Pumpkin Steel-Cut Oats (Crockpot)
Ingredients

• 1 cup steel cut oats uncooked
• 4 cups water
• 1/2 cup almond milk
• 1/2 cup 100% pumpkin puree
• 2 tablespoons light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Pinch ground cloves
• Pinch ground Allspice
• Pinch ground ginger
• Pinch nutmeg
• 1 tablespoon Pecans for topping (not included in nutrition facts)

Instructions

1. Spray inside of slow-cooker with non-stick cooking spray
2. Spray inside of slow-cooker with non-stick cooking spray
3. Put all ingredients in the crockpot and close the lid
4. Cook on low for 8 hours
5. Place in a bowl and top with pecans
6. Enjoy!

Recipe Notes
Servings: 4: 1 serving, no pecans: 119 calories, 2 grams fat, 23 grams carbs, 3 grams fiber, 9 grams sugar, 3 grams protein
(Pro Tip: For Additional protein add Bubbs Collagen Protein)
https://healthystepsnutrition.com/recipe/pumpkin-steel-cut-oats-2/

Sweet Potato Hash Egg Muffin
Ingredients

• 1 sweet potato small
• 2 eggs
• 1/2 tsp. olive oil
• 2 egg whites
• 2 slices turkey bacon chopped
• 1/2 red bell pepper chopped
• 1/4 yellow onion chopped
• seasonings salt, pepper, garlic

Instructions

1. Preheat oven to 350F
2. Use a grater to shred sweet potato
3. Combine shredded sweet potato, olive oil, & seasonings
4. Spoon into sprayed muffin tin filling 6 muffin tins & bake for 30 mins
5. Combine eggs, turkey bacon, peppers, onion, & season
6. Pour egg mixture into baked sweet potato and continue to bake for 15-20 mins until eggs are cooked
   

https://healthystepsnutrition.com/recipe/sweet-potato-hash-egg-muff

Blueberry Protein Muffins
Blueberry Protein Muffins
This recipe makes 12 muffins.
Course
Breakfast Dish
Prep Time
10 minutes
Cook Time
20-25 minutes
Ingredients

• 1 cup old fashioned oats
• 1 cup instant oats
• 3 tablespoons butter
• 2 tablespoons agave
• 3 ounces blueberries
• 1/2 tsp salt
• 1 cup egg whites
• 1 large egg
• Dash cinnamon
• 2/3 cup almond milk
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees
2. Whisk egg
3. Melt butter
4. Combine oats, butter, eggs, egg whites, cinammon, almond milk, vanilla extract, salt, agave and mix well
5. After all ingredients are mixed, fold in blueberries
6. Portion in the muffin tin Recommended: use these silicone baking cups to prevent sticking

https://healthystepsnutrition.com/recipe/blueberry-protein-muffins/

Diane's Egg Muffins
Makes 20 Muffins
Ingredients:
1 Cup Baby Portabella Mushrooms or 3 Large Mushrooms
2 -3 green onions
30 Grape or Cherry Tomatoes
¾ Cups Arugula
¾ Cups Spinach
1 ½ tsp thyme
1 tsp oregano
1 tsp salt
½ tsp pepper
16-20 Medium -Large eggs
1/4 cup Flax or Almond milk or water optional
 
Instructions:

1. Preheat oven to 375 F
2. Dice Mushrooms distribute evenly among muffin holes.  Spoon about 1 tbs into each muffin hole
3. Chop green onion distribute evenly among muffin holes.  Spoon about 1 tbs into each muffin hole
4. Cut grape or cherry tomatoes in half.  Distribute 3 halves into each muffin hole
5. Chop up Arugula and Spinach into short strips.  Place in a medium mixing bowl.  Add thyme, oregano and salt.  Mix thoroughly. Spoon about 1 tbs into each muffin hole to distribute evenly among muffin holes.
6. Crack all eggs into the same mixing bowl so that the left over spices mix in.  Add milk or water if desired.
7. Add pepper to the mixture and beat eggs or place mixture in a blender.
8. Once mixture in thoroughly mixed pour into each muffin hole evenly.
9. Optional: take a utensil and gently stir each muffin hole
10. Cook for 20 mins
    

Kevin's Peach Eggs
Eggs, Peaches and Cinnamon

Pumpkin Protein Smoothie
INGREDIENTS:
8-10 oz, Almond Milk (Vanilla Unsweetened)
1/4 cup, Pumpkin Puree
1 tsp, Pumpkin pie spice
1/2 tsp, Vanilla extract
​1 cup, Ice
1 scoop, Vanilla – Whey protein powder Or Plant Based Protein Powder
1/2 Medium banana
Maple Syrup Optional

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