Egg/Veggie Breakfast Muffins

Submitted by: Jessica Caron


  • 2 cups chopped veggies of your choice (like broccoli, peppers, mushrooms, etc)
  • 2 oz shredded cheese, such as low-fat cheddar
  • 4 large eggs
  • 1/8 cup of milk
  • salt and fresh ground pepper, to taste


Preheat the oven to 350.

Spray a 6-muffin muffin tin (or use liners or a silicone muffin tray).  Spread your chopped veggies evenly in the 6 muffins and then sprinkle a little cheese over each one. Scramble the eggs, milk, salt & pepper in a small bowl, then fill each muffin about 3/4 full. Bake at 350 for 30 mins.


Breakfast Oats w/ Caramelized Bananas

Submitted by Jessica Cunha
Original Credit: Food Matters (with modifications)

1 serving


  • 1 cup oats
  • 2/3 cup coconut milk or water
  • 1 tsp vanilla extract
  • 2 Tbs protein powder or Shakeology powder – you choose the flavor!
  • 1-2 tps coconut oil
  • 1 banana, sliced
  • 1 tsp coconut sugar


Prepare your oats by combining them with the milk and vanilla extract in a small saucepan over medium heat, bring to a boil, reduce heat and stir until cooked to your preferred consistency.  Stir in protein or Shakeo powder once oats are cooked.

To caramelize bananas, heat coconut oil in a non-stick pan over medium heat, add the sliced bananas, and sprinkle with coconut sugar until brown and caramelized.

Sprinkle on your favorite seeds and enjoy!