Egg puffs

This is a favorite around here. It makes having a healthy, filling breakfast on the go so super easy and delicious!
10 eggs beaten
16 oz cottage cheese
8-16 oz shredded cheese
1 can diced green chile peppers
1/2 cup flour (I used almond flour)
1/2 cup butter, melted
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
dash of pepper
8-16 oz chopped peppers and onions

In large bowl, beat eggs well, then add the remaining ingredients.

Mix well.

Spoon the batter into 24 lightly greased muffin cups. I use ungreased silicone cups and they come out super easily!

Bake at 350 for 25-30 minutes or until the egg puffs are slightly golden on top.

Soaked Honey Wheat Bread

I think we’ve all recovered from stuffing our faces at Thanksgiving, so now we are back home and trying new ways to incorporate healthy, whole foods into our meals. I’ve always wanted to make my own bread and to stay away from the yucky additives. But, I also want to make sure it’s healthy and good for us by soaking the grains or using sprouted flour. Right now, I buy sprouted whole grain bread and feel good about the quality, but it is in a bag on the shelf at the store and isn’t cheap. I’m not sure I’ve made it to the point of continuously making our own bread, as other things are at the top of my priority list for now, but this recipe proved to be easy and good!

Soaked Honey Wheat Bread


  • 1 cup room temperature water
  • 1 Tbs yogurt
  • 2 Tbs melted coconut oil (or other oil)
  • 3 Tbs honey
  • sprinkle of ginger
  • 1 tsp lemon juice
  • 3 cups whole wheat flour



  1. Mix all ingredients together, cover, and sit out on counter overnight.
  2. The next day, sprinkle 2 tsp yeast and 1 tsp salt on top of dough. Knead well. I used the dough blade on my food processor, watching to make sure it didn’t get too sticky. Shape dough into loaf and put into greased bread pan. Proof for 30 minutes.
  3. Bake at 350° for 30 minutes or until internal temperature is 200°.




Creamy Chicken Leftovers Makes Lunch

And baby makes three. 3 kids to feed, that is. With the boys being in preschool 2 days per week now, I really enjoy our lunches at home. They seem to be so much easier for me than packing a lunch to go. Maybe it’s because I often just warm up leftovers and cut up some fruit. Easy! And, Anna just loves to watch her brothers eat and they think it’s so fun that she gets to eat with them now.

Here’s a sample of my lunch for 3 this week. The boys had creamy chicken and black beans from the freezer, a leftover sweet potato from dinner the previous night and kiwi. Anna had porridge and sweet potato.


Creamy Chicken and Black Beans

in the slow cooker or crock pot


  • 1 1/2 lb uncooked frozen boneless skinless chicken breast
  • 15 oz can black beans, drained (or dried beans soaked overnight and cooked)
  • 1 1/2 cups diced tomatoes OR 15 oz can of diced tomatoes, drained
  • 16 oz jar salsa
  • 8 oz whole fat cream cheese


  • Put frozen chicken breasts in crock pot, cover with black beans, tomatoes and salsa.
  • Cook on high 4-5 hours or until chicken is cooked.
  • Place block of cream cheese on top. Cook for an additional 30 minutes. Stir to incorporate cream cheese into sauce. The stirring
  • should cause the chicken to shred.


  • Serve with brown rice and guacamole.
  • Roll in tortillas and add your sides of choice.
  • Put a serving on top of salad greens and add any salsa, sour cream, or guacamole.
  • Put on a tortilla and make into a quesadilla.
  • This is a great recipe to freeze. I just store in serving size containers that I know I want to use for lunches.