Recipes

My go-to protein in the morning is usually peanut butter, but this easy baked eggs recipe allows me to easily mix it up! I used to only do eggs on the weekend because they can take time and don’t travel well, but with this recipe I can easily have them on the go any day of the week – even when I’m in a rush. Check out the notes below for the how-to on reheating!

Easy Baked Eggs

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 12 servings

Equipment

• 12 muffin tin

Ingredients

  

• 4-5 slices bacon cooked and crumbled
• 1/2 red pepper diced
• 1/2 green pepper diced
• 9 eggs
• 1/3 cup milk
• 1/2 cup shredded cheese cheddar
• 12 grape tomatoes

Instructions

 

• preheat oven to 400 F
• cook the bacon in the oven at 400 F for 15-20 minutes, or until crispy
• while the bacon cooks, dice peppers and set aside
• whisk together the eggs, milk, and cheese and stir in diced peppers
• when bacon is done, take out and let cool and reduce oven temp to 375 F
• once cool, crumble the bacon and add to the egg mixture
• spray muffin tin with non-stick spray
• pour egg mixture into a 12 muffin tin
• halve the grape tomatoes and place 2 halves on top of each egg muffin
• bake at 375 F for 20-25 minutes or until eggs puff up and set

Notes

I can’t believe how well these reheat! Refrigerate any leftovers. These are great for grab n go in the morning – just pop in the microwave for 30 seconds! Goes great with a piece of whole wheat toast and a side of salsa or hot sauce. 

Keyword bake, easy, eggs

These chipotle pork tacos are so dang delicious I thought they were worth a share, even if it isn’t one of the simpler recipes I have. And honestly, the recipe itself is not difficult, but it does take time. This was a weekend adventure for us as it takes 2-3 hours to prepare. The cabbage provides a perfect light and crisp balance to the pork. Paired with a simple side salad, corn, or vegetable of choice makes this a wonderfully balanced meal! See my notes below for some kid friendly adjustments! #findyourbalance

Chipotle Pork Tacos

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Servings 10 tacos

Equipment

• dutch oven

Ingredients

  

• 2 lb boneless pork shoulder cut into 2 inch slices
• 2 tbsp vegetable oil
• 1/2 onion sliced
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 cups broth
• 1/2 cup orange juice
• 1 can chipotle peppers can use more if you like it SPICY
• 10 tortillas corn or flour
• 2 cups cabbage shredded
• 3/4 cup cheese shredded (cheddar, queso fresco, feta – your choice!)

Instructions

 

• preheat oven to 325 F
• season pork with a little bit of salt
• in your dutch oven, heat oil and brown each side of the meat pieces (about 3 minutes each side)
• remove meat and set aside
• add onion to pot and cook until slightly brown
• add garlic, seasonings, broth, juice, and chipotle peppers
• bring to a simmer, then add meat back in
• cover and braise in oven until meat is tender (2 or so hours)
• shred the meat and assemble the tacos!
• top with shredded cabbage and cheese

Notes

If you have kids, like me, keep in mind that this recipe is spicy because of the chipotle peppers! I can’t speak to the flavor of the tacos without them, but if I had to guess they would still be amazing because of the orange juice, seasonings, and because it’s pork 🙂 Our toddler still ate these after dousing them with yogurt to reduce the kick. 

Keyword chipotle, pork, tacos

My husband fell in love with chorizo many years ago and now it’s a staple in our house. We use it in breakfasts, lunches, and dinners. I don’t even care that it’s salty, it’s so delicious. I hope you enjoy these chorizo nachos! Read my tips at the end – they are time savers.

#findyourbalance

Sheet Pan Chorizo Nachos

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 1 tbsp olive oil
• 1/2 onion diced
• 1 red pepper diced
• 1 green pepper diced
• 6 oz chorizo sub chicken/beef/beans
• 4 oz shredded cheese blend
• 10 oz tortilla chips
• 1 avocado sliced
• 10 grape tomatoes sliced in half

Instructions

 

• preheat oven to 400 degrees
• heat oil in a sauce pan over medium heat
• add diced onion and peppers
• add chorizo and cook onion, peppers, and meat together for about 8 minutes
• line sheet pan with foil and spread chips out over foil
• build nachos by spreading meat and vegetable mixture over chips
• top with shredded cheese
• bake for about 8 minutes or until cheese is melted
• add optional toppings like avocado, grape tomatoes, or sour cream

Notes

This has quickly become a family favorite. Easy, flexible, delicious. Not a chorizo fan? Make shredded chicken, or beef nachos. Don’t have peppers? Don’t worry. Add them next time. Pro (ha!) tip: double the veggie and meat mixture and save some for tacos or scrambled eggs the next day. 

Keyword chorizo, nachos, sheet pan

I’ve always loved hummus, so when I heard about chocolate hummus you know I was trying it!! I will admit that I thought it was a weird combination at first, but once I tried it there was no looking back.

There are a lot of delicious ones you can buy at the store, but it’s so easy to make at home and just as delicious. If you’ve ever looked for a healthier alternative to caramel dip, or whipped cream to have with your fruit – here it is! Enjoy!

#findyourbalance

Easy Chocolate Hummus

You will never dip your fruit in anything else again!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Snack

Servings 6 1/4 cup

Equipment

• food processor

Ingredients

  

• 1 can garbanzo beans drained and rinsed
• 1/4 cup peanut butter
• 1/4 cup honey
• 3 tbsp cocoa powder
• 2 tbsp milk add more as needed

Instructions

 

• Toss everything into the processor and blend it up!
• Add more milk as needed to get the consistency you want.

Notes

Depending in dietary preferences or allergies, there are swaps you can make with this recipe. The flavor will change a bit.

Allergic to peanuts? You can use any nut or seed butter (almond, cashew, sunflower) to replace the peanut butter.

Not a honey fan? Use sugar, agave, or maple syrup.

Vegan? Try a milk alternative like soy milk. 

Keyword chocolate, dip, hummus