Veggie Egg Muffins

1 Tbsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
½ zucchini, shredded
1 red bell pepper, chopped
8 large eggs
2 cups arugula, roughly chopped
¼ cup shredded Parmesan cheese
Salt and pepper, to taste

1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
2. In a large skillet on medium heat, drizzle olive oil and sauté onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.
3. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
4. Bake muffins for about 20 minutes, until they've risen and are slightly browned.
5. Once cooled, place into Ziploc freezer bags for latter use.

Baked Oats


  • 2 cups of organic mixed berries (can buy frozen)
  • ¼ cup honey or agave (optional)
  • 1 cup uncooked organic quick oats
  • ¼ cup chopped walnuts or pecans
  • ¾ tsp cinnamon
  • Pinch of salt
  • 1 cup whole milk or almond milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp of Flax Seed
  • 2 tsp of Chia Seeds


  1. If you using frozen mixed berries- be sure to defrost.
  2. Mix all ingredients in a bowl.
  3. Preheat the oven to 375° F.
  4. Lightly grease a 8 x 8" or 9 x 9" ceramic baking dish with organic coconut oil. 
  5. Cook until golden brown and firm. Can be baked in a muffin tin for individual servings & frozen.