Tag Archives: recipe

Recipe: Simple Egg Scramble

4 Sep

So guys, I have a confession… I’ve been cooking.  Gasp!  I know, it’s pretty amazing.  Now let’s get this straight – I haven’t been doing anything fancy.  But there’s still something yummy about some warm, home-cooked food.  At least my Mom is impressed.

Cooking is not my forte.  I repeat, cooking is not my forte.  But, I do understand and value home-cooked quality meals.  Over the past few months I’ve worked to slowly add simple, quick recipes to my repertoire.  My simple asparagus and simple arugula are still some of my favorites that I rotate in pretty often.  Lately I’ve been switching up my routine a bit from my normal shake (shakeology and protein) in the morning.  I have been cooking in the morning, with a shake for dinner.  I find that sometimes when I come home from work I really crave something sweet and often don’t have the patience for a meal.  Living alone, this swap has worked pretty well.  I don’t do it everyday, but I’ll throw it in for some variety.  And who doesn’t love variety?

This egg scramble is super simple and is a great way to get in lots of veggies!  It is one way that I ‘trick’ myself into eating more vegetables!  Additionally I’ve used the same principles to make many spin off dishes, like breakfast burritos or sautéed veggies and pasta.  Now I’m really getting fancy.


  • Eggs or Egg Beaters (when I use whole eggs I do three egg whites plus one whole egg, lately I’ve been using egg beaters and do 1/2 or 2/3 of a cup).
  • Morningstar sausage patties (made of soy, but you could substitute for any other protein source).
  • Pepper (I throw a whole one in!)
  • Spinach (a handful works well)
  • Zucchini (I’ve been using half of a small one, cut into small pieces)
  • Salt/Pepper
  • Nonstick spray


  1. Heat a large frying/sauté pan (see I don’t even know what cooking things are called!). Normally I put mine at about a 4 on my stove.
  2. Once the pan is hot, spray with the nonstick spray, and throw in the cut up veggies.
  3. Let the veggies cook for around 10 minutes, flipping them occasionally.  Often I’ll turn down my stove and let them cook a bit longer if I’m getting ready for the day as well.  Multi-tasking at its finest.
  4. Once the veggies are cooked to your liking, throw in the 2/3 cup egg beaters and cooked morningstar sausage (I normally heat it in the microwave for 30 seconds).
  5. Stir everything about and scramble it!
  6. Let all ingredients cook until they are to your liking.  I tend to like them a bit on the browner side – I know, I’m weird. Often I will turn down the stove once everything looks dandy just to keep it warm.  Right before I walk out the door I’ll throw it into a tupperware for a delicious hot breakfast at work.
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Cook the cut veggies on their own first.

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Next, add in the eggs and sausage.

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Ta da! Hot food on a plate. Amazing.

It’s fast, it’s easy, and it’s an awesome way to get in those veggies!  I have experimented with all sorts of different chopped veggies.  Instead of eating a salad, I’ll eat my egg scramble full of veggies.  Much yummier.

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The breakfast burrito variety – just add a wheat tortilla!

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Look at these fancy veggies!

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Look! Veggies with pasta!! Yum.

When I showed my breakfast to my co-worker he responded, “Oh so I can see that you’ve learned you can put anything in egg beaters and it’s delicious.”  Apparently it’s a thing.  :)

Enjoy and happy eating!


What have you thrown into eggs?  Are you a lazy chef?

Awesome Recipe: Banana Bread Baked Oatmeal

29 May

Mmmm.. delicious oatmeal bake!

If you love oatmeal and are looking for a unique (and super simple) preparation of it – this recipe is for you!  Ani over at Miles For Thought shared this awhile ago and I have been in love with it ever since.  I think Adam and I have made it three times in the past couple weeks.  It’s awesome.  Thanks Ani for letting me share it – it is so worth a share.  Her blog is full of tasty and healthy recipes – so check her out.  This oatmeal bake is really easy (a requirement for me), nutritious (lots of fiber!), and has a small ingredient list (you don’t need to go out and buy a ton of things to make it happen!).  While doing P90X, Adam and I counted a serving as a carb, half a fruit, and half a protein.  We love this recipe because it makes enough for a quick breakfast for two days for the both of us.

Banana Bread Baked Oatmeal

  • 2.5 cups oats (old-fashion or quick oats both work)
  • 2 cups original Almond milk (can use any milk – I’ve done half almond/half skim and that’s great too)
  • 2 egg whites
  • 3 medium bananas (mashed – 1.5 cups.  Tip: mash the bananas in the peel first.  Also err on the side of more banana.)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. nutmeg (I’m not a huge nutmeg fan, and omitted it from my bakes and it still tasted great!)

Super easy – not many ingredients!

