Hi friends. I cannot believe it is September already. School is back in session and it’s almost Fall! Summer was awesome but if you’re like me, you are ready for some CHANGE. These are some changes that I look forward to in the fall… more structure, cooler weather, weekends in the mountains, bonfires, big pots of soup, lots of roasted butternut squash, and full bodied red wine. I’m also ready to get back on track with some healthy habits that may have slipped away a little during the summer. I’m offering a 14 Fall Cleanse starting September 21 so if you are also ready to change the way you feel, now is the time. My cleanses are about learning to eat good, clean, REAL food and figuring out how awesome you are capable of feeling. They are not about dieting or deprivation. You can eat delicious food and plenty of it. Read more about how the program works here. www.kristasigmon.com/14daycleanse
This time of year, you might also be ready for some new breakfast choices. Here is a fantastic, gluten free recipe that is perfect for the whole family!
These “muffins” are the ideal make ahead breakfast or snack. You can add whatever ingredients you like…bacon, mushrooms and swiss, sautéed veggies and goat cheese, spinach, tomatoes and feta – you get the idea. They are also delicious with no cheese if you are dairy free. Clean out your fridge on Sunday afternoon and have nutritious breakfasts all week! This is a breakfast that you will feel good about feeding your kids before school.
(makes 12 muffins)
coconut oil for greasing pan
8 large eggs (preferably cage free and organic)
½ cup milk (organic cow’s milk or any unsweetened non-dairy milk)
sea salt and black pepper, to taste
¾ cup cooked crumbled high quality breakfast sausage (I buy mine from a farmers’ market)
¾ cup finely chopped spinach or swiss chard
¾ cup freshly grated cheddar cheese (I use this one)
PREPARE. Preheat oven to 350. Grease a 12 muffin pan with coconut oil.
ASSEMBLE. Whisk together eggs, milk, salt and pepper. Pour eggs evenly into muffin pan. They will only fill about ½ of each cup. Evenly distribute 1 tablespoon sausage and 1 tablespoon spinach into each cup and gently press down into egg mixture. Top each one with about 1 tablespoon grated cheese.
BAKE. Cook for 20-24 minutes or until eggs or set. They will keep in the fridge for 5 days and they freeze well too.