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Remember after i
mentioned which i was going to try be considered a tiny bit healthier
when it found food choices? Well I am pretty dedicated… up to now anyway.

Eating better and experiencing more refined sugars sweets made out of
wholesome ingredients has made me feel incredible,
lighter and maybe a bit leaner. Isn't it funny how even the smallest adjustments in your food
choices can make a siginificant difference? I think therefore.

Food wise I've been really into feeding on beans, quinoa, eggs, asparagus,
almond butter and homemade granola. I also can't
obtain enough berries in my life, especially raspberries with just a little chocolates before bed.
I melt a square or two of chocolates over the stove
top after that sprinkle sea salt in to the melty goodness.
After that I'll dip almost any fruit in it.

Bananas are great but the tartness from the raspberries
combined with the dark bitterness from the chocolate is magic.

I've also been prepping foods ahead of time.
It's not extremely necessary since I do home based, but it's
beneficial because having meals to go or freshly ready meals in the
fridge makes it significantly less most likely that I'll go
out to consume or purchase snack foods on my method home from the gym.
I also love the fact that because I'm planning
the foodstuffs myself, I understand exactly what's in them.
Zero preservatives, all natural goodness.
One more thing I've realized on my journey to being a little bit
healthier is that I must exercise immediately in the
morning. I'm talking move out of bed, toss on my
workout clothes and check out the fitness center. It's become somewhat of a
day to day routine plus makes me experience incredibly energized;
occasionally to the stage where I can go the entire day time without coffee!

The actual fact that I don't have to bring myself to exercise later
in the day is a tiny relief too as the longer I wait around,
the not as likely I'll wish to go. Does that eventually you?

Because of my morning hours fitness regimen, I'm often out the door with small to no
time to enjoy breakfast time. And I have no idea about you but I definitely need a little something for 100g beef liver calories energy before I begin squatting my center out.

This past week I made these quinoa egg muffins
that actually reminded me a bit of a personal loaded veggie frittata.
They're packed with fresh vegatables, cilantro and big
bites of creamy ripe avocado. Yasssssssss. What would the entire world end up being without avocados?

To create these, I used Ancient Harvest Quinoa I'm
therefore excited to be partnering with them to develop more recipes this year because you almost all know how very much I love
quinoa. In fact did you know that quinoa is really a total protein? Which means it's particularly good for those of us
who eat a mostly plant-based diet.
My favorite suggestion for these frittatas:
Throw just a little deli meat in or prepared and diced poultry sausage and experience free to mix and match vegetables while you see fit.
You can also bake this in a 9×9 inch pan and serve seeing that an egg bake (it maybe have a little bit much longer to bake).
The options are countless but all will be delicious!
PROMISE.
How to shop these: I maintain these in person baggies and reheat throughout the week.
They're wonderful with a little sizzling sauce or salsa.

I hope you like these scrumptious little bites!
They're great for an on the go breakfast, a quick post workout gas up or just as a snack when required.

Enjoy!
If you make this recipe or anything else from AK, tag me on Instagram #ambitiouskitchen so I can see your wonderful creations!

To keep up up to now with posts and behind the scenes information, follow AK:
Prep period:
15 mins
Cook time:
25 mins
Total time:
40 mins
Ingredients
3 large eggs
¼ cup diced crimson onion
1 ripe avocado, diced
Optional: 1/2 cup shredded cheese of your decision
Instructions
Place quinoa and 2 mugs of drinking water in a small pot over high temperature.

Bring to boil, cover, reduce warmth to low and prepare quinoa
for quarter-hour or until all the water is consumed. Fluff using a fork and transfer to a separate dish
to great for 5-10 mins.
Preheat oven to 350 levels F. Series a 12 glass
muffin skillet with muffin liners and generously spray the inside of every
liner with nonstick cooking spray.
In a large bowl, beat jointly eggs and egg whites. Fold in veggies, onion,
avocado, sodium and pepper and jalapeño and/or
mozzarella cheese (if adding). Fold in cooled quinoa.
Divide evenly among prepared muffin pan. Bake for 20-25 minutes or until egg is defined and edges are barely fantastic brown. Great
in skillet for 5-10 moments then instantly transfer to some wire rack to
complete cooling. Shop in fridge firmly wrapped or in a box; these will keep for 5-7 times.

It's important to make use of muffin liners within this recipe when baking seeing that when I didn't
my mini frittatas stuck towards the pan. Be sure to squirt the inside from the liners with
nonstick food preparation spray too!
Nutrition does not include shredded cheese, but if added, each frittata
will be around 15 calorie consumption more.

You can play around using the veggies! Try adding mushrooms,
zucchini, nice potatoes or even black beans.
Organic eggs with omega-3s are greatest for optimal nutrition.
2 questions …#1 How much prepared quinoa will this make
as sometimes I have leftovers that I'd like to use up some way?

#2 what do you do using the leftover egg yolks as much of
your meals call for simply the whites? Sorry I hate to through out
perfectly good meals so could I use the simply egg whites you
can buy in the grocery store?