putting away my weekly organic produce from the co-op this morning… which doesn’t usually get put away until Tuesday even though I receive it on Monday. My fridge is small, and my love of produce is vast. So it always means rearranging so that everything fits. It’s daunting. Well, I looked on the counter next to where I set down the watermelon and honeydew, and saw 2 very sad and dark bananas on their death beds, left uneaten from last weeks produce delivery. My first instinct was through them in the freezer with the others who had come to the same fate and would soon be blended into smoothies, or maybe, just maybe, one day make it into banana heaven and become banana bread! At least, that’s what I think a banana would think heaven would be like. I’ve never gotten an answer when I’ve asked. They are so shy, those yellow oblong little creatures!

Banana heaven tangent successful, train of thought lost.

Back to cookies. So I saw Sad Banana, and two thoughts merged into one. I had recently been struggling with wanting to make cookies thanks to a friend’s question about favorite cookie recipes to replenish her cookie jar stash and also, Melissa over at My Whole Food Life had just posted a healthy, few ingredient, chocolate chip cookie I was wanting to try. This isn’t her recipe, so do still go check hers out,  but it did get the juices flowing to create my recipe!

Six ingredients… most of which I’m sure you’ve got!



Peanut butter (I use my homemade stuff, and I make it a bit creamy), banana, chocolate chips, maple syrup (just to kick up the natural sweetness of the banana), baking powder (for a little lift), and sea salt, I used pink Himalayan.

That. Is. It!

unnamed-6The batter is a lil goopy, but still holds together!

unnamed-5See the pretty sea salt? Yum! Now, I did add a pinch of salt into the batter, and you really do get that chocolatey, salty combo. If that’s not your thing, go easy, or just sprinkle on top, or omit altogether.

unnamed-1Dig in, without guilt!


Salted Dark Chocolate Peanut Butter Banana Cookies

1 ripe banana
3/4 – 1 cup peanut butter (I used gooey homemade)
3 tablespoons maple syrup
1 scant teaspoon baking powder
1/4 cup chocolate chips of choice
*optional pinch sea salt + more for topping
(I used pink Himalayan)

1. Preheat oven to 350•

2. Combine all ingredients. 

3. Spoon onto parchment paper lined sheet, sprinkle with sea salt.

4. Bake  14-16 minutes until golden and bottoms start to crisp. Let cool completely on cookie sheet. Enjoy! Store in fridge, if they last that long!

Makes about 15 cookies. I plan on storing mine in the fridge but they’d be fine out in an airtight container as well I’m sure. 

If you make these, please let me know what you think!!




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Muffins, Muffins, and Waffles!

Tart Cherry and Nut Muffins
Tart Cherry and Nut Muffins

It FINALLY happened! All boxes of cereal are gone from my house, and I don’t plan on buying anymore. I’ve made the decision that breakfasts are going to be more than just a bowl of cereal and milk. This is in no way a condescension on anyone who does. It’s really just an excuse for me to get creative with breakfast. More than anything, it’s so I can give my family love in the best way I know how to express it… Food!

I’ve slowly been trying to make this shift by encouraging Bowie to make hot oats for breakfast, cold over night oats, or Dave scrambles him up some eggs in the morning. Well, now that the ‘healthy’ cereal and ‘weekend’ cereal is consumed, it was time to start planning. I already knew the kinds of things that I wanted to do. I want us to to have options. That being said, I decided to have some muffins and waffles at the ready. Of course, you know me. These aren’t gonna be sugar filled muffins, or syrup topped waffles. As delicious as those are, and yes, we do eat them, the purpose of this weekend’s project was for us to get a nice healthy, filling start to our day!

Enter these.

Tart Cherry and Nut Muffins
Tart Cherry and Nut Muffins

…and these.

Peanut Butter Muffins
Peanut Butter Muffins


..and don’t forget these!

Blue Cornmeal Waffles
Blue Cornmeal Waffles


Eggs and fresh fruit will accompany the muffins, and my homemade nut butters will top the waffles along with some banana slices, because let’s be real, peanut butter and bananas were meant to be together! So let get to some recipes.

Tart Cherry Nut Muffins

(Adapted from At Home with Gina C)

3 eggs
1/4 cup canola oil 
1 tablespoon vanilla extract
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/4 cup coconut sugar
1 tablespoon cinnamon
1/2 cup chopped almonds
1/2 cup dried tart cherries
1/2 cup pepitas plus more for topping 

1. Preheat oven to 350 degrees.

2. In a small bowl whisk the eggs, oil, and vanilla extract. Set aside.

3. In a large bowl, combine flour, baking soda, coconut sugar, and cinnamon.

4. Add wet ingredients to the dry. Then mix in almonds, dried cherries, and 1/2 cup pepitas.

5. Pour battered into prepared cupcake tin (lined with paper or greased) and top with more pepitas.

6. Bake 25 minutes or until inserted toothpick comes out clean.

Makes 8 muffins.

Peanut Butter Muffins

(adapted from Veggie and the Beasts Peanut Butter Protein Muffins)

¾ cup whole wheat pastry flour
1/4 almond flour
1/2 cup oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup natural unsweetened applesauce
2/3 cup creamy peanut butter (I used homemade)
3 tablespoons honey
3 tablespoons dark brown sugar
1 large egg
2 teaspoons vanilla extract
½ cup Greek yogurt

1. Preheat over to 375•. Whisk together the flours, oats, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.

2. In a large bowl, stir together the applesauce and peanut butter. Mix in the honey, sugar, egg, and vanilla, and then stir in the Greek yogurt

3. Add the dry ingredients to the wet ingredients.

4. Drop the batter into prepared muffin tin. (Paper lined or greased tin)

5. Bake 15 minutes or until toothpick comes out clean.

Makes 12 muffins

Sweet Blue Cornmeal Waffles

(Adapted by Minimalist Baker. Get the vegan GF version for Simple Blue Cornmeal Waffles here)

1 cup buttermilk
1/4 cup butter (or coconut oil) melted
1 1/2 tsp pure vanilla extract
2 Tbsp maple syrup
1 1/4 cup almond flour
3/4 cup blue corn meal
2 Tbsp flaxseed meal
pinch salt
1 1/2 tsp baking powder
1 Tbsp sugar

1. Whisk together buttermilk, melted butter, vanilla extract and maple syrup. Set aside.

2. Add dry ingredients to a large mixing bowl and whisk until well combined.

      3. Pour wet ingredients to dry, and mix until just incorporated. Let set for 10-15 minutes. While batter is resting, preheat waffle iron.

4. Once waffle iron is hot, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook times will vary depending on waffle iron. Mine too 3-4 minutes.

Makes about 5 waffles.

Serve immediately with desired toppings. Or store leftovers in a freezer safe bag and reheat in the toaster for best results.


I hope you enjoy these recipes as much as we do! As always, whenever I link a recipe to a site, go have a look around… it’ll always be worth your time!