Egg Muffins

Baked eggs, egg muffins, egg cupcakes–this simple, portable snack has a variety of names. While I refuse to call them egg cupcakes (cupcakes are supposed to be sweet, no? I can’t trick myself) these little suckers are easy to make and you can eat them cold. They’re versatile, too.

Egg Muffins (makes 6 regular size muffins)
-4-6 eggs (depends on how much filling you use)
-Purple Kale, torn into bite size pieces
-Green onion, chopped
-Mushrooms, minced
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, salt, cayenne pepper, pepper
-Meat of choice (optional)

Preheat oven to 400 degrees F

Grease a muffin tin with your fat of choice. Add your veggies to the greased muffin tin–filling each about halfway.


In a measuring cup with a spout or lip, mix your eggs with your seasonings. Use the spout to help you pour your egg mixture into the muffin tins.


Bake until eggs are thoroughly cooked. Don’t trust my times. I tend to like my eggs overcooked.




I just got home from my first day of school. I still haven’t decided what to make for dinner, so I decided to make this to kill some time. These nuts are sinfully delicious. While you shouldn’t overzealously indulge in them, they do kill a sweet tooth (they also taste great with unsweetened almond milk or coconut milk). Hope you like them.

Sinfully Sweet Nuts

  • About equal parts of three different kinds of raw nuts (I used about 1 2/3 cups each of walnuts, sliced almonds and hazelnuts. I’ve also done this with walnuts, sliced almonds and pecans. Be creative. Use four varieties, or just one or two. Use your imagination!)
  • About 1/2 cup of dried, shredded unsweetened coconut
  • 1tsp to 1Tbsp of coconut oil (depends how much nuts you use. I think I used about 1.5 tsp)
  • 1tsp pure almond extract and/or 1 tsp pure vanilla extract
  • Lots of cinnamon
  • Drizzle of honey and/or agave nectar

Preheat oven to 350 degrees F.

Throw everything in a mixing bowl and mix.

Layer a cookie sheet with some parchment paper (so your nuts don’t stick.) (That sounded dirty.)

Pour your mix on your cookie sheet.

After mixing, pour your nut mix on the parchment paper & cookie sheet.

Flatten the nuts into a flat, single layer.

Flatten nuts onto a single layer, top with more coconut, honey and/or agave if you want it sweeter.

Bake for 15 minutes (stir, mix about halfway through so they don’t burn) and allow to cool.

Once the nuts have cooled slightly, place them in tupperware. Once they cool completely, they will form little clusters. Soooo good.

These held up fine for a week in tupperware on my kitchen counter. I doubt they’ll last much longer because they’re delicious.

Snack’s Done!!

Chicken Wraps


So here’s my very first post. On January 2, 2012, my Crossfit gym, RC Crossfit began a 40 day paleo challenge. I started my paleo challenge on January 1, 2012. It was the first Sunday of a new year and it just seemed to make sense.

I was a vegetarian when I first started Crossfit. After about a year, I slowly started to eat meat. During my first attempt at paleo, I was only eating chicken. I was still getting accustomed to the tastes and textures–which sometimes prevented me from eating after a few bites, even if I was still hungry. Needless to say, that attempt ended in failure.

This time around, I’ve started eating more kinds of meat. I feel more comfortable with the textures and I’ve gotten a little bit better at making meals that satisfy me. It’s the end of day 4, I haven’t cheated, I just ate paleo at a restaurant and turned down tortilla chips. All without an ounce of regret or second-thinking. I’m hoping this time will be a little more promising. So far, it appears that way.

Anyway, on to the food.

I apologize in advance–I’m terrible at determining ingredient amounts. I don’t generally (i.e. ever) measure when I cook, so play with your food according to your own tastes! These are all guestimates.

Also, there’s debate over vinegars, honey, agave and things like that. If they don’t have actual sugar, grains, rice, or any of the main things that scream “I’m not paleo,” then I’m comfortable using them in moderation.

Feel free to modify according to your own dietary tastes or needs.

Chicken Wraps with Slaw


1 Rotisserie Chicken


  • Juice from 1 lemon
  • About 1 Tbsp. of Honey
  • About 1/8 to 1/4 cup of olive oil
  • Seasonings to taste: oregano, garlic powder, onion powder, Italian seasonings, salt and pepper

Vegetables for Slaw (I just made the slaw for myself and I had leftovers. I would guess this is enough slaw for 4 wraps)

  • Cucumber (I used about half of one)
  • Carrots (Again, only about half of one)
  • Cabbage (One big leaf)
  • Celery (One stick from the stalk (Is that what you call it?))


  • Cabbage or lettuce leaves–whatever you have on hand (I used lettuce since I had cabbage in my slaw)


Pull chicken meat from bones and set aside.


For the vinaigrette:

Mix all ingredients except olive oil. Whisk mixture while slowly adding olive oil until you reach the desired consistency of your vinaigrette.



Wash and peel all vegetables (except cabbage) using a julienne peeler (I have the Titan peeler, it’s stainless steel and I highly recommend it!)

Slice cabbage into thin julienned ribbons (about the same size as all the other vegetables so all your veggies are consistent)

Mix veggies and toss with the vinaigrette (you probably won’t use all of it).



Assemble your washed lettuce or cabbage leaves, pile on some slaw and top with the chicken (I topped mine with tomato slices)!



Dinner’s done.