You can sneak in some extra veggies with these muffins. Moreover, they may be prepared ahead of time and are convenient to transport.The recipe calls for eggs, salt, pepper, and chopped veggies of your choosing, all mixed together in a bowl.Evenly distribute the batter into muffin pans that have been oiled. Bake at 400°F (200°C) for 12–15 minutes, or until cooked through.
Put a piece of whole-grain bread in a skillet with some melted butter or olive oil and use a round cookie cutter to create a hole in the centre of the loaf.
Place an egg in the hole and cook it over low heat until it's done.
Scramble one or two eggs for each kid and put them on taco-sized whole-grain tortillas for a tasty and portable take on tacos.
For more protein and flavour, top with cheese, black beans, and salsa.
Prepare a stalk of carrots or celery for egg pops by halving it lengthwise and then cutting it into sections of 4 inches (10 cm). Then, for each serving, peel one or two hard-boiled eggs. Be careful when you poke the ends of the carrots or celery sticks into the eggs.
If you like, you can season it with salt and pepper and top it with a little mustard.
The chewy, nutty texture of gluten-free whole grain sorghum is undeniable.
Top cooked sorghum with sliced ripe pears (or any seasonal fruit) and any milk you like.
When you add a scoop of chocolate protein powder to the batter of your favourite pancakes, they become even more satisfying. To thin out the batter, add a little more milk.
To make pancakes with even more protein, you can mix in some Greek yoghurt, eggs, pumpkin seeds, chia seeds, ground flax seeds, or both.
Mix together milk, peanut butter, 1 tablespoon (7.5 grammes) of unsweetened cocoa powder, and a frozen banana.
Kefir, which is high in probiotics, combined with a variety of fruits and greens makes for a vibrant and nutritious smoothie.
Blend the ingredients one by one and pour the mixture into a glass for a rainbow of colours. To combine the layers, gently run a straw through them.