Have you tried the Starbucks Sous Vide Egg bites? Well now you can make them at home!

Whisk together 10 – 12 eggs plus 1 – 1.5 cups of cottage cheese. Then pour the mixture into 125ml canning jars with a multitude of fillings and dropped into a 172ºF/77.8ºC bath with the Sous Vide attached for 90 minutes. The egg cups came out perfect!

My favorite egg bite flavor combinations:

Jalapeno + Pepperjack Cheese

• 4 eggs
• 1/2 cup pepperjack cheese, shredded
• 1/2 cup cottage cheese
• 1/4 cup Jalepeno

Bacon + Gruyere Cheese

• 4 eggs
• 1/2 cup gruyere cheese, shredded
• 1/2 cup cottage cheese
• 1/4 cup bacon, diced

Sausage + Mushrooms + Swiss Cheese

• 4 eggs
• 1/2 cup swiss cheese, shredded
• 1/2 cup cottage cheese
• 1/4 cup cooked mushrooms, chopped
• 1/4 cup cooked sausage, chopped
• 1 Tablespoon green onions, chopped

Spinach + Feta Cheese

• 4 eggs
• 1/4 cup feta cheese, crumbled
• 1/2 cup cottage cheese
• 1/4 cup spinach

You can get creative with the combinations adding almost any veggie to the mix!

Enjoy!

Are you trying to cut down on carbs and eat more veggies? Zucchini noodles are a healthier, low carb, gluten-free alternative to pasta.

To make zucchini noodles you can use a spiral slicer. I used a spiral slicer like this one. Just a couple of quick turns and in less than a minute you will have a plate of zoodles (zucchini + noodles=zoodles).

INGREDIENTS

INSTRUCTIONS

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This week I am trying to stick to clean eating. I have to get some control over my eating before June! With a fun Mexican twist, this dish is packed full of so many delicious flavors, from the lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, I love a dish that doesn’t require a lot of dishes.

INGREDIENTS:

DIRECTIONS:

Happy Monday lovies! I hope everyone had a great weekend, we sure did! Friday we went to dinner with my cousin and her husband at 317 Burger. We had a delicious grilled cheese and pumpkin ale beer!

Saturday I spent the day organizing my closet, I boxed up all of my summer clothes and got out my fall and winter, bring on the sweaters and boots! Then I did some baking and stumbled across this delicious pumpkin bread recipe! It’s a must try!

BREAD

1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there.

More of my favorite fall recipes you may have missed:

| Pumpkin Muffins |Pumpkin Cheese ball |Pumpkin Desserts |

The Fiancé even likes this one so you know it has to be good, this is a super satisfying fall pasta dish. 

Life has been so hectic lately, I almost can’t believe I’m still standing. I have been really bad about consistently making new blog posts, this is a good recipe to jump back in with. This  butternut squash pasta is a great transition dish from summer to fall, and contains just enough carbs to keep me going through all this crazy.

I want to express my extreme gratitude to all of you who keep reading despite my uneven posting schedule.  So here it is an amazing butternut squash sausage pasta dish!

INGREDIENTS:

11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp whipped butter
10 oz pasta, wheat or gluten-free
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.

Check out these amazing butternut squash roasted veggies and TONS of recipes HERE,  oh my!!

Ingredients

1/2 head cauliflower cut in bite sized pieces

4 tsp. olive oil

1 tsp. garlic powder

1 tsp. chili powder

3/4 cup buffalo sauce separated

8 taco-sized flour tortillas

1 head romaine lettuce chopped

1 avocado pitted and diced

ranch to taste

cilantro or green onion diced (optional)

Instructions

Preheat oven to 425 degrees and line a baking sheet with foil.

In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway.*

Five minutes before the cauliflower is done cooking, heat up the remaining buffalo sauce in a saucepan or in the microwave.

Remove cauliflower from the oven and place it back in the bowl. Add remaining heated buffalo sauce and stir to combine.

To assemble tacos, load each tortilla with romaine, avocado and cauliflower. Drizzle with ranch and top with cilantro or green onion.

Who says a grilled cheese has to be boring?

Fresh jalepeno and tomato

How to Make It

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sauté 9 minutes or until cooked thoroughly. Place chicken in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions, broccoli, beans, peppers (your choice of any veggies) stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds.