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Baked Breakfast Peppers

9/11/2015

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By sheer luck, the majority of my personal training clients have shifted to an early morning schedule. This is a much happier arrangement than I had prior, when my days were bookended with a few clients in the morning and more in the evening. Now, I have an entire stretch of time ahead of me to do anything I like.

The downside (isn't there one to everything?) is that my day often starts at 3:30 A.M. Add to that my commute and multiple client sessions, and my morning equates to a good 6-8 hour workday. While I love getting so much accomplished as the sun rises, there is a steep price to be paid for poor preparation. If I stay up too late watching "just one more" episode of a tv show with my husband, or wait to have "breakfast" until I arrive back home, my energy level takes a nosedive for the rest of the day. And with it, all of my good intentions to manage my blog or other projects. Some people can power nap their way back to positive productivity. Not me. I need a good night's rest and frequent small healthy meals. With poor planning, I accomplish little and nothing, returning from work only to snack and putter around my house in a tired stupor.

When I began researching transportable recipes, I was excited to discover baked egg muffins. Never heard of these? Imagine an omelette in a muffin tin. Problem was, despite my best efforts, the egg muffins always left a residue behind that required a great deal of soaking and scrubbing to clean. Granted, my stubbornness to replace a perfectly good old muffin pan with a non-stick variety might have been the problem. Even so, I wanted something a little more substantial without needing carbohydrates to round it out. Peppers provided the perfect vessel.

As with most of my recipes, this one is adaptable and limited only by your imagination. It can be made with whole eggs or egg whites. With meat or without. Each pepper can hold about four tablespoons of filling prior to adding the egg. Reheat in a microwave or toaster oven, pop them into a thermal container and hit the road!
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Ingredients:

Tomato-Zucchini Cups:
2 large bell peppers, split lengthwise and seeded
3 large eggs, beaten
4 tablespoon onion, minced
4 tablespoons zucchini, diced small
4 tablespoons tomato, diced small

Sausage-Mushroom Cups:
2 large bell peppers, split lengthwise and seeded
3 large eggs, beaten
4 tablespoon onion, minced
4 tablespoons turkey sausage
4 tablespoons mushrooms, diced small
4 tablespoons tomato, diced small

hot sauce, optional, recommended Valentina Mild Hot Sauce

Directions:
Preheat the oven to 350ºF. Place the pepper halves skin side down onto a non-stick pan. Add one tablespoon of each type of filling. Slowly pour the beaten egg over the filling, allowing the egg to sink to the bottom before continuing to add more, until it rises to the edge of the pepper. Continue this step with the remaining pepper halves. Place the pan in the oven and bake for 40-50 minutes, or until the egg sets. Remove from oven and allow to cool before refrigerating in an airtight container. 

Reheating Directions:

Microwave: place the peppers on a microwave safe dish, cover and cook for 30 seconds. Add time as needed.

Toaster Oven: place the peppers on the oven tray. Set to 400ºF and cook for 2-3 minutes or until steaming.

Yield: 2-4 servings per variety
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Quinoa Salad with Lavender Citrus Dressing

9/3/2015

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Isn't this a pretty salad? For the month of August, I took a European-style hiatus from the blog. This month I'm back with some light healthy recipes to enjoy while we savor these final days of summer. Personally, I'm a huge fan of hot weather. And while I have a garden full of fresh herbs, spice blends have become a staple in my pantry for flavor, and ease of use, when I don't want to spend a lot of time cooped up in my kitchen. This salad calls for herbs de provence with lavender, available in most grocery stores. The brand that I used was Morton & Bassett, but any other brand will work just fine. 

The layers of protein packed ingredients will keep you full for several hours, but are all vegan friendly. However, for anyone requiring some type of animal protein to feel truly satisfied, the optional addition of crumbled goat cheese adds a special punch to this already flavorful salad.
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Ingredients:

Salad:
1/2 cup frozen edamame
1/4 cup frozen peas
1 cup cooked quinoa
1 finely grated carrot
1/8 cup slivered almonds
handful mixed greens
handful fresh whole basil leaves or other herbs, optional
2 tablespoons crumbled goat cheese, optional

Dressing:
1 orange, juiced
1/4 lemon, juiced
1 garlic clove, finely minced
1 tablespoon olive oil
1/2 teaspoon herbs de provence with lavender 
salt and pepper to taste

Directions:
Place the frozen edamame and peas in a large bowl. Top with the just cooked hot quinoa and set aside for 10 minutes. Toss the carrot, almonds and greens with the quinoa. Spoon onto serving plates. Top with fresh basil and goat cheese, if using.

For the dressing, mix all ingredients into a sealable bottle. Add 1-2 tablespoons of dressing per plate. Cover and refrigerate any remaining dressing for later use.

Yield: 1 large portion or 2 small servings.

​Products Used With This Recipe:
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    Author

    Sarah Inglis is a increasingly vegetarian non-vegetarian, as well as a certified fitness trainer, personal chef, freelance writer and food photographer with degrees in media communications and dietetics. This blog is a collection of healthy recipes, along with a bit of fitness & nutritional information.

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    Affiliate links to products I use and think are great are posted on this site. This means I receive a small commission if you purchase a product through these links, though at no extra cost to you. This is both to cover costs for the blog and to provide helpful tools to the reader. Thank you for supporting Embody Fitness & Nutrition!

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