Breakfast for dinner? Why not!

Hello again!

So, I know I was trying to post at least once per week and I had all intentions of doing so but, after I baked what I was initially going to post, I didn’t think it was worthy of being on the blog :(. The funny thing is everyone loved how it tasted but, I didn’t like the appearance of it. I may not be a professional photographer or all that creative but, I prefer that things are presented in a certain way. (Yes, I am weird) Anyway, Trial and error I guess? I will definitely be posting that soon! So stay tuned.

While hunting for a recipe to try,  I came across Buffalo Chicken Egg Muffins, I found this recipe again on the Peace, Love and Low Carb blog be sure to check them out, they really do have some awesome stuff. This recipe was originally posted in the “Breakfast” section, but, I thought why not have them for dinner? I would even go as far as having them for dessert…(Okay, probably not :P) But, who decides what you should have or shouldn’t have at a particular time? It’s my muffins! I can have them when I want too! 😀

Okay…so I got a little carried away there, back to the recipe…

So, this recipe is packed with protein and it is extremely delicious! Perfect for those that may be sensitive to gluten. The muffins itself were soft, light and every bite made me want more of it.

Let me not keep you waiting. Here we go! 😀

What you would need:

8 Eggs
6 oz. Chicken Breast (Cooked and Chopped)
¼ Cup Blue Cheese Crumbles
3 Tbs. Buffalo Wing Sauce
2 Green Onions (Chopped)
1 Rib Celery  (Chopped)
1 Clove Garlic (Minced)
Sea Salt and Pepper (To Taste)

Preheat oven to 350° Lightly oil a muffin tin.

In a large mixing bowl, fork whisk eggs.  To the eggs, add chicken, blue cheese crumbles, buffalo wing sauce, green onions, celery, garlic, sea salt and pepper.  Mix until all ingredients are well incorporated.

Pour mixture into muffin tin. (I got 12 spaces filled, probably because I used a slightly smaller muffin tin, the original recipe got 8)

Bake 20 minutes or until fluffy and golden brown on top.

Prep Time – 15 Minutes
Cook Time – 20 Minutes

Makes 4 servings

Nutrition Facts (This depends on the products that you’ve used, the brands vary)

Carbs- 5g

Protein- 24g

Fat- 12g

So this is the recipe, I really hope you give it try and let me know your thoughts.

Happy Baking!

Steph 🙂





All ingredients in.


Ready for the oven

Finished Product

Finished Product



Juice Journey: Day Two


So today is day two, I survived day one thank God!

Day one was good apart from the headaches, which are pretty normal because my body is still adapting to the change in eating habits.

Yesterday afternoon I began feeling pretty hungry and weak, luckily I was spoiled by my husband he steamed some vegetables for me. That was the BEST veggies ever! (Thanks babe)

So this morning, I got up at around 6:30 am still excited as I was the day before, I cooked meals both yesterday and today without feeling to devour it. So I think that is progress. My body is slowly adapting to the changes and I welcome it with open arms. 🙂

This morning I used Spinach, Cucumber, Carrots, Green Apples and Lime. Yes, I said lime. For people who love tangy fruits/food etc. I strongly recommend combining these ingredients.

I wouldn’t say the lime is overpowering, but, you can taste it. It adds a great balance to this drink.

Just want to say a special thank you to my friends and family who encourage me everyday to keep pressing on. Love you guys! 😀

So enough of me talking, here are the pics.

Spinach, Carrots, Lime, Cucumber and Apples

All washed and ready to be juiced

All washed and ready to be juiced

Ready to be consumed