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Top 10 Tips for Healthier Living

Whether you are just starting to embark on the journey of living a healthier life or you are a health and nutrition guru whose diet is already full of superfoods, I think these top 10 tips for healthier living serve as a solid framework to build your habits upon.

Whether you are just starting to embark on the journey of living a healthier life or you are a health and nutrition guru whose diet is already full of superfoods, I think these top 10 tips for healthier living serve as a solid framework to build your habits upon.

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Savory Egg Muffins

Packed with protein, veggies and flavor – these savory egg muffins are a great portable breakfast option, and a great way to celebrate National Egg Month, every day of the year!

 

Savory Egg Muffins
Serves 6
Packed with protein, veggies and flavor - these egg muffins are a great portable breakfast option!
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. ½ tablespoon ghee, coconut oil, olive oil, or avocado oil
  2. 1 red bell pepper, diced
  3. ½ yellow onion, diced
  4. 1 tsp minced garlic
  5. handful of arugula
  6. 12 eggs
  7. Salt and pepper, to taste
  8. ¼ cup sundried tomatoes
Instructions
  1. Preheat oven to 350*F.
  2. Heat ghee or oil in medium-sized non-stick skillet over medium-high heat. When hot, add in
  3. diced bell pepper and onion. Sautee for 5-7 minutes, or until softened. Add in garlic and arugula
  4. and allow to cook until arugula is wilted.
  5. Spray muffin tin with avocado or olive oil spray. Portion out sautéed veggies and sundried
  6. tomatoes (and any optional ingredients, if using) into 12 tins.
  7. Mix together 12 eggs and seasonings in a medium-sized bowl with a whisk. Portion out into the
  8. 12 tins on top of veggies. Briefly stir with fork to incorporate all ingredients.
  9. Bake at 350 for 10-15 minutes, until eggs are set.
  10. Allow to cool, and store in air-tight container in the fridge for up to one week.
Notes
  1. OPTIONAL: feta cheese, whatever veggies you have on hand/in the fridge, other greens, diced
  2. ham, red pepper flakes, garlic powder.
food fitness and faith http://www.mydailydeclarations.com/

I’ve partnered with the American Egg Board to celebrate National Egg Month during the entire month of May, so continue to keep an eye out for more egg-citing posts and recipes on my blog and over on Instagram at @foodfitnessandfaith!

Egg & Avocado Salad to Celebrate National Egg Month

I’ve got some super EGG-citing news for ya! May is National Egg Month!

If you follow me over on Instagram, you know that I eat eggs pretty regularly. I literally always have a carton in my fridge. In honor of National Egg Month, I’ve teamed up with the American Egg Board to help you peeps get as egg-cited about eating eggs as I do. Throughout the month, I’ll be sharing tips, meals, and facts that highlight the nutritious, delicious, and highly versatile egg. If you want to be in on the action a little more, make sure to follow me on Instagram at @foodfitnessandfaith!!

Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. That’s why I usually lean towards having an egg-based breakfast – combine 2 eggs together, and you get 12 grams of protein! I pair that along with some healthy fat and fiber for a well-balanced breakfast that’ll keep me full and focused on the workday ahead.

So, what better way to kick off National Egg Month than with a recipe, right?! Although, I’m not totally sure this needs to be described as a “recipe” – it takes almost no effort! However, this has been a tried and true staple in my breakfast rotation for month after month, so I want to share it with as many people as I can! Whether you’re in a rush to get out of the door, or have time to sit back and enjoy breakfast, this is a quick, easy, and delicious way to start your day off with a nutrient-dense meal!  

 I'm sharing this Egg & Avocado Salad recipe as a part of National Egg Month.

Egg and Avocado Salad
Serves 1
Eggs and avocado pair together better than PB&J, in my opinion. Use this as a basic recipe, and feel free to add in additional ingredients to personalize flavors to your preference.
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Cook Time
12 min
Total Time
22 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 2 hardboiled eggs
  2. ½ avocado, diced
  3. Ground pepper and/or red pepper flakes
  4. Squeeze of lime juice, optional
  5. Hot sauce or sriracha, optional
Instructions
  1. Place eggs in small pot and cover with cool water, about 1” above eggs.
  2. Place pot over high heat, and bring to a boil.
  3. Just when boiled, remove pot from heat and cover. Set timer for 8-10 minutes.
  4. When timer goes off, transfer eggs from hot water into cold ice bath. I usually let them sit for 10 minutes.
  5. Crack eggs and peel under cold water for the perfectly-peeled hardboiled egg!
  6. Chop eggs, dice avocado, and combine in a small dish. Season with pepper, lime juice, sriracha, and/or any other spices/seasonings you like!
food fitness and faith http://www.mydailydeclarations.com/

I usually pair this with some cinnamon roasted sweet potato wedges and a large handful of fresh berries!

That’s it! I’m excited to share more recipes and tricks with y’all through the coming weeks! If you want more information about the American Egg Board including recipes, and nutritional information, visit IncredibleEgg.org or follow @IncredibleEgg on social media.

 


This post is sponsored by the American Egg Board.

US Department of Agriculture, Agriculture Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Basic Report: 01123