My day started early I was at church serving from 7.30 to about 14.15, I am tired now since I only slept for about 3 hours. But I love my church Hillsong Stockholm and I love spending time there 🙂 When I got home I cooked for tomorrow, I have an early day at work start at 6. Straight after work I will to the GYM I am starting my #dmotiv8orchallenge a 12 week fitness challenge. It actually started on the 6th, but lucky me it was a warm up week. Since I got sick and was not able to go to the gym. Tomorrow I will be there and I am excited!!!!!!!
Here are my before pictures taken on the 5th
Day 7! Todays food was yummy!
Both breakfast and Lunch was eaten on the go!
- Breakfast – 3 different kinds of egg muffins (recipe below), 1/2 avocado and a banana
- Lunch – Sweetpotato tuna cakes & 1 egg (recipe will be posted tomorrow)
- Dinner – Oven baked Sweetpotato, saussage links, saurkraut and a salad.
I made these very easy egg muffins yesterday to take with me as an on the go breakfast. I decided to do 2 different flavors. One with veggies/ chicken and the other with apple/cinnamon
Recipe: Egg muffins
- Red bellpepper
- Paprika powder
- Garlic powder
- Chili powder
- Cayenne powder
- Shredded coconut
- Chili powder
- If you are not doing a whole30 or a 21SDS then you can add honey or maple syrup for a sweetner
Add the veggies/ chicken or apple/ coconut and dust with cinnamon to muffin thins. I used cilicone molds
Then you can either mix all the eggs for the veggie or the apple muffins together with the seasonings or do it individually. Or do mix one egg at the time with the seasoning, it takes 1 egg per muffin. Carefully mix each little muffin mold to make sure the egg mixture goes all arround.
Put in oven at 350f or 175c and coock for 18-20 minutes. They will swell upp a lot, but will sink down when cooling.
These muffins can me made with soooo many ingredients. It is endlessly only your imagination can stop you 😀