I'm not reinventing scrambled eggs today...BUT I am going to tell you a plastic cup hack that has changed my life.
These 12oz. plastic cups with lids landed in my Amazon cart last week (where everything lands) and I planned to use them for some super snack ideas for my daughters school day. They came in and I packed enough cups for the week, then I had a moment. I realized everything needs to go in the cups! Everything.
I've been manic, basically shoving everything in the cups. Snacks for me, my husband, salads, pudding...a quick healthy breakfast with scrambled egg cups! My refrigerator is full of the cups. Top to bottom. But guess what...healthy food all day, already made!
I eat eggs for breakfast every morning. Every. dang. morning. Two eggs scrambled bada bing. I always skip the carbs in the morning, especially refined carbs. With a new baby and the Farm Girl, my scrambled egg days are few and I'm feeling it. I grab whatever I can when I get hungry, in a moment of bleary-eyed morning hysteria. That is usually crackers or chips...mmmmkay. Don't judge.
The scrambled egg cups make my life during the week. I make 5 ahead on Sunday afternoon for the entire week. First I line up all the cups on the kitchen island. I chop up onions, tomatoes, leftover weekend bacon or sausage, add cheddar cheese and anything else I can find. Each time I chop an ingredient, I put it in all five cups. Once they are filled to the top, I scramble two eggs with a tablespoon of Fairlife milk and pour it in a cup, repeating 4 more times. In the morning, I pour the scrambled egg cup into the pan and I'm done.
how to make a quick healthy breakfast
A LITTLE BIGGER
THESE COULD WORK
I'll be saving my pennies to rescue some precious little mini-ponies and buy them all Icelandic sweaters or those pony pajamas I keep seeing on Pinterest (big cheesy [thankful] grin from me).
Farm Fresh heirloom tomato sandwich recipe
2 Ciabatta rolls (or similar quality bread)
1 medium yellow Heirloom Tomato, sliced
1 cup fresh Arugula
1 ball of fresh Mozzarella Cheese, sliced
FOR THE DRESSING:
2 Tbsp. Mayonnaise
2 Tbsp. Plain Green Yogurt
2 tsp. Lemon juice
zest of 1/2 Lemon
1 clove Garlic, minced
1 tsp. dried Parsley
Sea Salt to taste
Preheat 400° oven
Bake Ciabatta rolls for 10 minutes, or until the crust is hard.
Assemble sandwich by first spreading dressing over the bread, then layer tomatoes, cheese, and arugula.
Rapidly whisk ingredients together and chill 15 minutes or longer in the refrigerator.
GRAB WHAT YOU'LL NEED
Those aren't better smaller.
Not saying that has happened to me.
Don't worry there is a secret. You need to blanche them for a few minutes. Getting the cooking process started makes it much easier to roast them perfectly in the oven. It doesn't hurt that they come out more beautiful than they went in.
Would they get their own dinner? Would it be Brussels?
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RECIPE | ROASTED BRUSSELS SPROUTS WITH GOAT CHEESE
2 lbs. brussels sprouts, fresh - halved
1/2 large red onion, diced
3 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. balsamic vinegar
Salt and pepper to taste (start with 1 tsp.)
4oz. goat cheese
2 Tbsp. pine nuts
Preheat oven to 400°
Bring a medium pot of water to a boil
Add halved Brussels sprouts
Cover and allow to cook 3 -4 minutes
Using a slotted spoon, remove the sprouts to an ice bath, and then a mixing bowl
In a skillet, heat 3 Tbsp olive oil, add diced onion
Saute' onion until translucent (season with salt and pepper)
Add garlic, and Saute until fragrant
Add to the mixing bowl of Brussels sprouts
Add vinegar, salt, and pepper
Top with crumbled goat cheese
Toss everything together
Arrange in a casserole dish (thinner is better)
Bake for 45 minutes or until Brussels sprouts are fork tender in the middle.
SHIRATAKI MUSHROOM FETTUCINE RECIPE
1 Tbsp Kerry Gold Salter Butter
2 cloves of garlic, minced
3 mushrooms (any kind) sliced
1/8 tsp. salt
1/2 cup of Brie cheese, cubed and trimmed of rind
1/2 cup coconut milk
One package of Shirataki noodles
1/2 tsp dried parsley
1 Tbsp Fresh parsley
Add butter to a heated pan
Saute' garlic and mushrooms over low/medium heat until tender and fragrant about 10 minutes.
Turn the heat up to medium
Add coconut milk and simmer for 5 minutes
Add cubed Brie and dried parsley until fully melted, stirring often
Add Shirataki noodles and simmer for another 5 minutes
Slide it into a bowl and top it with fresh parsley
*servings are relative: This is great for one person for lunch or two people as a side at dinner.
Here's what you'll need
The Keto diet keeps you from feeling hungry. Win-win.
Do they taste like Asian noodles you might get in an Asian noodle soup?
Not saying I do that or anything.
I'm just saying...now you can whip up spicy pasta with almost no carbs in 5 minutes!
SPICY LOW CARB SHIRATAKI NOODLES WITH SHRIMP RECIPE
12 shrimp peeled, deveined
2 tsp sesame oil
2 Tbsp Sriracha sauce divided
8oz. package Shirataki spaghetti rinsed, drained, dried
Juice of 1/2 lime
1 green onion
1 tsp salt
In a small skillet heat sesame oil until shimmering
Add shrimp and 1 Tbsp of Sriracha and cook, stirring constantly for 5 minutes
Add the shirataki noodles and remaining 1 Tbsp of Sriracha
Turn down the heat to medium and toss the noodles and shrimp in the skillet
Add the lime juice
Saute' for an additional 5 minutes until the noodles are heated through.
Garnish with Sriracha and sliced green onions.
products i love for this recipe
Note: The serving size here is two. But let's be honest. You know if you are eating this for lunch you are going to eat the whole thing. What is pictured is one package of Shirataki which is 8oz. I have made this at dinner with meat and vegetables and my husband and I split it and it was perfect.
Not my 5 year old daughter though...because you know...Eggo Waffles.
So I showed up, snack in hand, and waited for her class to march into the cafeteria. While I was waiting a bunch of fifth grade girls were staring at me...and saying things. Seriously. I felt like I was back in fifth grade again only my hair cut is so much better now so Im guessing thats not what they were talking about. Once they thankfully went back to their classroom I saw my little sweetie heading for the lunch line. Yes, I let her buy lunch yesterday.
It was an "Uncrustable"...in a bag...from the grocery store.
I said nothing, but I wondered what in the actual PBJ, they are thinking? I thought there was some kind of No Child Left Behind thing going on in lunch rooms across America.
HOW TO MAKE THE BEST
HOMEMADE PEANUT BUTTER
HOMEMADE PEANUT BUTTER
1 cup of dry roasted peanuts (sub almonds or cashews if you like)
1 TBSP organic honey
A couple of cracks (or pinches) of Pink Himalayan Sea Salt
In a food processor, process peanuts on low for 30 seconds. Add honey and salt and process on medium for two minutes or until the peanut butter is smooth.
If you want "creamy" peanut butter add a tablespoon of organic coconut oil and process for another minute. I didn't choose to add oil since the peanuts are already very oily.
Hi! I'm Amy. I am a former commercial photographer who has travelled all over the world and finally landed in my happy place - Historic Boscobel Farm.
My passion is photography, writing, and design with a focus on classic Farmhouse style.
I love living beautifully in the country, and sharing everything about it. Follow me on Instagram or sign up for my newsletter to keep updated.