Recipe: Double Chocolate Banana Muffins

Serving Size: 3 Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 banana ripe, mashed (you need 1 cup of mashed banana).

• 1 cup shredded zucchini (if you do not like zucchini, add an extra banana)

• ½ cup granulated sugar

• ½ cup agave, maple syrup, or honey

• ½ cup butter, melted (sub coconut oil)

• 1 egg (sub flax or chia eggs - see below)

• ⅓ cup milk of your choice

• ⅓ tsp vanilla extract

• ⅓ cup all-purpose flour (sub all-purpose gluten-free if needed)

• ⅓ tsp baking powder

• ⅓ tsp baking soda

• ⅙ cup cocoa powder

• ⅙ tsp salt

• ¼ cup chocolate chips (reserve some for sprinkling on top)

Directions:

1. Pre-heat oven to 375° F and prepare a muffin tin with cooking spray or muffin liners.

2. Mash the bananas and zucchini in a bowl and add the sugar, liquid sweetener, butter, eggs/flax egg, milk, and vanilla. Set aside.

3. In another bowl, mix the flour, baking powder, baking soda, cocoa powder, and salt.

4. Gently mix the wet ingredients and chocolate chips into the dry ingredients with a spoon or spatula (don’t use a fork) until just combined! Avoid over-mixing.

5. Using a ¼ cup measuring cup or ice cream scoop, fill the muffin tin/ I got 9 muffins, and I always fill each well to the top! Bake for 18-22 minutes, until the muffins are firm to the touch. Done!

How to Make Flax or Chia Seed Eggs:

• 2 Tbsp chia seeds or flax seed

• 6 Tbsp water

Mix and let it sit for 15 minutes until you have a goopy egg-like texture.

Photo Credit: Canva by sofyabolotinaphotos

Recipe: Breakfast Tortilla Bake

This was an ok option for camping, but don’t store in a plastic bag in a cooler - it got squashed. :-)

Servings 4

Prep Time:

5 minutes (if you pre-prepped your veggies)

Ingredients:

• Cooking spray

• ⅓ Tbsp olive oil

• ⅓ large red bell pepper, chopped

• ⅓ jalapeno seeded and chopped

• 2 oz chorizo or soyrizo (about 1 cup)

• Salt and pepper to taste

• 4 oz can of black beans, rinsed and drained

• 1 large tortilla cut in half

• ⅓ cup shredded cheese

• 2 eggs, whisked

Directions:

1. Preheat your oven to 400° F and grease a 9x9 baking dish with cooking spray.

2. Add 1 Tbsp oil to a skillet over medium heat, followed by the bell pepper, jalapeno, soyrizo/chorizo, and any other veggies you want to use. Stir well and season if NOT using soyrizo with salt, pepper, cumin, and chili powder. Cook for about 5-10 minutes, until the veggies have softened.

3. Add 1 layer of tortillas (2 tortillas halves) to the bottom of the baking dish. Add ½ of the veggie mixture, followed by ¼ cup shredded cheese. Add another layer of tortillas on top, followed by the remaining ½ of the mixture and more cheese. Place the last layer of tortillas on top and sprinkle the remaining ½ cup of cheese on top.

4. Whisk eggs in a bowl and season with a pinch of salt and pepper. Pour the eggs over the tortilla layers. Tilt the pan a little to get the eggs to spread evenly in the dish.

5. Cover the dish and bake for 20 minutes, then uncover and bake for another 10 minutes.

6. Let the tortilla bake cool down before slicing it and adding it to meal prep containers.

Photo Credit: Canva by 4kodiak from Getty Images Signature

Recipe: Saturday Morning Power Skillet

Serving Size: 2 Servings

Ingredients: 

• 2 strips nitrate-free bacon

• 2 Tbsp. olive oil

• 1 sweet potato, peeled & cubed in ¼” pieces

• 1/4 red onion, diced in ½ “ pieces

• 1 cloves garlic

• ¼ tsp ground cumin

• Pink Salt and pepper, to taste

• 4 Eggs (make 2 eggs per serving. Save half the hash for the following day.)

Directions: 

1. In a sauté pan over medium-high heat, add bacon and olive oil. When the bacon begins to sizzle, add sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Cook for about 5 minutes or until potatoes starts to brown.

2. Toss potatoes until all sides of potatoes are browned and bacon is crisp. (about 3-5 min) While potatoes are cooking, in a separate pan, cook 2-4 eggs to your liking.

3. Add onions, garlic, cumin, and season with salt and pepper. Allowing everything to sit in the heat of the pan for a minute or 2. Once the eggs are done, add them over the top of the skillet or on the side. Enjoy!

Photo Credit: Canva by aprilante from Getty Images

Recipe: Mexican Breakfast Scramble

Oh, I’ve got a craving-buster recipe for you today that you are going to love.

It’s a breakfast recipe but it’s great for any time of the day.

That’s because it not only tastes great but has plenty of protein and fiber in it – which means it’s going to keep you feeling full and satisfied for hours.

Tip: you can swap out the feta for goat cheese if you don’t like feta. If you do opt for feta, check the label to make sure it’s made from sheep’s or goat’s milk (or a combo) – it’s delicious!

Serving Size: 4 servings

• 1 tbsp olive oil

• 1 can of pinto beans, drained and rinsed

• Juice of 1 lime

• 2 big handfuls of spinach or kale

• Hot sauce, to taste (or 505 green chili YUM!!!!- I buy this in bulk from Costco)

• 8 eggs, whisked

• Splash of water (1-2 tsp)

• Salt and black pepper to taste

• 1⁄2 cup feta cheese

• Salsa (optional)

• Sliced avocado (optional)

Directions:

In a medium pan over medium heat, heat the olive oil. When it’s hot, add the pinto beans, and cook until heated.

Add the spinach and lime juice, stirring until the greens are beginning to wilt, and add 1-2 dashes of your favorite hot sauce.  

While the beans are cooking, crack the eggs into a bowl and add the water, whisking well. Season with salt and pepper.

When the greens are wilted, add the eggs to the pan and stir. When they are almost fully done, sprinkle the cheese over the top and continue cooking until the eggs are set.

Serve with optional salsa and avocado!

Leftovers will keep for a couple of days in the fridge, making this a great make-ahead breakfast.

I hope you enjoy this! It’s a delicious way to start your day.

Photo Credit: Canva by carlosrojas20 from Getty Images