Baked Egg Cups

I love my eggs! I usually have a couple for either breakfast or lunch to get in that protein and all those amazing omega-3s. My preferred egg cooking methods are scrambling and boiling- but that can be a problem during busy mornings. And so I present you with these amazing Baked Egg Cups!

They’re cute little bites of breakfast goodness, and are super easy to take to-go! Just grab a couple of these on your way out the door along with some toast, and you’ve got a balanced and filling breakfasts. These would also be great in a bowl or salad, or wrap for meal prep! And of course, when you want a high protein snack, these egg cups have got your back.

Ok, so it’s the weekend and you are MEAL PREPPING because that’s how you roll. And while you’re whipping up a bunch of delicious food, why not throw these egg cups into the mix? Start by sauteeing some diced onion and black beans in a little olive oil, until those onions get soft and a little brown. Next you’re going to remove that from the heat and mix in some diced tomatoes, and scoop a little bit of this veggie mixture into each cup of some mini muffin tins! So cute:)) Fill the tins with some perfectly seasoned whisked egg and throw them in the oven for 10-12 minutes, and you’ve got yourself breakfast and snacks for the whole week!

These Baked Egg Cups are so tasty- those onions and tomatoes give a lot of flavour. Plus, those black beans add a bit more heartiness and some additional protein! Dipping these in salsa or making a breakfast burrito out of them would be so good!

You can store them in the fridge if you’re going to eat them all throughout the week, but you can also throw them in a Ziploc bag and freeze them for whenever you need! Just throw them in the microwave for 1-2 minutes before devouring.

Hopefully these lil egg cups help you with your breakfast meal prepping! Enjoy:)

Yours Truly,

Olivia:))

Baked Egg Cups

  • Servings: Makes 18 Mini Egg Cups
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Ingredients

-1 tsp olive oil

-1/4 of a white onion, diced

-1/2 cup canned black beans, drained and rinsed

-1/2 a tomato, diced

-5 eggs

-Salt and pepper to taste

-Cooking spray or a bit more olive oil to grease the muffin tins.


Directions

1. Heat the olive oil over medium heat in a pan. Add in the onions and black beans, and cook until the onions are translucent and slightly browned, about 4-5 minutes. Season with salt and pepper.

2. Preheat your oven to 350 degrees Fahrenheit.

3. Remove the pan from the heat and stir in the diced tomatoes. Spray two mini muffin tins lightly with the cooking spray, or grease each tin with some olive oil.

4. In a bowl, whisk together the eggs and season generously with salt and pepper.

5. Scoop about a 1/2 tbsp of the bean, onion and tomato mixture into each mini muffin cup. Cover the mixture with the beaten eggs, filling the mini muffin cups almost to the top.

6. Place the muffin tins in the oven and bake the egg cups for about 10-12 minutes, until they appear solid.

7. Remove from the oven, and let cool completely before eating or freezing.


Quick and Easy Banana Pancakes

PANCAKES- one of the best breakfasts ever! I’ve been crazy about pancakes lately and I wanted to share the recipe that I’ve been using. It’s quick, easy, uses 2 INGREDIENTS, and so tasty! I also love all the protein they pack in first thing in the morning.

I’ve used a lot of oats in my pancakes in the past, and while they do make a good cake, they can make things a bit dense. So I went really simple and just used banana and egg- and I loved the result! I remember a few years ago I tried out this simple recipe, but it never really stuck. I’m pretty much obsessed with it now though!

Because they lack a bit of that density that some kind of flour would give them though, they’re a little bit harder to flip. Some tips to make flipping easier are:

  • Use Slightly Underripe Bananas- slightly underripe bananas are more starchy then when they’re very mushy and ripe, and so using them in this recipe helps the pancakes to hold together better and not burn as easily.
  • Use a Thin Spatula- the thinner the spatula you use, the easier it is to get under these delicate pancakes and flip em!
  • Make the Pancakes on the Smaller Side- it can be really difficult to flip large pancakes, and making them smaller means that it’s easier to get under them. I use strictly one tablespoon full of batter for each pancake.
  • Wait Until You Can See Bubbles All Around the Edges to Flip- I know it can be hard to wait to eat these pancakes, but make sure you wait until you see those bubbles to flip! If the pancake isn’t cooked through enough, the flip will fail.

Keeping those tips in mind, flipping should be a breeze!

I love how versatile this recipe is too- you can add cinnamon, allspice, a bit of cocoa powder, matcha, or any other powdered flavouring you’d like. And for only using a banana and two eggs, you get LOTS of small pancakes- I’m talking like 10-15! I love eating these with some extra banana and frozen blueberries on top, drizzled with peanut butter, with Greek yogurt, or with other fruit. The eggs in them are a great source of protein, so they’re perfect for a pre or post workout snack as well. Or have them for a quick and easy breakfast that makes everyday feel like Saturday!

