01.25.2017

Wellness Wednesday: My Top 4 Tips For Staying Healthy When Busy + A Delicious Sweet Potato Crust Egg Muffin

Over the past year, the term busy has taken on a whole different meaning. Gone are the days when a “hectic” day at work was immediately followed by a relaxing evening at home (although, Harper does go down around 7:30pm, I still always feel like there is something left to do)… or a weekend day is filled with “nothing.” It seems that there are endless to-do lists, friends to catch up with, a toddler running everywhere all the time, and sometimes it just seems like it would be so easy to just say “forget it” to healthy habits (I mean, going through the drive-through is much easier than actually preparing a meal….). Yet, over the years I’ve found ways to ensure that making healthy choices is a natural part of my lifestyle….. and, as I figure my life is about to get a whole lot busier with little miss running around, I figured now is as good a time as ever to refresh my mind, and share them with you!

1. Have Pre-Made Snacks/Meals Available: I have always found this to be the most effective option when ensuring I eat nutritious foods/meals.Having something that I can make, in bulk, ahead of time is such a helpful option. Which is why I recently made these egg muffins you see here today. They take about 30 minutes to make 12…. they’re kiddo and husband approved…. and so easy to store and re-heat when you want. I also love making my favorite oatmeal bake (can also be distributed into small containers to store for an even easier grab-n-go option)… or this dairy free chia seed pudding option. I know that these are all breakfast options, but sometimes I feel as if the mornings are the most rushed time of the day…. but also the most important meal… so I’m always sure that it’s a nutritious one.

2. Have Healthy Grab-N-Go Snacks Available: I love to snack in between meals. I get hungry, bottomline. So, I am certain to have healthy options readily available. Some of my favorites include a hard boiled egg (on the days I don’t have one of the egg muffins… no need for an egg overload…), pistachios (I like the roasted, and salted option from Trader Joe’s), Rx Bars (blueberry + chocolate sea salt are my favorite), and Lara Bars (peanut butter and lemon are my fav)… both of the bars have simple ingredients, which I love… and beet chips (Sprouts and Trader Joe’s have excellent pre-packaged options).

3. Keep Healthy Items In The Refrigerator + Cabinets: I only buy items I find to be nutritious…. if I buy the other ones, it’s probably just going to create temptation that isn’t needed (it’s what I talked to my clients about in my therapist days….. stimulus control… if it’s not around, it makes it pretty hard to get into….). When I have healthy items, and it comes time to making meals, it kind of ensures that a nutritious meal will follow. I follow this grocery list (I need to update it) pretty closely.

4. Move Whenever + Wherever You Can: When I don’t move, in some way, shape, or form, I simply feel off the entire day. I schedule it in… I figure that I have no problem scheduling in other activities… so why not this one, that’s an investment in my health? I typically wake up pretty early to get a workout in…. but if TJ is out of town, it makes it more difficult to leave the house. So, I do one of my at-home workouts, or go for a long walk, or quick run, with Harper in our BOB stroller.
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{Outfit Details || Fleece Pullover | Jeans (identical)}

Mexican Sweet Potato Crust Muffins

Ingredients:

1 dozen eggs
1 large white sweet potato (not a yam)
2 cups spinach (cut off stems)
1 large red bell pepper (chopped into tiny pieces)
3 strips of bacon (I buy this kind…. it’s amazing)
1/2 cup red onion (chopped)
1/4 cup vital proteins collagen (they don’t add taste… only good for you collagen, read more here)
1/4 cup almond flour (I use this kind)
Avocado
Salt, Pepper to taste

Directions:

Pre-heat oven to 450°, and spray cupcake tins very well (or they will stick). Wash + peel the sweet potato, then cut it in half. Use a cheese grater and literally grate the sweet potato on the side with the larger holes. You’ll want to grate the entire potato. Then divide the grated pieces evenly across the muffin tins (I used a standard tin with 12 muffins). Once done, place in the oven for about 10 minutes.

While the sweet potato is cooking, sauté your spinach, red onion, and bell pepper. Cook your bacon…. I just microwave mine for the sake of time, and when it is done break it into small pieces. In a large bowl crack all the eggs and whisk them together, and then add in the almond flour and vital proteins, stir to combine. Next, evenly distribute the bacon, red onion, spinach, and bell pepper mixture amongst the muffin tins. Then, place 1/4 cup of the egg mixture in each of the tins. Then, place in oven and bake for about 15-20 minutes. They will rise (and possibly spill over slightly) and will brown a little on top when they are finished… to be sure just stick a toothpick in the middle. Remove immediately. I like to serve mine with a little smashed avocado on top…. with a side of salsa…. TJ recommended a sirracha drizzle too.

You can store these in a baggie, or tuber ware, in the refrigerator and heat up whenever you want.

Comments

  1. chelseajacobs says:

    Those muffins sound SO delicious!!