Recipes

Ingredients 

• 6-7 fresh or frozen strawberries
• 1/2 cup Greek yogurt
• 1 scoop chocolate protein powder
• 1/4-1/2 cup unsweetened vanilla almond milk
• 4-5 ice cubes

Instructions 

1. Place all ingredients in a high power blender and blend until smooth.
2. Add additional milk or ice to reach desired consistency.
3. Serve immediately.
4. Optional: Add 1/2-1 cup spinach or baby kale for added nutritional value.

Notes

1 tablespoon cocoa powder plus 2-3 teaspoons honey can be substituted for chocolate protein powder. Frozen strawberries will make a thicker, creamier shake.

Recipe found on kitchen-concoctions.com

Ingredients 

• 2 ounces ham, diced 
• 1/2 cup diced bell pepper 
• 1/4 cup diced onion 
• 1/2 cup shredded sharp cheddar 
• 2 teaspoons butter 
• 8 large eggs

Instructions 

• Divide the ham, bell pepper, onion and cheddar between four resealable containers*. Cut the butter into 4, 1/2 teaspoon-sized pieces, and add one to each container. Sprinkle about 1/8 teaspoon seasoning salt into each container.
• Seal the containers and store them for up to 4-5 days.
• When you're ready to prepare a microwave breakfast scramble, pour the ingredients of the container into a mug, add two large eggs, and stir to combine.
• Loosely cover the mug with a paper towel or another microwave-safe object and microwave on high power for 30 seconds. Stir the contents of the mug and microwave for 15 seconds more. Stir again and continue to microwave for 15 second intervals, stirring after each, until the eggs are mostly set, but still moist. Serve immediately.

Notes

*You can use any type of air-tight container to store these in the refrigerator, like jars or resealable plastic containers.

Cooking eggs in the microwave can be tricky. Here are a few pointers:

• Heat in short intervals of 15-30 seconds, stirring between each. It should only take about one minute, depending on your container and the power of your microwave, to fully cook the eggs.
• Stop cooking when the eggs are still moist. Overcooked eggs are a tragedy and why microwave eggs get a super bad rap.
• If you choose to store your Make Ahead Microwave Breakfast Scrambles in glass jars, I suggest pouring the contents into a mug before heating. In my testing I’ve found the mugs heat the eggs a little slower and more evenly, making it easier to prevent overcooking the eggs and giving the final scramble a much better texture. Furthermore, wide and shallow mugs work a little better than tall narrow mugs.
• Always drape a paper towel or place a loose cover of some sort over your mug while microwaving to prevent splatter.

Recipe found on budgetbytes.com

Ingredients

• 1 cup almond butter or creamy peanut butter 
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 2 whole eggs
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 tablespoon Pumpkin Pie Spice*
• 1/3 cup maple syrup (or honey, if you prefer)
• Optional: 1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
3. Using a 1/4 cup, distribute the batter evenly among the 12 baking cups.
4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)

Notes

*You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.

Create Gazpacho

• 4 cups diced tomatoes
• 1/2 cup celery
• 1 cup red peppers
• 1/2 cup green peppers
• 1/4 cup red onions
• 1 cup orange juice
• 1 tablespoon salt
• Sprinkle of cracked black pepper
• 1 cup water

Bring to a boil, then simmer for 3 minutes.

Create Shrimp Salad

• 2 cups cooked shrimp
• 1/2 cup diced cilantro
• Shred 1 lemon zest
• 1 seedless jalapeno
• 2 tablespoons chives
• 1/4 cup roasted red peppers
• 1/4 cup red onions
• 1 cup cucumbers
• 1/2 cup cherry tomatoes
• 3 tablespoons lemon juice
• 1 tablespoon salt
• Sprinkle of cracked black pepper
• 3 tablespoons olive oil

Stir ingredients together.

Prepare for Serving

• Blend Gazpacho in blender
• Scoop Shrimp Salad in bowl and pour in Gazpacho
• Garnish with parsley

Make Simple Syrup Mixture
Create simple syrup in a small saucepan over medium heat:
• 2 cups sugar
• 2 cups water
• Stir and bring it to boil until dissolved
Set aside for future use

Red Berry Lemonade
Create Red Berry Syrup in a small saucepan over medium heat and bring it to boil:
• 3 cups strawberries
• 1 cup raspberries
• 1 cup sugar
• 2 cups water
• Stir, bring to a boil, then strain and cool

In a pitcher combine:
• 2 cups of red berry syrup previously prepared
• 3 tablespoons lemon juice
• 1/2 cup of the simple syrup mixture previously prepared

Pour over ice, garnish with lemon & enjoy!

White Lemonade
In a pitcher combine:
• 2 cups water
• 3 tablespoons lemon juice
• 1/2 cup of the simple syrup mixture previously prepared

Pour over ice, garnish with lemon & enjoy!

Blueberry Lemonade
Create Blueberry Syrup in a small saucepan over medium heat and bring it to boil:
• 2 cups blueberries
• 1 cup sugar
• 2 cups water
• Stir, bring to a boil, then strain and cool

In a pitcher combine:
• 2 cups of blueberry syrup previously prepared
• 3 tablespoons lemon juice
• 1/2 cup of the simple syrup mixture previously prepared

Pour over ice, garnish with lemon & enjoy!