There’s nothing like spending some quality family time over a nice cup of coffee! It’s the simple pleasures in life. ❤️
Wishing everyone a very Merry Christmas from my family to yours! Christmas is always a great time of year to spend with the ones you love and reflect on the blessings you have in your life. Although life may not always seem perfect there’s one thing we can never take for granted and that is our health. Health and happiness go hand-in-hand so please take some time to reflect on this and prepare for a healthy and happy new year ahead! Peace and Love ❤️
When I come home from NYC to visit my parents in Chicago my mom always leaves me flowers next to my bed. It’s such a sweet and kind gesture that means so much to me. It’s the little things like this that really make you stop and think and be thankful for the beautiful things in life.
Always remember to be grateful!
“What lies behind you and what lies in front of you, pales in comparison to what lies inside of you.” – Ralph Waldo Emerson
One of my most challenging meals to plan for is breakfast. I often find myself reaching for the most convenient breakfast meal and often times it’s the least healthiest option. Ideally, I would like to start my day with some vegetables, protein and lean carbohydrates so I’ve been doing some research and adapted this recipe from a Paleo recipe. I found this recipe to be easy to prepare, nutritional, filling, easy to reheat throughout the week and most importantly tasty! I added in the Applegate Chicken Sausage for added taste and protein. This can certainly be omitted for a vegetarian dish.
Here are the details 🙂
Prep Time: 20 minutes
Cook Time: 35 minutes
• 8 eggs + 2 egg whites
• 2 medium sized carrots – shredded
• 1 medium to large sized zucchini – shredded and squeezed with a cheese cloth or paper towel to remove excess water
• ½ teaspoon rosemary
• ½ teaspoon sea salt
• ½ tablespoon of soft organic butter to coat the pan
• 2 Applegate Farms Apple Chicken Sausage (optional and can be found at Trader Joes) – Cooked and Thinly Sliced
Shred the carrots and zucchini and set aside. In a medium sized bowl, mix well the eggs and egg whites and add the rosemary and salt. Add the shredded carrots, zucchini and chicken sausage. Mix well.
Preheat the oven to 375 degrees. Coat a 9” x 12” pan with butter and add the egg mixture. Bake for approximately 30-35 minutes or until the edges are golden brown.
Quick, Easy and Delicious!
Cheers to Mindful, Healthy Living!
Celebrated with friends and family today and experienced my first shrimp boil! Healthy and delicious! (minus those 3 sticks of butter) 😜 . I hope everyone had a safe and happy Labor Day weekend! ☀