  1. Preheat oven to 350 degrees and coat an 8×8 baking dish with non-stick cooking spray. If you don’t have an 8×8 dish you can use cake pans like I did.  What can I say?  I’m a super classy baker.
  2. In a large bowl, combine all ingredients, dry first and then wet.
  3. Pour the oatmeal mixture into the prepared pan or pans.
  4. Bake for 35 minutes or until oatmeal is golden brown along the edges and set in the middle. Remove from oven and serve warm.  This stores well and you can reheat it for breakfast days later.  Makes 4 servings.

Nutrition: 304cal, 58g carbs, 5g fat, 10g protein, 8g fiber


What a helper!


Pre-mash the bananas in their skin and it makes the stirring process a bit easier.


Tada! Ready to go in the oven. I even stored the mix in the fridge over night and baked it in the morning. Worked like a charm!

Give this one a try – you won’t regret it.  Enjoy and Happy Wednesday!


Do you have any great oatmeal recipes?


Cake Batter Protein Shake

15 May

When it comes to cooking or food prep, I like simple.  I mean really simple.  (Check out my simple salad or simple asparagus here).  I tend to be pretty lazy about food (it’s really a problem).  Because I want to focus on healthy eating, I’ve gotten a little better about spending time to produce a quality meal/snack.  But if you love simplicity like me, you’ll love this simple cake batter protein shake!  Add just a couple ingredients and suddenly your normal (perhaps somewhat chalky) protein shake turns it into a delicious treat!  Originally I found this recipe on pinterest months ago and altered the recipe to be even simpler (are you noticing a trend?).  I can’t find the original pin, but please know that this recipe is inspired by another recipe somewhere out there on the intarwebs.


  • Protein powder
    • We use chocolate or vanilla muscle milk.  We’ve used other brands – essentially whatever we find at Costco :) Both flavors work for the recipe.
  • Sugar-free instant pudding mix
    • Again you can use chocolate or vanilla depending on your fancy.
  • Vanilla extract
  • Ice cubes
  • Water

Not many ingredients – both vanilla and chocolate pudding pictured.


  1. Put 1 or 2 scoops of protein in a large cup (depending on your preference/needs – I use 1, Adam uses 2).
  2. Add 1 teaspoon of instant pudding mix.
  3. Add 1/4 teaspoon vanilla.
  4. Fill cup with water while stirring (helps reduce chunks).
  5. Mix thoroughly until smooth.
  6. Add crushed ice cubes.
  7. Drink and enjoy your cake batter heaven!

Mmm…cake batter deliciousness!

Could it be any more simple?  Just a few alterations and it really does make for a fun treat!  Now it doesn’t taste exactly like cake batter – but it is an awesome way to spice up your usual protein shake.  I haven’t tried branching out beyond vanilla or chocolate, but I’m guessing there are many wonderful possibilities!



Recipe: Simple Arugula Salad!

28 Mar


Another super simple recipe.  This is one that I don’t even need Adam’s help for :)  I am obsessed with this salad.  It’s easy, fast, delicious, and healthy!  What’s not to love? (really there is nothing not lovable about this addicting salad)

What is Arugula?

The major ingredient in this salad is arugula.  This is the only leafy green in it.  For those of you that don’t know about arugula, I have to say you must try it! I’m not a huge salad girl – normally I eat them out of health and not really for taste (though sometimes I have been surprised).  Arugula is different.  There is something about it I find so tasty.

For those folks that aren’t foodies and may not have heard of it before, arugula is, per wikipedia’s guide, a form of cabbage  that is also known as salad rocket (fabulous name right?).  It is most often eaten raw or cooked as a leafy green veggie.  It’s got great stats too as it is rich in potassium (great for runners) and vitamin C.  It’s known for its rich, peppery flavor and an exceptionally pungent flavor for a leafy green.  That description is so apt – arugula has a fantastic flavor.

Enough about the green itself, onto the recipe.


  • Arugula (enough to fill a salad bowl)
  • Olive oil (I usually use about 1/2 tsp.)
  • Salt
  • Pepper
  • Lemon juice
  • Freshly grated parmesan



  1. Combine arugula and olive oil in a medium bowl.
  2. Add salt and pepper to taste.  A couple shakes will do.
  3. Squeeze half a lemon over the greens.
  4. Grate a few swipes of parmesan.  Just a pinch.
  5. Use a fork to thoroughly mix everything together.
  6. Eat it like it’s candy!

Okay that last one might be a stretch, but lately it’s been such a treat.  This simple salad is almost nothing on the P90X nutrition plan and delicious to boot.  I normally count it as 1/2 veggie, 1/4 fat, and 1/4 dairy with my portions.  A little goes a long way with the olive oil and cheese – you really don’t need much.



Do you have any great arugula recipes to share?