I mentioned on Monday that I didn’t workout over the weekend. I planned to go on a run, but the cooler (cold!!!) temperatures scared me away, and it was way too easy to stay in my warm bed. Well, that’s not going to fly all fall and winter. I can’t just hibernate for half the year though some days it does sound appealing. I’m a big believer in “every bit counts” and “do what you can when you can.” So on Monday morning, I met my coworkers in the gym for a quick 15-minute workout before our students arrived.
Working out is a great way to start off the week no matter how long or short! Moving your body everyday is essential and every little bit adds up. No excuses! If I can get 10,000 steps in as a full time working mom, you can too!
While fitness is one aspect of living a healthy life, fueling your body with nutritious foods is another. It’s easy to get in the habit of “comfort food” in the cooler weather, but it’s essential to stay up on eating well as the days get shorter and cooler. One of the major ways I accomplish this is by meal prepping and batch cooking. This means cooking in advance large quantities of food that last for more than one meal.
I love eating eggs in the morning for breakfast. Specifically, Eggland’s Best (they really are the best and most nutritious!). However, sometimes cooking eggs in the morning just doesn’t happen with my little toddler running around. It only takes a few minutes, but sometimes it feels like I don’t even have that. Plus, having a dish already prepared in the refrigerator feels so good and means one less thing for me to do in the busy morning. Recently I made a Caprese Egg Bake.
It’s warm and cheesy and filling and so unbelievably easy to make. You ready for it?
Caprese Egg Bake Recipe
- 8 eggs
- 1/2 cup milk
- 2 tomatoes, sliced
- 8 oz mozzarella, sliced
- 2 tablespoons basil
- 2 handfuls fresh spinach
- salt and pepper to taste
- Whisk eggs, milk, salt, and pepper in large bowl.
- Layer tomatoes and mozzarella in greased casserole dish.
- Spread spinach out on top.
- Pour in egg mixture.
- Sprinkle basil.
- Bake at 375 for 35 minutes or until cooked through.
Whenever I follow recipes at home, I usually alter them just a bit depending on my taste and what I have on hand. Some options for this recipe include adding one cup of shredded mozzarella cheese to make it even cheesier. Cherry or grape tomatoes also work. I’ve used 2 cups of them and make sure they’re halved. I’d like to add more vegetables such as zucchini or squash though really any vegetables would work.
Did you know that compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein. [source]
All Eggland’s Best eggs are produced by hens that are fed an unique, all-vegetarian diet of healthy grains, canola oil, and an all-natural supplement of rice bran, alfalfa, sea kelp and Vitamin E. The feed contains no animal fat, no animal by-products, and no recycled or processed food. Eggland’s Best never uses added hormones, steroids, or antibiotics of any kind.
Check out Eggland’s Best eCookbook!
Whenever I eat regular caprese salads, I love a light drizzle of balsamic on top. Well, I did that last night as I was photographing the bake. William was watching me and I was worried that he was going to go for the plate, so I passed him the bottle of the balsamic to keep him occupied while I snapped away. Unfortunately, I forgot to put the cap on before I gave it to him! You know what happened… he wanted to be like his momma and pour some on the eggs!
Wah! I was sad because this was the last of a really good bottle of balsamic I received for my birthday. Silly baby. Don’t worry though, I didn’t let the eggs go to waste! 😉
PS: The balsamic, even in this massive quantity, was a great addition!
Caprese salads – yay or nay? Caprese egg bake? YAY!
This post is sponsored by FitFluential on behalf of Eggland’s Best.