May is National Egg Month, and what better way to celebrate than with an easy egg recipe. Although May is almost over there’s never a wrong time for a yummy broccoli cheddar egg muffins recipe. If you’re like me and paying attention to what you eat these days this egg muffin recipe is perfect for you. This recipe helps save time in the morning by prepping a quick grab and go breakfast. It’s a flavorful guilt free breakfast you can prepare in multiple ways to give yourself variety. Read More
DIY Easter Basket
Happy April Fool Day to all of you pranksters out there! Try not to ruin lives with your pranks, today ;-).
Since it is April 1st, this means Easter is this upcoming, Sunday. This will be Jordyn’s first Easter. Years before I found out I was pregnant, I told myself I would make my future children’s Easter baskets myself. I love doing little DIY (do it yourself) crafts when it comes to the holidays, and I think personalized Easter baskets are the best since you can mold the theme to characteristics and personality.
The theme for Jordyn’s Easter basket this year is pretty simple: Baby. She’s at the baby stage of learning to feed herself snacks, pick things up, hold things, and like the various textures of things. So I went to a few different stores to buy items she needs, likes, and can use in the future.
The basket contains: A bunny Bible, a set of egg-shaped outside chalk, a stuffed animal (bunny), large plastic Easter eggs, snacks to put in the Easter eggs, and a snack cup for her treats.
I first filled the plastic Easter eggs with the little Gerber’s Graduate snacks. Jordyn loves the Strawberry Apple ones!
Then I placed the green and pink plastic grass in the bottom of the basket since it matched the basket colors.
Now, put the basket stuffers in the Easter basket so it fits well, but looks full as well. I played around with a few ways to place the items in the basket before I finally picked my favorite design.
And this is the finished product! Although Jordyn doesn’t have much of an opinion this time around, I know she’ll enjoy the items over the next year, and will enjoy her baskets even more as she grows up. Yay for her first Easter basket! Have a happy Wednesday. 🙂
Mexican Brunch Tacos
I love Mexican food. It is one of my absolute favorite types of food. However, the calorie count in Mexican food doesn’t always agree with my cleaner eating/less calorie lifestyle I’ve been living the last few months. I was so hungry for lunch, and was craving Mexican food, so I decided to whip up one of my favorite brunch dishes using my Mexican ingredients. One of my favorite breakfast meals is eggs and chorizo, and I thought to myself “why not make this a breakfast meal into tacos for lunch?” That’s exactly what I did! Although the ingredients aren’t the most healthy, the important part is paying attention to serving sizes to keep it within the 400 calorie or less meal for the day.
You will need:
1/2 serving of chorizo (approx. 1.3 oz. or 1/6 of the chorizo tube)
2 corn tortillas
1 slice thinly cut swiss cheese (or cheese of your choice)
2 Tbsp salsa
1 large/jumbo egg
1/4 cup onions chopped
3/4 cup quartered mushrooms
1/4 cup cilantro
1/2 Tbsp olive oil or Pam cooking spray
half of an apple for dessert 🙂
Heat a small skillet on medium high heat for about 2 minutes. Add half of your olive oil to the pan and brown your tortilla to your liking. Once you have flipped the tortilla place half of your swiss cheese on top as the other side browns so it can melt. You will do the same thing for the other tortilla and place them both on the plate you plan to serve the meal on.
Cook your chorizo following the directions on the package. Once the chorizo has almost cooked all the way through, add your veggies to the pan, and sautee them with the chorizo until they start to soften. Add any spices you want EXCEPT SALT. (To keep our salt intake at a healthy level, the meal will be naturally salted by the chorizo, cheese, and salsa. You can also add hot sauce which adds salt and zero calories.) These are the spices I used. I like a little spice 🙂
Once your chorizo and veggies have cooked for about 2-3 minutes, add your egg to the pan to cook as well. You can whisk the egg separately in a bowl before adding it to the pan, or you can crack it directly in the pan and scramble as you mix it into the chorizo and veggies. When the eggs are done cooking to your liking, add the egg, chorizo, and veggie mix to your cheese covered tortilla.
Top your tacos with one tablespoon of salsa on each taco and ENJOY! Oh, and don’t forget some yummy fruit to fix your sweet tooth after your meal 🙂