Egg White Muffins

Ingredients

-12-18 Egg whites (I would reccomend using liquid egg whites, you will be able to see why from my picture)

- Handful of spinach, washed & chopped

- Grape tomatoes, chopped

- Mushrooms (Optional, I used only in half for the husband) 

Heat your oven to 350 degrees. Use a non stick cooking spray or oil to grease the muffin tin. Add your chopped spinach and tomatoes into each muffin tin. Then simply fill your them with your liquid egg whites or cracked egg whites. Pop into the oven for about 20 minutes (until they are no longer liquid).

Remove from the oven and let cool on baking rack for about 10 minutes, then just place in baggies or containers. 

In the morning just heat up and enjoy your easy breakfast on the go!

12 grams of protien per muffin

This is the mess your left with if you dont use liquid egg white. 

 

 

Sweet Potato Fries Made with Coconut oil

I'm not one to cook {my husbands great so why would I?} But as I wrap up my first week of LiveFit I've been trying to find new healthy recipes. I found this one on Pinterest but tweaked it abit. 

Preparing the fries 

-Peel one large sweet potato.
-Slice sweet potato into VERY thin fry size slices. {make sure they are the same size} 

-Add the sweet potato slices to a large bowl and fill with water let soak for about 5-10 minutes to remove the starch. 

- Empty water and rinse, microwave for 3-4 minutes.
-On a non-stick baking sheet spread out microwaved potato slices evenly.
-Bake at 350 degrees for 20-25 minutes. Don’t let them burn.
-While they are in the oven, heat up a frying pan.
-Add a few tbsp of coconut oil to frying pan.
-Remove fries from oven and add to frying pan.
-Cook fries until they crisp and lightly brown.
-Add all fries to a large bowl Add: 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp dried parsley and 1/2 tsp salt. 

-Enjoy!

Makes 2 cups of sweet potato fries.

Per Cup : 208 Calories, 6 g fat, 29 g Carbs, 4 g Fiber, 0 g Sugar 2 g Protein.