Super easy, super simple breakfast for at home or potentially anywhere you can boil water. I absolutely love this idea given to me by a dear friend. This omelet idea is super verstaile and works very well when serving a large group.
Omelet Boil in a Bag in 6 easy steps:
Step 1: Boil water in pot. More bags= larger pot.
Step 2: Gather ingredients. I used cilantro, chopped peppers, diced tomatoes and mozzerella cheese.
Step 3: Place desired ingredients in ziploc bag and seal tight, removing all air.
Step 4: Squish ingredients together to blend
Step 5: Boil bag for approximately 12 minutes. More eggs and ingredients you use, the longer the boil time needs to be.
Step 6: Dig in and enjoy!!!!
The awesome part of this omelet experience is that is customizable. Invite some guests over, set out a variety of omelet goodie, boil some water and BAM!!!! instant breakfast meal!
Enjoy and don’t forget to share your omelet experience!!!
If I am in the kitchen baking, you know I must be pregnant and nesting. I LOVE to cook…the baker, I am not. HOWEVER, when I saw the recipe for these zucchini carrot bars, I had to try it. I am SO happy I did, and so is the bambino.
(click link above for recipe)
I used all organic products (where available) and for the frosting I used 4 drops of Young Living’s Lemon Oil for flavoring.
This pregnancy is so different from my others. In the beginning, I craved sweets, but recently…I can’t get enough of the healthy stuff! My body will appreciate that when it comes time to get rid of the baby weight.
Delicious and easy!!!! I have made the balsamic chickpeas before and put them in a salad, as well as, ate them as a snack.
Preheat oven to 400 degrees
Can of chickpeas…rinsed and drained –> set aside
Whisk together in a small bowl:
2 tbsp of olive oil
2 tsp balsamic vinegar
1/2 tsp basil dried
1/2 tsp oregano dried
1/2 tsp thyme dried
1/2 tsp rosemary dried
1 tsp salt…I use sea salt
Add in chickpeas and toss
Place coated chickpeas on lined baking sheet and cook for 30-40 mins. Stir 1/2 way during cooking.
I put this batch with garlic couscous and feta cheese. Delicious!!!!
I found a delicious recipe that I just had to try tonight. Luckily a trip to the grocery store was in the plan this evening so I was able to grab all that I needed:
– portabella mushroom caps (stem removed, and washed)
– raw spinach leaves
– spaghetti sauce
– shredded cheese (I used mozzarella)
-ground black pepper
I arranged the ingredients in order, as listed above, on a foil lined cookie sheet.
Place in a 400 degrees preheated oven and bake for 10-12 minutes. Because mushrooms hold water, be aware that when cooked they will release the water. I just take them off cookie sheet as soon as I take them out of oven.
MyFitnessPal food diary calculated this to be between 65-100 calories per cap depending on the size!
Please share any variations you do!
I recently told you that my hubs and I were going to start juicing…veggies and fruits, that is. We have been doing it for almost two weeks and I have to say….I really LOVE it.
We decided….after watching a late night infomercial, to go with the Nutribullet. It is so incredibly easy and versatile. Clean up is a breeze and the choices are limitless.
I even have my kids drinking juices now.
I have had several requests for juice recipes and I will gladly share; however, I usually just make it up on the fly. I do have a couple of standbys so he you go….
Handful of kale
4 baby carrots
1 naval orange, peeled
1 tbsp of raw shelled hemp seeds
Water and ice
Frog juice (my kids’ fave):
Handful of spinach
Water and ice
The benefits from juicing are incredible.
-reverse aging process
-healthier hair and skin
-helps digestion process
-and much more
As I am starting my Advocare 24 Day Challenge, I find it very easy to stay full on healthy choices while juicing.
I would LOVE to hear your own favorite concoctions. Please comment and share!!!!
Inspired by a girlfriend’s creation I decided to create one of my own. I gathered a few things and mixed away.
*whole wheat pasta…spirals (kid friendly)
*basil pesto sauce
All tossed and refrigerated.
This is so easy and makes a great side for many dishes!