Flourless egg muffins

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As you may know, I started this year out with a whole food cleanse which consisted of only fruits, veggies and nuts in an effort to get back on a clean-eating diet.  Not that we weren’t eating well, but a few extra sugars and floury products had slipped in to my cooking and I justified it by using whole wheat or organic sugars. But, we just didn’t feel as healthy eating them and truthfully I was sick of carrying around the extra 5 or so pounds I had gained since our wedding.  So we are placing way more emphasis on fresh veggies and fruits, proteins and healthy fats and less on the carby stuff like breads, pastas and processed stuff (thats what it is too, just “stuff”, not real food!)  We eat a lot of eggs now because they are a great source of protein and the essential nutrient choline. Choline is involved in brain and cellular health and helps reduce inflammation, which leads to disease.  In fact, one egg contains 26% of your daily choline! Also, if you don’t get enough choline, your body may not be getting enough of the B vitamin folic acid, which is essential to make new cells (+ very essential for pregnant women to prevent birth defects in their babies).

This recipe is easy and tasty so I’m a fan.

6 eggs// 1/2 lb cooked bacon// 1/4 C shredded cheese// 1/2 C chopped vegetables (onion, mushroom, broccoli, zucchini, tomato are good choices–I think I doubled the amount to a full cup of veggies too)

1// Preheat oven to 400

2// Beat eggs and mix in all ingredients

3// Pour the eggs into a greased muffin pan

4// Bake for 20 minutes

Three of these babies filled me up!



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