Mini Veggie Egg Muffins

Try making these Mini Veggie Egg Muffins for your next snack option! Eggs support weight control, lower the risk of eye diseases, and provide high-quality protein. Bell peppers boost immunity, repair tissue, and improve iron absorption. Spinach promotes bone health, improves blood flow, and is low in calories. Prepare these Mini Veggie Egg Muffins for a protein-packed snack and enjoy!

Ingredients:

• 8 large eggs

• ½ cup red bell pepper, diced

• ¼ cup green bell pepper, diced

• ¼ cup red onion, diced

• ½ cup fresh spinach, finely chopped

• 2 green onions, thinly sliced

• 2 tbsp fresh parsley, finely chopped

• ¼ tsp garlic powder

• ¼ tsp black pepper

• ¼ tsp salt

• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin with olive oil or nonstick cooking spray.

2. Heat olive oil in a skillet over medium heat. Add the red onion, bell peppers, and spinach. Cook for 3-4 minutes, until the vegetables soften. Remove from heat.

3. In a large bowl, whisk together your eggs, garlic powder, salt, and black pepper.

4. Stir the sautéed vegetables, green onions, and parsley into the egg mixture.

5. Fill the muffin cups about ¾ full with the mixture.

6. Bake for 18-22 minutes, or until the egg muffins are puffed, golden on top, and completely set in the center.

7. Cool for 5 minutes before removing from the muffin tin and enjoy!

Blueberry Lemon Crumble

Try making this Blueberry Lemon Crumble for your next dessert option! Blueberries support heart health, lower total cholesterol, and fight against cell damage. Lemon juice supports immune function, supports iron absorption, and helps prevent kidney stones. Gluten-free flour is a celiac disease and gluten sensitivity-friendly option that eliminates intestinal inflammation and stabilizes blood sugar levels. Prepare this Blueberry Lemon Crumble in under an hour and enjoy!

Ingredients:

For the Filling

• 7-8 cups blueberries

• ½ cup coconut sugar

• 2-3 tablespoons cornstarch

• ¼ teaspoon cinnamon

• 1 teaspoon fresh lemon juice

• 1/8 teaspoon salt

For the Crumble Topping

• 1 cup gluten-free flour

• ¾ cup coconut sugar

• ¼ cup gluten-free oats

• 8 tablespoons dairy-free butter

• ¼ teaspoon cinnamon

Instructions:

1) Preheat your oven to 350 degrees Fahrenheit. Choose an approximately 9–10-inch pan.

2) In a large mixing bowl, prepare the filling. Combine blueberries, coconut sugar, cornstarch, cinnamon, lemon juice, and salt. Place in the bottom of your baking pan.

3) In another large bowl, mix gluten-free flour, coconut sugar, gluten-free oats, dairy-free butter, and cinnamon to make the crumble topping. Use a pastry cutter or your hands to combine until crumbling, buttery clumps form. Drop crumble topping evenly over the filling.

4) Bake in the oven for 40 minutes, or until topping is slightly golden.

5) Allow your crumble to cool before serving and enjoy!

Shrimp and Broccoli Stir Fry

Try making this Shrimp and Broccoli Stir Fry for your next dinner option! Shrimp delivers high-quality protein, supports heart health, and protects brain cells from damage. Broccoli helps control blood sugar, reduces inflammation, and promotes a healthy gut microbiome. Red chilies boost metabolism, lower cholesterol, and improve blood circulation. Prepare this Shrimp and Broccoli Stir Fry as part of a balanced meal and enjoy!

Ingredients:

For the Stir Fry

• 1 ½ pounds large shrimp, deveined

• 5 cups broccoli florets

• 6 cloves of garlic, minced

• 3-5 dried red chilies, cut into 1-inch pieces

• 2 green onions, thinly sliced

• 2 tablespoons olive oil

• 1 tablespoon sesame seeds

For the Sauce

• 4 cloves garlic, minced

• 2 tablespoons coconut aminos

• 1 tablespoon vegetable broth

• 1 tablespoon lemon juice

• 2 teaspoons of fresh grated ginger

• 1 teaspoon raw honey

• 1 teaspoon cornstarch

• ¼ teaspoon red pepper flakes

Instructions:

1) Prepare the sauce in a small bowl. Mix coconut aminos, minced garlic, honey, vegetable broth, cornstarch, ginger, lemon juice, and red pepper flakes. Set aside.

2) Bring a large pot of water to a boil. Blanch the broccoli for 2 minutes. Drain and rinse under cold water immediately.

3) Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook each side for 1 ½ - 2 minutes, until just pink. Set cooked shrimp aside.

4) Add the remaining tablespoon of olive oil to the skillet and stir in minced garlic and dried red chilies. Cook for about 30-45 seconds until fragrant.

5) Toss broccoli in the skillet for 2 minutes. Pour in prepared sauce and cook for about 1 minute, until thickened. Then, add shrimp to the skillet and toss until evenly coated.

6) Stir in green onions and sesame seeds. Cook for another 30 seconds.

7) Plate and serve immediately and enjoy!

Creamy Cauliflower Soup

Try making this Creamy Cauliflower Soup for your next lunch option! Cauliflower supports digestion, reduces inflammation, and aids in weight management. Onions boost immunity, help control blood sugar levels, and lower the risk of osteoporosis. Garlic is a natural prebiotic that lowers blood pressure and improves cholesterol levels. Prepare this Creamy Cauliflower Soup for a nourishing lunch and enjoy!

Ingredients:

• 1 medium head of cauliflower, cut into florets

• 4 cups vegetable broth

• ½ onion, diced

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• Chopped fresh chives

• Paprika

Instructions:

1) In a large pot over medium heat, add olive oil. Add onion and cook until tender, about 3 minutes. Add garlic and vegetable broth.

2) Stir in cauliflower and bring to a boil. Reduce heat to simmer and cover. Cook for about 20 to 25 minutes, until cauliflower is soft.

3) Pour contents into a food processor and blend until smooth. Stir in salt and pepper.

4) Garnish with fresh chives and paprika before serving and enjoy!