Enjoy this simple and delicious breakfast idea!

Yours Truly,

Olivia:))

Quick and Easy Banana Pancakes

  • Servings: 1
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Ingredients

-1 large banana

-2 eggs

-1/4 tsp cinnamon or allspice (optional)


Directions

1. Mash the banana in a small bowl.

2. Add in the eggs and the allspice, and whisk everything together until combined.

3. Heat up a small pan over medium-low heat.

4. Scoop the pancakes batter by tablespoon-fulls into the pan, and cook for about 1-2 minutes, until you can see bubbles all around the edges. Carefully flip the pancakes with a thin spatula, and continue to cook for another 1 minute.

5. Use the spatula to transfer the pancakes onto a plate, and repeat step 4 until all of the batter is used up!

6. Serve warm.


Chocolate Smoothie Bowl

Sometimes you just want some chocolate for breakfast, ya know? I know I do at least, and so today I’m sharing a delicious CHOCOLATE SMOOTHIE BOWL that not only tastes amazing, but is loaded with fruits and veggies so you can start your day off right🙌

I always have a stock of frozen bananas in the freezer, because they make the best base for creamy smoothie bowls! I chop mine up before freezing so that it’s easy to just pop em in the blender. That’s ingredient number one in this smoothie bowl👍 Ingredient two is some nice frozen mango- also VERY good for texture, plus it adds some sweetness. Next we’re adding spinach because we gotta get those greens in!! The chocolate flavour completely masks the taste of the spinach, so you get the benefit of the veggies with the benefit of some tasty chocolate. That’s a win-win situation if I ever saw one.

For the chocolate flavour, I threw in one full tablespoon of some amazing, organic cocoa, along with little bit of water (you don’t want to overdo it on the water or you’ll end up with more of a smoothie soup), and blended until everything was nice and creamy!!

One of my favourite things about smoothie bowls is all the different ways that you can top them. On this one I went with some frozen blueberries, a little bit of coconut, and obviously some peanut butter😍😍 But there are so many different topping possibilities! Here are some delicious topping ideas:

  • More fresh or frozen fruit
  • Different kinds of nut butters
  • Raw or toasted nuts and seeds
  • Granola
  • Cereal
  • Dark chocolate
  • Puffed wheat

Toppings really make the bowl, so make sure you don’t skip out on them if you have the time!

Smoothies and smoothie bowls are one of my favourite breakfasts because they fit in all of those nutrients and a delicious taste in a super convenient format. If you don’t have time to enjoy this smoothie in bowl form, you can definitely add a bit more water to make a thinner smoothie and take it with you on the go.

This bowl is such a healthy and delicious breakfast treat. I had a couple of eggs on the side of mine for some protein, and it was the perfect way to start my day. Hope you enjoy!

Yours Truly,

Olivia:)

Chocolate Smoothie Bowls

  • Servings: 1
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Ingredients

-1 frozen banana, chopped

-1/2 cup packed spinach

-1/2 cup frozen mango, chopped

-1 tbsp organic cocoa powder

-2 tbsp water


Directions

1. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

2. Scoop into a bowl and top with your favourite toppings.


Roasted Winter Fruits

Hello! I’m sure you’ve heard me talk about my love for roasted veggies before- honestly I think that I could eat them all day. They get so tender and caramelized in the oven, making them the perfect addition to bowls, or one of my favourite stand-alone sides. However, when we’re talking about raw, uncooked veggies, I definitely prefer fruit. So I was thinking, what would happen if I roasted fruit?!!??! And, ladies and gentlemen, I can assure you that what happens when you roast fruit is PURE MAGIC.

Seriously. Magic. You get ten times the caramelization that you get with veggies because of the higher sugar content, and everything gets all soft, bubbly, and sweet. I roasted some nice in-season winter fruits that you might not think to roast. We’re talking grapes, mandarins, and apples, all of which release some beautiful juices and get amazingly tender. It all feels so Christmas-y and heartwarming!

There is so little prep that goes into this- just washing some grapes, peeling some mandarins, and roughly chopping an apple. I tossed everything in some allspice before roasting for some extra holiday flavour. Then it all goes in the oven for about forty minutes; this is where the enchantment happens. Halfway through the baking time, I took a fork and smashed some of those mandarins and grapes, just to get the juices flowing. Other than that, you just let those fruits do their thing.

Not gonna lie, I sneaked a few of these fruits right off the pan. They would be amazing over oats, yogurt, ice cream, cake, pancakes, waffles- you name it, these would make it better!! Feel free to add some more spices if you like as well- I know that cinnamon would be a welcome addition to the flavour explosion.

Hope you enjoy these festive fruits!

