I started off this kitchen adventure still angry at my eggs from yesterday. Because you don’t know why I was mad at eggs yesterday, let me fill you in. Have you ever planned to make deviled eggs and been so FREAKING excited to eat them that you can hardly wait while they hard boil? Well, that was me yesterday. Then what happened? The eggs decided to be little bitches (oops, sorry for the language slip!) and refuse to be peeled. You know when you are trying to peel a hardboiled egg and all of a sudden, it looks like someone walked across the egg with cleats on? That’s pretty much what happened. A dozen eggs – ruined. They refused to separate from their shells.
So today, I tried again. I thought ok – let’s add more salt and let them sit in cold water for a couple hours before trying to peel them. The first couple chunks of shell came off easy as pie and then what happened? You guessed it. My egg looks like Swiss cheese. Before I could get too frustrated, I put them back in the fridge hoping that sitting in cold water overnight will make them more cooperative.
This week has been absolutely crazy (do I say that every Sunday?) I was in Cincinnati from Tuesday through Friday for work, we were doing 100% unit inspections which involved walking about 300 townhomes (3 bedroom) in two days. Even if the flight doesn’t get you home late, traveling is exhausting. I had a layover in Chicago and came dangerously close to missing the connection. That is the worst! Then, I worked from 8am – 2pm on Saturday before cleaning the apartment, going to the grocery store and preparing some appetizers for our fight night event w/ the husband’s coworkers. Today, I worked another 6 hours, then took 3 quizzes and read/responded to about 200 discussion posts for my Composition class. Are you exhausted just reading that?
Needless to say, I didn’t have much time for meal prep today so I stuck to the simple things:
Romaine lettuce w/ grilled chicken, mushrooms, green peppers and red onions. Chicken apple sausage w/ roasted Brusselsprouts, Egg bake, PROTEIN MUFFINS! When this food runs out, on Tuesday, it will be time for enchiladas, meatloaf and whatever else I can come up with on the fly!
But for now – let’s focus on what is really important….. BLUEBERRY MUFFINS!!
Blueberry Protein Muffins
Makes: 12 muffins
What you need
- 1 cup almond butter
- 1 cup almond flour
- ¼ cup protein powder
- 3 eggs, whisked
- ½ cup honey
- ⅓ cup coconut oil, melted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- pinch of cinnamon
- ½ cup fresh blueberries
What to do
- Preheat oven to 350 degrees
- Mix dry ingredients in one bowl, wet ingredients in a separate bowl
- Mix wet ingredients into dry bowl and mix well
- Combine wet ingredients with dry ingredients, stir well
- Pour into 8-10 paper liners in a muffin tin
- Bake 15 – 20 minutes until toothpick comes out clean when pierced through center of a muffin.
Note: The protein powder will make these muffins puff up really big and then when you take them out of the oven, they will deflate a bit. They will be a little squishy at first but taste really yummy. Put them in the fridge overnight and they are even better!
You can easily make them without protein powder also – they will turn out just as delicious and all puffy and pretty. Just remove the protein powder and keep all other ingredients the same!