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Those Egg Muffins Though…..

Those Egg Muffins Though…..


This will be quick. Not that I don’t have a lot I really want to tell you and babble on about, but I’m all about doing what I can these days and I really just need to get you that protein egg muffin recipe. I’m also not going to lie, I’m scared about the morning tomorrow with the time change and getting everyone ready on time. I’m anticipating it might be a little rough.

Training notes from the week:

I ran 51 miles and taught 4 different classes at the gym throughout the week.

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All of my runs were shorter than 8 miles and on the treadmill except for my long run yesterday where I happened to run by some goats.

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I was pretty excited about that.

Today was a rest day and yes, I am still in my pajamas and it’s almost dinner time. I think some days you just have to give yourself that, yes?

Especially when most mornings look like this at 4:15 am. I save coffee for after my run, but love to chug a little Vega energizer beforehand.

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These guys are always asking to be fed at 4:30 am too.

When I’m at home and want to get a little strength workout in lately I’ve been doing this Bob Harper workout video.

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I like it. It’s two 30 minute sections and he keeps you moving. Not to mention it reminds me of the Team Bob days when I got to make videos with him. Oh how life has changed……….


Speaking of, since it was a rest day and our one and only day we didn’t have any plans and with the time change and all, well, we gave it the okay to go out and do our weekly grocery shopping in pajamas.

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Totally okay, right?

Random, but I’m slightly obsessed with the truffle honey from Trader Joe’s.

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It’s so good with their goat cheese cream cheese on rice cakes or toast. Mmmm hmm….

I’ve even put it on roasted purple sweet potatoes. Oh heck yes.

Another super easy thing I’ve been throwing together for dinner is Trader Joe’s organic roasted red pepper and tomato soup with steamed broccoli and chicken breast. The combination is just delightful.

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On a side note from food for a quick minute, these guys are a blast these days. I can only imagine how much busier things are going to get as they get older, but thank goodness we have our routine down at the moment.

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We’ve really been making sure things are clean around here. The cats, humans and even the stuffed animals have gotten their weekly baths.

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Ha ha. Oh yes, and so did Silvo.

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There was a teacher open house last weekend at Sea World. It was pouring rain in the morning and I really didn’t feel like going, but the boys pulled the whole “But you said we could go” thing so we went.

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It ended up being one of the best days ever.

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Oh and if you ever go there, you HAVE to go on Journey to Atlantis. It just might be my favorite roller coaster of all time.

Okay, just a few other random food things I’m loving at the moment and then it’s all about the egg muffins.

I got talked into buying this West Java coffee at Starbucks last week and we’re already on our second pack. It is DELICIOUS!

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These STRONG and Kind bars are so darn good. The jalapeño is my favorite because it’s the spiciest, but the Thai one is really good too and I love that they’re easily portable.

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I always have egg whites in the morning, but lately I’ve been having cravings for jelly and nut butter sandwiches. I’ve been making my own jam by microwaving frozen blueberries and adding chia seeds (similar to this chia berry jam).

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I have some race news and some discounts, but those will be coming in my next post that is planned for just a few short days away.


Let’s talk about these grain free protein egg muffins. They’re paleo friendly, easy to freeze, high in protein and filling. Don’t get me wrong, I’d rather have a huge pretzel roll or bagel a lot of the time, but sometimes you just need a little low card muffin instead.

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They are super easy and I’ve been making a batch the past few weekends to just have ready for a quick snack.

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Protein Egg Muffins


12 eggs (or 24 egg whites)

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon salt


Mix all ingredients in a blender. Pour into a 12 cup muffin tin lined with parchment paper muffin cups.

Bake at 375 for 20 minutes.


Yes, that’s it. So easy ,right?

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They are pretty “eggy” and you definitely need some water with them, but I love these little things.

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Sometimes I just eat them plain and other times I either add some guacamole or some NuttZo.

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It all depends on my mood or what I’m eating them with, you know?

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Just in case you’re curious I calculated the macros per muffin if you use egg whites.

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And now it’s time to get ready for Monday.


I need just a few deep breaths while taking in the sunset.

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I also need to pass these along.

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Have a great start to your week!

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  1. 1

    Have a great week and I hope I see you soon! Wine and protein muffins?!

  2. 2
    Deb E says:

    Enjoyed the food previews. Fun and crazy boys you have!

  3. 3
    Kathy says:

    Nice to see so much stuff is still happening around the home……never a dull moment. 😉

  4. 4
    Laura says:

    Hope the morning went smoothly for you. My kids actually did pretty well, it was me that was dragging (all day LOL)! I will have to try that recipe, I’ve been making protein pancakes with egg whites for breakfast but the muffins look great 🙂

  5. 5

    I will try this egg muffins in the morning! Thanks for sharing the recipe!

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