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Sweet Potato Egg Nests

Good morning!  Time for yummy weekend breakfast!!  I have been on a sweet potato kick lately and wanted something a little different!  My girls are in and out, busy, busy and so is Adam.  These are great little breakfast protein packed individual finger casserole cakes!  They would be perfect for camping! Oh, I really miss camping and fishing!  We haven’t been yet this year and these little gems would be perfect to take, heat up and share with friends!  Let’s just get to the recipe!


Sweet potato egg nests

2 Medium sweet potatoes

1 T Coconut Oil

1/2 tsp Sea Salt

1/2 tsp black pepper

1 cup Diced ham (or any meat you have in the fridge, or not meat-optional)

8 Eggs

1/2 cup Unsweetened Almond Milk (any milk would work, I prefer almond milk)


Take your sweet potatoes and shred them, place the shreds in a bowl with the melted coconut oil,1/4 tsp salt and 1/4 tsp pepper. Mix well.  In a greased cupcake pan put the mixture in the bottom and sides of each cupcake section.  Press on the bottom and around the sides as pictured to make the “nest” and bake for 20 minutes on 350.

While the shreds are cooking, mix your eggs, milk and the remaining 1/4 tsp salt and 1/4 tsp pepper and beat well. Add the diced ham and mix thoroughly.  Pour the egg mixture into each cooked shredded potato section.  Bake on 350 for 20-25 minutes or until the egg sections are done.  Easy Peasy your nests are done!!

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You really could add anything and everything that you want to this, like some green peppers, jalapeno, broccoli, anything!  Make them like little Quiche.  Just have fun and enjoy!


Chocolate Banana Almond Butter Ice Cream Shake

What I shoved in my face today!  I LOVE Almond Butter! Especially when used in a shake!


Almond butter is so yummy and good for you!  Who couldn’t eat it right out of the jar…..please! But just to make us feel better let’s make us some ice creamy shake with it!

I am an ice cream eater, shakes and frozen treats are all my fav’s!  There is just something so appealing about hanging out with friends and eating ice cream!  One could seriously pack on the pounds if you aren’t paying attention.  You should make this great treat instead and get your protein while satisfying your sweet tooth! Make sure you have 2 frozen banana’s ahead of time.  When you have banana’s that are over ripened, chop them up and place 2 banana’s per bag iin the freezer for sweet treats!

This recipe serves 2 friends 🙂

2 Frozen banana’s

1/2 cup Natural almond butter

1/2 cup Unsweetened Almond Milk (just to help it blend, if you want thicker ice cream, use less)

1 Scoop Chocolate protein powder

A handfull of almonds (optional, I like crunchies in my ice cream)

Break up the frozen bananas and place around the sides in the blender for easier blending.  Throw the rest of the ingredients into the blender and blend away. I start with only a 1/4 cup of Almond milk and if has a hard time mixing and too thick I add a bit more and scrape everything off of the sides into the mixer, throw in a handfull of almonds and  blend until mixed.  Add a couple of Almonds to the top and you have a very thick tasty shake!

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Depending on the thickness, you could scoop it into a glass for a shake, if you want it more ice cream scoopish place into a freezer safe container and put it in the freezer for about an hour.  Either way it is Scrumpch-ilicious!!  And the bonus is your protein is included 🙂

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For looks and extra yummy add a couple of almonds to the top.   Depending on how ripe your banana’s were will be the natural sweetener. Perfect example of clean eating and keeping on track to your healthy lifestyle, but still enjoying your snacks.

Pineapple Protein Smoothies

Pineapple!!!  Lately I am in love with Pineapple!  It is so refreshing and sweet!  Not to mention their look, they’re beautiful! I usually get one in the weekly food Co-Op or if I don’t get one in the weekly Co-OP then I definitely will buy one at the store, I HAVE to have one every week 🙂 I Leave it on the counter for it’s beautiful looks and let it ripen while you enjoy it’s stance on the counter. I place it by our healthy snacks in bowls as counter decor!

I let it sit on my counter during the week until it’s ripened and I can’t stand it anymore, then I cut it up.  I put 1/2 of the chopped pineapple in portioned containers for us to take to work and enjoy as a snack. The other half of the chopped pineapple I seperate into 2 bags, 2 cups each give or take, and place them in the freezer for later.
Try and use every bit of the pineapple!  I recently learned that you can actually continue growing the crown as a house plant, foilage. First, chop the crown (green leafy) part of the pineapple off.  Cut to expose the root of the crown, then peel off 4-5 layers of the bottom leaves.  Place the crown in a glass or bottle of water, whatever you like best.  Once it starts to root, plant it in a pot of dirt, and water when dry as you would any other plant in your home.  It won’t produce any other fruit, but it is a beautiful looking plant that will grow as foilage and if you are as frugal as I am, the pineapple provides two wonderful things in one purchase!! I LOVE it!!
Now for the yummy!!  Take one of your bags of frozen pineapple chunks from the freezer, and make a yummy refreshing Pineapple Protein Smoothie, or if thicker it is pineapple ice cream!  Yum!
Recipe below serves 2
2 Cup frozen pineapple chunks
1 Cup Almond Milk (you can use whatever milk you like, I prefer almond milk)
1 Scoop Vanilla Protein Powder
1 t. Pure Vanilla Extract (optional)

Place all items in the blender and whip away! I use and love my Ninja Blender, best blender that I have ever purchased! If you want it more smoothie-ish or liquidy, add more almond milk.  If you want it to be thicker you could add ice cubes or it should be thick enough without the ice cubes.  Enjoy! So yummy and refreshing, nom, nom!

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