Roasted Winter Fruits

Serves: 2-3

Total Time: 45 minutes

Ingredients:

  • 1 Gala apple, chopped
  • 2 mandarin oranges, peeled and split into segments
  • 1 1/4 cup red grapes
  • 1 tsp ground allspice

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add all of the ingredients to a bowl and combine. Spread out the fruits onto a parchment lined baking sheet.
  3. Place the baking sheet in the oven and roast for about 20 minutes.
  4. At this point, remove them from the oven and use a fork to lightly smash the mandarins and grapes, just bursting them so that the juices can escape. Place the pan back in the oven and roast for another 20 minutes.
  5. Take the fruits out of the oven, serve warm and enjoy!

Have a great weekend everyone! Can’t wait for more holiday recipes coming next week:))

Yours Truly,

Olivia:)))

Chickpea Shakshuka

Hey there! I have a really fun and awesome recipe for you guys today! Even though you may not have heard of it, Shakshuka is SO GOOD. It’s a middle eastern dish that combines a warming tomato stew with poached eggs, and is the perfect addition to your breakfast spread. I added some chickpeas to mine for some extra protein and fibre. This recipe is super easy to follow and comes together in less than an hour, because the faster this deliciousness gets into your mouth, the better.

I’ve seen shakshuka on a bunch of cooking shows and featured in the occasional Pinterest post, so I thought, why not try it out? I began by frying up onions and garlic. What a shocker! I find it interesting how so many different cultures use garlic and onions in their food. Making tomato sauce? Garlic and onions. Curry? Garlic and onions. Shakshuka? GARLIC AND ONIONS BABY. I am not complaining because the smell of frying onions is out of this world. After I got that aromatic veg all sauteed up, I threw in some amazing spices, tomatoes, tomato paste, chickpeas, and lots of salt and pepper. Those ingredients all get to know each other very well in the pan while you continue on with your morning routine. I did some stretching:)

Personally, I am an egg lover, and so this is next part was my favourite. After stirring up the stew, I cracked four eggs DIRECTLY into there, brought it to a nice heavy simmer, covered, and let them poach. This is a critical moment because you want that yolk to be nice and runny. I appreciate a good hard boiled egg, but this is not the time. So set your timers because it will be very disappointing is you overcook these. I will personally be disappointed in you.

Once those eggs are done, you’re done! Step back! That’s all! I just took these off the heat, removed the lid so that the eggs don’t keep steaming, and I want to say that I dug in right then and there but no, I took the whole pan down to the fridge in our basement to preserve it for when the lighting was better, so I could take a good picture. Do you see the sacrifices that I make for you guys? Annnnnyways, when I finally got around to eating this, I scooped myself a big bowl, warmed it up, and topped it with fresh chives, parsley flakes, and avocado because you’ve gotta go big or go home. And let me tell you, this is AMAZING. It’s so full of flavour from all those spices, and then the chickpeas give you some texture, and that runny yolk is just perfection. This is such a great fall/winter breakfast, because it’s so cozy! Traditionally it is a breakfast dish, but I would be very happy to eat this any time of day.

Make sure that you try this out! I can’t wait to make it again for my family on a weekend.

Chickpea Shakshuka

Serves: 2-4

Total Time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 medium sized white onion, diced
  • 3 cloves of garlic, minced
  • 1 1/2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp cinnamon (trust me)
  • 1 tsp dried oregano
  • 1 tsp red chilli flakes
  • 2 tsp parsley flakes (plus more for garnish)
  • 1 can of diced tomatoes
  • 1 can of tomato paste
  • 1 can of chickpeas, drained and rinsed
  • 4 eggs
  • Salt and pepper to taste
  • Chopped chives, for garnish (optional)
  • 1 avocado for serving, sliced (optional)

Directions:

  1. Heat the olive oil over medium heat in a large, deep pan or skillet. Add in the onions and cook for around 4 minutes, until they’re just translucent. Next add in the garlic and cook for another 2 minutes.
  2. Add the all of the spices and herbs to the pan and cook for an additional 2-3 minutes, until they’re somewhat browned and nice and fragrant.
  3. Dump the tomatoes, tomato paste, and paprika into the pan. Season generously with salt and pepper, give everything a good stir, then lower the heat to a slow simmer. Cover the pan and let cook for 30 minutes.
  4. Remove the lid from the pan, stir everything again and make sure the stew is level across the top. Crack the 4 eggs directly into the pan, in a kind of square pattern so that they’re not too close to each other. Bring the stew back up to a faster simmer, cover again, and let the eggs poach for EXACTLY 5 minutes.
  5. Remove then pan from the heat and take the lid off. serve immediately and garnish with more parsley flakes, chopped chives, or avocado.
  6. Enjoy!

Hope you guys love this recipe! It’s one of my faves. Come back on Friday for my December Reading List!

Yours Truly,

Olivia:))