This is ridiculously easy and awesome to have on hand for breakfast throughout the week.  Ready?

Baked Eggs in Parchment

Preheat oven to 350


12 eggs

1 cup of grilled/roasted veggies (just about anything works here, I used peppers and onions this time)

1/2 cup of Cheese (whatever floats your boat)

Fresh herbs


Cut parchment into 5-6" squares, I actually just ripped mine on the side of the counter.  Overlap the sides a little to form a little cup and push them into each muffin opening.  Add grilled/roasted veggies, add cheese, crack egg over veggies and cheese and use a fork to push the egg down into the veggies.  Top with a little more cheese, sprinkle with salt and pepper and keep going until you've filled all 12 openings and pop in the oven for about 15 minutes.  Check the yolks and if they're done or cooked to your liking, take them out and let them cool just a bit before topping with fresh herbs and (I like basil) and eating.  



Okay, there are a ton of chia pudding recipes out there, but I am sharing our family's version today.  I usually adapt recipes to suit the needs of two things.  One, whatever is in my fridge/cupboards and two, the size of my family.  This recipe is my take on chia pudding and it changes a little every time I make it depending on what I have on hand.  

Vanilla Bean Chia Pudding

This is best if made the night before, or has a chance to sit and gel for several hours.  In my experience, canned coconut milk will make it thicker faster. 

8 - 1/2 cup servings


3 cups almond milk (or cashew, cow's, goat, coconut, etc.)  My favorite combo is actually half canned coconut milk and half almond. But, I didn't have coconut when I made this last.

3/4 cup chia seeds

2 t. vanilla extract

1/4 cup sweetener of your choice (unless of course you're using stevia and then adjust accordingly)

1 vanilla bean


Cut your vanilla bean in half lengthwise and use the front side of a spoon to scrape the amazing tiny vanilla beans (some refer to as caviar) out of each side of the pod.

Add the vanilla bean caviar to the rest of the ingredients in a quart size mason jar and put the lid on tight.  Shake for a couple of minutes until all ingredients are combined very well.

We mixed tangelo segments into ours and topped them with pistachios.


Nutrition facts:  Per 1/2 cup serving

Calories: 241]  Fat: 14g Carbs: 24g Protein: 7g Sugar: 6g Fiber 14g