Keeping it natural…Healthy recipe for busy models!
Keeping it Natural
In the pursuit of a beautiful, healthy body, it’s important to seek true nourishment, and the most nourishing thing you can eat is a whole food diet full of natural and organic foods. A typical modern diet of packaged and processed foods will not properly fuel your body. Diets high in sugars, low in protein and missing all fat will only keep your body buzzing along; not thriving, healthy, and beautiful from the inside out.
When you fuel your body with natural and organic foods, you invest in yourself. Food crops grown with pesticides and processed with chemicals; meat raised eating these crops and being injected with hormones and antibiotics; and foods packaged with preservatives and additives, will only pump all of those pesticides, chemicals, hormones, antibiotics and additives into your body. Whole, organic foods are free from these contaminants and provide you with the nutrients your body needs without the possible harm that could come from processed foods.
It may be cliché, but breakfast truly is the most important meal of the day. Especially when you are active and busy, it is so important to fuel your body to accomplish all those to-dos on your list every day. A healthy breakfast of natural foods, like these wonderful Egg Muffins, will fill you up and keep you full to tackle the day in style.
Because the eggs are the foundation of this recipe, it is very important to pick high quality eggs. For a long time, eggs were given a bad rap, but their amazing combination of healthy fat and natural protein are now being recognized as a great source of nourishment that should be included often if our diets. The healthiest eggs come from healthy chickens and chickens are healthiest when they are allowed to roam free on pasture, so look for pastured eggs at your grocery store or natural foods store, or better yet, get eggs from a local source you can trust to raise their chickens well.
These Egg Muffins make a very easy and versatile meal. To the basic egg mixture, you can add any and all of your favorite fillers – veggies, meats, cheeses, whatever you like! My favorite combinations are broccoli with diced ham and Swiss cheese, or mushrooms with bacon and cheddar cheese. Yum! Served with a big bowl of fresh organic fruit, these Egg Muffins will fill you up without weighing you down. This recipe will make 12 muffins, cook once and have nourishing breakfasts all week long. They also freeze well!
How to make Egg Muffins
12 eggs (you can replace some of the eggs with egg whites)
½ cup milk, half & half or cream
Salt and pepper
½ cup your favorite shredded cheese
Up to 1 cup of any combination of your favorite veggies or meats
Some great additions include:
Sautéed onions, mushrooms, zucchini or spinach
Bell peppers in your preferred color
- Preheat your oven to 375° F
- Prepare your muffin pan (these egg muffins stick, so be sure to use lots of butter or oil or muffin liners or a silicone muffin pan).
- Whisk together your eggs, milk/cream and salt and pepper.
- Put a small heap of your cheese and chosen filling ingredients in the bottom of each muffin well.
- Distribute the egg mixture between wells, each one should be filled about ¾ of the way.
- Bake for 25-35 minutes until set in the center.