So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Wednesday, August 28, 2013


Yep, everyone does these, but a few people have asked me how to do them, so here goes.

Preheat oven to 350.  I highly suggest using silicone muffin cups such as these, and putting them on a parchment lined cookie sheet.  I finally broke down and bought some last week and as I said on Facebook, it was life changing.  At least for someone who makes about a dozen of these a week.

You can really put anything in these, but my hubby likes a spinach, onion, mushroom and bacon combo and my girls just like bacon in theirs.  You can line the muffin cups with bacon (in this case I tried pancetta, but it was a bit too salty).  Anyway...

Cook up a bunch of bacon.  You'll probably only need about 6 pieces (chopped), but you can store the rest in your fridge and use for breakfast throughout the week.  In the bacon grease, saute 1 chopped red onion and 1 package of chopped mushrooms.  When they're cooked down, add a few handfuls of spinach and let that cook down as well.  Let cool a bit.

Beat about 8-10 eggs with a couple of TBS almond milk, salt and pepper and red pepper flakes if you wish.  Add chopped bacon (at this point I do a few "plain" ones and add to muffin liners).  Mix in veggies.  Fill muffin tins/liners. (With this amount of add ins, this will fill at least 12, probably a few extra)  Bake for 30 minutes.  Store  in an airtight container (I put wax paper between layers) in the fridge.

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