Good morning & happy Friday, my friends! It has been quite a gloomy week here in Chicagoland and apparently now we’re in a State of Emergency because of all the flooding. Crazy, right? I have never seen so much water! Usually when we get heavy rainfall, only the east side of the town is impacted (close to the river) but the rain was non-stop early on in the week so now, even the west side is effected. Like, even Six Flags was closed due to the flooding and Six Flags NEVER closes. #youknowitsbadwhen… But to make this gloomy week a bit brighter, I’ve got some Blueberry Lemon Muffins to share with you today!
I have been wanting to make Blueberry Lemon Muffins for-freakin-ever and for one reason or another, I put it off. Until now.
Let’s back this up a little bit, okay? About a year and a half ago, I was at my local Jewel when I was roaming through the bakery section. The bakery section smells so good all the time so the smell + my hunger (runger? I stopped by after a workout) = I NEED FOOD. I decided to “be good” and I only bought 1 muffin (instead of a 4-pack) when they caught my eye: BLUEBERRY LEMON MUFFINS. What a delicious combination of flavors! I just had to have one. And I did!
And then I never saw that beautiful combination again. I’ve had my heart broken in the past but never like this. Shame on you, Jewel (I’m kidding, I love Jewel). Instead of creating my own version of a blueberry lemon muffin, I have spent the last year and a half wallowing in my self-pity.
That stops TODAY. These muffins are so gosh darn beautiful. And delicious. And so easy to make! You probably already have everything you need in your refrigerator or pantry. Lucky you! You can have these muffins done in less than 30 minutes if you’re speedy, but definitely less than 45 minutes. Amazing!
Hellllloooo and happy weekend, my sweet angels! Like most of America, and the working world, I love the weekends. It means two days of not having to shlep myself to the office and two days to do things that I (usually) enjoy doing. Like eating this Bacon, Kale & Sweet Potato Frittata, Trader Joe’s trips, running, watching and re-watching the Game of Thrones trailer (I’ve watched the latest trailer like, 6 times already).
What. A. Week. It felt much longer than 5 days, especially since Wednesday & Thursday seemed to D-R-A-G ON. I got some disappointing news on Thursday that is still a bit of a bummer. Instead of dwelling on it: Matt and I decided on our next vacation: Seattle!! See ya in August, Mer 😉 Uh, just kidding. I KNOW the show is filmed on a set in LA, okay?! I am SO excited to check out Mt Rainier National Park, the Space Needle, Pike Place Market, and the ferries (s/o McDreamy). We thought August would be a good time to check out Seattle: not too hot, not too cold, juuuust right! Hopefully not too touristy. If it is, whatever. We’re tourists too.
Oh, WHAT A GREAT DAY TO BE ALIVE. Matt scored us 2 passes to the NHL Draft Fan Fest so we will probably make our way down to the United Center at some point today! We aren’t sure what to expect but according to the website: games, food, fun, Blackhawks players, and prizes! I’m hoping to win the hockey puck signed by Corey Crawford 😉 I’m not entirely certain how much time we’ll spend at the fan fest but Matt wants to go to the Lincoln Park Zoo or do something else in the city so that’ll be our day right there. Luckily, I planned ahead of time and got my run done & fueled for the day with this Bacon, Kale & Sweet Potato Frittata!
This frittata is DELICIOUS! I sauteed the sweet potatoes and kale in a little bit of bacon grease and just. O-M-G you can taste the bacon in the sweet potatoes! It is absolutely, positively so delicious. The potatoes are really soft, bacon extra crispy, and the kale adds a nice hint of green for health.
I prepared mine in a pie tin (lol) because I do not have a cast iron skillet (yet) and I figured none of the pans I currently own would work for this. For easy clean-up, I highly recommend using a cast-iron or an oven-safe pan that can fit everything. Happy eating!
This frittata, as is, is gluten-free and dairy-free. Feel free to omit the bacon for a vegetarian meal (use olive or sesame oil for the potatoes & kale, then). If you like cheese with your eggs, some shredded cheddar would make an excellent addition. To make this meal higher in protein and lower in fat, omit the yolks from 2-3 eggs and just use the whites.
Remember in my last training log post when I said I’d share a healthy breakfast recipe? I did. And it’s here! This afternoon, I’m sharing my Egg White Muffins. They are healthy (52 calories a serving and nearly 6g protein!), delicious, easy, and perfect for busy mornings or snack-time!
There’s not a whole lot to share with this recipe, if you can even call it that. All I know is that I live for breakfast food and gotta have it. But there are some days during the work-week that are so busy (okay, it’s usually because I hit the snooze button too many times) that I have to settle for a protein shake. Blech.
I prepared these muffins on Sunday and popped them into some Tupperware. These will keep fresh for about a week in the fridge but if you don’t plan on eating them within 5 days, I’d definitely put them in a Ziploc freezer bag and thaw overnight. These are best served warm, duh, so feel free to zap them in the microwave for 30 seconds.
So anyway, the first thing you’ll want to do is preheat your oven to 350F and coat a muffin tin in non-stick spray or line with muffin liners. While the oven is preheating, you’re gonna wanna chop up some bell peppers and a white onion. I went with a yellow and green bell pepper for no reason other than these were the cheapest at the grocery store this week.
Then, in a medium or large-size mixing bowl, crack two whole eggs & 4 servings of egg beaters (approx. 12T) and whisk. I like these egg whites. Once whisked well, stir in the chopped bell peppers and onion and sprinkle some salt, pepper, and any other seasonings into the mix. Maybe, if you’re feeling it, you can add some shredded cheese. This is entirely optional and would alter the nutrition information!
Fill your muffin tins with the mixture, about 3/4 of the way full. Bake for 20-23 minutes and voila – you’ve got breakfast! Or… part of it, anyway.
Like I said earlier, you can eat these Egg White Muffin Delights on their own, freeze them, refrigerate them, WHATEVER. They’re especially good smashed between an everything bagel, a slice of cheese, and some breakfast chicken sausage 🙂
Preheat oven to 350F and coat muffin tins with non-stick spray (or muffin liners)
Chop bell peppers and onion
Whisk together eggs and egg beaters
Mix bell peppers and onion in with the egg mixture
Pour the egg, pepper, and onion mixture into muffin tins about 3/4 full
Bake for 20-22 minutes until desired doneness
Approximately 60 calories, 6g protein, 1.5g fat, 5g carb for 2 muffins