Entering week #2 – ENJOY THE JOURNEY, remember this is a lifestyle change!
Great first ‘extra’ workout today ladies!! I had fun. Let’s enter week #2 stronger than ever. If your first week wasn’t as good as you were expecting, it’s OK – start fresh RIGHT NOW!
For those who are following the WOFB meal plan, check your emails. I’ve listed a few other meal options so you don’t get bored of eating the same foods week after week. I will add 3-4 more meal options every week.
Here’s one of them:
Make your own healthy BREAKFAST EGG MUFFIN cups with whatever veggies you have in your fridge. They’re easy to make & perfect for reheating throughout the week!
INGREDIENTS
- 2 cups spinach, chopped
- 1 tomato, chopped
- ½ cup baby bella mushrooms, diced
- 1/4 onion, chopped
- 12 eggs
- 1/4 cup unsweetened almond milk (or any milk)
- ½ teaspoon salt
- Freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
- Divide veggie mix evenly between 12 muffins in the tin.
- In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
- Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin. If using cheese, add 1 tablespoon on top of each egg muffin.
- Bake for 20-25 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).
NOTES
To meal prep: Make these ahead of time and pack in glass containers with 1/4 an avocado and ½ a cooked sweet potato for a balanced, clean breakfast.
Miami Women-Only Fitness Bootcamp 
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