Hey Chicks, At FIT CHICKS Academy we love seeing the creativity and hard work of our Fitness & Nutrition Expert Program (FNE) students and grads. Today we are pumped to share this recipe for you from recently Certified Fitness & Nutrition Expert Kaylee Keays! Kaylee created this recipe for one of the assignments in the Nutrition Module of the FNE program, and excited to introduce Kaylee and her creation!
I joined the Fitness & Nutrition Expert program because I was looking for a change in my life and my career. I just had my second baby and felt more disconnected from my body, my mind and my community than ever. I had all these new amazing but overwhelming things happening and lost myself for a little bit. My fitness routine was what brought me back to me. From there, I realized that I could build a business through fitness and nutrition to bring moms together, build connections and friendships and help them love their “new” bodies, as well as work around my kids’ schedules and allow me to spend more time at home with them.This program has taught me more than I ever imagined – and my business is still in the early stages, but doing great! I’m so grateful for this course, the teachers and the ladies in the course! Its been a great experience.
“Clean out the Fridge” Egg Muffins
You guys know I’m always looking for ways to sneak veggies into my kids food! We tend to eat a lot to eggs in this house and we end up getting bored with them really fast. These egg muffins are a great way to switch up the regular scramble and fit in whatever veggies you want/have in your fridge to clean out.
Start by going through your fridge and see what veggies you have that need to be used up. Today, I have some spinach, bell pepper, green onion, garlic and feta.
**I left the veggies out of the kids’ muffins and swapped the feta for cheddar, because my kids are the pickiest ever.
Next, whip the eggs so they’re light and fluffy. Add the desired veggies to the mix. I used two bowl, one of the adults and one for the kids!
Using coconut oil, grease the muffin tins, pour the mixture in there and bake until done.
***I recommend putting the muffin tin on a cookie sheet as I’ve had them bubble over and make a mess of my oven.
These little egg muffins make for a balanced breakfast in them self. The egg is a great protein, the cheese is a healthy fat and the veggies make up the fiber. They’ll leave you full until lunch! & the best part is you can add whatever you like!
They are so simple and keep in the fridge for a few days, so they make for an easy breakfast. But best of all, my kids love these! Let me know what your family things of them!
- 1 tbsp coconut oil
- 6 eggs
- 1 cup spinach, chopped
- ½ cup of yellow and red pepper, chopped
- ¼ cup of green onions, chopped
- 2 garlic cloves
- 1/3 cup feta
- 1 avocado, split between eggs
- Preheat the 375
- Chop your veggies
- Crack eggs and whip until they’re fluffy
- Coat muffin tins with coconut oil so the eggs don’t stick
- Mix in ingredients (excluding avocado) and bake for about 15 minutes
- Remove, and serve with avocado – will also keep in the fridge for a few days
- Swap out veggies for your faves
- Add chopped chicken/ham etc for additional protein
- They’re also delicious on a piece of sprouted grain toast!
Thank you so much for sharing, Kaylee!
PS Do you want get CERTIFIED as a Fitness & Nutrition Expert? Download our program brochure here and learn how you start to create your dream life, health & career!