Over the course of the last few months, I have had my fair share of experimenting with grain-free, gluten-free, paleo-type food options. My current diet is more paleo-ish than 100% paleo, but definitely paying more attention to the ingredients in my food and limiting the not-so paleo things.
In my search for paleo-like foods, I came across a sweet potato toast recipe by The Real Food Dietitians. (I highly suggest this site for some yummy recipes and great advice.) I decided to give it a shot and came up with my own rendition of the recipe.
As I’m going through my own nutrition challenge and meal planning journey recently, I’ve realized the necessity of an easy, grab-n-go breakfast. I’m not normally a breakfast eater so finding something that I could easily fit into my morning with little to no preparation was key. The last thing I want to do is have to change my entire schedule or lose sleep just to make sure I’m getting my breakfast meal in.
As I’m going into week three of this challenge, I’m realizing that these egg muffins that I’ve been making are a simple meal prep for the whole week! I’ll usually pair them with a piece of fruit and my MCT oil in my coffee and ta-da, there’s a full meal.
So while this is a recipe post, I’m just going to give you the basics and how I’ve been making mine, but feel free to do whatever you want. The options are endless.
It’s no secret that breakfast foods like cereals and pastries are loaded with sugar. The sugar coated cereals, donuts, Pop-Tarts, and cinnamon glazed rolls have become the norm for many and, unfortunately, what today’s children have come to expect. Parents and health professionals are beginning to notice that these are...
